Go to TAPS' Take
- Add a comment
- Go to Trope Scope
That's how I like my eggs! And I'm not much for spicy foods, in any form. Some of it still sounds good though! 
posted by
JimmyA
on December 19, 2012 at 1:34 PM
| link to this | reply
Re: Re: Kabu
now that sounds delicious and will be a huge hit with everyone.
posted by
Kabu
on December 19, 2012 at 11:31 AM
| link to this | reply
I enjoy reading about people's cooking experiences.
posted by
FormerStudentIntern
on December 19, 2012 at 9:28 AM
| link to this | reply
TAPS
JEat, drink, and be merry love. BC-A, Bill’s R®st
posted by
BC-A
on December 19, 2012 at 7:58 AM
| link to this | reply
sounds like you are still getting a lot of input
am a vegetarian so im staying quiet
posted by
Annicita
on December 19, 2012 at 5:43 AM
| link to this | reply
Never had venison Taps, although I sometimes see little deer on the kerbside. Deer are being ranched as folk acquire the taste for the exotic. 
posted by
C_C_T
on December 19, 2012 at 12:32 AM
| link to this | reply
Re: Kabu
Now that you mention it, I think I will put a goodly portion of it in some cream cheese with some pretty things like chopped chives and bits of red bell peppers for a spicy hot Christmas dip with little crackers.
posted by
TAPS.
on December 18, 2012 at 7:19 PM
| link to this | reply
Re: Nautikos
Wow! I shall try that just out of curiosity. Son informed me that he had 29 packages of the meat in his freezer and I could have whatever I wanted. So, I guess I could experiment.
posted by
TAPS.
on December 18, 2012 at 7:15 PM
| link to this | reply
well that pepper dip thingy will be delicious as a sauce or something.
posted by
Kabu
on December 18, 2012 at 5:49 PM
| link to this | reply
TAPS
I guess it's too late now - but an uncle of mine swore that all you need to do is put the venison in buttermilk for a 'while' (I'm not sure for how long a while) to get rid of the gamey taste. After that, you can treat it like lean beef and do whatever with it...I haven't had venison in ages, but I remember his and it was great...
posted by
Nautikos
on December 18, 2012 at 4:46 PM
| link to this | reply
Sounds confusing, but I am glad the sauce turned out good. Hope the deer goes just as well.
posted by
mariss9
on December 18, 2012 at 2:28 PM
| link to this | reply
Re: Pat_B
I've never made any sausages at all. My Gma Jelinek made lots of pork sausages back in the good old days but I don't know what she put in it besides pork.
posted by
TAPS.
on December 18, 2012 at 1:55 PM
| link to this | reply
Re: adnohr
It did. It's almost gone already. LOL
posted by
TAPS.
on December 18, 2012 at 1:54 PM
| link to this | reply
Re: Ciel
Ours turned out wonderful. I brined it first for about four hours (1/4 c salt, half that much sugar, to 1 quart water). That must have taken away all of the wild gamey taste. Then after drying it, Mark tenderizing it with his gadget, and marinating overnight, browning in hot skillet and then slow cooker, it was wonderful. I want to try the second one in my tajine.
posted by
TAPS.
on December 18, 2012 at 1:51 PM
| link to this | reply
Some classmate who couldn't make it down to the MHS Class of '53
reunion (she lives in northern Alaska) sent a big venison sausage log to be served at one of the get-togethers. It was very tasty, not too salty and not too spicy. I don't have the faintest idea how to make sausage. I hope everything was delicious. :)
posted by
Pat_B
on December 18, 2012 at 1:51 PM
| link to this | reply
I have some venison to deal with, in the freezer
and figured I would just stew it long and slow. Hunter type housemate abandoned several lbs of it here. I am open to suggestions.
posted by
Ciel
on December 18, 2012 at 1:07 PM
| link to this | reply
Scrambled it would be in my house too! Hope the venison turns out okay, both to the taste and the eye.
posted by
adnohr
on December 18, 2012 at 12:43 PM
| link to this | reply