Venison has a flavor that some people may not enjoy as much as others. Seasoning the meat and other tricks will turn venison into a meal just as enjoyable as beef. A pinch of this and a dab of that will have your guest asking for more and enjoying every bite.
Marinade
A tasty marinade will not only add to the taste but tenderize the meat. For 5 lbs. of venison, combine 1 cup of white vinegar, 1/2 cup of vegetable oil, 2 tbsp. each of parsley and oregano, 1/2 tsp. dried onion flakes, 1 tsp. each of salt and pepper, and 1/3 cup of brown sugar. Cover the venison with the combined ingredients and soak overnight or for at least three hours.
Stew
A slow-cooking stew will produce a tender and less gamey venison roast. Place a 3 lb. roast into a slow-cooker. Combine one large, sliced onion; 1 tbsp. each of soy sauce, Worcestershire sauce and garlic salt; 1/4 tsp. black pepper; one package of dry onion soup mix (1 oz.); and a can of condensed cream of mushroom soup (10.75 oz.). Slow-cook the venison and seasonings for a minimum of three hours or until the meat is tender.
Seasoning
Strong seasonings, such as garlic and onion, are tasty additions when frying venison. Brown crushed, fresh garlic and sliced onion in a hot cast-iron pan with a small amount of oil. Remove the onion from the pan and quickly fry the steak. Remove the steak and top with the brown onions. Keep a steak sauce handy for those who enjoy the extra seasoning from the sauce.
Tags: sliced onion, tbsp each, three hours
