Miz Denise's Outdoor Cooking: More Than 35 Recipes for Elk and Mule Deer

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Wild game is heart-healthy food. Extremely low in fat content and cholesterol, the meat from wild game doesn’t pack on the pounds. Wild meat is 100% organic and delicious to eat, especially when prepared properly, and is steroid- and antibiotic-free. I personally like the taste of mule deer and elk, but I understand some people who for some reason or another prefer not to eat wild meat. If you have family or friends who think they may not like mule deer or elk, Miz Denise has included techniques for using salty water and/or buttermilk to take the wild taste out, if there’s any in the mule deer and elk, to make it taste more like domestic meat. One of the mistakes people make when cooking wild meat is they overcook it for too long, unless it’s in a broth as a stew or a soup. Too, when you use venison in stews and/or soups, the meat takes on the tasty flavor of the vegetables and seasonings in a slow cooker. Although the recipes included here are for preparing mule deer and elk, many of them can be used for white-tailed deer. When Denise and I were in college, we were subsistence hunters and gardeners. Ninety percent of the meat we ate was wild, and 60-70% of the vegetables we ate, we grew ourselves. These recipes are some of our favorites for mule deer and elk – many of which we’ve learned from western outfitters and camp cooks. Enjoy!