Every winter hunters gather across Ohio to partake in a tradition ingrained deeply in the roots of many American sportsmen and women. Deer hunting is one of the most participated activities in Ohio. Thousands upon thousands of men, women and youths pursue the whitetail deer through Ohio’s rugged and beautiful farmlands and forests.
Venison is nutritious and very delicious. Many people prefer venison to beef; I personally agree that venison is much more flavorful and healthier than beef. The lean red meat if properly prepared is incomparable. Did you know that Ohio’s sportsmen contribute more than a billion dollars to the economy of our state? Also a mature whitetail deer can supply 200 meals for needy people as well as nutrition for anyone wishing to make a meal from it.
Venison was so popular to the early settlers that they were nearly eliminated from the eastern United States. Through conservation by sportsmen and federal regulations they are once again plentiful and available for sportsmen to utilize as a renewable resource. Many Ohio families eat venison regularly and are glad to stock their freezers with Venison to help ease the burden of steadily rising beef prices. Compared to beef, lamb, pork or poultry, venison is by far more economical and nutritious. A savvy hunter can supply himself or his family with nutrition simply by participating in the week long hunting season for whitetail in Ohio.
Venison can be procured by simply participating in the sport or asking an avid hunter for a sample. Any Ohio sportsman as well as I are always willing to share the bounty and will be glad to offer a few steaks or ground venison for a meal.
I will offer a recipe for a delicious grilled venison kabob that is simple and delicious and will offer the reader a chance to try this truly delicious gift nature has supplied for us.
1-lb of venison meat cubed in 1oz pieces.
1-green pepper cubed in 8 pieces.
1-onion cubed in 8 pieces.
4-large mushrooms halved.
4 steel or bamboo skewers.
Place the meat and vegetables on the skewer by alternating the ingredients. You should have 4 pieces of meat as well as 4 each of the veggies and 2 mushrooms. I like to marinate the kabob in olive oil and garlic for a bit. Season well with salt and pepper add a dash of fresh thyme if available.
Grill the kabobs over a high heat source and turn only once and grill about 2 min per side. Over cooking venison is the most popular reason for the negative reviews you might get. It cooks very quickly because of the low fat content. Serve with potatoes or a nice rice pilaf!! Enjoy