The heritage of venison in Maine is strong. For generations, a successful deer hunt was celebrated around a table full of fall’s harvested vegetables, warm breads, and tales from the woods. Until rather recently, one had to hunt or be gifted venison in order to enjoy it at home. These days, butcher shops and some specialty stores are stocking it in their freezer sections. You can even take a drive to Carmel, where Farmer Ken Swett of Ash Hill View Farm raises red deer on beautiful, sprawling acres.
If you are intimidated by venison, these recipes will teach you how to prepare three different cuts. The most important tip: Don’t treat it like beef. Unlike beef, which has a naturally high fat content, venison is a lean protein. If you were to make burgers, for instance, you’d need to add fat, such as by grinding fatty parts of bacon into your mix.
Venison has a rich and earthy flavor that lends itself to elevating your holiday menu and providing comfort during snowy nights. When making these recipes, enjoy the process. Allow yourself to feel akin to the celebrations of families past, when a successful hunt meant full bellies for the long months ahead.
Email Farmer Ken about cuts and pricing
of his farm-raised venison: reddeer@roadrunner.com
