Shaved Rutabaga with Venison

iYsSUuhOgY7E658bCpDq6MoF9nhrRuRGMQKwivhVeH8=w788-h524-noA few weeks ago I shared a lovely little story about hunting with my men and how eating food that you have a connection and experience with, seems to just taste and feel better going down. Well today I have some more of that beautiful venison to share with you.

Many hunters go through stages. Eventually you get to this level (insert my brother), where you hunt for the trophy buck. Whereas, at my level and humble beginnings, I am merely trying to kill an animal and sustain dinner for the night. The thing about hunting older, bigger bucks is they may not yield as tender of meat as their younger, smaller counterparts. The lovely 10-pointer Cliff got on Thanksgiving was gorgeous, but slightly tougher eating than any other deer we got this season.

I am saying all this, because I have found with this particular deer, I enjoy cutting it up into little cubes and tossing it in the skillet. Plus, I also have it planned out in my head (and meat unthawing in the sink) that I’m going to make some of it into deer burgers. Since I happened to have a rutabaga on hand, I opted for pairing it with my venison tonight, for an impromptu, yet very tasty meal.

Cubed Venison with Shaved Rutabaga

  • 4 oz. venison
  • rosemary
  • sea salt
  • a tiny bit of dill weed
  • garlic
  • rutabaga
  • sea salt
  • chives
  • bacon fat

Let’s Make it Happen: I started off by spooning a bit of bacon fat into a skillet and letting it heat up a bit. Next, I got to work on the rutabaga. I used a peeler to remove the skin. While I was already peeling, I went ahead and kept shaving the rest of the rutabaga into the skillet. Sprinkle with a little sea salt. Add a teaspoon or so of garlic. Toss in a few chives. Let it cook, so it’s golden in color and tenderly cooked.

While this is cooking, start working on the venison. I cut mine into slices, making sure that any silver skin was removed. From here, I proceeded to cut it down further into bite-sized cubes. I put the cubes in a bowl. Season them with rosemary, sea salt, a tiny bit of dill, and garlic (at work we pair rosemary and garlic together for one of my favorite smells). When the rutabaga is done, throw the venison into the skillet (or simply use another one, but I am personally a fan of less mess, plus it’s all going onto the same plate). Cook to your likeness (I personally am a fan of it still being pink in the middle for instance). Put it all on a plate and dig in!

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