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Deer meat is delicious.

It tastes just like real meat.

If you can find a deer that’s in season, it’s just like a roast beef sandwich.

Deer meat has a very similar texture to meat, and a few of the best ways to cook it are to marinate it, sauté it in spices, or sear it in your oven.

Here are 4 of our favorite deer meat dishes.

Recipe courtesy of @lindseypowell, using Deer Meat Sauce Recipe Courtesy of @frenchcockeys, using Rabbit Meat Sauce Ingredients 3 pounds of fresh venison, about 1.5 pounds of bone marrow, and 1 cup of bone broth (use bone broth in place of broth) 1 tablespoon butter, melted 1/4 teaspoon salt 1/2 teaspoon pepper 1/8 teaspoon ground cumin 1/3 cup chicken stock 1/5 cup whole milk (optional) 1 egg, beaten 1/16 teaspoon cinnamon Instructions Cut the venison into 1/32″ slices and brown them in the butter in a large skillet until browned.

While the venus was browning, combine the broth, butter, and salt in a medium saucepan over medium-high heat.

Cook until the meat is al dente, about 5 minutes.

While your meat is browning add the cinnamon, cumin, and milk to the pan and bring to a boil.

Cook, stirring occasionally, for 10 minutes.

Once meat is done, add the egg, cinnamon, and spices and bring back to a simmer.

When the meat has cooked through, add chicken stock, milk, and egg and simmer for about 20 minutes.

Turn off the heat and allow the meat to sit for 5 minutes to let the flavors absorb into the meat.

Once the meat becomes tender, remove the pan from the heat, and let it rest for 5 to 10 minutes before shredding into bite-size pieces.

Recipe Courtesy @hannahbaker, using Baked Deer Meat, using Honey-Lime-Tumeric-Caramelized Deer Meat Recipe Courtesy, using Chicken Tuna Meat, with Chicken Sauce Ingredients 1 head of boneless, skinless, and boneless skinless chicken breasts (or 1 small thigh or shoulder) 1 1/6 pounds of frozen deer meat, about 10 pounds of bones, and 4 cups of chicken stock (use broth in lieu of broth for chicken) 1/10 teaspoon salt Directions Cut the boneless chicken into bite sized pieces and place them in a colander along with about 1/7 cup of chicken broth.

Cover and set aside for at least 1 hour.

Once boneless is done cooking, transfer to a large, shallow bowl.

Pour the chicken broth over the boned chicken pieces.

Cover the bowl with a towel to keep the broth at bay.

Set aside for 20 minutes to allow the broth to solidify.

Meanwhile, prepare the honey-lime-tumeric-caramelized deer meat.

Preheat oven to 400 degrees F. Place chicken breasts, bones, boneless meat, chicken broth, and the salt and pepper in a bowl and mix together until smooth.

Add the honey and lemon zest to the bowl.

Add to the pot and stir to combine.

Add a few drops of the melted butter and salt and bring the mixture to a gentle simmer.

Cook for about 10 minutes until the beef is browned and thickened.

Remove the meat from the broth and set the meat aside.

When done cooking the meat, drain the broth from the bowl and set it aside.

Heat the butter over medium heat in a skillet over medium high heat.

Add 3 tablespoons of butter and cook for 1 minute.

Add 2 tablespoons of honey and the other tablespoon of honey.

Bring the butter and honey together, and then add the remaining tablespoon of butter.

Cook over medium low heat until the butter has melted.

Add 1/20 teaspoon of cinnamon and the cinnamon sticks, then add 1/18 teaspoon of salt and stir.

Cook the mixture until the cinnamon is melted and the mixture is smooth.

Set the mixture aside.

Cook chicken breasts for about 8 minutes, or until the juices run clear.

Remove chicken from the pan, then shred into bite size pieces.

Add gravy and mix well.

Serve immediately.

Recipe © Lissa Gebhardt and Jamie Bryant 2017 All rights reserved.