Lean, Low-Fat and Packed with Protein, Tasty Venison Recipes Make Online Debut at Deer-Hunting-Guide.com as Expert Trophy Deer Hunter Steve Johnson Shares His Favorite Fare

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Trophy deer hunter Steve Johnson shares top venison recipes, providing simple, easy-to-prepare meal ideas that are low-fat and high in protein and, best of all, taste great! The recipes debuted this week on Johnson's website at http://www.deer-hunting-guide.com.

Whether a deer hunter or not, most people recognize the undeniable health benefits of venison (deer meat), which, at 95% lean, is a great source of low-fat protein. Additionally, venison's great taste makes it a perfect choice for holiday meals and recognizing this, expert hunter and webmaster Steve Johnson has added outstanding venison recipes to his website, http://www.the-deer-hunting-guide.com, just in time for upcoming 2008 holiday celebrations such as Easter or even exciting football championship parties.

Along with the newly-added venison recipes are tips for trimming and tenderizing deer meat, along with venison marinade and venison rub that are second-to-none.

Visitors to http://www.the-deer-hunting-guide.com will also find cooking tips and recipes for venison chili, venison jerky, venison stew, venison sausages, venison tenderloin, venison soup and more.

Perfect for any holiday or celebratory meal, and sure to impress guests of every age is one of the easiest venison recipes of all, Burgundy Venison, which can be found below. Keep in mind that this recipe will need to be slow-cooked and takes six to eight hours to be perfectly prepared. Served alongside holiday side dishes such as traditional cornbread dressing and vegetables, the following venison recipe can be counted on to bring joy to the family table this Easter:

2 ½ lb of venison
¾ cup of Burgundy wine
1 packet dry onion soup mix
1 can of cream of mushroom soup
1 small can of mushrooms

Cut up the venison meat. Mix ingredients thoroughly. Cook for six to eight hours in a slow cooker.

When preparing venison, the white fat and gristle (thick silvery skin that covers some of the deer meat) should be removed. While slow-cookers are a great way to cook venison, the meat can be prepared a variety of ways, including grilled.

However, when cooking venison, it is important to remember that overcooking (particularly when not using a slow-cooker) will produce very dry, tough meat. To make sure venison is cooked correctly and is the tasty treat it is meant to be, cooks can rely on the venison cooking tips expert trophy deer hunter Johnson provides on his website.

The site also offers fellow deer hunters of every level of expertise a well-organized Deer Hunting Guide, authored by Johnson. The Guide is much more than a how-to, supported by an array of resources for any deer hunter and informative articles on topics such as field dressing deer, quality deer management, rifle scopes, skinning, trail cameras and more.

About The Deer Hunting Guide (http://www.the-deer-hunting-guide.com)
The-Deer-Hunting-Guide.com, started by expert trophy deer hunter Steve Johnson, is dedicated to educating and informing deer hunters, sharing proven strategies, providing insight into the best equipment, and raising awareness to the need for creating nutritious deer food plots, managing land for quality deer and more. The website is regularly updated with professionally written articles, and provides an array of resources for deer hunters across North America.

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KELLIE FOWLER
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