Tasty Ways to Cook with Venison

Deer season ended in early January, and thanks to the hunting skills of my good looking husband, Kurt, we’ve got a freezer full of venison: ground and stew meat, cubed steak and sausage. I’ve only recently begun cooking with venison, and up until about two years ago, I hadn’t eaten much of it in my lifetime. When Kurt got his first deer around Thanksgiving in 2016, I suddenly found myself with 40 pounds of Middle Georgia doe, and it was time to learn how to cook it. Good thing I did, because this season brought two more deer: a 6-point buck on Veteran’s Day and another doe on the last weekend of hunting season. At first, I wasn’t sure I’d like it. I’d heard folks say it tasted “gamey,” and I wasn’t quite sure what to expect. Well, I’m here to tell you: When a deer is handled properly, there is nothing gamey about the taste.

For a tender and juicy dinner, grill venison back-strap over medium heat, just until medium rare and serve with Hoppin’ John.

Good tasting deer meat has to do with several factors. One of the most primary being, you must let it bleed out for a couple of days before taking it to the processor. Good venison needs to age. After the deer has been cleaned and skinned, place a layer of ice on the bottom of your cooler, then place the meat on top of that and top it with more ice. Place the cooler outdoors in a shady spot, pointed downhill with the drain plug open. This purges the blood from the meat and keeps it cool.

Venison Rigatoni comes together quickly with a good quality jarred tomato sauce, freshly grated Parmesan cheese and basil.

Cooking with ground venison is much like cooking with ground beef. It can be substituted for most any ground beef recipe. The same goes for the other cuts of meat. If you know how to make country fried steak, you can just as easily make country fried venison. If you know how to make beef stew, you can just as easily make venison stew. You get the idea. When it comes to grilling steaks or the backstrap portion of a deer, do not overcook it. Deer is most flavorful and juicy when cooked medium rare.

Country Fried Venison is prepared just like country fried steak, with a crispy, golden brown crust and served with brown onion gravy. 

The other day on my Instagram account, @SKGFoodBlog, I posted a mouthwatering photo of my garlic and herb venison penne pasta with homemade tomato sauce. I had prepared the dish in my cast iron skillet. The first comment I received was from a Statesboro local who said, “That looks amazing and I am always looking for recipes that use venison!” With another deer season behind us, I figured there were a few more of you who might like some deer dinner ideas. Try making these dishes at home, and for more inspiration in the kitchen, follow Somekindagood.com.

Do you have questions on how to cook a certain dish or what to serve with a main course? Follow me at Facebook.com/SomeKindaGood or tweet your questions to @SKGFoodBlog. I’d love to help solve your kitchen dilemmas!

This article originally appeared in the Statesboro Herald on January 28, 2018.

New to Some Kinda Good?


Georgia native Rebekah Faulk Lingenfelser is a freelance writer, entertainer and food enthusiast who writes and speaks about her love of good food and the Coastal South. A Season 2 Contestant on ABC’s “The Taste,” she is the Statesboro Herald food columnist and host of SKG-TV on YouTube. A public relations graduate of Georgia Southern University, Rebekah also attended Savannah Technical College’s Culinary Institute of Savannah. To learn more, connect with Some Kinda Good on social media, or visit RebekahFaulk.wix.com/RebekahFaulk.


Episode 5 of SKG-TV: Chicken Pot Pie with Fresh Herbs

This classic Southern comfort food dish doesn’t disappoint. I use a store bought pie crust to save time, and the fresh herbs in the filling really make this chicken pot pie stand out. Enjoy! Continue reading “Episode 5 of SKG-TV: Chicken Pot Pie with Fresh Herbs”

Episode 4 of SKG-TV: Grilled Panzanella Salad

Grilled Panzanella is an Italian salad that celebrates summer’s garden bounty. 

Continue reading “Episode 4 of SKG-TV: Grilled Panzanella Salad”

Three Practical Ways to Cook with Fresh Herbs

Six pots filled with fresh herbs line Rebekah’s backyard post. From left: Basil, Thyme, Mint, Flat Leaf Parsley, Italian Oregano and Cilantro.

One Saturday afternoon recently while cleaning out the shed, my husband and I came across several Terra Cotta clay pots left behind by the previous dwellers of our new Savannah home. I’ve never been one to plant or garden, but I knew if I used them for anything, I would want to plant something I could cook with, something that would enhance the flavor of food. Continue reading “Three Practical Ways to Cook with Fresh Herbs”

Sharpening My Mind and My Knives: Culinary School 101

The countdown is on! In less than two weeks, my first semester of culinary school will be behind me. I haven’t written about school since Week 2, so I wanted to take this opportunity to share a little of what I’ve been up to, along with a few pictures from the kitchen and our garden. I’m having so much fun and learning more every day.  Continue reading “Sharpening My Mind and My Knives: Culinary School 101”

5 Farmers’ Market Recipes to Make Right Now

Poor Robin Gardens from Screven, County is one of my favorite vendors to purchase produce from at the Statesboro Mainstreet Farmers’ Market. Meet Ricardo, the farmer!

The return of the Farmers’ Market for me each season is just about as exciting as Christmas Day. With fresh herbs and local produce on my mind, I love getting up on Saturday morning, throwing on my yoga pants, a tank top, a pair of favorite flip flops and my over-sized sunglasses and heading out the door. Sometimes, I even pack up my 11-pound Shih Tzu, Ewok, and we ride with the radio up and the windows down on the way.  Continue reading “5 Farmers’ Market Recipes to Make Right Now”

Easter Entertaining: Recipes and Recollections

The Lingenfelsers hosted a traditional Easter Sunday dinner for family in Claxton, Georgia.
After church, a traditional Easter Sunday dinner is served at the Lingenfelser home in Claxton, Georgia.


Few things bring me greater joy than entertaining family and friends around my kitchen table. Easter Sunday was such an occasion. I hosted dinner for my parents and sweet in-laws, plus my husband’s beloved Aunt Polly. From Ina Garten’s Coconut Cake to deviled eggs and brown sugar-mustard glazed ham, our celebratory feast was Some Kinda Good, and as Southern and traditional as it gets. Continue reading “Easter Entertaining: Recipes and Recollections”

Your Take on E-Commerce Food – Take it or Leave it?

My best friend texted me this photo of the dinner she cooked from Blue Apron last week: Spiced Roast Chicken & Collard Greens.

Okay, y’all. I’m really curious to know your thoughts about something. Unless you’ve been hiding under a rock for the last couple of months, you’ve noticed the TV commercials and advertisements promoting the “dawn of e-commerce food,” essentially the creation of perishable food manufacturing businesses. Dozens of companies like Hello Fresh, Blue Apron and Plated, are springing up around the country with this notion of revolutionizing the way we shop for groceries and stock our refrigerators. We’re talking about changing the way people think about food or as one employee at Plated puts it, “Changing the world by making our food system fundamentally better.” When it comes to our foodways, is quality and convenience upstaging tradition?

I find the concept absolutely fascinating! I mean, if I had told my great grandmother Elnora, that one day, she could visit a website, click a button or make a phone call, and within a few days have meals delivered straight to her door, she would have looked at me as if I had three heads! The strides we’ve made in technology are seriously amazing.

Each company basically boasts the same message: Fresh food delivered to your door, at a better value than you can get at your local grocery store. And not just fresh food, but perfectly proportioned, farm fresh ingredients sourced locally and seasonally, including step-by-step chef-concocted recipes. Foolproof! Genius! Why haven’t we thought of this before? But when something sounds too good to be true, it usually is. Or is it? Take a look at these ads:

My first thought about these services was they must be for folks who either can’t cook or aren’t able to drive themselves to get their own groceries. As I’ve considered it more closely however, I see the appeal for everyone! Not only does the service save you time and the laborious weekly trip to the supermarket, but it exposes you to new ingredients and takes the guesswork out of weeknight dinner planning (all the while supporting local farmers). I’m having a very hard time seeing the downside. We’ve discussed a few positives, so let’s consider some potential negatives:

  • Proportions don’t allow room for seconds. What if I’m still hungry?
  • Relying on delivery could become problematic. What if I live in a rural area and they aren’t able to find my location?
  • Cost. Is the quality really “at a better value than my local grocery store?”

Also, I can’t help but think about how these companies will affect grocery store chains and local supermarkets. But, maybe that’s the point. If more and more people begin using them, will grocery stores take a major hit? What will that mean for the economy? On the upside, the greatest motivating factor? Ingredients are sourced locally. I can definitely get behind organizations partnering with established farmers’ markets and local artisans.

I haven’t personally tried ordering from any of these companies, but even as someone who enjoys cooking, I’m very tempted! I’m super interested to know what you think. Have you ordered from one of them? What has your experience been? Were you able to follow the provided instructions without a hitch? Most importantly, did the food taste Some Kinda Good? Make me a believer!

As a final thought, Forbes released a great video of an Executive Chef comparing Blue Apron and Plated. See for yourself and let me know your take.


Three Thanksgiving Side Dishes For Your Family Table

With the biggest food holiday of the year just days away, I’ve got three side dishes to enliven your family feast. Each recipe offers something unique: 1) a family tradition, 2) a restaurant-inspired side dish and 3) an original. From sweet to savory, I’ve got you covered! Whether you’re hosting Thanksgiving at home or traveling, cook up one of these Southern sides, and you’ll have everyone chowing down with gratitude. Continue reading “Three Thanksgiving Side Dishes For Your Family Table”

A Christmastime Family Tradition at The Old Home Place

The meat is smoked for 8 - 10 hours in the pit.
The meat is smoked for 8 – 10 hours in the pit.

At the end of a long dirt driveway lined by 26-year-old pine trees in Middle Georgia, sits The Old Home Place, where my family has celebrated “The Cookin’” each Christmas for more than 30 years. Continue reading “A Christmastime Family Tradition at The Old Home Place”