"Bayou Bill" Scifres
Dedicated to the conservation and enjoyment of Indiana's natural resources
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Roast Venison Supreme
Copyright © 2004 by Bill Scifres

The element of chance and three turkey drumsticks must be given due credit, but I turned some chunks of venison (cut from a roast) into the juiciest, most tender, and best-tasting deer meat I have ever encountered.

Luck and turkey drumsticks? You bet!

I had thawed a beautiful shoulder blade roast with the thought of turning it into jerky, but as I trimmed the meat from the bone there were some good-sized pieces of meat that would have been difficult to slice into strips.

I didn't know for sure what kind of dish I would use these chunks in--last time I used them in a beautiful venison stew. But I also had three turkey drumsticks to roast and I wondered how it would be to just roast the venison chunks around the drumsticks in my old iron skillet (covered).

I rubbed the drumsticks lightly with olive oil, then administered a good sprinkling of salt and pepper. I dittoed this treatment with the chunks of venison, including the olive oil.

I roast turkey drumsticks and wings with some regularity for two reasons. First, the groceries offer them at a pretty good price. Secondly, the white meat of wings, or the dark meat of drumsticks, is good for snacking (no bread) for my weight-loss program.

Once the wings or drumsticks are roasted, the meat can be pinched off and used in many dishes--"Turkey Wing a la King" is big in my kitchen, but this meat also lends itself well to fried rice, "skillequing" (barbequing in a skillet on the stove top), or just to give a green salad a kick. And it is nothing but healthy.

I do the drumsticks and wings for about 75 minutes at 300 degrees (covered in an iron skillet), turning them every 20 minutes or so to avoid burning. When I turned the drumsticks, I also turned the venison chunks.

I presumed the venison chunks--with so little preparation-- would be just so-so.  But one taste proved the venison so beautifully exciting to my taste that the drumsticks begged for attention until all of the venison was gone. No bread! No veggies! No nothing--just venison supreme.

Many times I have roasted venison that was quite tasty. So what did I do to change the quality of the finished product? It was simple. I merely roasted it with turkey drumsticks (skin on). Moisture and taste of the turkey presumably were roasted into the venison. 

I would think that venison could be roasted just effectively with chicken wings, or other parts (skin on).

All columns, essays, and photos are copyrighted by Bill Scifres and may not be reproduced in any form without prior permission from the author.  For reproduction permission and media usage fees, contact: Scifres Family, 6420 East 116th Street, Fishers, IN 46038, Phone: 317-849-6016

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