The stories of how those big bucks got away or those tiny buck racks ended up on the wall of shame have always been a way of life in Morgan County. I don’t have hunting stories, but I sure have the cooking deer meat stories.
My Great Grandma Arizona Henry told me that to be a true West Virginian means you must hunt, cook, and love to eat deer meat. The venison recipes in West Virginia have been handed down for hundreds of years.
Venison is tasty when you know how to cook it, and it’s good for you. Venison is a high protein meat with very little fat. Venison gives you a large dose of zinc, which is important for a healthy immune system. It has various B vitamins, which help break down protein, carbs and fat for energy and assists with red blood cell formations. It’s a good food for people with diabetes because it has zero carbs and it’s low in calories. It is the ultimate red meat.
Stuffed Venison Green Peppers
2 lbs. venison
1 ½ tsp dried onion flakes
½ tsp pepper
½ cup sharp cheddar shredded cheese
6 large green peppers
½ cup ketchup
¼ cup dry mustard
2 tbsp. sugar or Splenda
- Clean peppers and remove center.
- Mix ground venison, eggs, onion flakes, peppers, and cheese.
- Stuff peppers with venison mixture.
- Spread mixed glaze ingredients over venison.
- Bake uncovered for 40 minutes at 350 or until done.
If you are lucky enough to bag that big buck this year, don’t be afraid to share some healthy red meat with your neighbor who had one that got away.
Stacy Schultz is a Registered Dietitian and Certified Diabetes Care and Education Specialist, a former Morgan County Commissioner and is the author of “It’s Stacy’s Grandma ‘Zona’s recipes.” She has been in healthcare for 35 years at War Memorial Hospital.