You might bump into Roland Raubeson of Minot at a chili and chowder competition over at L/A Harley in Lewiston (like I did). Or serving it up at the Redneck “Blank” (formerly known as the Redneck Olympics) out in Hebron.

Turns out Raubeson — who says he’s more commonly known by his nickname, Yummy — has a knack for cooking up venison, whether it’s ground up for a burger or chili, cut into pieces for stew or roasted as a highly treasured tenderloin (the most tender and tasty cut of deer meet).

Figuring that some of our hunter-readers might have a few cuts of deer meat still stowed away in their deep-freezers, Raubeson shared recipes and tips on how to cook up his serious-yet-simple deer meat stew and a lovely venison roast.

The stew is “unbelievably easy,” he said. You’ll spend most of your time chopping vegetables and measuring out a few ingredients. Throw all the ingredients into a Dutch oven and cook on low for eight to 10 hours, and voila. He said the slow cooking is what brings out the flavor of the garlic and red wine. The most important ingredient, he believes, is the Tabasco sauce. “It adds just enough of a kick.”

Raubeson’s roasted venison tenderloin, which he said is usually the first piece of deer meat to be cooked because it is considered by many to be the most delicious, is marinated in a simple sauce and roasted for only 30 to 40 minutes in the oven. A surprising touch is to sprinkle white sugar over the top during the last 10 minutes of roasting. He started to explain the reason  — “It melts and caramelizes on top . . .” — but then he ran into a slight loss for words and just ended with a sigh and a long “oooooooh.” Enough said.

Another trick he has up his sleeve is to take one of his jars of homemade jam and mix in a little water — “just enough so you can brush it on the roast” — and baste the roast as it cooks.

He said good cuts of venison to use for the stew (or chili) would be the front shoulder or a round roast from the rear. Ground venison can be used to replace ground beef in almost any recipe, he said, such as chili or meatloaf, but since there is hardly any fat in the deer, you will have to add butter or olive oil. He stays away from using shortening, he said, because it would make your item too greasy to be tasty. “You want to use something that will add flavor.”

He advises folks to use their frozen venison within one year of being frozen. “If I’m given the choice,” he said, “I always prefer fresh.”

If you want to try your hand at cooking and eating venison, you might need to ask around among your hunter friends, since there are few stores or shops in Maine that sell fresh venison. The next time someone offers you some, go ahead and say yes: You’ll be prepared with Yummy’s two recipes.

When it comes to flavor, Raubeson confirmed what I’ve heard about venison: Many people have to acquire the taste. But, that said, he’s also witnessed several people trying out a meal made with venison who didn’t know the ingredients. “They actually liked it because of the way it was prepared,” he said. “Now, they’ll actually come over for a deer feed.” He believes the spices and seasoning in his recipes help counter-balance what some people call the gamy flavor of the deer meat.

Raubeson said the flavor and tenderness of deer meat vary greatly. “It depends,” he said, “on where the deer roamed and what the deer ate — acorns or grass? No two deer taste the same.”

Raubeson’s recent claim to fame was at last summer’s Hebron-based Redneck “Blank.” The festival, previously called the Redneck Olympics, features an assortment of fun, including a greased watermelon haul, a redneck mud run, a tire trot beer chug contest and lots more. Besides cooking up some mean venison there, Raubeson also exhibited outstanding skills in the arena of toilet-seat horse shoes. With perfect form, he seized the gold medal and was featured on Jon Stewart’s “The Daily Show,” which actually provided a little tongue-in-cheek Olympic coverage.

Ayuh — a true Mainer!

Yummy’s roasted tenderloin of deer

2 pounds deer tenderloin

1/2 pound bacon

3 cups brown sugar

2 cups soy sauce

1/4 cup white sugar

Mix brown sugar and soy sauce in a bowl. Place tenderloin in liquid; roll several times to coat. Marinade for 3 to 4 hours, or even better, overnight. When ready to cook, wrap the tenderloin with bacon slices; place on baking sheet. Roast at 350 degrees for 30 to 40 minutes, until medium-rare. Ten minutes before the roast is done, sprinkle the top of the roast with the white sugar. Remove from oven and let stand 5 to 10 minutes, then slice and serve.

Alternative roasting option: Yummy suggests taking one jar of raspberry jam and thinning the contents with enough water to make a glaze. Skip the white sugar on the top, and baste with this glaze instead.

Deer stew

2 pounds cubed deer meat

1 cup flour

3/4 tablespoons salt

1 teaspoon pepper

1/2 cup butter

2 tablespoons minced garlic

2 small red onions, diced

2 cups red wine

6 ounces chopped porcini mushrooms (optional)

1 quart veal stock (substitute with beef stock if preferred)

2 potatoes, cubed

1 yellow onion, julienne sliced

1 poblano pepper (a mild chili pepper), minced

2 ribs celery, chopped

1 carrot, chopped

1 cup chopped turnip

1 red bell pepper, diced

1 or 2 dashes Tabasco Sauce

1 1/2 tablespoons Worcestershire sauce

1/2 teaspoon white pepper

Directions: Brown the roast in a cast iron skillet with butter or olive oil. Place all ingredients, including meat, into a large Dutch oven and cook on low heat for 8 to 10 hours. Stir periodically; taste and adjust seasonings toward the end of cooking.

Copy the Story Link