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November 23, 2013

Culinary Conversation: Authors share recipes deer to them

NEW CASTLE — If you want the most knowledgeable information about a subject, go to the authority.

In this case, the expert on cooking with venison — deer meat — is Ellwood City’s Steve Loder. He and his wife, Gale, are the authors of “Quality Venison Cookbook — Great Recipes from the Kitchen of Steve and Gale Loder.”

Steve certainly has the know-how and experience for tackling such a project. He has been hunting since he was 12 and at age 14, started cooking with his father, who owned a restaurant in upstate New York.

“We wanted to make a difference in the way people view cooking venison,” Steve told me, adding this is the hunter’s bible for venison.

Through the years, Gale kept a scrapbook of wild game recipes and Steve has a hunter’s journal.

The purpose of this latest writing venture is to tell and show people how to process their own deer and handle it from field to freezer. And all of this comes from a lifetime of cooking venison.

“It’s easy and there are shortcuts.”

I was amazed that there were so many ways to prepare the meat and am pleased we can share a few of the recipes from the book in Culinary Conversation.

It’s deer hunting season, and if you prepare venison the same way year after year, you may be missing out on some interesting variations.

The book is available through the websites of both Amazon, Barnes and Noble, and at  You also may email Steve or Gale at

He applauds the merits of venison, which he said is rich in nutrition.

“And the quality of meat makes the difference.”

The spiral-bound, hardcover book is actually a compilation of 350 recipes that came from three previous books he and Gale wrote, and 74,000 copies were sold. He has also done close to 200 book signings.

The fact that there are 350 recipes for venison boggles my mind, but Steve said he often modifies recipes using beef.

He also mentioned that the stew recipe is one of his favorites and it’s enjoyable both at home or deer camp.

“Reheated and served a second time, it is even better, if that is possible.”

I also learned that venison has 1/4 the fat of lean roast beef, 1/2 the fat of lean ham or salmon and 1/4 the saturated fat of lean roast beef.

Thanks to Steve and Gale for sharing.

On another note — speaking of sharing, it’s also that time of year to let us know about your favorite Christmas cookie recipes. During the next few weeks, Culinary Conversation will feature all kinds. We hope to hear from you.

Steve’s Favorite Venison Stew With Roasted Peppers

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