New Castle News

Lugene Hudson

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 stackpolebooks.com.  You also may email Steve or Gale at glloder@yahoo.com

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

Text Only | Photo Reprints
Lugene Hudson
  • Hudson.jpg Culinary Conversation: Think globally, cook locally

    Another set of bookshelves might be necessary at my house very soon. It’s been a bountiful week. Edie Majesky of New Castle, who I have known most of my life, is aware of how much I love collecting old cookbooks.

    April 19, 2014 1 Photo

  • Hudson.jpg Lugene Hudson: Celebrate Easter like Helen Martin

    What’s cookin? That’s one of our favorite questions at Culinary Conversation. We love when readers share some of their favorites. This week, Helen Martin of New Castle stepped up to the plate to answer that question regarding Easter dinners.

    April 12, 2014 1 Photo

  • Hudson.jpg Culinary Conversation: From main dish to dessert, some recipes for your holiday table

    We all have our favorite memories of Easter dinners.  While bunnies, chocolate eggs and peeps show up in the kids’ Easter baskets, the dinner table gets to showcase all of those wonderful spring delights that have finally come out of winter hiding including asparagus, sugar snap peas, broccoli and carrots.

    April 5, 2014 1 Photo

  • Hudson.jpg Culinary Conversation: Go on; give someone the raspberries

    It was my first bowl of red raspberries for the season. And I was jubilant. Plump, juicy and delicious to the last bite, those little nuggets of sweetness satisfied. After this stretched-out, dismal winter, I was ready for a little taste of spring.

    March 29, 2014 1 Photo

  • Hudson.jpg Culinary Conversation: Greens, cakes among reader’s recipes

    Weeks always start out better when something pleasant arrives in the mail. No, I didn’t win the Publisher’s Clearinghouse Sweepstakes.

    March 22, 2014 1 Photo

  • Hudson.jpg Culinary Conversation: Add Girl Scout cookies to your recipes

    Usually, this time of year, I have a secret stash in my freezer. It doesn’t usually remain a secret for long, though. But when the Girl Scout cookie shipments started arriving, this house had no deliveries.

    March 15, 2014 1 Photo

  • Hudson.jpg Culinary Conversation: Give your meals an Irish accent

    It’s a new month. And it’s time to be thinking about replacing the snowblowers with lawn mowers. But March can be brutal. There’s a saying that in western Pennsylvania, we can’t breathe easier until we get past St. Patrick’s Day. Still, I’m thinking positively and considering all things new.

    March 8, 2014 1 Photo

  • Hudson.jpg Culinary Conversation: Take the cake and pass the pie

    It’s a new month. And it’s time to be thinking about replacing the snowblowers with lawn mowers. But March can be brutal. There’s a saying that in western Pennsylvania, we can’t breathe easier until we get past St. Patrick’s Day. Still, I’m thinking positively and considering all things new.

    March 1, 2014 1 Photo

  • Hudson.jpg Culinary Conversation: Yes, soup for you! Try some!

    The groundhog said six more weeks of winter, and nobody is going to argue with his assessment. The upside is — we’re closer to daffodils, the swallows returning to Capistrano and sooner rather than later, gardening. There’s already been a glimmer of spring’s promises this week.

    February 22, 2014 1 Photo

  • Hudson.jpg Culinary Conversation: Cherries can help make Presidents Day sweet as pie

    Monday is Presidents Day. Granted, most of us don’t celebrate like we do on the Fourth of July and Christmas.  Some get the day off, though, which is a mini-celebration in itself.

    February 15, 2014 1 Photo

House Ads
Poll

What is your favorite Easter treat?

Jelly beans
Chocolate ... bunnies, crosses, anything that’s chocolate!
Marshmallow peeps
Decorated eggs
Other
     View Results