2007-03-24 12:20:07 · 13 answers · asked by Rebecca 3 in Home & Garden ➔ Cleaning & Laundry
(JUST SO YOU KNOW...I DIDN'T SUBMIT THIS UNDER THE CLEANING AND LAUNDRY SECTION. IT JUST PUT IT THERE. I SUBMITTED IT UNDER FOOD & DRINK)
2007-03-24 12:20:46 · update #1
Veal is from a young calf, venison is deer. When you cook veal, don't overcook it because it will become very tough.
2007-03-24 12:51:49 · answer #1 · answered by Nancy C 1 · 0⤊ 0⤋
Veal Venison
2016-12-12 12:26:39 · answer #2 · answered by ? 4 · 0⤊ 0⤋
If my memory serves me right.
Veal is from a young calf that has been fed only milk.
All young calf's are fed milk for a while.
I think that the first milk from a cow that has just had a calf isn't sent to market as fresh milk.
Those kept for veal may stay on some what longer than others.
All farm animals at some time or other are caged or keep in pens.
2007-03-24 12:33:29 · answer #3 · answered by Floyd B 5 · 1⤊ 1⤋
Venison is deer meat.
Veal is calf (baby cow).
2007-03-24 12:23:12 · answer #4 · answered by kittenpie 3 · 4⤊ 0⤋
No veal is calf. Venison is deer meat (bambi).
2007-03-24 12:27:50 · answer #5 · answered by Anonymous · 2⤊ 0⤋
Venison is deer meat...veal is calf meat.
2007-03-24 12:23:13 · answer #6 · answered by snarf 5 · 2⤊ 0⤋
No, Venison is deer meat.
Veal is baby cows who've been either chained to the floor so they cannot stand/move or placed inside small boxes to limit their movement.
2007-03-24 12:24:09 · answer #7 · answered by Anonymous · 0⤊ 2⤋
No... veal is baby cows. Deer is Venison.
2007-03-24 12:27:37 · answer #8 · answered by Jim V 3 · 0⤊ 0⤋
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Any recipe using beef or veal works great with venison. Moose however has a stronger flavor you might want to try cooking it more like lamb. Moose Roast 3lb Moose roast 4 Cloves (large) garlic 2 tbsp thyme 1/2 stick butter Remove as much fat as possible from roast. Sliver the roast with garlic; cut garlic into semi decent slivers, insert knife tip into meat 1/2 inch or so, and insert the garlic. Rub the roast with thyme , salt and pepper, Clarify the butter and pour over roast. Heat oven to375 and put roast in. Every 15 min or so baste roast with butter and drippings in pan. This should be done in 1and 1/2 hours or so. Drippings make an awesome gravy. Venison steaks also taste great with Chateaubriand sauce. You can also blacken venison and serve it with rice and creole sauce. Venison with pesto over egg noodles. Venison Burgundy. venison, mushroom and onion stir fry. Venison piccata. Rolled venison roast , Filled with diced carrot, onion and celery. Wrapped with bacon. Venison sandwiches with horseradish sauce ( or horseradish mustard or Barbeque sauce or chutney), lettuce and shredded cheese. venison french dip. breakfast sausages Polish sausage. Summer sausages - many varieties. Balogna. Venison cabbage rolls. Venison parmigiana. Venison pizza. Venison Pie ( with rice,peas, onion, potato, thickened drippings - and a touch of diced tomatoe.)
2016-04-06 07:33:27 · answer #9 · answered by Anonymous · 1⤊ 0⤋
veal is a baby cow and if you dont like liver and such organ meats dont try veal thats what it taste like not like steak
2007-03-24 12:31:20 · answer #10 · answered by Anonymous · 0⤊ 0⤋