From Monday's paper....
http://timestranscript.canadaeast.com/search/article/118162
Taste of the wild
If cooked properly, New Brunswick venison can be a great fall feast
By James Foster
Times & Transcript Staff
Published Monday November 5th, 2007
Appeared on page C1
One fact rises above all others when cooking venison: the only thing deer has in common with beef is the letter 'e.'
It's perhaps the most common mistake a cook can make when cooking deer meat, believing it can be cooked the same way as beef. Hey, it looks the same and it has the same texture, it can't be that different to cook, right?
Wrong.
Wild venison can be some of the tastiest and most tender red meat on your plate -- if you cook it right. That means cooked, at most, to medium. Anything more with most cuts and you might as well eat shoe leather.
Because it's so lean -- about 30 per cent leaner than beef -- deer meat cooks fast and firms up far too much if cooked too long or too hot.
With that in mind, however, the rest is simple. You can broil it or barbecue it like any other steak, stew it, make it into sausages, grind it into 'deerburger' and even enjoy roasts of venison with all the trimmings, particularly root vegetables, for a true autumn treat.Heck, some people even can deer meat with great results.
Whichever way you cook it, use a meat thermometer and heat it no more than 140F.
There is some disagreement on why deer meat can sometimes taste gamey. Some say it's a sign the animal was frightened when it was killed, others say the taste is more pronounced in older deer or male deer. That debate continues.
However, there is little disagreement on how to deal with the "wild" taste of some venison. First, be sure to trim off as much fat from your meat as you can and, if you still aren't confident in your final product, soak it in buttermilk for a day or two, or marinade it in any beef-appropriate marinade, though that will also serve to mask the truly unique, rich and delicious flavours in your cut of meat.
With deer season continuing in New Brunswick until Nov. 17, you never know when you could be called upon to rustle up some venison.
Deer with pork & beans
1 lb. ground venison
1 med. onion, diced
1 green pepper, diced
32 oz. can of pork & beans or 2 cups cooked rice or cooked macaroni
Brown venison, onion, and pepper. Stir in pork & beans (or macaroni or rice). Add molasses for sweeter taste. Add water as needed. Salt and pepper to taste.
Venison sausage
5 lbs. lean venison
1 tbsp. rubbed sage
1 med. square of cured bacon
1 tbsp. salt
1 tbsp. liquid smoke
Hint of barbecue sauce
Grind and thoroughly mix all ingredients, form into patties and pan fry. Keeps 2-3 months in the freezer.
Round or sirloin roast of venison
Bake only to the point of being rare or medium. The best way to judge is with a meat thermometer. Rare 130-135; medium rare 135-140; medium 140-145 degrees.
Brown the roast on all sides in a little hot oil. Season the roast with a combination of celery salt, coarse ground pepper and garlic powder.
Place the roast on a rack in a baking pan. Lay several thin strips of bacon or fresh side over the top. Roast at 425 degrees for about 15 minutes per pound of meat.
Easy deer jerky
3 lbs. boned meat
1/8 tbsp. seasoned salt
2 tbsp. liquid smoke
2 tbsp. popcorn salt
3 tbsp. water
3/4 tbsp. seasoned pepper
Slice meat into 1/4" thick strips about 5" long. Remove all fat. Combine liquid smoke, water, and seasonings. Brush on strips and place in a bowl. Put a weighted plate on top of bowl and let stand overnight. Remove meat and dry it. Place strips across oven racks -- edges may touch but don't overlap. Allow room for air to circulate. Racks should be no closer than 4" from top and bottom heat sources. Dry meat in oven for about 11 hours at 150 degrees. Remove and cool completely. Store in an air-tight container.
Deer chili
2 tbsp. olive oil
4 lbs. ground deer
3 med. onions, chopped fine
1 (48 oz.) can tomato juice
2 (8 oz.) cans tomato sauce
2 (6 oz.) cans tomato paste
3 tsp. chili powder
1 tsp. paprika
1/2 tsp. red pepper
1 tbsp. salt
Black pepper
2 (15 oz.) cans kidney beans, drained
Heat oil in large, heavy saucepan; brown meat well. Add onions, juice, tomato sauce, tomato paste, chili powder, paprika, red pepper and salt. Stir to mix well. Cover top with black pepper and stir well. Cook over low heat about 6 hours, stirring occasionally. Add beans for final 30 minutes of cooking time. Serve hot with crackers or cornbread. Yield: about 12 servings.
Bacon-wrapped tenderloin
1 lb Bacon
2 lbs Deer Tenderloin
1 cup Favorite Marinade
Black pepper
Onion powder
Garlic powder
Cut meat in 1-inch pieces.
Soak meat in marinade for 30 minutes in refrigerator.
After marinating, wrap a strip of bacon around each piece of meat starting at one end and working to the other.
Stick toothpicks in each end.
Lay on grill, sprinkle seasoning and turn as needed.
When bacon is done, meat is done.
Enjoy!!!!!
http://timestranscript.canadaeast.com/search/article/118162
Taste of the wild
If cooked properly, New Brunswick venison can be a great fall feast
By James Foster
Times & Transcript Staff
Published Monday November 5th, 2007
Appeared on page C1
One fact rises above all others when cooking venison: the only thing deer has in common with beef is the letter 'e.'
It's perhaps the most common mistake a cook can make when cooking deer meat, believing it can be cooked the same way as beef. Hey, it looks the same and it has the same texture, it can't be that different to cook, right?
Wrong.
Wild venison can be some of the tastiest and most tender red meat on your plate -- if you cook it right. That means cooked, at most, to medium. Anything more with most cuts and you might as well eat shoe leather.
Because it's so lean -- about 30 per cent leaner than beef -- deer meat cooks fast and firms up far too much if cooked too long or too hot.
With that in mind, however, the rest is simple. You can broil it or barbecue it like any other steak, stew it, make it into sausages, grind it into 'deerburger' and even enjoy roasts of venison with all the trimmings, particularly root vegetables, for a true autumn treat.Heck, some people even can deer meat with great results.
Whichever way you cook it, use a meat thermometer and heat it no more than 140F.
There is some disagreement on why deer meat can sometimes taste gamey. Some say it's a sign the animal was frightened when it was killed, others say the taste is more pronounced in older deer or male deer. That debate continues.
However, there is little disagreement on how to deal with the "wild" taste of some venison. First, be sure to trim off as much fat from your meat as you can and, if you still aren't confident in your final product, soak it in buttermilk for a day or two, or marinade it in any beef-appropriate marinade, though that will also serve to mask the truly unique, rich and delicious flavours in your cut of meat.
With deer season continuing in New Brunswick until Nov. 17, you never know when you could be called upon to rustle up some venison.
Deer with pork & beans
1 lb. ground venison
1 med. onion, diced
1 green pepper, diced
32 oz. can of pork & beans or 2 cups cooked rice or cooked macaroni
Brown venison, onion, and pepper. Stir in pork & beans (or macaroni or rice). Add molasses for sweeter taste. Add water as needed. Salt and pepper to taste.
Venison sausage
5 lbs. lean venison
1 tbsp. rubbed sage
1 med. square of cured bacon
1 tbsp. salt
1 tbsp. liquid smoke
Hint of barbecue sauce
Grind and thoroughly mix all ingredients, form into patties and pan fry. Keeps 2-3 months in the freezer.
Round or sirloin roast of venison
Bake only to the point of being rare or medium. The best way to judge is with a meat thermometer. Rare 130-135; medium rare 135-140; medium 140-145 degrees.
Brown the roast on all sides in a little hot oil. Season the roast with a combination of celery salt, coarse ground pepper and garlic powder.
Place the roast on a rack in a baking pan. Lay several thin strips of bacon or fresh side over the top. Roast at 425 degrees for about 15 minutes per pound of meat.
Easy deer jerky
3 lbs. boned meat
1/8 tbsp. seasoned salt
2 tbsp. liquid smoke
2 tbsp. popcorn salt
3 tbsp. water
3/4 tbsp. seasoned pepper
Slice meat into 1/4" thick strips about 5" long. Remove all fat. Combine liquid smoke, water, and seasonings. Brush on strips and place in a bowl. Put a weighted plate on top of bowl and let stand overnight. Remove meat and dry it. Place strips across oven racks -- edges may touch but don't overlap. Allow room for air to circulate. Racks should be no closer than 4" from top and bottom heat sources. Dry meat in oven for about 11 hours at 150 degrees. Remove and cool completely. Store in an air-tight container.
Deer chili
2 tbsp. olive oil
4 lbs. ground deer
3 med. onions, chopped fine
1 (48 oz.) can tomato juice
2 (8 oz.) cans tomato sauce
2 (6 oz.) cans tomato paste
3 tsp. chili powder
1 tsp. paprika
1/2 tsp. red pepper
1 tbsp. salt
Black pepper
2 (15 oz.) cans kidney beans, drained
Heat oil in large, heavy saucepan; brown meat well. Add onions, juice, tomato sauce, tomato paste, chili powder, paprika, red pepper and salt. Stir to mix well. Cover top with black pepper and stir well. Cook over low heat about 6 hours, stirring occasionally. Add beans for final 30 minutes of cooking time. Serve hot with crackers or cornbread. Yield: about 12 servings.
Bacon-wrapped tenderloin
1 lb Bacon
2 lbs Deer Tenderloin
1 cup Favorite Marinade
Black pepper
Onion powder
Garlic powder
Cut meat in 1-inch pieces.
Soak meat in marinade for 30 minutes in refrigerator.
After marinating, wrap a strip of bacon around each piece of meat starting at one end and working to the other.
Stick toothpicks in each end.
Lay on grill, sprinkle seasoning and turn as needed.
When bacon is done, meat is done.
Enjoy!!!!!
