Text 7098, 101 rader
Skriven 2006-10-30 22:42:00 av JIM WELLER (1:123/140)
     Kommentar till en text av IAN HOARE
Ärende: meat
============
 -=> Quoting Ian Hoare to Dale Shipp <=-

 IH> In Europe, each half carcase is then split to give forequarters and
 IH> hindquarters, and these are hung, by hooks that go between the
 IH> achilles tendon and the bone, in cold rooms. In the USA, I think you
 IH> hang half or whole carcases.

We do sides.... half carcasses.


 IH> Ideally, beef carcases will be left alone
 IH> for 3 weeks before being cut down further and sold.

I'm grateful to have access to 14 day beef.

 IH> The important point
 IH> to note is that this hanging is done in cold rooms under temperature
 IH> control and away from flies.

Back where I grew up the (outdoor) hanging period might only be 7 days
if the fall weather was warmer than expected.

 IH> Game birds, if well killed, are still hung undrawn and unplucked.

We never did that though. Perhaps we should have.

 IH> Furred game is also almost always hung properly, because it's inedibly
 IH> tough otherwise.

For deer (back home) see above on beef.

We don't hang caribou here at all as it is generally shot when the temp
is -30 to -40. It's a challenge to skin and quarter it quickly before it
freezes solid just so you can transport it home. So it doesn't even get
properly bled. The quality of the meat suffers for it. Soaking in brine,
almost "Koshering" it, after thawing it and then marinades help
somewhat.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Venison Steak With Juniper Berry And Fiery Red Chile Sauce
 Categories: Native, Latin Amer, Venison
      Yield: 6 servings
 
           THE SAUCE:
      1 tb Dried juniper berries
      3 c  Unsweetened dark grape juice
           Or wine
      2    Bay leaves
  1 1/2 ts Dried thyme
      2    Shallots, peeled and
           Coarsely chopped
      2 c  Beef stock
           THE STEAKS:
      6    Venison steaks, 8 to 10
        oz Each
      2 tb Olive oil
      1 tb Salt
      1 tb Freshly ground black pepper
      4    Whole dried chiles de arbol,
           Seeds and stems removed,
           Crushed
 
  This recipe, although adapted for modern kitchens, reflects the main
  ingredients used in the cooking of Ceren, an ancient Mayan village (in
  what is now El Salvador).
  
  To make the sauce, wrap the juniper berries in a clean kitchen towel
  and crush them using a mallet. Remove them from the towel and place
  them in a saucepan with the grape juice or wine, bay leaves, thyme
  and shallots. Simmer over medium heat for 20 to 25 minutes, until the
  liquid has been reduced to 1 cup. Add the stock, bring to a boil,
  then decrease the heat to medium and cook for another 15 minutes
  until the sauce has been reduced to 1 1/2 cups. Strain the sauce
  through a fine sieve and keep it warm.
  
  Brush the steaks on both sides with the olive oil and sprinkle with
  salt and pepper. Place the steaks on the grill and grill for 3
  minutes, until they have charred marks. Rotate the steaks a half turn
  and grill for another 3 minutes. Flip the steaks over and grill for
  another 5 minutes until done as desired.
  
  Ladle the sauce onto each plate, top with the steaks, pattern-side up,
  and sprinkle the crushed chiles over them.
  
  From: Shantihhh
 
MMMMM

Cheers

Jim, in Yellowknife




... We hang the petty thieves and appoint the great ones to public office.
___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Try Our Web Based QWK: DOCSPLACE.ORG (1:123/140)