Text 30642, 109 rader
Skriven 2012-10-27 20:25:00 av JIM WELLER (1:123/140)
Ärende: game 3
==============
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: "Gamey" Tasting Game, How To Fix- Part 3
 Categories: Venison, Info, Marinades, Bbq
      Yield: 1 Servings
 
      1    Text file
 
  Don't forget to tie off the bung and find and *carefully* find and
  remove the bladder, or your meat will be unsanitary and smell funny.
  I once clumsily dropped a deer bladder I had just carefully removed,
  and it burst on my tennis shoes.  The results were really unpleasant.
  Dispose of the bladder carefully and don't let go of the tube on the
  other end until you have a wastes bucket to dump it it.
  
  Likewise, cut off the bung (the intestine leading up from the rectum)
  about eight inches from the bottom and tie it off carefully, after
  squeezing its contents to clear the area of your cut.  Tie off both
  ends with a standard square knot.  Without letting the cut ends touch
  flesh, dump the stomach and attached guts into the waste bucket and
  push the tied-off bung end through the rectum.  Yes, I know this is
  gross. Do it anyway. Wear latex gloves and discard them when you are
  done touching these less than sanitary parts of the carcass. Take
  your knife and cut out the deer's entire rectum, with some flesh
  around it, including the tied-off bung. Carefully discard this
  unclean bit, without letting it touch the meat. Wash your hands. Wash
  any meat which has come in contact with this yuckiness very
  thoroughly, and cut out any discolored or suspect pieces. Discard the
  guts and waste away from your butchering area.
  
  You can then fish around and grab a tough bundle of flesh up past the
  heart that is attaching the rest of the more solid innards to the
  carcass. Cut it as high up inside as you can reach, and pull.  The
  whole mess will come down, so have another clean sack ready.  This
  mess, except the green bubble attached to the liver, is good eating -
  don't waste it. Wash it well and save it on ice.  Remove the nasty
  green gallbladder from the liver carefully and pitch it along with
  stomach and intestines.
  
  You may wish to be extremely anal retentive about using all of your
  kill, and try to get something out of the deer's less pleasant parts.
  I used to be.  Two experiences washing out deer stomach and
  intestines and using them in haggis and sausage was enough to
  convince me to never mind. They take hours to wash free of ick and
  they don't taste all that wonderful anyhow. The only use for deer
  gall that I know of is authentically medieval ink, which you make by
  mixing in pounded oak ashes. Not in my food processor, thanks.
  
  Take a hose to the inside of the carcass at this point, or if you are
  field butchering away from a water source, wipe down with a damp cloth
  thoroughly.  Dry the meat with a clean towel before proceeding.  If
  the day is hot, throw some ice in the carcass instead and skip the
  dry towel - the moisture content of the meat might suffer, but the
  temperature is more important. At this point, you have a whole
  mess of tasty and hopefully clean-smelling meat ready for your
  processing.  You can hang at this stage if you like (I don't,
  especially with a doe whose hindquarters are covered in nice
  yellow fat), but you can also proceed to dismember into neat
  freezer packages.
  
  I separate the meat into: shanks for long braising (venison osso
  bucco is delish!), two shoulders, two hams which I usually bone out,
  a whole saddle roast (that's the butt end minus the bare bone you
  have left after the legs are gone), a crown tenderloin roast with the
  backbone split in half and about 6" of the ribs still on, two slabs
  of ribs for immediate BBQ slathered in homemade sauce, the neck for
  stewing and the flank for scrap. You can further reduce the saddle or
  the crown tenderloin roast into chops; it depends on how many folks
  you want to invite over to eat.
  
  Now, all of this is *damn* fine eating and the only parts I would
  turn into burger or sausage would be the flank, the neck and the
  shoulders of a lean deer.  (A fat deer makes a nice shoulder roast!).
  The innards are nothing to waste, either.  Stuffed deer heart with
  breadcrumbs and onions and bacon is marvelous, and if you're a
  medieval cook like I am, haggis is always in the works when I get
  hold of a nice chunk of internals that includes spleen and liver and
  lungs. Boiled deer tongue is not unlike beef tongue if you are fond
  of such things, and you can also use the jowl and palate meat in
  slivers in any French recipes calling for ox palate. Warning:
  skinning a deer head really and truly sucks, so less than die-hard
  medieval recreation enthusiasts may choose to skip this step.
  
  One small warning: the kidneys of a deer can range from flavorful to
  pungent and disagreeable;  you can either discard or soak in milk
  overnight to reduce ammoniacal odor and taste.  The kidneys of a
  rutting buck aren't even worth discussing; no marinade can save them.
  There is only one recipe worth thinking about for buck kidneys in my
  opinion, and it is this: bake the kidneys of a buck underneath a
  brick in the oven for 8 hours. When finished, discard the kidneys and
  eat the brick, which will taste better.
  
  Even the bones of a deer can provide some amazingly good eating.  Cut
  the bones into fairly small chunks (1-2") or have the butcher do it
  for you, roast them until lightly browned and boil down with the
  scrap meat for 4-6 hours for venison demiglace, which stores forever
  in the freezer and adds amazing flavor to all kinds of dishes.
 
MMMMM

YK Jim


... Hunting isn't a sport until you give the deer guns too.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 And Still Here. Join Us: www.DocsPl (1:123/140)