Text 30643, 81 rader
Skriven 2012-10-27 20:26:00 av JIM WELLER (1:123/140)
Ärende: game 4
==============
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: "Gamey" Tasting Game, How To Fix- Part 4
 Categories: Venison, Info
      Yield: 1 Servings
 
      1    Text file
 
  If you must make sausage, make it well.  Venison can actually make a
  very good sausage product that showcases rather than disguises its
  unique flavor.  Much depends on whether you do the sausage "black" or
  "white" style, ie, do you bleed and rinse the meat thoroughly first
  for a more delicate product, or do you make a civet with the reserved
  blood mixed with vinegar?  The former will produce a mild, delicate
  product which takes well to a bit of sage, basil and shallot in the
  mix. The latter takes to onions and garlic or perhaps fennel or
  caraway. The middle ground is to use fresh venison that is neither
  washed and beaten free of blood or civetted, and much depends on the
  individual carcass - age, sex, diet, condition, etc.
  
  A lot of hunters ignorant of fine venison cuisine turn the works into
  deerburgers or hash or sausage, trying to disguise its taste rather
  than showcase it with fine cooking.  I suppose if you shoot a rutting
  buck deer and then don't gut it out before it sours, burgers or
  sausage or dogfood is a reasonable destination for such a wasted
  kill. But geez Louise, if you have a mountain of fine gourmet steaks
  and roasts and chops in front of you and you make mush out of them or
  allow them to spoil, you have just effectively pissed money away into
  the snow. Also it's bad karmic brownie points, y'know?  Eat what you
  kill. Don't waste good food, or the life of an animal, senselessly.
  The Goddess is watching you. ;P
  
  It is all very well I suppose to want to kill the biggest boy deer
  with the biggest antlers if you wish to prove your fitness to rule
  the herd and to mate with the does.  I guess it's a phallic kind of
  guy thing. ;P Since I'm not a guy, I'll just take good venison where
  I can get it and never mind the big rack of antlers, a sure
  indication to me of a less than prime meat animal.
  
  Rare roasted venison, fragrant with bay leaves and garlic on a bed of
  wild rice with pecans, is serious cuisine.  Deer neck braised
  Moroccan style with lemons and honey and olives, is delicious over
  cumin-scented couscous. Venison shanks osso bucco, steam-braised for
  hours in your oven, will fill the house with its tantalizing perfume
  until the neighbors sniff their noses into your yard and cry, "What's
  for dinner?"
  
  In a rougher setting, wrap chunks of lean hind leg in bacon and
  shish kebab them over the fire with a little cracked black pepper, or
  throw a slab of deer ribs on the fire and baste at the last minute
  with the best sauce your granny ever gave you a recipe for.
  
  If you must make sausage, make it well.  Don't disguise the taste of
  the meat; enhance it with the freshest herbs and the finest
  ingredients. The conventional wisdom is that deer fat is rancid;
  sometimes this is so and more often in my experience it isn't.  Fry a
  small piece and judge for yourself for each carcass.  If there isn't
  enough of it, add some fresh pork fat of the best quality, and
  possibly some veal meat, which does not overpower the venison as pork
  can do.
  
  Whatever you do, enjoy the rightful reward of the hunt - the taste of
  venison in all its glory, not disguised but showcased and enhanced by
  careful handling of the meat and respectful cooking.
  
  Bon appetit,
  
  Tanith Tyrr (camp butcher and chef for a fair share; California SF Bay
  area)
 
MMMMM

YK Jim


... My ancestors used to club deer to death with thigh bones

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