By Staff
Here we are, nearly two weeks into another deer season. This year I've refrained from babbling on about deer this and deer that. I figure only so many worthwhile words can be printed about deer hunting and that number was surpassed many years ago. There is one deer hunting topic that remains timeless, though, recipes. A few people really like venison and relish it year around in any way, shape, or form. Most of us, though, are on constant vigil for ways to make venison not taste like venison.
Most of the strong, gamey taste so often associated with venison comes from the bone marrow left on the meat from sawing and fat that wasn't trimmed off. The marrow and fat don't freeze well and get stronger tasting as storage time goes by. Ideally you would bone the meat out yourself. Most aren't so inclined for such a project so find a processor that will do it. It's a much bigger chore than simply sawing the carcass up so it's more expensive but well worth it come eating time.
Something I've been doing the last few years that has worked out just really peachy is to leave all the large muscles in roast sized cuts rather than cutting them into steaks. That leaves so many more options come cooking time. The large pieces can be thawed and cut into steaks, cubed for stew or sliced for stir fry. Left whole they can be roasted, corned or smoked.
For most of my life I've considered venison roasts the epitome of tough, dry and strong taste. Here's a recipe I recently concocted that has changed my outlook on roasts. Start with a boneless roast such as a portion of the loin. Sprinkle it generously with Adolph's tenderizer (no MSG) and deeply pierce the meat all over from both sides with a fork. Put it in a zippered plastic freezer bag along with a cup of burgundy wine and marinate 12-24 hours in fridge, turning several times. Rinse and pat dry with paper towels. Cut garlic cloves into slivers and using a thin bladed knife cut slits into the meat and insert a garlic sliver into each slit. Space them a couple inches apart. Coat the outside with olive oil and rub in generous amounts of coarse ground black pepper and onion powder (or one of the commercial steak rub seasonings if you prefer). Build a really small fire in the grill, not more than a dozen or so briquets depending on the outside temperature, and throw in a chunk of hickory. Sorry, your handy-dandy gas grill is too hot for this. Slow roast until medium rare, turning several times to cook evenly. You'll have to replenish the fire a time or two. Get the briquets burning well on a shovel blade before putting them in the grill.
This next one for corned venison I've given to you before but its so good it bears repeating for those who missed it. Back when I had my meat market I used this recipe for St. Patrick's Day corned beef and we couldn't make enough. Hundreds of pounds went to customers as well as most restaurants in the area.
Start with approximately 5-lbs. of boneless, well trimmed meat. In a bowl Combine 5-Tbs. Morton Tender Quick Cure (available at grocery stores); 2-Tbs. Brown sugar; 1-Tbs. Pepper; 1-tsp. Paprika; 1-tsp. Ground bay leaves; 1-tsp. Ground allspice; 2-tsp. Garlic powder. Rub mixture into all surfaces of meat then rub in a modest amount of pickling spice. Place in sealed plastic bag(s) and refrigerate five days per inch of meat thickness, turning the bag over once a day. For instance, a three inch thick piece should cure 15 days. Those old inch thick steaks that have been hanging around from last year will cure in about four days. After curing the meat can be frozen or used immediately. To cook, rinse the meat well, place in a large pot, cover with water and simmer covered for three hours. Add cabbage and all your typical veggies and continue simmering until vegetables are done. Mmmm-mmm-mm. Carpe diem.
Larry Lyons writes a weekly outdoor column for Leader Publications. He can be reached at larrylyons@beanstalk.net