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Venison – How to Make It GreatVenison is a great alternative to beef, pork or lamb because it has less fat, but it can be difficult to cook. Have a plan and learn to use the right spices in a great marinate to make it great. Living in the Mid West, during the fall of the year is special. The seasonal changes paint Mother Earth with a spectacular array of color and for the outdoor enthusiast it is always a favorite time to get outside and enjoy what nature offers.
October to late November is also a special time for those who enjoy hunting and there can be no greater anticipation than the opening of deer season. Arguably, hunting for white tail deer is one of the most challenging of the hunting experience and harvesting a deer is not only rewarding but also provides a hunters family with a freezer full of great meat. Venison is much leaner than beef and has a much finer texture. It is very similar in protein count but has fewer calories, fat and cholesterol than similar cuts of beef, pork or lamb. The down side is that, because of its low fat percentage, it can be tough and take on a game flavor if it is over cooked.
The best way to avoid issues with venison starts by having the butcher process the deer with knowing how you will use the meat. Simple, focus on the choice cuts and process the balance into ground hamburger. I like to take the back straps and tenderloins, have three or four roasts set aside and grind the rest of it. By taking that approach about seventy percent of the meat can be used to make up the ground which can be packed into 1 or 2 lb. sizes. The ground venison is wonderful for chili, spagetti sauce, Sheppard’s pie or goulash or any dish that uses ground. If you want to use it for making hamburgers you should add some pork fat to the mix. Five percent will do the trick and your venison burgers will grill and taste great.
Using a marinate with the choice cuts provides an opportunity to add flavor. Because venison does not have much fat it needs something to enhance it’s taste. Here is a winning method:
2 lb. tenderloin
Place all in a sealed plastic bag and refrigerate over night.
Remove the tenderloin from the bag. Retain the marinate. Bring tenderloin to room temp and rub liberally with salt, pepper and crushed garlic. Sear the tenderloin in 1 Tbs of butter and olive oil so that all sides are browned. Place the pan in a 400 degree over for 10 – 15 minutes until internal temperature of the meat reaches 110 degrees.
Remove tenderloin from the pan and set aside. De glaze the cooking pan with ¼ cup of sherry. Add one cup of beef stock, some minced shallots and let it come to a boil. Strain the marinate from the bag and add it to the pan along with 2 Tbs of currant jelly. Reduce the heat, stir and allow the mixture to reduce. Slice the tenderloin into 1 and ½ inch slices and drizzle
the sauce over each piece of meat. Serve
with wild rice Source: Free Articles from ArticlesFactory.com
ABOUT THE AUTHORDoug Stranahan is the owner of http://www.organicspicesrack.com and knows how important it is to pick the right organic spices and herbs for the right job.
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