Re: [CH] venison
Tina Brooks (shoestring_louise@yahoo.com)
Fri, 22 Dec 2006 12:49:39 -0800 (PST)
Yum, what a great gift...
Like beef, how you cook the meat depends on where on
the animal it comes from, so my first question...
Which cuts were you given??? Cooking will vary
depending on which cuts you have.
If you have a steak, you'll want to cook it fast and
hot, aiming for rare. Unfortunately, I doubt you have
the steak. Bonus if you do. The rest of the deer is
pretty tough, so you'll want to tenderize during the
cooking process.
You'll want to fast braise the outside of it and then
cook it slow so it will tenderize Unfortunately, the
slower you cook venison the more bitter it becomes, so
you have to add something acidic: Tabasco or Louisiana
style hot sauces are perfect for such things, but you
can also add things like vinegar, onions, high acid
fruit, etc.
Whichever cut you have, remove all of the outside fat
before cooking, it tastes like shoe leather no matter
what you do to the rest of the meat.
Good luck, I hope someone else has a specific recipe
for you.
T
--- Ben Holm <benbelly@gmail.com> wrote:
> We've been given some venison by a friend. Anyone
> have any
> preparation suggestions? I'm not a hunter, so I
> don't know for sure,
> but I don't think it was young - eight points.
>
> Thanks,
> Ben
>
=====
Tina Brooks
VP Marketing, Peppermaster Hot Sauces
www.peppermaster.com
Brooks Pepperfire Foods Inc.
Phone: (514) 393-3430
26 St. Jean Baptiste, East
Rigaud, Quebec, Canada
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