From a very good source
that I use occasionally, I wanted to expound on deer and the culinary heritage
of venison. Deer has been eaten by man since before history books were
written. They say that deer have been hunted for over a half a million
years ago in China and Borneo. Deer have been written about in the bible
under Deuteronomy, chapter 14 verse 4-5: "These are the beasts which ye
shall eat....the hart, the roebuck and the fallow deer." From the
middle ages written records detail the importance of deer at many feasts.
White tail deer are thought to
have been thriving well in America for several million years. They are
one of the 20 different species known to exist worldwide today. Prior to
the turn of the century, one of the most loved meats in America , was venison.
It was eaten with great admiration in the grand homes of Europe as well.
In the highway taverns and road stops, restaurants and hotels, venison was a
main course of many a elaborate meals, and also in simpler surroundings.
The word venison comes from the
Latin word, venatus, which means TO HUNT. Antelope, moose, elk and
caribou also use the word venison in reference to their meat.
The health benefits of venison
will surprise you. Out of all the big game, moose is the most cholesterol
free. All venison is twice as healthy for you as is beef, even with all
the fat removed. There are no steroids or growth hormones to worry
about. Just pure healthy meat. So eat venison, its good for you.
And now for a few good recipes that I have used for
years, and I can't even remember where I got them from. But do try them.
Salt and Pepper to taste
2 large sweet onions (Vidalia or Walla Walla)
1/2 cup chopped celery
1/2 cup chopped carrot
5 cloves garlic( minced very fine)
3 cups stock (beef or game stock)
3-4 Tbls. soft butter
1 cup good dry red wine( not cooking wine)
Preheat the oven to 400
degrees. Heat the oil in a heavy roasting pan over medium to high heat.
Sear the meat on all sides in the oil, but season first with the salt and
pepper. Remove the loin from the pan. Add the onions, celery,
garlic and carrots to the pan and cook on low for at least 3 to 4 minutes
while stirring. Remove the pan from the heat and place the venison on
top of the cooked vegetables. Place the pan in the oven and bake for 10
to 12 minutes. Take venison out of the pan and wrap in foil. Place
pan back over the medium to high heat on the stove and add the wine.
Keep stirring to get all those good tasting flecks of meat and vegetables to
make a nice sauce. Add the stock and reduce down to half of the original
amount. Whisk in the butter 1 Tbls. at a time and then adjust the salt
and pepper to your liking. Slice the venison on the diagonal, place on
the plate and then spoon the sauce over the top and serve. A good baked
potato and some other roasted vegetables would taste great with this recipe.
2 med. onions, unpeeled and coarsely chopped
3 very large garlic cloves chopped
2 med. carrots chopped
2 celery stalks, chopped
2 large bay leaves
1 Tbls. fresh thyme or 1 1/2 tsp. dried
4 branches fresh parsley
8 juniper berries crushed( I use only 5)
1 tsp. dried sage
2 cups hearty red wine
3 Tbls. tomato paste
5 qts. cold water
Preheat the oven to 425
degrees. Place meat, bones, onions, garlic, carrots, and celery in a
very large roasting pan. Roast in oven for 15 to 20 minutes or until
very well browned. Keep turning the meat and bones and vegetables often,
make sure nothing burns.
Put everything in a large stock
pot and add all remaining ingredients. Bring to a boil, and then lower
the heat, and simmer slowly, uncovered for 4 to 5 hours. Skim any foam
and scum that rises to the top. When the stock has reduced, strain
carefully at least 2 times through cheesecloth which has been changed and then
let cool. You can store for a few days in the refrigerator or freeze for
future use.
I
hope this has helped give a few different ideas with what to do with your
deer. Until next time. Take Care.
