When One Learns How to Cook Venison, Venison Recipes Can Be Made From Beef Recipes

When planning to kill a deer, it is imperative to have clean knives ready to dress the animal. Other equipment that will be useful are a game bag, a sharpening stone, a bone saw, trash bags, clean towels and alcohol to keep the equipment sterilized. For sanitation and convenience it is best to hang the animal by its rear feet from someplace high like a tree branch. Hanging also helps the blood to fast flow from the animal. Holding a clean work area and Holding the animal clean and are vital to produce a good quality meat. One must move rapidly using a very sharp boning knife to open the animal and field clean it. Avoid puncturing any of the organs and once it is opened, remove all the entrails. The saw can be used to cut through the breast bone and to split the pelvic bone. After removing the sex organs from bucks and cutting colse to the anus area, tie off to prevent spillage and contamination.

If one is just learning how to butcher a deer for the first time, the one most leading part of the process is cooling the meat as soon as possible. One way this can be done if the weather is cold is to prop open the carcass so the cold air can circulate. The body can also be cooled down by flushing with several gallons of cold water or packing the cavity with bags of ice. Keep the cavity dry by wiping with clean towels. Cut the skin loose all colse to the neck and the anus areas. Start pulling the hide at the anus area and work down to the neck. This is done at this time while the body is still warm so it is easier to remove. Now the game must be covered with cloth, a game bag or something to keep the meat clean.

Meat Casseroles

Once the wild game is field cleaned, cooled down and the hide has been removed, it is time to get ready the venison for preserving. This can be as simple as cutting the meat up, with or without the bones and placing it in a freezer for later use. Some hunters believe that a carcass must be hung for five to seven days before frosty to accomplish a tender quality of meat. Others think the same results can be terminated by placing in a deep freezer. The qoute with hanging the carcass is that a cold place must be available such as a walk in cooler. Most hunters do not have a walk in cooler so the next best would be exterior with a constant temperature of colse to 40F degrees. Most of the time the weather is not a consistent cold temperature so there is a great chance of the meat turning bad in this process. This is why many habitancy think it is best to get ready the meat for the freezer as soon as it is cleaned. By removing the bones from the meat, it will take up less freezer space, but it is more time consuming. Either the meat is cut with the bones or without the bones, cut into private steaks or private roasts. Wrap each in plastic wrap and then in freezer paper. This recipe will prevent freezer burn and keep the meat longer in the freezer.

Although venison is lower in fat and the taste is a slight different, it is very much like beef. It contains the same enzymes but the flavor varies depending on what weeds the deer eat. Sometimes the animals will consume strong flavored weeds therefore reflecting in strong flavored meat. Many habitancy like this natural gamey flavor in the wild game. A very strong flavor and toughness seem to come more with the older animals. If the strong flavor is not pleasing to the taste buds, several cooking methods can be done to lighten this taste. Some soak the meat in salt brine for a combine days and then rinse it with clear water before cooking. Marinating the meat overnight or seasoning it with popular spices will cover the flavor. Most hunters say they never have a qoute with the toughness, but if there is a qoute a slight tenderizer will solve it.

Although venison is very low in fat, any fat should be removed before cooking. The strong wild taste settles in the fat, and also the fat is too hard for humans to eat. It is leading not to overcook the meat. The fibers of venison are short and become tough very easily. The meat should be cooked to medium well, never rare and never well done. The tender cuts can be grilled or broiled. The tougher cuts should be boiled, baked in the oven with a slight water or wrapped tightly in foil and placed in a pan in the oven. Thin slices of the sirloin or the round can be fast fried in hot oil; no more than 1 ½ minutes on each side.

When One Learns How to Cook Venison, Venison Recipes Can Be Made From Beef Recipes

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