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Canku Ota

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(Many Paths)

An Online Newsletter Celebrating Native America

 

January 26, 2002 - Issue 54

 
 

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Venison

 
     

Deer grazing in fieldThe care of any game begins with planning prior to the hunt. Game must be cooled as soon as possible to preserve its natural taste. Gamey flavor associated with venison in particular is associated with improper care after the kill as well as game being run for long periods.

Depending on the temperature, deer should be dressed, skinned, and cooled within an hour at 60 degrees or higher and within three hours at 30 degrees. Ideally, when a deer is shot, it should be hung by the back feet, skinned, gutted, and placed in a cooler or refrigerator between 32 and 40 degrees for 4 or 5 days before freezing or cooking. Skinning before gutting will prevent a lot of hair from getting stuck to the inside of the body. Avoid spraying cold water on the carcass before it cools down. Cold water will clot blood and prevent proper drainage from tissue. Aging causes a drying and firming up of muscle tissue. The outside sheath material will also dry, making it easier to remove. Since most of the trash and hair that accidentally get on the deer are on this sheath, it can also be removed with the sheath. When weight or time till dressing are a factor, field dress as soon as possible.

Avoid using a saw when cutting up your deer. Bone dust is not only hard to wash off, but it will give the meat an odd flavor. Use a fillet knife to disjoint hams and shoulders. Experts also advise deboning venison before freezing since the bone, although uncut, can also flavor the adjacent meat. This also saves freezer space.

Use several layers of freezer paper (not plastic) for wrapping. Venison's low fat, high water content make it extremely susceptible to freezer burn. Date packages and use within 8 months of freezing.

Running Deer

Venison Sausage

  Animated Deers

Ingredients:
12 lbs. meat, 1/2 venison, 1/2 pork
1 tbsp. saltpeter (sodium nitrate)
1 1/2 tsp. garlic powder
1/4 cup salt
1 1/2 tbsp. black pepper
1/4 tsp. allspice
1 tbsp. crushed chili pepper (optional)

Directions:  

Cut venison and pork into small chunks for the grinder. Add all seasonings; mix thoroughly; put through grinder using medium blade. Pack meat in sausage bags or casings and hang it for long smoking at a low temperature. If you wish, the meat may be stored in a freezer and used as you would good pork sausage. Smoking certainly adds much to the flavor and is well worth the effort.

   

Venison Stew

Ingredients:
3 lbs. boneless venison
2 large onions, chopped
Flour
2 large garlic cloves, finely chopped
Salt and pepper
3 tbsp. bacon fat
1/2 tsp. fresh tarragon, chopped (or 1/4 tsp. dried tarragon)
2 cups beef stock

  Animated Deers

Directions:  

Cut meat into 1 1/4" cubes. Dust with flour, salt, and pepper. Brown meat on all sides in bacon fat over medium heat; add onions and remaining ingredients. Cover; simmer approximately 1 1/2 hrs. or until tender.

   

Country Style Venison Steak

Animated Deers

Ingredients:
2 lbs. sliced meat
Flour for dredging meat
Salt and ground red & black pepper to taste
1 medium onion
Directions:  

Coat meat with flour after it has been salted and peppered. (Red ground pepper should be used separately in pan.) Brown quickly in moderately hot cooking oil. Cook covered until meat is cooked thoroughly. You may add the onions (chopped) about half-way through the cooking cycle.

Remove meat from pan and make gravy by adding 1/4 cup of flour. Brown flour; add water and cook to desired consistency (amt. of water depends on desired thickness of gravy).

   

POYHA (Cherokee Meatloaf) -- Venison

Ingredients:
1/2 cup cornmeal
1/2 cup water
1 lb. ground venison
1 tbsp. fat
1 medium can whole kernel corn
1 small chopped onion
1 tsp. salt
2 eggs

Animated Deers

Directions:  

Mix cornmeal and water in bowl. Brown venison in fat; add corn and onion; cook additional 10 minutes. Add salt, egg, and cornmeal mixture. Stir well and cook 15 minutes. Place in greased loaf pan and bake 35-40 minutes at 350 degrees.

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  Canku Ota is a free Newsletter celebrating Native America, its traditions and accomplishments . We do not provide subscriber or visitor names to anyone. Some articles presented in Canku Ota may contain copyright material. We have received appropriate permissions for republishing any articles. Material appearing here is distributed without profit or monetary gain to those who have expressed an interest. This is in accordance with Title 17 U.S.C. section 107.  
     
 

Canku Ota is a copyright © 2000, 2001, 2002 of Vicki Lockard and Paul Barry.

 

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