New Braunfels Herald Zeitung (Newspaper) - December 10, 1997, New Braunfels, Texas
10A □ Herald-Zeitung g Wednesday, December 10,1997Ag Extension offers cooking tips for fresh game
If binning is preferred, use bacon strips across the bird during cooking to add moisture.
Freeze duck and goose immediately after packaging. Keep the meat at 0 degrees or lower until it is used. Quality meat, correctly wrapped in moisture-vapor-proof freezing paper, will keep frozen at this temperature from 9 to IO months to a year. The heart and liver should be used within 6 months. Thaw frozen fowl by placing the package in die refrigerator for 12 to 18 hours. This slow thawing will tenderize die meat.
Waterfowl provides variety and contributes high quality nutrients to meals of families of Texas sportsmen. Utilization of wild fowl killed in a hunt aids conservation of a valuable resource and can be a food budget stretcher.
ROAST VENISON IN A PASTE 6- to 8-pound roust venison salt and pepper to taste
2 large sheets of parchment paper or foil, plus string
3 to 4 cups flour
1/3 cup butter or beef drippings, melted
1/4 cup vegetable oil
Season the roast with salt and pepper. Place one sheet of the paper over two long pieces of string, with which you’ll tie die roast Make a paste of the flour by adding just enough water to make a dough that you can roll out about 1/2 inch thick. Roll out the paste in a rectangle big enough to enclose the roast and place it on top of the paper. Cover it with the second sheet of paper. Place die roast on the paper and pour the butter or beef drippings over the meat to coat it on all sides.
Enclose the roast in the paper and paste and tie the bundle tightly. Coat the outside paper with oil to prevent burning and place on a rack in a roasting pan. Pour 1/2 inch of boiling water in the bottom of the pan. Bake at 350 degrees for about 20 to 25 minutes per pound. Remove paper and paste, baste the meat with a little extra butter, dust it with flour, and return it to the oven to brown slightly, IO to 15 minutes. Remove roast to a serving platter while you make the Currant-Cranberry Sauce.
Serves four to six.
Currmnt-Cran berry Sauce
I cup beef stock
1 cup port wine 1/4 cup cranberries 1/4 cup currant jelly
2 tablespoons lemon juice
Put all ingredients in a blender and puree. Add the puree to die roasting
pan and scrape up all the meat juices. Adjust sweet and sour by adding more jelly or lemon juice. Yields about 2 1/2 cups sauce.
(Recipe from “Food in Good Season ” by Betty Fussell, Alfred A. Knopf New York, 1988)
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the Horizons Edition
unday, January 18, 1998 Sunday, January 25, 1998
ne or me sections will be called "Neighbors". "Neighbors" will be a section which depicts relationships between local family, friends & re requesting photos and information am you, our readers.
Here’s how it works...
• Headon wi submit lattars/artidas about tbuir uuigbbors bi Now Bruuufub and Comd Cooaty. Submissions wi dotal fbi special things a particular neighbor bos or why a aaighboc is so spodal.
• Submissions may bo no loogor than 500 words.
• Storks can ba dropped off at tim HtraM-Zoitoog affkos ar mailed to: "Neighbors', C/0 Now Iroeufels Hordd-Zdtaag,
707 Undo St* Now Iroeufels, loxes 71131
• Deeding for submission is December! to alow for photographs to bo wronged
BIG GAME Preparation
• Cook big game the same as lean beef. Most game has little fat and corresponds in quality to beef carcasses with little or no external fat.
It should be cooked in the same way. The tender cuts such as the loin and rib can be pan fried or roasted. Round steak, meat from the leg and the less tender cuts are best when cooked by moist heat — braising, stewing or pot roasting.
• Do not overcook big game meat. It has short fibers that toughen quickly if overcooked or cooked at too high a temperature. Plan to serve it medium-to well-done, never rare or overcooked.
• Use acid to tenderize. Vinegar, tomato sauce and French dressing sauces are good for tenderizing big game Cover slices or chunks of meat and allow to stand in the marinating sauces for at least 24 hours. Pan fry to medium-done.
• Reduce the sugar in sauce recipes. The natural flavor is sweeter than other meat Sauces made for domestic meats might be too sweet; use one-fourth less sugar
• Remove all visible fat before cooking The gamey flavor is exaggerated in the fat. lf fat is desired, ground pork or beef fat might be substituted
• Big game is a dry meat, moisten to prevent dryness Chunks of beef fat may be added to self-baste it or the surface may be covered with bacon strips anchored with toothpicks.
Roasting (tender cuts)
• Trim off game fat; rub with bacon drippings or similar fat
• Season with salt, pepper and desired herbs
• Place on roasting rack in uncovered pan. bone down
• Place bacon stops on top of roast for added flavor
• Baste with added fat is needed, but do not add water
• Roast uncovered at 300-degrees to 350-degrees Allow 20-25 minutes per p< >und
• Use a meat thermometer if possible because lean meat usually cooks faster than beef
Braising (less tender cuts)
• Season with >alt and pepper, rub with flour
• Brown on all sides in moderately hoi tat
• Add small quantity of water (about two-thirds to I cup)
• Cover tightly
• Cook very slowly until tender (2-3 hours) I urn the meat occasionally, adding water it necessary
Stewing (less tender cuts)
• Cut meat into cubes ab»>ut Cinch
• Season with salt and pepper. sprinkle with flour
• Brown on all sides in moderately hot fat
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• Cover kettle tightly and cook very slowly until tender. Do not boil.
• Add vegetables just long enough before serving time so they will be tender.
Pan Frying (tender cuts)
• Heat a heavy frying pan until it is sizzling hot.
• Add I tablespoon butter to die pan and allow to melt; or rub the pan with a little suet or a small amount of fat. Place the meat in the hot pan.
• Brown both sides, turning only once. Reduce heat after browning to finish cooking thick cuts.
Marinades can tenderize and enhance game flavors. Cover meat with one of the following marinades and allow to stand in the refrigerator at least 24 hours. Broil, roast or braise.
• Vinegar to cover steak or roast.
• French dressing
• Tomato sauce or undiluted tomato
• Tomato juice
• Fruit juice, such as lemon or pineapple or a mixture of many juices, one-fourth cup vinegar, one-half cup cooking oil, one-half teaspoon pepper and one-fourth teaspoon garlic salt.
• 2 cups water, 2 cups vinegar, 1-2 tablespoons sugar, 4 bay leaves, I teaspoon salt, 12 whole cloves, I teaspoon allspice and 3 medium-sized sliced onions.
• Garlic salt, salt and pepper to taste, and equal parts of Worcestershire sauce and two of your favorite steak sauces This gives a blend of flavors and also is excellent for basting game roasts or thick steaks during cooking.
• 2 tablespoons vinegar, I and one-half teaspoons ground ginger, I clove minced garlic. 2 tablespoons brown sugar, one-half cup soy sauce and three fourths cup vegetable oil
• Commercial marinades
Proper field care
Duck and goose should be dressed immediately Proper field care prevents spoilage and off flavors
Many duck and goose hunters recommend that the bird be hied to improve favor This can be done by cutting the throat immediately after shooting Birds should be dressed completely as soon as possible.
Remove the entrails by cutting a slit just below the breastbone, down to and
around the vent. Remove all the contents. Avoid breaking the gall bladder sac on the liver. Bile from the gall bladder will destroy the meat flavor. Save the gizzard, heart and liver for eating purposes. Place giblets in a plastic bag. Cut near the base of the neck and remove the craw.
Wipe the body cavity clean with a moist cloth. Moisture spreads bacteria that cause spoilage. Most hunters remove the two oil glands found on the upper surface of the tail, or the entire tail structure.
Cool the bird by allowing air to circulate in the body cavity. A small stick inserted in the cavity will help hold it open to speed cooling. Place the birds in a cooler if the outdoor temperature is not cold.
Aging duck and goose
Aging waterfowl will remove much of the gamey flavor and help develop tenderness. To age an unplucked bird, hang at a temperature of 40-degrees to 45-degrees for 3-4 days. A fully dressed bird can be aged more safely by refrigeration at 35-degrees to 40-degrees for 3-4 days.
Although skinning ducks and geese might be easier than plucking, moisture and flavor will be improved by plucking the feathers and leaving the skin intact. Remove the wings at the joint nearest the body. Cut off the feet at the first joint above the feet. Remove the head and most of the neck. Most hunters prefer to pick ducks and geese dry rather than wet. The fingers of the picker can be moistened occasionally to facilitate plucking. The thumb and index finger are used to pick feathers while the bird is held firmly with the other hand.
After “rough picking,” the down feathers can be removed by “skidding” or rubbing across the bird firmly with the thumb. Use a knife blade and your thumb as a stop to pull feathers. The bird can be singed over a flame to remove down.
Another method of removing feathers is to partially dry pluck and dip in paraffin or duck wax (available at most sporting good stores.) Then dip the bird into cold water to quickly solidify the wax Repeat the dipping process until the bird is covered with a heavy coating of set wax. Then use a table knife or sturdy spoon to peel off slabs and strips of wax. The remaining feathers and down on the bird will stick in the wax and come off with it.
by Larry MfcnzcJ
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