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Game Meats are a Treat

on October 3, 2013

I was fortunate to grow up in a western mountain area where my father, and it seemed all males over about thirteen, hunted– it was not yet a time when women were out hunting. I grew up eating venison, pheasant, dove, duck, antelope, rabbit as regular as beef or chicken.  I love the distinctive flavors of game meats, but not everyone does. Or, more probably, like most tastes, there is something of an acquired element to it.  But, it is easy to make game meats a less gamey, and more tender.

Two methods my mother used for larger or gamey meats was 1) to marinate overnight in milk, 2) marinate in cider vinegar (wine vinegar is my preference) for sauerbraten type of meat.  You may also let marinate a few hours or overnight  in olive oil with your preferred seasonings like garlic, thyme, rosemary, etc.

Key is the cooking. For smaller cuts grill quickly, don’t over cook or the meat will be tough. For larger cuts like a haunch of venison, slow roasting with the meat on a bed of vegetables (onion, carrot, celery, swedes, turnips) will produce a succulent dish

If you are lucky enough to have a hunter in the family or as a neighbor, invest in their hobby so you will benefit with these wonderful foods of nature.

At this moment I have venison loin chops marinating in red wine vinegar with some pickling spices for a sauerbraten dinner we will have with sauerkraut, probably brussel sprouts, and a dollop of lovely grainy mustard.


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