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Butchering A Deer Requires Thoroughly Cleaning A Deer To Have Quality Venison Recipes
A quick cool down of game meat is the most significant point that should be taught to someone learning how to butcher a deer. If the outside temperature is below 50F degrees, this can be accomplished by propping open the carcass so the cold air can move around the hanging meat. It can also be cooled by flushing with a lot of cold water and then the cavity must be dried with clean towels. Another way to quickly cool the meat is to pack it in bags of ice. It is best to remove the hide while the body is still warm because it comes off easier. Loosen the skin around the anus area and work down to the neck. As soon as the hide is removed, the carcass must be covered with a game bag or cloth to keep it clean and free from bugs. Wild game animals such as deer, elk, antelope and other large hoofed animals produce meat that is called venison. As soon as the animal such as deer is cleaned it is ready to be aged or frozen. Many hunters think top flavor and tenderness cannot be achieved without aging the carcass for 5 to 7 days. For this to be done properly, it would take having a walk in cooler. Some say this can be done by hanging the meat outside, but it would require the temperature staying at a constant 48F to 50F degrees. Most of the time, the temperature is not consistent and there is a chance of losing the meat. It is for this reason that many hunters prefer to cut the meat up as soon as the cleaning process is finished and wrapping it for freezer storage. Some also add that tenderizing can be accomplished while in the freezer. The cutting can be with the bones left in which is the faster method or the bones can be removed. The advantage of removing the bones is that it takes much less space for storage. Whichever way is chosen, the meat should be cut in individual steaks or individual roasts. Each should be wrapped in a plastic wrap first and then wrapped in a freezer paper. This wrapping process will allow for a longer freezer life and eliminate freezer burn. Sometime venison has a strong gamey flavor, especially in the older animals. Much of the flavor is due to the diet which the animals eat. Many hunters like this natural taste but some do not. Soaking the meat in salt brine for several days and then rinsing it with fresh water before cooking will eliminate some of this. Marinating the meat overnight and seasoning the meat with herbs and spices help to cover a strong taste. Most say they do not have a problem with the meat being tough but tenderizers can be used. Venison is much like beef having the same enzymes but lower in fat and a little different flavor. Before cooking, all the fat should be removed from venison because this is where the strong gamey taste is most pronounced. This fat has a high melting point which makes it too hard for humans to eat. Venison should never be cooked well done. The short fibers of the meat become very tough if overcooked. The tender cuts can be grilled or broiled, but the tougher cuts cannot. Those cuts should be boiled or baked in the oven with a little water or liquid on them. These cuts can also be wrapped tightly in foil before placing in the oven to prevent any loss of moisture. The sirloin and round can be sliced thinly and quickly fried in hot oil. Article Directory: http://www.articledashboard.com Chef and author, Frances Moore and daughter Kelly are the creators of www.painlesscooking.com. The purpose of the website is to give valuable information and free recipes such as venison recipes www.painlesscooking.com/game-pie-recipe.html |
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