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Wild game a fixture of Missouri cuisine
Cooking wild game has always been an important part of the Missouri cuisine. It is as American as apple pie. To hunt and fish and eat game and fish, come naturally to Missourians.
When a hunter brings home a deer, get ready for some tasty eating. Although many people today profess not to like deer or other wild game ---- they think it's strong and it has a wild flavor which causes it to be wasted many times. However, even beginners can create some gourmet delights from the largest of Missouri's game species.
No wildlife meat is worth cooking unless it comes to the stove or grill in good cooking condition.
Venison that has been properly cared for in the field and on it's way to the freezer can provide some eating that is as tasty as anyone could ask for. Of course, there are a few things that can enhance your efforts, just as there are for any type of meat.
Over the years, my wife, Donna, a great cook, has collected a lot of cookbooks including several good ones on cooking wild game. These books include Cy Littlebee's Guide to Cooking Wild Game and Fish, Wild Edibles of Missouri, Remington's Wild Game Cookbook, The L.L. Bean Game and Fish Cookbook, Cooking Wild in Missouri and America's Favorite Wild Game Cookbook.
The "gamey" flavor is concentrated in the fat, so strip all cuts before cooking. That will reduce the so-called gamey taste that many people find objectionable. Venison is a rather dry meat and can be improved by adding things like bacon strips, suet or butter when roasting, frying or broiling.
The best way to add fat though, is to lard the meat with salt pork, particularly for roasts. Cut the pork in long quarter-inch strips and freeze. Pierce the roast with a long knife and push the frozen or chilled pork into the incisions. In addition, larding pork can be wrapped around the meat and fastened with string.
Many old-time cooks advocate soaking the meat overnight in a solution of salt and vinegar or milk for 10 to 12 hours. That is strictly optional, since some veteran chefs refuse to soak or marinate their meat. They prefer to retain the natural flavor, which can be enhanced or masked with a highly seasoned sauce.
Originally, the term venison referred to the meat of any animal or game bird, but today it means only the meat of antlered animals. Most of the venison eaten by Missourians is deer. It is lean meat with a dark color that has a tendency to drip either fresh or thawed. Roasts, chops and steaks from young deer may be cooked like comparable beef cuts. Tougher cuts from older deer should be used in stews or used in ground meat.
You will have to make your own choice on the doneness of your meat. It is strictly a matter of taste. So-called authorities disagree, recommending the entire gamut from rare to well-done. Keep in mind that any meat that's well-done will be less tender than rare or medium-rare.
With deer seasons coming to a close, here are some of our family's favorite deer recipes.
VENISON CHILI
1 quart tomato juice
1 package red beans
3 to 4 pounds of venison burger
2 large onions
1 large green pepper
1 tbl. cumin power
1 1/2 tbl. chili power
2 tbsp. garlic
1/2 tsp. black pepper
1/2 tsp. seasoned salt
* Soak and cook entire package, red beans according to directions.
* Brown venison, add in spices and tomato juice. Simmer. Saute garlic, onion and green pepper. Add to the sauce. Continue to simmer.
* Drain liquid from beans and add mixture to beans.
WILD GAME RAGOUT
3 lbs. venison- sirloin or rib eye
3 tbl. olive oil
3 large onions
5 garlic cloves
1/2 lb. of bacon chopped
1 tsp. curry power
1 small can tomato sauce
1 1/2 quarts water
2 tsp. bourbon
1/4 cup beer
1 tbs. salt
1/2 fresh mushrooms sliced
* Cube meat about 1 1/2 inches, heat olive oil in large skillet, add meat, onions, garlic and bacon.
* Cool until all is richly browned, stirring frequently.
* Add all other ingredients except mushrooms.
* Cover and simmer 50 minutes.
* Add mushrooms and simmer 10 minutes. Serve over rice.
DEER SUMMER SAUSAGE
10 pounds. ground deer
5 cups water
2 tsp. onion power
2 tsp. garlic power
2 dashes cayenne pepper
1 tbl. mustard seed
1/4 cup liquid smoke
1 1/2 cup Morton tender quick salt.
* Mix well. Wrap and shape into 10 long individual rolls.
* Wrap in foil, with shiny side in. Refrigerate overnight.
* Poke holes in bottom of each roll with a toothpick.
* Place sausage on a broiler pan. Place about one cup of water in the bottom of broiler pan. Bake at 350 degrees for one hour, meat will look red, but will be fully cooked.
* When cool, wrap in freezer paper and freeze until needed.
DEER JERKY
* Venison tenderloin sliced into thin strips 6 to 8 inches in length.
* Brush with liquid smoke and sprinkle with Lowry's seasoned salt and seasoned pepper.
* Allow to marinate overnight with a damp cloth or paper towels covering meat to retain moisture.
* Use a dehydrator and dry meat until it has a coal black appearance. This usually takes 8 to 10 hours. Or you may hang in oven vertically by sticking toothpicks at the top of the strips and hang them from your oven rack.
* Place foil under them, turn oven on lowest setting, bake 8 hours. Requires no refrigeration.