Saturday 29 of September, 2007
From Claus Ernst
the Xmas season coming closer I wish to share my favorite recipe
for Smoked Venison. It's another recipe which has been in our family
for hundreds of years It's easier to make than smoked ham and it
melts in your mouth. Venison is a great tasting, healthy meat and
has a whole host of benefits for you.
Healthy naturally lean meat Tasty wonderful flavors
Venison is a very lean and healthy meat but still has great
flavour. It has rapidly been gaining popularity over the last few
years with people viewing it as an alternative to red meat pork
Venison is good for you and your heart - providing a welcome
alternative for people on a variety of diets, such as low fat, low
calorie and low carbohydrate. It offers twice as much iron content
as beef or lamb, as well as being a valuable source of essential
Omega 3 acids.
Historians suggest that venison has been consumed as a food longer
than other meats, including beef, chicken and pork, that are more
popular today. While venison and other wild game have roamed the
lands for millennia, the practice of domesticating venison for food
seems to have begun in ancient times, during the Stone Age. While
the ancient Greeks seemed to be the first civilization that printed
a guide to hunting, the ancient Romans lauded the pleasures of hunting
and consuming wild game. Today, venison is enjoyed by many cultures
who still rely upon hunting to gather their food. In addition, for
a variety of reasons including maintaining the natural population
of the animals, farm raised venison is becoming more popular. Today,
New Zealand and the United States are the leading countries specializing
in the domestication of venison.
How to Select and Store
There are a few clues you can look for that will help you choose
fresher quality venison. Look for younger venison, which will have
darker, more finely grained flesh and whiter fat, since it will
offer the most flavorful taste. Always examine the sell-by date,
if there is one, on the label and choose the venison with the latest
date. Venison is generally available fresh and frozen.
Since venison, like other meats, is highly perishable, it should
always be kept at cold temperatures, either refrigerated or frozen.
Refrigerate the venison in the original store packaging, if it is
still intact and secure, as this will reduce the amount of handling
involved. Venison roasts, steaks and chops will keep in the refrigerator
for two to three days.
If you have more venison than you can use within this period of
time, you can freeze it. Cling wrap individual pieces of venison
carefully so that it is as tightly packaged as possible. It should
keep frozen for between three and six months.
Tips for Preparing Venison:
As with other meats, be careful when handling raw venison that it
does not come in contact with other foods, especially those that
will be served uncooked. Wash the cutting board, utensils and even
your hands very well with hot soapy water after handling the meat.
If your recipe requires marinating, you should always do so in the
refrigerator as the meat is very sensitive to heat which can increase
the chances of spoilage. When defrosting a frozen venison, do so
in the refrigerator and not at room temperature, placing it on a
plate to capture any liquid drippings.
Free Recipe of Venison Jerky or Biltong
Venison jerky is delicious and easy to make. Cut 2 pounds 1kg venison
steaks into ¼ inch thick slices, marinate for 12 hours in
1 table spoon of salt
1 table spoon cracked coriander seeds
1 table spoon of cracked pepper
½ tea spoon cayenne pepper
3 garlic gloves minced
1 onion finely sliced
1/3 cup of teriyaki sauce
1/3 cup of Worcestershire sauce
Dry meat with a paper towel prior to place on aerated roasting rack
and smoke at 150°F 65C for 6 hours.
How to prepare and smoke venison like a ham…
You can find out in my Ebook http://smokeovenplans.com