[Sca-cooks] RE: Sca-cooks digest, deer recipes

[Weems, Lora]

Message: 4
From: "rnewmyer" <rnewmyer at epix.net>
To: <sca-cooks at ansteorra.org>
Subject: Re: misconceptions about places was [Sca-cooks] Stefan
Date: Wed, 5 Dec 2001 09:34:50 -0500
Reply-To: sca-cooks at ansteorra.org

Food content: Took my first deer this Monday. I'd love to see some good
venison recipes.

Grif

Try this favorite of my family:

take the backstap (loin) and remove the silverskin (the sinew along the
outside of the long muscle).  (If you know anyone who does black-powder
re-enactments or buckskinning, they would love you if you gave it to them)

Butterfly the backstap, and fold it out until you have a piece of meat
that is about 3/4" to 1" thick. (You can use a meat hammer or bottom of
a heavy pot or skillet)

Marinade overnight or longer in the fridge:
port wine
ginger
garlic, mashed
sage
any other spices you are fond of that aren't too salty
a little liquid smoke
(If you have a vacuum sealer, you can vacuum marinade it, that is faster)

Take 1 part each brown and wild rice, and cook it half done.
You can use stock if you have it, water works ok. You
can add mushrooms and/or nuts, if you want (pecans or walnuts)
(and, if you don't mind cheating, or are in a hurry,
use Uncle Bens', they have some really tasty seasoned rice mixes)

Remove the meat from the marinade, and reserve the liquid.
Spread the rice over the meat, and tie as you would a
rolled roast.  Place in a roasting pan on a rack.
Cover the roast with fatty bacon (Or, if you can get it
from the butcher, a sheet of beef fat).

Cook, covered with foil, at low temp (250 F or so) until the
rice is done.  This usually takes about an hour or an hour
and a half.  Then, uncover and put under the broiler to crisp
the bacon.

For the sauce, take the reserved marinade and add an equal amount
of stock or water.  Season to taste, and reduce to however
thick you want it.

Slice the roast, and serve with the sauce.  This is a Christmas
favorite, and works well with deer, elk, moose and caribou.

Leofwynn