I got a hunting license and I have a hunting rifle so I’m going to bag myself a deer. Hold on! Wrong statement and wrong attitude. Hunting wild game is not for those who want to blast away at every thing that moves. Also after shooting the unfortunate deer the meat could be spoiled by buck shot. After killing the beast do you to know how to break down the carcass. Here are some pointers.
Knowing how long to hang the carcass after the kill, 10 days in the usual time.
You cannot take the carcass to a local butcher unless you have it inspected by a USDA inspector or a state inspector.
You must dispose of the unusable parts properly burning or disposing them by using the burial process.
Knowledge of cuts of meats you can get from the carcass. Remember in the center of the carcass you will find the tender meats and the tougher meats will be located in the legs and shoulders.
Making marinades and brines to tenderize the meats are essential and most of all the duration of the time spent in the marinade or brine. My recommendation is to buy the venison and there will be little risk in eating the meat for you and your guests. Here are two great recipes using venison. One was Henry the eight favorite stews.
Civet de Chevreuil
Jugged Venison
Ingredients.
4 pounds of dice venison shoulder.
2 pints of red wine.
6 slices of smoked bacon
½ pound of large mushrooms
18 baby onions
¼ pint of venison blood.
¼ pint of cream
2 fl ounces brandy
2 ounces of flour.
2 ounces olive oil
2 ounces butter
Method
· Marinade the venison in the read wine and herbs for 48 hours.
· Remove the venison from the wine and dry.
· Season the meat and toss it in the flour.
· In a hot skillet add some olive oil and sear the meat until it goes golden brown.
· Flame the meat in the brandy and add the wine.
· Simmer for about 1 and a half hours or until the meat is tender. Add stock to the wine so that you will have enough liquid to finish the sauce.
· Remove the meat from the wine and strain the wine through a fine filter.
· Cut the bacon into strips and in another skillet sauté the bacon until it is golden brown. Remove from the fat. And sauté the peeled onions until they are cooked.
· Sauté the mushrooms in the butter
· Place the meat in the serving dish top with the onions and bacon and mushrooms.
· In the pot which you cooked your venison heat the cream and reduce it by half. Slowly the wine and stock and bring it up to a simmer. Add the blood which will thicken the sauce and pour the sauce over the other ingredients.
Chef tip. If you do not want to use blood as the thickening agent use corn starch slurries.
Medallions de Chevreuil aux Cerises
Venison medallions with cherries
Ingredients.
12 venison medallions 3 ounces each.
1 pound of stoned cherries
¼ pint of rich red wine.
½ pound of mushrooms.
A small piece of cinnamon stick.
2 ounces melted butter
1 pint of brown sauce
2 ounces brandy.
Method
· Heat a skillet and season the medallions add the butter, and sauté the medallions medium rare.
· Remove from the skillet and add the cherries and the cinnamon stick.
· Flame the cherries and add the mushrooms cook until tender.
· Add the sauce and the wine and reduce the sauce and cherries until the sauce coats the back of a spoon
· Place the medallions on a hot serving dish and top the medallions with the cherry sauce.
· Serve with game chips and poached asparagus.
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