From wetleather@micapeak.com Thu Nov 21 14:29:40 1996
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From: martin@plaza.ds.adp.com
To: "Northwest Bikers' Social Mailing List"
Subject: Re: newbie question
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In-Reply-To: <199611212145.NAA09552@shellx.best.com> from "Leigh Ann Hussey" at Nov 21, 96 01:51:27 pm
Status: RO
> *sniffle* I wish I had friends who'd give me venison... I love the
> stuff, but nobody I know hunts (and I don't have time)...
Are you Fundamentally Opposed to the commercial stuff, or just haven't
found it locally? There's Texas and New Zealand farmed venison available
locally, and nobody had to go out in the horrible cold and wet.
I have a recipe somewhere for wine-roast (farmed) venison tenderloin on
retsina pancakes. The retsina displaces the usual juniper berries very
nicely, with only a very subtle difference in the precise quality of the
turpentine. Yum, etc.
Ride safe, eat dangerously,
Martin
Martin Golding | Real Men make hollandaise
DoD #236 | over medium heat.
martin@plaza.ds.adp.com Portland, OR
From wetleather@micapeak.com Thu Nov 21 16:19:57 1996
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From: Dennis Weatherly
To: "Northwest Bikers' Social Mailing List"
Subject: Re: newbie question
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Status: RO
EC sniffled:
> > *sniffle* I wish I had friends who'd give me venison... I
love the
> > stuff, but nobody I know hunts (and I don't have time)...
Beth responded with:
>
> Find a single man living in Nevada, give him an inflatable
sheep.
> He'll be nice to you _years_ later, even though he eventually
marries.
> So nice he'll give you venison -- I got a roast, chops and
steaks.
Option 2 would be to call up a nearby friend who fixes venison
meals for her friends, casually mention that you have an
unopened bottle of Germain-Robin brandy and ask when dinner
will be ready :-)
--------------------------------------------------------
Dennis Weatherly dennis_weatherly@mentorg.com
Mentor Graphics Corporation (503) 685-1176
Wilsonville, Oregon U.S.A.
--------------------------------------------------------
From wetleather@micapeak.com Thu Nov 21 19:14:34 1996
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From: Leigh Ann Hussey
To: "Northwest Bikers' Social Mailing List"
Subject: Re: newbie question
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In-Reply-To: <199611220115.RAA16818@netcom4.netcom.com> from "Beth Dixon" at Nov 21, 96 05:16:06 pm
Status: RO
> > Option 2 would be to call up a nearby friend who fixes venison
> > meals for her friends, casually mention that you have an
> > unopened bottle of Germain-Robin brandy and ask when dinner
> > will be ready :-)
Hmm... time for a trip to BevMo, I see... ;) No unopened G-R -- though
I do have an open Carneros Alambic XR...
> On a night like tonight, when it's pouring rain, I doubt Berkeley
> could be called "nearby" unless EC is a small plane pilot. Ugh,
> traffic.
Heh. Actually, it's not the rain that's so bad -- riding into the
Shastas on the way home after the Goat Roast was worse. But around
here when it rains, that's everyone's signal to take their annual
dose of Stupid Pills (tm) and either go too slow or two fast depending
on the dosage...
> There's just something wrong with a recipe that
> starts by larding perfectly good lean deer meat with pork or beef
> fat.
Well, I believe the rationale is that venison is almost too lean to
roast. You know how, when you're roasting your T'giving turkey, if
you don't do it right, the breast meat is too dry though the legs
and thighs are just right? That's because there's more fat in the
dark meat. The problem with roasting venison is that it can dry out and
get tough. Braising, like you did, is certainly a fine thing, and your
steaks/chops don't (or oughtn't!!) cook long enough to dry out.
But a roast, that's another story. Now, if you don't like the idea
of larding, you can do the brown-in bag route; me, I'd baste rather
than lard, strictly because I don't want to screw up the venison
flavor with some other animal's fat. Not to say I wouldn't use
x-virg olive oil to baste with -- I would, but that's a complimentary
flavor.
Martin queries:
> Are you Fundamentally Opposed to the commercial stuff
I'm not, but my wallet is. That stuff is ridiculous. I don't buy
filets mignon from Omaha Steaks either... ;) Now, if someone were
to *give* me some of the commercial stuff, I'd happily eat it...
Reaching for the xmas list,
- EC
From wetleather@micapeak.com Fri Nov 22 08:17:39 1996
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From: Rick McKee
To: "Northwest Bikers' Social Mailing List"
Subject: Re: newbie question
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References: <199611210134.RAA02111@netcom8.netcom.com> from "Beth Dixon"
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>> Um, Rick, I got it from a deer. ;) We DO have them, even in
>> California. This particular one, however, came from a buddy
>> in Nevada.
>
>*sniffle* I wish I had friends who'd give me venison... I love the
>stuff, but nobody I know hunts (and I don't have time)...
>
> - EC
I live in CA and I do hunt. I didn't go this year, but, I plan on going to
the Warner Mountain range, in Modoc, next year. Mayhaps I'll have venison
then.
Rick Mc 1980 Ruger M77 7mm Mag.
From wetleather@micapeak.com Fri Nov 22 08:38:06 1996
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Date: Fri, 22 Nov 1996 08:37:23 -0800
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From: Rick McKee
To: "Northwest Bikers' Social Mailing List"
Subject: Re: newbie question
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Status: RO
>
>> > So nice he'll give you venison -- I got a roast, chops and
>> steaks.
>
>And Dennis, who knows where I live, says:
>> Option 2 would be to call up a nearby friend who fixes venison
>> meals for her friends, casually mention that you have an
>> unopened bottle of Germain-Robin brandy and ask when dinner
>> will be ready :-)
>
>On a night like tonight, when it's pouring rain, I doubt Berkeley
>could be called "nearby" unless EC is a small plane pilot. Ugh,
>traffic.
>
>The venison was the first thing I've ever cooked without a recipe
>or at least some guidelines gained from watching A Real Cook. I
>spent a lunch hour at Borders (right next door to my office) reading
>"game" cookbooks. There's just something wrong with a recipe that
>starts by larding perfectly good lean deer meat with pork or beef
>fat.
>
>Ride fast, cook slow.
>
>Beth
Deer chops are a favorite of mine. Broild with a red wine, garlic,
rosemary marinade...served with brown sugar & Grand Marnier (sp) glazed
baby carrots, potato pancakes and a baby greens salad. A nice bottle of
Ravens Wood Zinfandel, YUMMMMMMMM DROOOOOL !
Rick Mc
From wetleather@micapeak.com Fri Nov 22 09:37:10 1996
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Date: Fri, 22 Nov 1996 09:36:40 -0800
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From: Jeff Earls
To: "Northwest Bikers' Social Mailing List"
Subject: Re: newbie question
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Status: RO
On Fri, 22 Nov 1996, Shannon Kelley wrote:
>
> WW from WW, W writes:
> >Mmmmmm, I do, and had a great spaghetti sauce made with venison for dinner
> >last night. Tough to beat.
>
> In a word: ELK
>
> venison's *far* tastier big cousin ;-)
Although not to my taste, I definitely approve of getting more of these
beasts off the roads.
deer: stupid
elk: psychotic
moose: psychotic & mean
Eat more ungulates,
Jeff Earls
Street: Race:
'89 FJR1200 - Cruise Missile '89/82 EXFT591RR - Rude Unit
'93 KLR650 - Wheelie Commuter
"This is a really fast corner, as long as you miss
that telephone pole." -- TPowell
From wetleather@micapeak.com Fri Nov 22 16:03:34 1996
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From: bethd@netcom.com (Beth Dixon)
To: "Northwest Bikers' Social Mailing List"
Subject: Venison -- to lard or not to lard
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In-Reply-To: <199611220306.TAA13943@shellx.best.com> from "Leigh Ann Hussey" at Nov 21, 96 07:14:09 pm
Status: RO
I said:
> > There's just something wrong with a recipe that
> > starts by larding perfectly good lean deer meat with pork or beef
> > fat.
And EC educates me:
> Well, I believe the rationale is that venison is almost too lean to
> roast. You know how, when you're roasting your T'giving turkey, if
I figured it was something like that. But it just strikes me as a
great way to ruin a nice lean meat. I decided to do one of the following
instead of larding (can one even buy a larding needle anymore?):
roast in bag (which EC says is good)
roast in a good heavy dutch oven in the oven (more steady
heat than on the stove top)
roast it in the crockpot
I didn't have a roast-in bag, I don't own a good heavy Dutch oven
(yet) and the crockpot was easiest.
Cook lazily, baste the cook with brandy,
Beth
From wetleather@micapeak.com Fri Nov 22 16:35:37 1996
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From: Rick McKee
To: "Northwest Bikers' Social Mailing List"
Subject: Re: Venison -- to lard or not to lard
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References: <199611220306.TAA13943@shellx.best.com> from "Leigh Ann
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snip
>And EC educates me:
>> Well, I believe the rationale is that venison is almost too lean to
>> roast. You know how, when you're roasting your T'giving turkey, if
>I figured it was something like that. But it just strikes me as a
>great way to ruin a nice lean meat. I decided to do one of the following
>instead of larding (can one even buy a larding needle anymore?):
YES
> roast in bag (which EC says is good)
> roast in a good heavy dutch oven in the oven (more steady
> heat than on the stove top)
> roast it in the crockpot
>
>I didn't have a roast-in bag, I don't own a good heavy Dutch oven
>(yet) and the crockpot was easiest.
>
>Cook lazily, baste the cook with brandy,
>Beth
Since venison is a very lean meat, and you want to roast it, first brown
the sides of the meat (this will help seal in the juices) then roast
uncovered in a medium oven (325-350 deg. F) for about 20 min/lb. "DO NOT
OVER COOK"
Venison should be served rare (internal temp. 125-135 deg. F) When you
pull it from the oven, let it stand, with a foil tent, for 10 minutes
before carving.
Cooking with a Bag or lidded pot produces to much steam (stewing/braising)
and will tend to dry-out the meat and make it tough. For the tough pieces
of meat, this is OK, but for the choice pieces, broil, bake, or sautee.
Then eat your venison while taking a 90 mph sweeper (moto content).
Rick Mc