Newspapers / The News-Record (Marshall, N.C.) / Dec. 3, 1981, edition 1 / Page 4
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Sure-fire recipes ' wild game % _ V> ? takes know-how By PAT CAUDILL A lot of (ttacuMkw among the families of wild game hunters is likely to revolve around the preparation and cooking of their prise. Pint, Mom m?y oat be too wild about tangl ing with the animal in the kitchen, and even the saltiest same hunter may turn chicken when faced with the task of getting his catch into the pot. And then there may be some discussion bet ween confident wild game chefs about the best preparation of the meat to maximize its natural flavor. N.C. Extension specialists in game preparation at N.C. State University say that steps for preparing the animal meat begin right on the field. The type of animal, the age of the animal and the speed at which the 1 animal was killed will make a difference in the taste. Meat toughens as the animal gets older. An animal killed quickly will be more tender and immediate bleeding and dressing and cooling will retard spoilage, especially critical on warm days. Aging of the meat is often a topic of disagreement. Game that is bung outside for several weeks develops a strong flavor due to decomposition, but hanging game from the deer family at cold or freezing temperatures 1 for a few days to three weeks tenderizes and 1 causes some flavor change. Keep in mind that the amount of fat in game 1 is much lower than that in similar domestic ! animals. If a game animal is broiled, roasted ' or fried, extra tat must be added. This can be done by adding fat to ground game or by bar- 1 ding, that is by placing strips of fat over the meat during cooking. Or it can be done by lar- < ding, inserting pieces of fat into the meat. They don't recommend using the fat of a 1 wild game animal because it has a strong, 1 wild flavor. In fact, they suggest you remove as much fat as possible from the meat and replace it with other kinds of fat. Here are some more specific directions for field preparation from the Home Extension Service in Haywood County; along with some tried and true recipes for game cooking. DEER In The Field, bleed carcass thoroughly as soon as possible after the kill. (Placing head shade. (Prop cheat cavity open with a stick.) Keep cool, dew and don't abuse while In The Home, akin carcass (Can alao be done in field.) Wash away dirt, leaves, blood, hair and other contaminants with clean, cold water. (Uae hoae and brush U poaaibie.) Let carcass drip dry. (This forma protective glax ed covering. ) A?e at S4* to 91* in thy place for 7-10 days. (This develops beat flavor and tenderness,. ptas making easier to handle, cut and wrap for storage.) In The Locker, cut up carcass as you would beef. Add fat (beef suet is best) to ground meat. Wrap with moisture- vapor proof packaging designed for freezer storage. (Do immediately after meat is cut.) Freeze quick ly at 0*F. or lower and keep at that temperature. Don't keep ground meat longer than 2 to 3 months, roasts and steaks S to 12 months. In Preparation, compensate for lean or dry meat by cooking carefully or using bacon, salt pork, suet or butter for basting. Uae of herbs, ipices, condiments, onions, or garlic will help bring out flavor. Marinate less tender cuts in tomato or citrus fruit juice, or weak vinegar lolution. Commerical tenderizers may also be useful. Otherwise prepare as you would beef. In Cooking, use dry heat methods (roasting, broiling, pan-broiling) for tender cuts of meat - sirloin, back, ribs, top round and shoulder iteaka from young animals. Combination of dry and moist heat methods (using aluminum Foil) may also be used. Overcooking venison may result ink* of tenderness and moistness." BEAR Remove all fat from bear meat at once, as it turns rancid very quickly. If marinated at least 24 hours in an oil based marinade, all bear, except black bear, is edible. Cook after marinated, as for any recipe for Beef Pot Roast or Stew. A bear cub will need about IV4 hours cooking; for an Hunting Safety Tips/ For many North Caroli nians, cold weather ripdans time to take the rifle off the shelf, handle up and go hun ting. But along with all the fun and adventure, there i> danger if you're not careful. A pre season physical is always a good idea to deter mine if you're in shape for a strenuous hunting season. Several states reported last year that three times as many hunters die from heart attacks as gunshot wounds. An eye ex am is also a wise idea, since many of those hunters who were injured from gunshots were thought to be "prey" as they crept through the woods in search of game. If you wear glasses, get industrial strength glasses for hunting. They will protect your eyes from limbs and underbrush as well as from any stray or ricochet bullets The North Carolina Medical Society passes along these suggestions to ensure you a happy hunting season: ? Wear bright or reflective clothing; blase orai?e is the most effective cAor. Although you may be more conspicuous to game if you wear bright clothing, you will also be more Births A son, to Mr. and Mrs. Charles B. Brillison, Leicester, Nov. 38. A daughter, to Mr. and Mrs. J J). Rice, Weaverville, Nov. A son, to Mr. and Mrs. Lawrence Reece, Marshall, Nov. a. noticeable to other tauten. ? ? AIM before you shoot. It sotnds silly but Judging where h your bullet will strike will help prevent accidents. Don't shoot 1 at hard, flat surfaces ? they cause the bullet to ricochet and actually travel farther than you had intended. ? Keep the safety catch on until you are ready to fire. This will prevent a possible in jury should you trip or fall. Also, practice firing the gun before your first trip of the season. ? Make sure that the barrel of your gun is clean and clear of any obstructions. A clogged barrel may burst when the ri fle is fired. ? Keep guns away from children and adults who do not know how to operate them. Allowing an unexperienced person to tamper with a load ed rifle is asking for trouble. ? Carry a first-aid kit with you on all your hunting trips. Should any mishap occur, miner or otherwise, the kit wirfl provide aid for the rklm dntil be can reach a hospital ' ? As with any short, exer cise to get in shape prior to the beginning of the season. pork, can carry trichinosis, so be sure the meat is always well cooked VENISON HAMBURGER to make this lean meat more interesting in ground form, combine 2 parts ground venison with 1 part (resh sausage meat. Cook as for hamburger but allow extra time to be sure the moat is no longer pink. VENISON WITH MUSHROOM GRAVY Sib. venison 1 can cream mushroom soup PW*1 VENISON SWISS STEAKS Cup flour JTtat 2 top. salt 2 T. onion salt V? Up. pepper 4 venison steaks Combine flour, salt and pepper. Cut steaks into individual servings. Pound dry ingre dients into steaks. Brown steaks in hottat in pan. Sprinkle each piece with onion salt. Remove meat; make gravy. Replace meat and cook over low heat for m hours or until tender. RABBIT Moat hunters prefer to dress rabbits im mediately alter they are shot. Removing of the entrails and letting the blood drain at this time has a two-fold advantage. The draining of the blood gives the meat a better quality. Discarding the entrails removes the chief cause of spoilage and eliminates the necessity of carrying that extra weight around for the rest of the hunting day. Some people prefer rabbits that are soaked in vinegar or wine before cooking. Others like them soaked in salted water and still others prefer to take them as they come with no soaking. RABBIT RAGOUT WITH DUMPLINGS 1% pounds rabbit meat Vi cup flour l teaspoon salt V4 teaspoon pepper 3 tablespoons fat 4 potatoes, diced 4 carrots, sliced 5 onions, diced I tablespoon parsley flour w&ter Cut rabbit meat into 1-inch cubes. Mix flour, salt, and pepper together and dust meat with mixture. Melt fat in, large kettle, add meat, and brown. Add enough hot water to cover meat, cover kettle, and simmer 1 hours , or until meat is tender. Add vegetables and cook an additional half hour. Thicken stew with m Ublespoons flour and water. Once gravy is thick enough, drop in dumpling batter by spoonsful to make dumplings (below). Cover kettle tightly and boil gently for IS minutes. Serve gravy, meat and VA Accelerates Collection f The Veterans Administra tion has announced that the State of North Carolina has approximately 2,869 cases of delinquent debts by veterans under immediate review in which legal action will be imlaaa /taKie am collection activities "are part of a nationwide effort to recover all debts owed by veterans and non-veterans alike." Debts as a result of VA pro grams are detected by the arrange repayment. Other wise, legal action is almost i certainty." He said that most cases will be settled through repayment plans and default (Proceedings. paid. VA Administrator Robert P. Nimmo, in announcing the agency'! accelerated pro gram of debt collection, said, "Our plans are to substantial ly reduce the number of outstanding debts owed to the government by veterans, and I am instructing our various state district counsels to pur sue an aggressive program of debt collection." Robert E. Lee, the VA's district counsel for the state, said new cases of uncollected debts are being referred to his office on an average of 900 each month. His office will bring suit against approximately 150 North Carolina veterans this month. ' Lee said the VA ^ "rndre serious than ever" in seeking to recover debts owed by veterans. He added that his Christmas Tablecloth Material and Placemats Christmas Tree Ornament Patterns VA's Central Accounts Receivable Section in St. Paul, Minn. That office sends notification to the indebted veterans. If the veteran fails to resolve the indebtedness, his case is then sent to the ap propriate VA District Counsel for legal action. Due to increased authority to proceed directly with a lawsuit and expanded technical .capability, legal ac tion for even small amounts has become cost-effective. "A veteran owing debts to the Veterans Administration must realize the seriousness of the matter," Lee said. "The filing of a law suit, if deemed necesaary, is a part" of the col lection effort. It is important for veterans receiving letters from this office to answer and i I 30 Days Warranty On All Parts & Labor Look At Our NEW SELECTION Of J Gloria Vanderbilt Jeans
The News-Record (Marshall, N.C.)
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Dec. 3, 1981, edition 1
4
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