Newspapers / The Perquimans Weekly (Hertford, … / Dec. 11, 1986, edition 1 / Page 10
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Local News Hunters Delight: Recipes for preparing wild game By JU ANITA T. BAILEY Oi) HOME ECONOMICS EXT. AGENT *t! - HUNTER S DELIGHT is the third in a series of three ?viidm on "Preparing Wild Game") ?i?1 R The microwave oven is excellent for cooking small quantities of game s |nd game birds. As you know, the mi m crowave oven cooks rapidly, sealing . in Juices which helps keep the game ? moist and succulent This is a plus, ? since venison tends to dry out quicker ? during cooking than beef because it is . finergrained and leaner than beef. Many microwave recipes ior venison ^TW>d less tender cuts of beef require it J be braised or cooked tightly covered ? in liquid. Braising, in addition to us ! lng slower cooking tenderizes the | meat. If your oven has a 30 percent J (low) setting, you can cook slower by i lowering the power level from SO per ! cent (medium) to 30 percent (low) I! and add V? to one-third more time. |J Total cooking time for game, as with IJ other foods, will vary with the output ? wattage of the oven, size and thick ?j ness of the item to be cooked. ?j Another aspect of microwave cook ;? ing meats is standing time. It is a !J part of the cooking process and i should never be omitted. During Si standing time, meat continues to I) cook and tenderize without drying ?' out. A good rule of thumb for recipes ?i that do not give a standing time, is to "! allow the meat to stand, tightly cov 5! ered, for 10 minutes after it has been J| cooked for the minimum amount of 9> time given in the recipe. Then micro ii wave longer if necessary. Tests for t! done ness vary with the type of meat S; and cooking method. Less tender JJ cuts darken in color, are fork tender ?? and split at the fibers. 31 A major concern of homemakers S! preparing venison is its characteris tic "gamey" flavor. Marinate not only teoderiaes but flavor* the meat. Marinate over night or several days in the refrigerator. Turn occasion ally. A good resource you may have at your fingertips for cooking sugges tions, browning techniques and mari nades is your Microwave Cooking Book. Check the Meat Section? Less Tender Meats? for suggestions and recipes or contact your local County Extension Office. BARBECUED VENISON 2 slices bacon Vfc cup chopped onion % cup water Vi cup catsup V4 cup red wine vinegar 2 tablespoons packed brown sugar 2 tablespoons Worcestershire sauce 1 clove garlic, minced 1 teaspoon salt Vfc teaspoon pepper 1 pound boneless venison, cut in V4 inch cubes 1 tablespoon water 2 teaspoons cornstarch hot cooked rice In m -quart casserole, cook bacon, covered with paper toweling, at High for 2 minutes or till crisp. Drain, re serving 1 tablespoon drippings in cas serole. Crumble bacon and set aside. Cook onion in reserved drippings at High for 2 minutes or till tender, stirring once. Stir in % cup water, catsup, vinegar, brown sugar, Worcestershire, garlic, salt, and pep per. Cook, covered, at High for 5 min utes or till boiling. Add venison and bacon. Cook, covered, at Medium for 30 to 35 minutes or till tender, Blend 1 tablespoon water and cornstarch. Stir into meat mixture. Cook at High for 1 minute or till bubbly, stirring once. Serve over rice. Makes 4 serv CHILI GROUND VENISON BAKE JOAN CONE ? ounces ground venison 1 teaspoon instant, minced onion 1 1 -pound can tomatoes, cut up 1 l-pound can red kidney beans, un drained to cup uncooked packaged precooked rice to teaspoon chili powder to teaspoon salt 1 cup shredded process American In 2 -quart casserole, crumble veni son and add instant onion. Cook, un covered. High for 2 minutes, stirring once. Stir in remaining ingredients except cheese. Cover and cook at Me dium High for IS minutes, stirring once, till rice is tender. Top with cheese; heat, uncovered, at Medium High for 30 seconds more. Note: The ground venison used for this recipe had no fat added so there fore it was not necessary to drain the meat after the first cooking. STUFFED VENISON STEAKS WHIRLPOOL ETHNIC COOKBOOK Total cooking time: 49 minutes 1% pounds venison steak, cut %-inch thick lto cups milk 9 slices bacon one-third cup sliced green onion salt pepper to cup water to cup cold water to cup all-purpose flour 1 teaspoon browning sauce Place steaks in I3x9x2-inch baking dish. Pour milk over meat; cover and refrigerate overnight, turning meat I sever*! times. Drain meat; pat dry with paper toweling. Wipe baking dish. Cook 6 slices of the bacon, cov ered with paper toweling, in the same baking dish at High for S minutes. Reserve 2 tablespoons drippings in baking dish. Crumble bacon; set aside. With sharp knife, carefully cut a pocket in one side of each piece of meat. Mix bacon and green onion. Stuff onion mixture into pockets in meat. Place in bacon drippings in baking dish, turning to coat. Season with salt and pepper. Cut remaining bacon into 6 or 8 pieces and lay atop meat. Add V4 cup water. Cook, covered, at Medium for 40 minutes or till tender, turning meat Please Don't Wat Until Ms 12 Degrees Outside ToGiveTo EneigyShaie. To keep many families warm this winter, we need your help right now. Please send your donations to Energy Share/ P.O. Box 370/ Roanoke Rapids, North Carolina 27870-0370. Contributions art Imx Outuctible and giving dish half-turn once. Re move meat and keep warm. For gravy, pour pan Juices into 4 cup glass measure. Add water, if nec essary, to make ltt cups. Blend to cup cold slowly into flour. Stir into pan Juices along with browning sauce. Cook at High for 4 minutes or till thickened and bubbly, stirring af ter each minute. Season to taste with salt and pepper. Serve gravy .with meat. Makes 6 servings. ?j Hospital performs 1! new procedure ELIZABETH CITY, NC-In re 2! sponse to the growing concern about 3J diseased blood products and to coun ! teract the problems of cross-match ing stored blood, Albemarle Hospital jjj recently began autologous transfu j J sions, the method whereby patients ? store their own blood for future use. ? According to Dr. Jerry Pickrel, Di | rector of Laboratory and Attending I Pathologist at Albemarle, severaql | | surgery patients have donated their I own blood for use during elective { (non-emergency) surgery. Only one { patient has actually used the blanked blootfikietiig a surgical procedure. "It went very well? we had no ? problems at all," Pickrel said of the 3 process. One of the best reasons to 4make periodic blood donations before scheduled surgery, says Pickrel is that a healthy patient's blood is usually disease-free and there are no cross-matching problems. Although the transfusions are com pletely voluntary, more physicians are recommending them to patients. The hospital has received quite a number of inquiries within the last few weeks but Pickrel cautions, an autologous transfusion is up to the at tending physician; he can then start the procedure." Following his or her doctor's advice, the patient reports to the laboratory at Albemarle where the procedure is explained in more detail and a schedule for donations is arranged. The donated blood can be stored up to 42 days prior to sched uled surgery. Hey Kids ... Christmas is coming, and it won't be long until Santa makes his way to your house again ! Now's the time to sit down and write your letter to Santa Clous so he'll have time to make your toys for Christmas. Write your letter and send it to The Perquimans Weekly and we'll publish it in our Christmas Edition on Dec. 24, 1986. (We 7/ send all the letters on to The North Pole). The best written & deco rated letter will appear on the front page of The Christmas Edition , and the writer will receive $10.00 CASH! All letters must be in dark ink or crayon. Send Letters To: SANTA CLAUS c/o The Perquimans Weekly P.O. Box 277 Hertford, N.C. 27944 All letters must be received by Dec. 6. With oging otten comes a refractive (focusing) error of the eye* , known as PRESBYOPIA. This usually comes after the oge of forty and is due to the gradual loss of elasticity of the crystalline lens of the eye. As the lens loses its flexibility, one has more and more difficulty focusing on nearby objects. You'll know your eyes are "getting old" if your arms seem too' short when you read, or if you have trouble performing close-up tasks like threading a needle. Presbyopia will occur in addition to the "Big Three" refractive errors ? myopia, hyperopia, and astig matism ? but pure presbyopes only require a correction during close-up tasks. Presbyopia has a way of sneaking up on people ? like middle^, age ? but if you find the page blurring or the eye of the needle disappearing, it's time to visit your eye care specialist. Refractive' errors such as presbyopia can easily be corrected with eyeglasses or contact lenses. Dr. A.F. DOWNUM 103 W. Eden St. Edenton, N.C. Phone: 482-8444
The Perquimans Weekly (Hertford, N.C.)
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Dec. 11, 1986, edition 1
10
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