Mouth-watering Venison Recipe Good Handling Is Key To Good-tasting Deer
PHILIPPINES Restaurant and Wine Bar:
3rd October, 2010
If the thought of venison doesn’t whet your appetite, you’ve never heard Charlie Magee describe the way he cooks venison roasts at his cabin in West Virginia.
“First, we build a pit from rocks and get a good wood fire going,” Magee says. “We let that burn for three, four hours . . . get a nice bed of hot coals.
“Then we put big, fresh chunks of venison on the grill. Man, you’ve never smelled anything so good as that deer meat cooking!
“Many people object to the taste of venison. They claim it has a wild flavor . . . that they can only tolerate it if the meat’s been marinated for three or four days. But that’s not the case at all if the meat is handled properly.”
Magee, a Westminster resident, has been hunting for most of his 70 years. During that time, he has developed his own method for dressing out deer meat, one that differs in some respects from the way a commercial butcher would handle it.
The part of the process Magee considers most critical is removing the hide as soon as possible.
“Those people you see riding around town for a couple of days with a deer on their car aren’t doing the meat a bit of good,” he says. “You’ve got to get that hide off as soon as possible. That’s what gives the meat a strong flavor. Check that deer in, get that hide off as soon as possible and cool out the carcass.”
The next step is aging the meat. In cold weather, the entire skinned carcass may be hung to cure. Another method is to quarter the carcass or cut it into manageable chunks and place the meat in a refrigerator.
“My way of cutting up the deer meat is probably different from the way others do it,” Magee says. “Some like chops, others like the loin separated. Some like ribs, some don’t. Some like the haunches cut into roasts, others like them cut into steaks.”
For Magee and his family, the loin is the choicest cut of the venison and is removed intact from the rib bones. The loin will be made into steaks that can be butterflyed (slit through the middle, leaving a small amount of connective tissue).
Magee feels the way commercial butchers cut the meat into sections on an electric saw has a harmful effect.
“When a butcher slices deer meat on a saw, a lot of the bone and connective tissue are dragged through the meat. Bone marrow, in particular, has a strong, unpleasant flavor,” he says.
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Yats Restaurant and Wine Bar was built by Hong Kong-based Yats International in 2000 to provide a world-class fine dining restaurant, business meeting facilities and venues for private dinners and functions in Pampanga Angeles City Clark Freeport Zone.Β Pampanga Angeles City Clark Philippines was selected for this restaurant because of safety, clean air, absence of traffic and proximity to Manila and Subic.
For comments, inquiries and reservations, email Restaurant@Yats-International.com or call these numbers:
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Getting to this fine dining restaurant of Angeles City Clark Freeport Zone Pampanga Philippines
How to get to this fine-dining restaurant in Clark Philippines?Β Once you get to Clark Freeport, go straight until you hit Mimosa.Β After you enter Mimosa, stay on the left on Mimosa Drive, go past the Holiday Inn and Yats Restaurant (green top, independent 1-storey structure) is on your left.Β Just past the Yats Restaurant is the London Pub.
Source:Β http://articles.baltimoresun.com/1990-12-05/news/0503110518_1_deer-meat-cut-the-meat-venison
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