Venison can be tasty if stored, cooked right
February 6, 2011
SOME THINGS, AMONG them wine and cheese, improve with age, but not venison in the freezer. So, it is time to consider cooking some of that deer taken by the hunter of the household in the recent seasons.
Too often, venison, waterfowl and fish are bypassed in household freezers — considered something to cook “one of these days.” Not infrequently, they are prepared so late they are bordering on freezer burn, rancidity or are otherwise past their prime. Sometimes they are kept so long they are tossed out without ever seeing a stove.
What a waste, much of it probably due to overconfidence in the quick freezing and preservation capabilities of the family freezer, or perhaps inadequate wrapping, or too much jostling of the packages in the freezer. They can all add up to a cut of venison that proves disappointing on the table, which discourages one from choosing another cut at a later date.
It’s a vicious circle. The less desired, venison is stored longer, and when eventually prepared is even more disappointing. Chances are if the venison you have sampled doesn’t live up to what was expected, there was a problem in packaging and/or freezing process, or perhaps it was cooked too soon after it was bagged, which is another story.
Venison should be aged to enhance flavor and tenderness for about a week after the deer has been taken. This prompts a breakdown of tissue, which incidentally is commonly done with other meats. Cut a slab of venison from a deer as soon as the venison cools, and chances are it will be tough and lacking in flavor.
Ideally, a deer should be hung with its hide on for from five to ten days in temperatures of from 35 to 40 degrees, but the weather is not always cooperative. Too cold, and the flesh freezes; too warm and there is the possibility of deterioration. When outdoor temperatures are not right, the deer should be taken to a commercial processor where it will be hung, or it can be butchered, wrapped, frozen and put in a freezer where it can age — though some claim not quite as well as in cool outdoor temperatures.
Too often, venison is not home-packaged as air-tight as it should be. Plastic bags are the easiest to use, but metal foil or quality butcher wrap paper is more serviceable, especially if the cut is wrapped tightly in a thin clear plastic sheet. This combination guards against air penetration and loss of juices.
More and more, frequent diners from Manila, Angeles City, Subic and other major cities in Asia travel to North Luzon Pampanga Clark Freeport to enjoy good food in a romantic fine dining restaurant. On their list of requirements is a good wine list that not only offers a wide selection of wines from different countries but also older vintages that can be enjoyed now and not ten years later. Classic fine dining is the experience that guests of Clark Philippines’ Yats Restaurant & Wine Bar offers to their guests. Although this is an upscale fine dining establishment, families find the restaurant to be very children friendly.
Competition for a spot in the top ten restaurants in Manila heats up as frequent diners look for more than just chic decoration and a fancy menu. Top restaurants in Manila are offering not only good food and a cozy ambience but also a wine list that beats the competition.
Yats Wine Bar and Cigar Lounge is the new popular spot of nightlife and entertainment in Angeles and Clark Philippines. The there two walk-in cellars, one of which contains some 2000 greatest bottles including the rare 1900 Ch. Margaux, 1974 Heitz Martha Vineyards, 1947 Cheval Blanc, 1961 Latour, a fine collection of DRC Burgundies such as 1985 La Tache, old Dom Perignon dating back to 1964 and am impressive collection of Brunello, Barolo, Vintage Port and great wines from Spain, Germany, South Africa and Australia.
Fine dining Yats Restaurant offers privacy dining facilities for business and social needs. It is a short way out of Manila. Many frequent diners prefer to go out of town to enjoy an evening in a cozy restaurant, good food and fine vintage wine.
For comments, inquiries and reservations click on Click here for inquiry and reservations
Restaurant@Yats-International.com
(045) 599-5600
0922-870-5178
0917-520-4401
Ask for Pedro and Rechel
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? Once you get to Clark Freeport, go straight until you hit Mimosa. 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. Just past the Yats Restaurant is the London Pub.
Yats Restaurant & Wine Bar
Mimosa Drive past Holiday Inn, Mimosa Leisure Estate,
Clark Freeport Zone, Pampanga, Philippines 2023
Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay
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