Gourmet Venison
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List of Ingredients
I've come up with a solution that makes any deer, of any type, a delicacy.
Here's how. Butcher your deer right away. It can hang for a day or two if it's cold but the longer you wait, the "gamier" it gets. Buy an electric meat grinder. Hand crank varieties can work. If you choose manual labor, locate a heavy duty one like an Enterprise No. 22 or a Chop-Rite Bolt Down (888-438-5346, www.lehmans.com). Smaller, more common varieties that clamp onto a table are just too small. If you go with an electric grinder, try a Thunderbird 300E (800-321-1073, www.pleasanthillgrain.com).
Cut all the fat off your deer and discard it. It's the fat that can make the meat taste "gamey." Put the meat through the grinder - all of it. The works goes fast. Cutting and selecting for stew meat, steaks, etc. takes longer. Wrap it into one-pound packages and toss it in your freezer.
Next, comes the gourmet part. You're going to create different flavor profiles by combining herbs and spices. When I combine spices and herbs, I think in terms of geography. Spices dominate certain cultures and we've all come to know those characteristics. With your ground venison, you can give it any of the following geographic profiles depending on the rest of the meal you're fixing. Over time, you can alter them according to your own discerning tastes. Store them in an airtight container, away from light. Better yet, store them in your freezer. Don't forget to label them. I add salt, but if you're on a low-salt diet, simply leave it out. My favorite profile is one I invented and named Trelingua since it combines spices from three different cultures - Indian, Mexican and European.
Trelingua Flavor Profile
1/3 c. Oregano
1 c. Cumin
1/3 c. Garlic Granules
1/2 c. Red Chilies
2 1/2 T. Sage
1/4 c. Lovage or Celery Leaf
1 3/4 c. Onion Flakes
2 1/2 T. Salt
Add 1/4 cup Trelingua Profile to one pound of ground venison. You can make it into patties, balls, and even sausage-looking tubular shapes. Without fat, it holds together like a steak when cooked, but it's always tender and perfect.
Other flavor profiles to try include the following:
Caribbean:
Nutmeg, Ginger, Allspice, Chilies, Garlic
Chinese:
Soy Sauce (If you don't have access to dried soy sauce, you can add it as a wet ingredient just before you cook it. But, don't add more than 1 Tablespoon liquid to one pound of meat.) Ginger, Garlic, Cinnamon, Cloves, Fennel, Anise
Indian:
Cardamom, Cinnamon, Cloves, Coriander, Cumin, Fennel, Mustard, Turmeric
Mexican:
Cumin, Coriander, Cinnamon, Cayenne, Chilies, Oregano
African:
Cumin, Saffron, Paprika, Turmeric, Black Pepper, Cinnamon, Ginger
European:
Caraway, Cardamom, Cinnamon, Dill, Mustard, Nutmeg, Bay Leaf, Thyme, Tarragon, Lavender
Mediterranean:
Black Pepper, Fennel Seed, Mustard, Cayenne, Saffron, Basil, Garlic, Parsley
Middle Eastern:
Allspice, Cloves, Cinnamon, Cumin, Garlic, Mint
Thai:
Cumin, Anise, Turmeric, Chiles, Basil, Lemon Thyme
Using flavor profiles, you can suit different members of your family. If you have dried fruit, like plums or pears, or dried vegetables like tomatoes, chop them down to about 1/4 inch in size and add them just before you shape the meat. You'll have to play around with the amount you add for each profile, but it's foolproof and eventually you'll get the hang of it.
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