Ground venison can be substituted for beef in spaghetti sauces, chilies, tacos and meatloaf.
February 6, 2011
Some people look at a plate of venison and see Bambi. This article probably isn’t for them.
But with deer-hunting season here, the rest of you may be interested to learn that venison is flavorful, versatile and healthy. It is a red meat with less fat than chicken and nearly as much protein as beef.
Ground venison can be substituted for beef in spaghetti sauces, chilies, tacos and meatloaf. Cuts can be grilled, pan-seared and even stir-fried.
The meat’s strong flavor marries well with traditional autumn ingredients like pears, cranberries, pumpkins and squash, making it a perfect choice for the season’s holiday dinners.
But many people avoid venison, not only because of childhood memories of a beloved Disney character, but also out of concern for taste and safety.
“I think a lot of people feel that game tastes gamy and it really doesn’t,” said Teresa Marrone, editor of many game books, including “Preparing Fish and Wild Game” and “Dressing and Cooking Wild Game” (both by Creative Publishing International). “Big-game meat, if cooked properly, is even tastier than choice beef. And because it’s leaner than beef, it also has fewer calories. But the lean meat can become tough and dry if cooked incorrectly.”
The taste of the meat depends on the animal’s diet, its sex, age, the time of year it was killed and the way it was treated after the kill, she says.
A farm-raised, corn-fed deer, for example, will be milder than one that lived in the wild. An older animal is generally tougher and stronger-tasting than a younger one. Because venison is lean, it’s important to use moist heat and avoid overcooking, chefs say.
Venison is considered safer than chicken; as long as the meat is heated to about 140 degrees, or medium-rare, there’s little danger of disease, experts agree.
In Maryland, hunters are required to immediately remove the animal from the field and take it to an approved check station within 24 hours. After that, hunters can butcher the meat themselves or take it to a meat processor.
“If a piece of venison is bad, it’s usually caught before it’s wrapped,” said Paul Peditto, deer project manager for the Maryland Department of Natural Resources. “In my tenure, I’ve never heard of anyone suffering from improperly handled venison. I guess it goes to the issue that it is hard to get it any fresher.”
In Maryland, a record 77,660 deer were bagged during last year’s hunting season, said Peditto.
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
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(632) 637-5019 0917-520-4393 Rea or Chay
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