Venison can be tasty if stored, cooked right
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.
Are these articles useful for enhancing your wine and dine experience in the Philippines. Do they also help you with travel, leisure, vacation, dining out, nightlife and other leisure activities plans in Philippines? Yats Restaurant hopes to provide you with ample information so you can plan your trips to Pampanga Angeles City Clark Freeport Zone whether you are travelling from Manila or other Asian countries such as Hong Kong, Shanghai, Singapore, Malaysia or Korea.
Restaurant reservations in Philippines, planning of menu, selection of wine for dinner and booking a private function and event in Angeles City Clark Freeport Zone can all be handled. Yats Restaurant and Wine Bar has been regarded by many to be the premier restaurant north of Manila Philippines. Its 3000-line award-winning restaurant wine list has kept many wine lovers happy dining in this restaurant in Angeles City Clark Philippines for over a decade.
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. 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:
(045) 599-5600 0922-870-5178 0917-520-4401 ask for Ernest or Pedro.
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.
Source: http://articles.baltimoresun.com/1991-02-06/features/1991037180_1_venison-freezer-cooked
