Best Marinade For Caribou Moose Deer Recipes

BONE-IN BLADE VENISON ROAST

Steps:

• Preheat oven to 300°. Season the roast liberally with salt and pepper on all sides
• Heat a heavy-bottomed 6-to 8-quart Dutch oven over medium-high heat. Add the oil. When the oil begins to shimmer, add the butter; it will bubble up. When the bubbles subside, add the roast and sear until dark brown. Flip the roast and sear the other side
• Remove the roast to a plate. Drain any excess fat from the bottom of the pan.
• Add the onion and cook until translucent and beginning to brown, about 5 minutes.
• Add the garlic and cook for 2-3 minutes, letting them get a little color on them.
• Loosen the brown bits on the bottom of the pot with a splash of stock, water, or wine. Use a wooden spoon to scrape up the bits; they'll add tons of flavor to your sauce.
• Return the meat to the pot and add the rest of the stock and the wine; it should reach about three-quarters of the way up the sides of the roast.
• Toss in the thyme and bay leaf. Bring the pot to a boil, then cover and transfer to the oven.
• Cook in the oven for 2-1/2 hours, checking occasionally to be sure that there is still enough liquid; add more if not. If the top of the roast becomes dry, flip it over and continue cooking.
• After 2-1/2 hours, check the roast. The meat should be close to tender. Add the sweet potatoes, carrots, celery, and potatoes and cook until the vegetables are soft and the meat is fork-tender, 15-20 minutes more.
• Remove meat from the liquid. Slice into large pieces and divide among dinner plates.
• Use a slotted spoon to scoop up the vegetables from the liquid and serve them on the side. Top the meat with a little of the cooking liquid. Delicious with pieces of buttered baguette.
• Don't throw away the extra cooking liquid-it's like liquid gold! Save it for soup, pasta sauce, or stock.

MAKING CORNED MOOSE, CARIBOU OR BEAR

Steps:

• Salt down meat in layers in a wooden keg, alternating meat and salt.
• At this same time make a solution of sugar, soda, and salt peter in a gallon of WARM water (it needs to dissolve all the sugar and etc.). Let both stand overnight.
• Next day pour, the solution over the meat, keeping it covered by a large inverted plate.
• After a few days, drain the solution, bring to boil, straining off the blood.
• Replace the (cooled) solution on the meat, cover with a large inverted plate on the top of the meat.
• This preparation is ready to use as corned meat within 4-6 weeks.
• But it is satisfactory at intermediate stages. If it is to salty it can be soaked or parboiled. Save the salty water for soup or stews, for cooking potatoes, veggies, and for making gravies. (she says, use your own judgment).
• (Prep time on this is your own, how fast can you cut up 100 lbs of meat? ).
• From the book Putting Food By Authors Greene, Hertzberg and Vaughan.
• Saltpeter also called potassium nitrate or sodium nitrate. Most simply nitrates are changed into nitrites by metabolism when we eat them, or by the action with the protein of raw meat being cured.
• If you buy the substance at a drugstore you are likely to get the compound with potassium,and note that it is labeled as a diuretic. If you buy it at a farm supply store, it will probably be sodium nitrate. Many store bought curing mixtures already made up-some even containing spices and simulated hickory smoke flavorings- contain both nitrate and soduim nitrite.
• Saltpeter has been used for centuries as a means of intensifing and.
• holding the red color considered so appetizing in ham and allied pork products, and in corned beef, etc. Nitrites also help to prevent the growth of Celsius Botulinum.
• Storing Cured Meat:.
• The heavy concentration of salt protects Corned Beef and salted pork for several months in the brine which they're held is kept below 38 Deg F/3°C.
• Freezing storage of sausage and cured meat is relatively limited: after more than 2 to 4 months at Zero F / -18C, the salt in the fat causes it to become rancid.
• This is why country-dwellers wait for winter weather to slaughter hogs and beef for there own table.Once in cure, meat should be held 36-38 F/2-3 C: for the largest pieces this means a thermometer inserted to the center of the meatiest part.
• Below 36F/2C: salt penetrates the tissue too slowly. If the temp of the storage drops below freezing and stays there for several days, increase the days of salting time by the number of freezing days.

BEER MARINATED DEER/ELK/MOOSE STEAK

Steps:

• Whisk together beer, soy sauce, mustard, Worcestershire sauce, pepper, salt, and hot sauce in a bowl and pour into a resealable plastic bag. Add venison steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 days.
• Preheat an outdoor grill for high heat, and lightly oil the grate. Remove steaks from marinade and shake off excess. Discard remaining marinade.
• Cook steaks on the preheated grill until they are beginning to firm and are hot and slightly pink in the center, about 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Allow steaks to rest for 5 minutes before serving.