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Show Thursday. October 21, THE HERALD. Provo, Utah, 1982 - Page 11 Here Are Some Venison Preparation Tricks BY MIKE HEMINGWAY ered meat from a doe was more It is difficult to describe the tender and less "gamey" than meat excitement of finding a buck on from a buck. If you happen to be opening day. In fact, it is difficult one of those who drew out an to describe the excitement of find- anterless permit, you are on your ing a buck on any day. Once you way to some tasty meals. Experihave made your stalk, or spotted ence has taught me meat from a your quarry, the hunt reaches its spike or two point is comparable to climax. After you pull the trigger, meat from a doe. This does not the fun is over and the work begins. mean meat from a larger deer is Whether you bag a trophy buck, a bad. it just means it might need a spike or fill an anterless tag, what little more care. A major factor in determining you do in the first few minutes after the kill will determine how tenderness and taste is a clean kill. venison will taste. I've learned a It was discovered meat from an little care and fast work can animal which was killed immedigreatly improve the flavor of the ately was superior to meat from an meat. To my surprise, the October animal which was chased or 1982 edition of Outdoor Ltfe had an wounded and suffered stress before article called "How To Have Tasty the kill. With this in mind, it makes Venison." It is based on research sense to avoid long and risky shots. conducted by Texas A&M UniverIt also makes sense to know where sity. Many of the suggestions in the you are shooting and your ability as article are the same things I have a marksman. learned by experience. Another factor affecting the flaBased on research, it was discov vor of the meat, is the length of VALERIE de POURTALES de Pourtales Right for Job As Setter SAO PAULO, Brazil (UPI) -S- ince a volleyball team revolves around its setter the way a football team moves around its quarterback, a good setter must develop a high level of confidence from her teammates. BYU setter Valerie de Pourtales is right for the job. A senior from Villa Park, Calif., Valerie is captain of BYU's NCAA 14th ranked team. She says volleyball players need the assurance their setter will be able to read how a play is unfolding and call the correct move for the circumstances. "A player can only gain her team's confidence by being consistent over a long period of time," she says. "And having the team's confidence is something I really appreciate. When the hitters know that I'll put the ball right where they're expecting it, they can come in without hesitation to spike it. When I take a good pass and set it for a perfect kill, everyone is ecstatic. I can't ask for a better feeling than that." An honors progaram student holding both academic and athletic scholarships, Valerie says the job of running a complicated volleyball offense demands both mental and physical abilities. The complexity of her position reading defenses, calling plays and setting ffl I nZTf JPW 1 ffl m l U ffl r i i ii h-- H many hours a day in both study and practice there's usually not much free time left for other things. But the key is just keeping in mind that I'm a student, even when I sometimes think that I'm only a setter." ii !"5 rU iib ova era TO -U Vyj- m Am - mi rrm 5 ... OFF! EtIERDYNE mm - ami fWS 999 STARTERS Rebuilt from trkeehHt. amUkwHk uUnoUi ALTERNATORS n 3 BATTERIES I Reg. 25.99 1 I T-'- A if oo wmi. 34" 36 MONTH Reg. 37.99, group 27 add 5.00 Reg. 28.99 GENERATORS 60 A A 99 MONTH Reg. 47.99, group 27 add 5.00 Rebuilt from . . SNOWMOBILE Reg. 34.99 . 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Provo High School is located at 1100 North University Avenue and the Utah Central Stake Center is at 500 North 1220 West. Persons desiring more information can contact Bobby Letterman, mm fflB Ummm, G Indians Plan Cage Tournament innannnn One Year Warranty mer internship with the U.S. Senate Joint Economic Committee in full-tim- ning, and butchering and cooking venison. Happy eating! QUALITY REBUILTS a sum- Washington, D.C., through May and con- skin- AUTO SHACK ' June, and in July was hired as a e staff member. "Being a good student and a good athlete is a difficult combination," she says. "But one of the reasons I came to BYU was the school's emphasis on academics. I put in so and October September, issues of Outdoor Life. They tain articles on field dressing, Top quality Fram filters protect your engine from harmful contaminants. PARTS 7 i DISCOUNT AUTO r fflTT 3-- she served August. OIL FIITEB hit- airports. In addition to her scholastic sway the most ardent venison hater. If you are new at caring for a deer you may want to pick up the mi ahs requires a capacity to think well under pressure. "We have one of the most complicated offenses in the nation right now," she says. "We play about nine different sets with an infinte number of combinations. When I'm getting good passes at the net, I have a lot of options and can call plays the defense isn't expecting. "One of the team's strengths this year is that no single player is geared to just one position," she adds. "So we don't need to lean heavily on any one player in a spot. We always have a good backup. Everyone can hit from nearly everywhere, so I can move my hitters anywhere on the court and know they can hit the ball." Valerie gives the team's offensive patterns and the players' versatility much of the credit for BYU's success this season. The Cougars have strung together a 21-- 3 season record (as of Oct. 14) with 18 consecutive wins, steadily improving the slot in the NCAA's weekly rankings. The Cougars also 0 a victory over Eostedin satisfying Salt Lake City Oct. 8, the first BYU win on the Utes' home court Since 1978. Valerie says her position as setter is made easier by the solid strength of her hitters. As a rally develops, she watches the defense and sets the "openings," placing the ball to hitters in positions to weak blockers,, spike past short instead of just to whoever is "hot." Maintaining an A average while competing in an intense athletic program with frequent road trips is demanding, but Valerie has succeeded by organizing her time and setting priorities. On road trips she carries along her textbooks, often finding time to study on planes or in I put in a large roast one night which turned out superbly. It was so good I took some slices to a family party. My wife's family cringes at the thought of venison, so the taste test was tough. After munching down strips of smoked roast, one of them suddenly asked me if the meat was venison. I asked them to tell me what kind of meat they were eating. The family said they were not sure, while they helped themselves to seconds. Venison can be a very strong meat if it is not taken care of properly. With a little extra care, it can be extremely tasty and will smoker. I like to butcher my own deer. In doing so. I can take extra care to remove all of the hair and other bits of dirt and leaves remaining on the meat. I have found the strongest ' gamey" flavor is in the fat and next to the bone. It takes longer, but I remove the fat from my steaks and roasts. Once they are cooked, the flavor is very mild. I also use beef suet when making hamburger, and pork fat or bacon ends when making sausage. When cooking your venison, cook at a low temperature, and do not overcook. Some of my best successes in cooking have come while using a baking bag or dutch oven to seal in the juices. I also like to thread strips of bacon through the meat before cooking. This adds a little fat to the meat, which is naturally dry. If you really want to get adven-terou- s in your wild game cooking, try smoking a venison roast in a liksf ilnncfVN 1 ters achievements, time between the kill and cleaning It is necessary to field dress the carcass immediatly after the kill. 1 generally leave the hide on until I get back to camp, but it is wise to prop open the body cavity to cool off the meat. The sooner the meat cools the better the flavor. Again, an important factor is to have a clean kill An animal which is gut shot is not only a mess to clean, but it is possible some of the meat will be ruined by body fluids. Once you are home, a step which will improve the palatability of the meat is to age it at 40 degrees for about a week. I have heard freezing has the same effect on the meat as aging. I have always aged my deer so I cannot verify the truthfulness of the idea. If you do not have the facilities to properly age a deer, you can take to to one of the many deer processing stations and have them hang it for you. of the animal. T Prices Effective Through Oct 25. 1982 4.99 3" PROVO 1256 374-130- 0 NORTH 500 WEST RIVERSIDE PLAZA VISA in |
