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Show ufljr lLnin jlult ulf (Tribune Thursday Morning. October ccliuii I'. 15, 1981 Page Otic i i Buck food budgeting system with venison I 1 ? I Donna Lou Morgan lifestyle Food Editor RICHFIELD Fur the past 13 years. Craig and Becky Ross have been trekking into the mountains surround- ing this quiet, By s s , beautiful, 'v, (, V com- munity each October to participate in the annual deer hunt. And for almost as ' many times, theyve returned home trium n pha nt mighty the hunters with buCk in tow. virs. Morgan As each of tiic Ross children has been born. Angel, 11. Coquette. 10. Dusty, 9, Misty, (j, Brandi, 3, and Rocky; 10 months, theyve joined their parents in this family-fu- n time at grandpas cabin located near Koosharem Reservoir right in the middle of hunting country. "This is our favorite time of year, Mrs. Ross exclaimed. We pack up all with all their gear plus the kids and head enough food for an army for the mountains. According to Mrs. Ross, this hunting trip takes much planning with an enormous amount of baking and cook1 make Venison ing. "Traditionally Chili and lots of homemade bread, sweet rolls, cakes, cookies everything imaginable to keep the Ross elan happily well fed. She said her memories are vivid of similar trips when she was a child growing up in Richfield. I just loved lining in the beautiful mountains then and I do now. Craig feels the same way. He is a native ot Richfield, too. So we just grew up on hunting. Most often we hunt the first day on foot; then the second day we all go out on horseback. Its really such a fun time. And how grateful we are to have venison to help feed our growing family during the winter months, Mrs. Ross commented. Gift to Some Venison is considered a gift of joy to some, like the Ross family ; a matter of secret interment to others. . Today, when hunters are so aware of the need to treat their booty" with care from the moment it is shot, joy can prevail. It can bring meat to dinner tables, helping save the strained budget from disaster. Fortunate is the family with a successful hunter. Slice meal, ma s Venison can bo the most succulent meat in the world if properly handled from the field right to the dumer table. Once the hunter has returned home with the buck, it's up to you to make the most of it Always unpack meat as soon as possible after transportation. Skin the deer; wash it with clear, cold water, using a brush if necessary' to remove dirt, leaves, blood and hair. Lid the carcass drip dry. By so doing, a protective glaze covering is formed which helps keep the carcass free from contamination. Age the carcass in a cool, dry place. Aging, when the temperature is correct, has been found to give a more tender meat. In addition to making the meat more palatable, proper aging gives the meat a firmer set so that the carcass has better cutting quality and makes it easier to for storage in the handle and freezer. Some authorities recommend only a week of hanging in a clean dry place with a near constant temperature, preferably at 34 to 36 degrees. Off odors are quickly transferred or picked up by meat and excess moisture will increase the development of mold. Walk-icoolers are best for aging, but a tight garage, back porch or can be used. Covering the meat during the daytime with a heavy quilt or other cover will help keep it ( U - ii JLff x.-- M fm .f Pepper to taste cup f bouillon cup raisins, plumped in (optional) small green pepper, dieed lx-e- 1 water Fluffy cooked rice Brown ground venison; drain fat. Add remaining ingredients except green pepper if .. - i' V 4 - Mrs. Craig C. Ross knows Venison Chili will warm her hunters and rice; blend thoroughly. Bring to a boil, reduce heat and simmer, uncovered, 20 minutes, stirring occasionally. Add green pepper during the last five minutes of cooking. Serve over a bed of fluffy, cooked rice. Garnish with fresh tomato wedges, if desired. Makes six servings. Venison Stuffed Peppers (Mrs. D. F. Barber) 6 medium-size- d green peppers xmnd ground venison 13 cup chopped onion 's teaspoon salt - cool. seabm. Serve meat mixture on a tasty bed of fluffy rice. mix Pineh of leaf oregano, crushed Seasoned salt to taste W cri im'a better-flavore- Best Butchering According to directors of Utah State Division of Wildlife Resources, cutting or butchering the carcass for freezer with storage may be done at home the proper equipment and instructions. This equipment need consist of no more than a solid table or work bench, a good meat saw and a sharp, heavy butcher knife. Cutting blocks, boning, chop and steak knives, cleaners, sharpening steels or stones and grinder and power saws add convenience and efficiency to the operation but are not necessary. Butcher according to your family's likes and dislikes. Grind what you need, then wrap meat for freezing immediately. Use wrapping or packaging materials made expressly for freezer use to ensure a good quality product. Such wrappings are designed to be impervious to moisture, vapor and air. Package the meat in amounts suited to the needs of the family. Trim and clean the cuts so they are ready for cooking. Wrap or package carefully to retain moisture and exclude all air possible from the package. Freeze quickly at 0 degrees or lower. For the freezer, turn the freezer to the coldest position to speed up freezing Picadillo Pictured! ground venison teaspoon garlic ixiwder cup finely i hopped onion package Mexican rue seasoning toiiiid n Venison Picadillo is a zesty way to prepare the buck of the tal)lcsooiis pepiier set aside Combine rePour over sliced ingredients maining venison, stirring well to coat eac h piec e ot meat Allow to marinate for two to three days, refrigerated Ir completely in commercial dryer, oven or sun Store in eovered 8 'pi right down to their thermal socks and fuzzy woolies. Dash of pepper cans (10 ounces each) tomato soup cup water 'a cup uncooked long grain rice teaspoon Worcestershire sauce t ounces sharp process American cheese, shredded Cut off tops of green peppers; remove seeds and membrane. Precook peppers in Ixiiling salted water for about five minutes; drain. In skillet took ground venison and onion until meat is lightly browned. Season with salt and a clash of pepper. Add tomato soup, water, uncooked rice and Worcestershire sauce. Cover and simmer until rice is tender, about 15 minutes. Remove from heat and stir in shredded cheese. Stuff peppers. Stand upright in 10x6x1 baking dish. Bake, uncovered. at 350 degrees for 20 to 25 minutes. Serves six. Cinnamon Rolls (Mrs. Craig C. Ross) "Hunting wouldnt be right without these. 2 packages (2 table- See Page E-- l 1, Column 3 2 bi and prevent warming of food already stored in the freezer. Spread the packages to freeze. Place them close to the walls of the freezer or near the freezing shelves. A constant temperature of 0 degrees is recommended to keep meat at best quality. Use the venison before it has been in the freezer a year. Shorter storage times will yield better quality meat. Eat and enjoy! The following recipes were submitted by excellent cook, Mrs. Craig C. Ross. Richfield, with the hope that you. too, will enjoy the buck of the season. Many thanks, Mrs. Ross! Venison Chili 2 4 2 1 (Mrs. Craig C. Ross) pounds chili beans, soaked overnight and cooked pounds ground venison ("We like lots of meat!) or less to taste ketchup! tablespoons chili powder, or as desired 'a teaspoons hot red peppers (dried. . or as desired clove garlic, minced Salt and pepper to taste Soak chili beans overnight; cook until tender. Crumble ground venison and add directly to beans with onions, Worcestershire sauce, ketchup, chili powder, hot red peppers, garlic and salt and pepper. Simmer one hour, or longer, to blend flavors. 1 usually double this recipe, then pour it into sterilized quart jars, adjust the lids, then process at 15 pounds pressure for 90 minutes." Venison Jerky 6 to 8 pounds thinly sliced venison 4 1 1 large onions, chopped (dry may used) cup Worcestershire sauce gallon ketchup (We also like lots of 1 2 tablespoon garlic powder tablespoon onion powder cup Worcestershire sauce cup soy sauce tablespoons salt 1 The response to Aapri has been so overwhelming, youd think better looking skin was going out of style. y Thats why you may have had a hard time finding Aapri Apricot Facial Scrub lately. The stores have been running out of Aapri faster than they can put it back on the shelves. But if you cant f nd any, dont worry. The shortage is wmm less for Crystal White than for other naadvertised brands of dishw ashing liquid. And now. save even more on crystal dean dishes with this 20c coupon. good on any Crystal White fragrance. 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