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Show I Tasty Recipes for Preparation of Venison Given for Benefit of Readers of The News ! j Freezing makes venison tender and tasty. Sometimes it is kept ; in Storage as long as two months 'before using. It should, however, hang in storage at least two weeks before using, if possible. The fat should be white and firm. I Venison is prepared much the i same as mutton. The pieces for j roasting are the saddle and the I leg. It should never be served I over-done; usually twelve minutes is allowed to the pound for cook- ing. j If the meat is strong, it may be marinated in oil and lemon juice j for two hours before cooking. Or j soaking it in milk overnight de- stroys the strong wild taste of the meat, adds to its flavor and makes it mor tender and juicy. Experiment has shown that ! lower roasting temperature increases in-creases the time of cooking, but also decreases shrinkage and pro- duces a more juicy roast. ! Broiled Venison Steaks ' Steaks are usually cut from the j leg or haunch. Put dish in which I the steaks are to be served in the oven to heat. Put in it a piece of j butter the size of a walnut and j teaspoon of salt. Oil the bars of ( trie broiler, lay the steaks on it and broil them, turning almost 'constantly. If your steaks are j inch thick, ten minutes will broil them. Put them in the heated dish i and turn them in the mixture once j or twice. Serve immediately on heated plates. Venison steaks j may also be broiled and served ' the same as beef steaks with a ; simple dressing of salt and butter, j Lemon juice inakes a splendid ad-! ad-! dition. Koast Leg of Venison Four or five pounds is about the right weight for a leg roast. Wips meat with damp cloth, sprinkle with salt and pepper, and ruib well with flour. Roast in a hot oven for one-ihalf hour, then reduce to a moderate heat, and cook 2 hours more. Baste if necessary; strips of bacon may be placed on top and heat reduced after first 20 minutes. Canned Venison Bleed well and cool thoroughly. Deer meat can be canned either raw or precooked. If .you prefer to precook it as a roast, simply roast as for the table. Cook slowly in oven about 15 minutes for each pound of venison. Slice. Venison Cutlets Cut slices from loin. Clean, trim and season with salt and pepper. pep-per. Then brush over with melted butter or olive oil, and roll in stale bread crumbs. Broil in 'broiler about five minutes. Fried Venison Steaks Venison is delicious if correctly prepared, but it becomes dry and tasteless with wrong cooking. Pound the steak with a heavy knife or mallet, and roll the steak in flour. Drop the steaks into hot fat in a skillet and fry them quickly. quick-ly. Turn them frequently. Do not let the steaks become crusty, or they will be dry and, tasteless. Re-I Re-I move them to a hot platter, season with salt and pepper and dot with butter. Ver.iston steaks may! be prepared like Swiss steak if desired. de-sired. It is suggested that baked potatoes and mashed squateh be served with the venison seaksj with milk at least for the children. For dessert, ' baked apples with cream may be served. Venison In Brine Always before preserving meat by any method, bleed the meat well and cool thoroughly. Approximately Ap-proximately 24 hours is required for animal heat to leave meat Rub well into the meat ordinary dry salt in proportions of five pounds of salt to fifty pounds of meat and allow to stand over flight. Over this is poured a brine which is made in this way: Add five pounds of salt and one ounce of saltpeter to two gallons of water. This amount will make brine for 50 pounds of meat. If desired, sugar and spices may be added to this solution. Pack meat that has been salted and has stood overnight into clean barrels or crocks and add brine. Meat should be kept submerged by weights. Store in a cool place. If brine becomes slimy or odor ob-! jectionable it should be changed and fresh brine added. k i |