Show I 1 a iV- iV iVr Venison e. e r s n T Tastes st S I Il t l' l Good This Way y I I. I With al aI the hunters s s bringing banging I home tome the venison Mother is faced with the problem of what I to do with it it Many people dont don't really reallY care for the meat so Mary Bacon Summit County Extension ExtensIon Extension ion Agent has given a few tips tipsI I on how to prepare it i CORNED VENISON Ingredients 1 IK to 2 teaspoons salt peter 1 l' l gallon water 1 bay leaf 6 peppercorns 1 clove garlic minced 2 teaspoons mixed pickling I I 1 spices 3 cups caps saltS salt I 6 S tablespoons sugar I Large pieces of f game boned and tend cut to uniform size I I Method I 1 Heat 2 cups of water to boiling Add d the salt peter and I stir until dissolved 2 2 Measure out one more more- quart of the water and to this add the spices Simmer together for 5 minutes 3 Place r remaining water into I crock add the two above mixtures mixtures mixtures mix mix- tures the salt and end sugar and stir until dissolved 4 Add the meat Weigh down downto to prevent exposure to air Leave in the corning solution one day dayI I for each pound of meat in a piece After the meat is corned I remove it from the brine and wasl wash it under cold running waI waI wa- wa I j ter The corned meat should be cooked in simmering Water water until tender A bay leaf and one teaI teaspoon teaspoon tea tea- I spoon of thyme may be added to the cooking water The cooked I meat may be served warm warts or cold I I VENIS VENISON JERKY Ingredients Sugar aJ and d salt mixture of half and Pd half halo Herb mixture 1 part caraway seed and nd 2 Z f parts seed browned in th the oven and ground before using sing Venison meat fresh or frozen Method 1 1 SU Slice venison meat with the grain quite grain quite thin 2 Sprinkle moderately with I sugar and salt mix miL miLI I 3 Sprinkle lightly with herb mix I 4 L Let i stand 20 to 25 minutes 5 3 Broil until done a. a If the Jerky is to be kept refrigerated 4 minutes on a a. side and about 4 inches from coil coU b. b If jerky is to be dry enough to keep at room temperature temperature temperature temper- temper broil longer with it placed I farther away from coil I |