![]() In 1983, Broken Arrow Ranch worked with the USDA to refine the definition of "venison" for meat labeling purposes. But it has not always meant "deer meat." At first, it referred to the meat of any animal killed in the chase, which could include wild boar, hare, and rabbit as well as deer ("Hares are thought to nourish melancholy, yet they are eaten as venison, both roasted and boiled." Fynes Moryson, An Itinerary, 1617.) This reflects the word’s origins, in Latin venatio, "hunting game " a derivative of the verb venari, "hunt." Signs of the modern narrowing-down in signification to "deer meat" appear in the late 16th century ("Amongst the common sort of people, nothing is accounted venison but the flesh of red and fallow deer," John Manwood, A Treatise of the Laws of the Forest, 1598), but wider options remained open well into the 19th century ("a haunch of Kangaroo venison," Godfrey Mundy, Our Antipodes, 1852). In common with beef, mutton, pork and veal, venison was a term introduced by the descendants of the Norman Conquerors of England to refer to the flesh of a particular animal used as food. The following is an excerpt from A GOURMET´S GUIDE - FOOD AND DRINK A TO Z by John Ayto (p. Venison comes from animals such as our native whitetail deer, reindeer, moose, elk, and several non-native animals such as red deer, axis deer, fallow deer, sika deer, blackbuck antelope, and nilgai antelope. (Marinating meats for more than 24 hours breaks down the meat fibers making it mushy.)īroil, roast, or braise the marinated meat.In current usage, the term venison is used to describe the meat of a deer or antelope. (This gives a blend of flavors and also is excellent for basting game roasts or thick steaks during cooking.)Ģ tablespoons vinegar, 1 ½ teaspoon ground ginger, 1 clove garlic, minced, 2 tablespoons brown sugar, ½ cup soy sauce and ¾ cup vegetable oil. Add equal parts of Worcestershire sauce and two of your favorite steak sauces. ¼ cup vinegar, ½ cup cooking oil, ½ teaspoon pepper and ¼ teaspoon garlic salt.Ģ cups water, 2 cups vinegar, 1-2 tablespoons sugar, 4 bay leaves, 1 teaspoon salt, 12 whole cloves, 1 teaspoon allspice and 3 medium sized onions, sliced. ![]() Marinades can tenderize, enhance and disguise game flavors.Ĭover meat with one of the following marinades.Ģ cups vinegar, 2 cups water and ½ cup sugar.įruit juice (such as lemon, pineapple or a mixture of many juices). No time to marinate? Cover the meat with vinegar water (2 tablespoons vinegar to a quart of water) and place in the refrigerator for about an hour before cooking. Marinades can add fat and calories to this lean cut of meat.Īlways be marinate meats in the refrigerator.Īlways include a high-acid liquid like lemon or tomato juice, vinegar or wine to soften the muscle fibers. Marinades tenderize (soften muscle fibers) and enhance the flavor of venison. Marinade may be used to cover up the 'gamey' flavors in venison. ![]() Rub a roast with oil, butter, margarine, bacon fat, sweet cream or sour cream to add moisture, richness and flavor. Spices may be used to cover up the 'gamey' flavors in venison.Įxperiment with herbs like rosemary, marjoram, thyme and sage.Īdd other fats to keep game meat from becoming too dry. ![]() Make several small cuts in the meat with a knife. ![]()
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