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Newspaper Archive of
The Democrat-Reporter
Linden, Alabama
January 7, 2016     The Democrat-Reporter
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January 7, 2016
 
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By Alabama Department of Conservation and Natural Resources With the Alabama gun deer season more than a week old, it's probably safe to say that fresh venison will soon be on the menu at hunting camps and homes around the state. Any experienced hunter knows that care of the game after it is killed is the key to delectable dishes on the table. Of course, there are many other tips and procedures that will make your diners come back for seconds. And it would be difficult to find anyone more qualified with that kind of advice than Stacy Lyn Harris of Pike Road, Ala, who takes sustainable liv- ing to the limit in this land of bountiful wild game and favor— able climate for year-round gardening. Harris was one of the fea- tured presenters recently at the Southeastern Outdoor Press Association (SEOPA) annual conference, which was held this year at beautiful Lakepoint Resort State Park on Lake Eufaula. She shared a number of venison preparation tech- niques with the outdoors com- municators and industry repre- sentatives in attendance. With our warm weather of late, Harris’ first rule is of utmost importance. “As everybody knows, get your deer on ice right away," Harris said. “Some of the peo- ple that follow my blog are from upstate New York, where they can hang their deer out- side. I love the pictures of their deer hanging outside and aging. Here in the South, it's very rare we can do that. So get it on ice as quickly as possible. “Sometimes you'll get a gamey flavor if you don’t get it on ice and get it processed right. If you process it right, you’re going to get great flavor from your venison.” Harris’ blog at gameandgar— den.com has been named one of the top 100 blogs with a variety of recipes, tips on sus- tainable living and the celebra- tion of living in the South. “On my website you’ll find a link to Ten Tips To Know When Preparing Venison, she said. “I got the idea (of aging venison) from Alton Brown (celebrity chef). I take a plastic bin and poke holes in the side, top and bottom. We put anoth- er bin without holes under- Demopolis Police Department Arrests made for marijuana neath it to catch the blood. We put our processed venison on racks and keep the air (34 to 37 degrees) circulating around the meat. We go about seven days on our venison. Some go longer, but we feel like seven days is enough. “That aging breaks down the tissue and makes it so ten- der and succulent. If you skip that process, it's not going to work.” Harris said the exception to the above method is if you have a quality vacuum sealer that ensures no air will touch the venison. The meat can be unfrozen and then aged for seven days if it has an airtight seal “If you do it that way, you need to dry it,” she said. “If you’re in a hurry, you can put the meat in front of a fan and let it dry. out. That helps the texture and flavor of your meat to dry it out.” Many hunters prefer to process venison in two steps: cut out the backstraps and ten- derloins whole and process the rest into ground meat. Harris thinks that can be a mistake. “Those tough cuts are some of the most flavorful you will find,” she said. “The collagen melts and makes incredible gravy. It is so delicious. The biggest thing to me is don’t mask the flavor; enhance it. Really, you can do everything with salt and pepper. You can sear your loin in a really hot skillet for about four minutes a side. Then you can make your gravy with the drippings left over in the skillet with a little ' flour and a little'wine or meat stock. You get that good and thick and you’re done. It is so fast and easy. People think cooking venison is hard, but it’s not.” Harris said the key is not to overcook your venison unless you’re braising it in the low- and-slowmethod. “A lotof pebple don’t braise their meat at a low enough temperature,” she said. “They’ll put it in a soup and cook it at too high a tempera- ture. The'best braising temper- ature to me is between 131 and 149 degrees. I‘ know that sounds low, .but believe me it works. If your stove doesn't go below 200, just do it at that temperature. ' i “I like to brown my meat on all sides before I; braise it. Then 1'11 put an the pan with my braisng liquid, usually some Thursday, January 7, 2016 Hunters: here's how to treat your venison kind of stock. Some people use deer stock, but I don't. I use chicken stock or beef stock. It still makes a wonderful braise, along with some wine, mush- rooms, aromatics like thyme and basil. Put it in the oven or ’ on top of the stove at a low simmer for a very, very long time, like four hours. If you do that, you'll get a fantastic meal.” Harris, who gave up a law practice to pursue the sustain- able living lifestyle, said that she really has to watch what she eats these days. “I've had seven kids, and I have to watch my weight,” she said.“If I’m not going to have something that I really like, then I just won”t eat it. I'll just pass if it's not really great.” Harris said it’s very impor- tant to match the cut of meat to the cooking method. “If it’s a loin, it's going to be fast and hot,” she said. “You want it medium rare to rare. I like mine medium rare. My husband (Scott) can almost eat it right off the carcass. A lot of people like it rare. “There is one roast off the hindquarter that is like a ball. But it’s tough. I like to cut it in thin strips and then pound it out to break that connective tissue. Then I bread it and pan- fry it. Another way to cook it is the low—and—slow braise.” Harris, who has been fea- tured in a number of publica- tions from glamour.com to Deer and Deer Hunting Magazine, said she will mari- nate venison at times and also will make a dry rub. She some- times uses coffee in the dry rub to enhance the earthiness of the venison. She said Kosher salt helps break down the protein. Best Dry Rub (3 pounds of meat) Ingredients 2 Tablespoons Kosher Salt 1 Tablespoon Ground Smoked Cumin 1 Tablespoon Ground Pepper 1 Tablespoon Coriander 1 1/2 Teaspoons Garlic Powder 1 Teaspoon Cayenne Pepper Mix all ingredients and rub thoroughly into the meat. Cover the meat and refrigerate for at least three hours. If pos- sible, leave the meat in the refrigerator for 24 hours or overnight. Freshly Ground Arrests; Incidents; criminal mischief was reported criminal mischief (third degree) Incidents of cocaine posses, at Walmart The front driver side was reported on Hwy 80 West. Rondell D. Fritts, 28, was sion and marijuana possession fender Of a mask Bunk was on Dec- 26’ 3“ madam 0f arrested on Dec. 23 for marijua- were reported on South Ash St., (181332363 24 as t f mail was reported on . na possession (second degree) Dec. 21. A hard off white sub- eC-_ an “1‘31 n 0 me . _ on FloydAve‘ stance, a gem leafy iike sub, cnmmal mischief was reported On 26, an mc1dent of Marengo Parts George Valenciaga, 46, was stance and drugs/narcotics on East Perry St- A dresser, a assaummd (138139) 01‘ HWY 80 arrested on Dec. 23 for domestic equipment was found. mattress, Clomewfilr sud ‘1 waSh' we“ ' ' violence (third degree) and An incident of possession of CT were damaged- _ '01} Dec- .2633” 111614511} 0f come see Pat for all your harassing communication in the marijuana was reported on Floyd On Dec. 26, an mc1dent_of cnrmnal mischief at Holiday Automotive needs! Wendy’s Parking Lot. AvqueQ 21' domestic. Vlolence (thud Cleaners. A Chevrolet Express KentyLioSimmons, 51, was Drug» Paraphernalia (metal Vdegreews‘mplle 3‘55th was 1500 was damaged . i! a“, i I 1 Warm for pipflWFMdlofiiBéfllerayson reported on Hilltop Circle. on he (shamans en: flying”; Hiram" . M refresh“ Rearrange: Qumseléaanrmcrdcnt of sevemlplanisauworkahohcs. elMarengO‘i’Autoe-el’art 4 On Dec. 26, an incident of Oh Dec. zzy'a’n' incidém of domestic violence (third degree) criminal mischief was reported Lawrence’Hawldns, 41, was harassment was reported on was reponed 0“ Hwy 43 south- amgt‘ed‘ on Dec, 27 for Gamma} 1 1 1 1 South Mam Street, Linden ‘ - - ' ' Firearms were involved. at Lindse ’s. A broken . figfiiifiridtgetfi)’: Hléhnwegeiq 23, incidents of Dec; 263 3“ insideflt 0f plantlmgzplantersfuflofm officer on Arcola Road. domestic violence (third degree) cumal 1111501116“de degree) kn°°ked 0V“, Plants dumped 0‘“ LaWrence Hawkins was and criminal mischief (third was reported 0“ HWY 89 Wess OfPOtS- ' _ I O M _F .d msted on Dec. 23 for harass_ degree) weie repomd at Quail On Dec. 26, an mc1dent of On Dec. 27, an mc1dent-of pen on r1 33’ merit and assault at the Marengo Meadows. A white cellphone Criminal miSChin (third defame) minimal miSChin was NPOM 7:00 a.m - 5:00 p.m. County Jaii (Note 4) was damaged. was reported on Hwy 80 West. on Hwy ‘80 West. A fence was Sat _ 7: 00 am. _ 12:00 noon On Dec. 26, an incident of damaged. On Dec. 24, an incident of Jim and lielean ¥ Wicks are Back! Political Ads Rates with returns on your'iinveStment Restaurant 216 5. Main Street, Linden , Located next door to Sweet Water flank Design your own ad Full Page ........... . .‘ . 500.00 Make your name large Half Page . . . . . . . . .‘ . . . . . . 300.00 List the office you are seeking Name the party (usually Democratic) Quarter Page . . . . . . . . . . . . .150.00 Eighth Page . . . . . . . . . . . . . . 75.00 Put your picture on it We are serving our famous home-style burgers, fresh (We can take one for You) chicken tenders, fried chicken boxes, club sandwiches and salads. 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