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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
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