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I remember my days as an avid meat eater, especially, wild game. I recall dressing out my first deer in 1967, cooking my first squirrel in 1952 and the many years in the late 50's and early 60's of cooking all sorts of wild quail, partridges, pheasants, turkeys, caribou, elk, moose and alligator. I have even eaten rack of lion at the Explorer's club!

Most American's are meat eaters. However, they much prefer McDonalds Burgers to other exotic things such as mentioned above.

One of my newsletter readers requested some venison recipes after I described the delicious venison dinner, my daughter-in-law Pam, provided one weekend. This article contains two of old recipes I have used over the years with some, hopefully, pertinent information about the wild game. One of my favorites used to be Venison Sauerbraten and it is listed below.

When recipes called for Oleo, I always substituted butter. I mostly use kosher salt whenever salt is called for.

It is essential that consumers of bear meat treat it like pork and cook it thoroughly so there is no pink showing. Smoking the meat does not kill trichinosis larvae." Cooking bear meat at 130 degrees Fahrenheit for an extended period of time, as in cooking a pork roast, is recommended.

Not all wild game is free of its problems so check with your conservation officer about any epidemics with various game.

Venison is a lean meat without much marbling. For best flavor, venison should be cooked at a fairly high heat (425 degrees) for a short period, and for a maximum flavor served pink. The "slow method" (200-325 degrees) is suggested for those who prefer meat medium to well done. Marinades are not necessary because of our venison's delicate rich flavor.

Venison should be thawed slowly in its package to preserve its tenderness.

Venison tallow congeals quickly so it should be served quickly, and piping hot on preheated plates to retain its high, taste and texture.

Roasting

Fast Method - meat is cooked very quickly at 450 degrees for 10 to 14 minutes per pound and than left to rest in a low oven to complete its cooking for 20 minutes.

Slow Method - brown meat all over to seal, add a little liquid and roast at 200 degrees in a covered dish for a minimum of 45 minutes per pound plus an additional 45 minutes. Baste frequently with water, beer, orange juice or wine for superb gravy.

VENISON SAUERBRATEN

3 to 3-1/2 pound venison chuck roast
2 onions, sliced
2 bay leaves
10 peppercorns
4 whole cloves
2 tsp salt
1-1/2 cups red wine vinegar
2 TB shortening
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