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have in the cabinet but it always tastes delicious. We’ve had friends in for dinner and they thought it was beef,” Aileen said. “The secret for venison is marinating it first and then cooking it slowly. ”
She doesn’t age her venison. Some experts on game cookery recommend hanging the meat where it stays completely dry, aging young deer a week and older deer two weeks but Aileen pointed out that few local people follow that advice. “Frances Carney always throws her roasts under the hose to wash the blood off and then tosses them right into the freezer. The meat always comes out beautifully,” Aileen reported. “Sometimes, if it’s cold, we let the meat hang two or three days but if it’s warm, it goes straight to the freezer,” she added.
Whether you’re using fresh or aged deer meat, here are Aileen Johnson’s instructions for cooking.
Marinate the roast in 3/4 cup vinegar, 2 teaspoons
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