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By BARBARA C. WAYLAND
New, Staff Writer
Now that hunting season is underway cooks everywhere are searching for the perfect wild game recipe. The method of preparing it is determined by the amount of gamey or wild flavor you wish to retain.
Most freshly killed game is usually tough. When it is stored from two to four days in a cool, dry place it become more tender, firm and has a better flavor.
Venison requires about two weeks to age or ripen. All game tends to be less tender, however it is very lean. Cook the meat with that thought in mind.
To reduce that wild gamey flavor soak it in salt, soda, vinegar or onion water for at least one hour prior to preparing.
Venison (Deer, Moose, Elk)
Follow general directions for cooking Beef. It is usually well cooked. Most people feel that it is unappetizing when rare. Baste the roast with red wine for a special touch. Wild plum jelly is a natural with venison.
Note: If you like the "wild" flavor, cook a shorter time with simple seasonings. If you do not, increase cooking time and add more seasonings. Never overcook!
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