Venison and "Road Kills"
Lee- I live on the Cusp of MI counties where we have a very high vehicle-deer accident record. Although I didn't get a buck in the scope of my 30-06 rifle this past season, I have cooked many a venison roast- Firstly, where the deceased deer has been feeding makes a huge difference, as well as the hanging and aging of the carcass in a cooler--just as with game birds, waterfowl and even ground game such as rabbits and squirrels, the longer the meat can age in a cool locker, the better-
For road kills, where the trauma to the carcass can be somewhat different than a bullet or arrow "fatality" , the sooner you can dis-joint the carcass and salvage with a boning knife the usable cuts, the better- then wrap in cheesecloth and hang over a pan and every day saturate the entire section with apple cider (acedic acid)--soak in cold lightly salted water overnight when you want to remove the cheese cloth "gauze" and then simmer to a slow boil (in the same manner in which you "freshen" a salted corned beef brisket in preparation for a St. Patty's Day corned beef and cabbage feast-
Now for the best way to cook a venison haunch or roast-Marinade for at least 36 hours with the entire piece of venison emersed- I use a cider vinegar base, adding sliced onion, salt, pepper corns, brown sugar and cloves- Reserve the liquid, strain through a colander to remove the bits of clove, etc-
Pat the roast completely dry, then lighly dust with peppered flour until coated, brown in a cast iron skillet in olive oil at proper temperature until the entire surfaces are brown on all sides- then place in a coverable roasting pan ( a proper seal to retain juices and keep meat moist is essential) pour in the reserved liquid enhanced with Cavaldos if you like) and roast slowly in a preheated 350 degree oven for four hours-- Removed at let stand on carving tray, keep the reserved liquid baste for a pour-over gravy, BUT instead or adding flour or cornstarch to thicked, add finely crushed gingersnaps, stir until proper texture is developed and pour over the roast prior to slicing- and remember, all wild game is best when carved across the grain of the meat-
I like red skinned potatoes with butered parsley or German potato pancakes, red cabbage, served either cold as a side dish, or heated, Kimmel bread and a good dark beer- Leinie or Yeungling-- You might like a nice Merlot, ladies choice- Enjoy!!
Last edited by Francis Morin; 12-07-2009 at 08:17 PM..
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12-07-2009, 09:52 AM
. Am going to meet with curator. They are inquisitive there of an island discussed in some historical documents that sat off the mouth of the Toussaint river....I am looking into for them. 
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