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ONE MAN’S KITCHEN


VINCE PUCCI


Vension healthy tasty


When I was a young boy growing up &


in the beautiful Okanagan Valley, British Columbia in the 1950s, venison was readily available. My father was an avid hunter, so there was never a shortage of wild game and venison in our freezer. I was one of nine siblings, so venison


was also economically feasible. Beef was a luxury. Because venison is so much lower in


fat and cholesterol, today it has become a favourite of people on restrictive diets or anyone who cares about healthy eating. Venison is not only low in fat and


cholesterol but high in many vital nutrients like B vitamins, iron, and phosphorus. (Caution: if you are prone to “gout” you should eat venison in moderation. Venison meat contains purines which can cause gout flare-ups.) Many people don’t like venison because


they believe the flavour is too strong. Venison has a woody, almost a wild fruity flavour which some people think is truly fantastic. Many people try to remove some of the gamey flavor of deer meat by soaking it overnight or for several days. Do not soak the meat in salt water, as


this will dry out the meat. The best items to use are vinegar, milk, red wine or buttermilk. Each of these will also tenderize the meat as well as removing a lot of the gaminess of the flavor. I recommend that you soak your meat before placing the roast into the oven, for maximum tenderness and flavor.


42 BOUNDER MAGAZINE


There are hundreds if not thousands of


good recipes for cooking tasty venison. Here’s a sample recipe to get you started:


6 pound roast 2 whole cloves 1 large onion ½ teaspoon thyme 2 carrots, chopped ½ teaspoon basil ½ cup celery, chopped ¼ teaspoon black pepper 4 garlic cloves, minced 2 tablespoons sugar 1 pound can tomatoes 1 cup red wine


Place the onion, carrots, celery and garlic


in a skillet with the butter. Fry over medium- high heat until vegetables are lightly browned, stirring often. Add tomatoes, cloves, thyme, basil, pepper and sugar to the pan and bring the mixture to a boil. Cool the mixture to room temperature.


Stir in the wine, then pour over the roast in a bowl. Cover and refrigerate 8 to 12 hours. Turn the roast during the marinating if the marinade doesn’t cover the roast. Remove the roast from the marinade and


place it in a roasting pan in a preheated 450 degree oven. Roast uncovered for 20 minutes. Heat the


marinade in a pan and pour over the roast. Cover the pan lower heat to 350 degree and roast for 1 hour or until the roast is tender. Baste the meat with pan juices twice


during the roasting time. The pan juices can be thickened or served as an accompaniment to the roast venison slices. Serves 8.


Vince Pucci is the owner of Cabotto’s Fine Italian Cuisine Restaurant in Sittsville. www.bounder.ca


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