On Fri, 20 Aug 2004 05:30:20 GMT, "Tom S" >
wrote:

>
>"Ed Rasimus" > wrote in message
.. .
>> They think they're eating the
>> finest milk-fed veal in the case of pronghorn, the tenderest of young
>> beef when fed mule deer, and the finest marbled Angus when dining on
>> elk.
>
>Wait a minute! I've had venison and elk before, shot and cleaned in much
>the same fashion, and that stuff is _tough_! Not that it's bad, but let's
>just say that it was well beyond "al dente". My shoes are softer.
>
>The one exception was a one year old doe (shot by accident and hustled out
>before the game warden came around). Now _that_ was tender.
>
>Tom S
>

Toughness comes from over-cooking. Steaks should be quickly sauted,
seered in high heat to keep in the juices and served at the rare end
of the spectrum. Recognize that game meat is VERY low in fat, despite
being red like beef. Elk, for example is lower in cholesterol than
chicken!

The alternative, useful for roasts is long, slow cooking, usually in a
sauce.


Ed Rasimus
Fighter Pilot (USAF-Ret)
"When Thunder Rolled"
"Phantom Flights, Bangkok Nights"
Both from Smithsonian Books
***www.thunderchief.org