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About Sandy post. (Sandy, Oregon) 1938-current | View Entire Issue (Nov. 19, 1981)
SANDY (O re ) POST Thur» November 19, 1981 (Sec 1) Marinading will help tenderize deer meat by K E N IH KHIN Oregon Department of Flab and Wildlife c o m m e rc ia lly in tr a d i tional cuts or by some other method before freezing, this method w ill s till work well But you w ill want to m odify your procedures somewhat as we’ll detail later There are a few little secrets that really aren't secrets at all, but seem to be unknown to or ignored by some hunters or their cooks A ll fat should be trim m e d from venison, preferably before freezing, but definitely before cook ing It often im parts a strong or gamy flavor that m any p e o p le fin d disagreeable The same is true of bones The key to my recipe is a m a rin a d e w h ic h b oth tenderizes the meat and Munt of the deer hunting is over for the year and reports of a good season in dicate there is a lot of venison parked in freezers all over the state There are certainly as many ways to prepare venison as there are cooks, but here's a recipe that I have found for venison steak that we enjoy and that many others seem to like equally well. I d e a lly , th is re c ip e presupposes that you have boned your deer, freezing s e c tio n s of lo in (backstraps) to be cut into steaks after thawing If you have had your deer cut Aerobics offered Interested persons may s till re g iste r fo r the aerobic dance class at the Kelso School gym. T he c la ss c o n tin u e s through the school year on M ondays th ro u g h Thursdays from 5:3« till 6:45 p m People can sign up by calling the Sandy Recreation Department at 666 5569 or by attending the class A fee of $1 per class is charged Registration is also still open for an aerobics class that sta rte d at C o tre ll School Tuesday T h a t cla s s , held on Tuesdays and Thursdays in the west gym beginning at 7:15 p m ., is also $1 per class. To register call the San dy Recreation Department or go the the class Both classes should lx* paid for in advance enhances its e x c e lle n t natural flavor You may want to vary the volume of marinade depending on the amount of meat you are preparing, the exact pro portions do not seem to be c r itic a l. The b a s ic marinate calls for half a cup of red wine, half a cup of soy sauce, two cloves of garlic crushed and minced into tiny pieces, a piece of fresh ginger root about the size of the end joint of your thumb which is peeled and also minced finely «the ginger, not your thumb), and two tablespoons of brown sugar. Next, use a common fork and stab your thawed sec tion of loin steak all over on both sides This serves two purposes It mechanically breaks down some of the fibers of the meat making it more tender And it allows better penetration of the marinade Don’t worry about all those unsightly holes as they w ill close up in the marinade and in cooking, and you'll never see them in the finished product Now soak the steak in the marinade for about an hour at room tem perature or for two or three hours in the re frig e ra to r Again, this assumes you are working with a whole section of meat to be sliced into steaks after the marinade process If you already have the meat cut into steaks, reduce the tim e in the marinade or you may find you have overwhelmed the meat with marinade Now we re ready to slice the chunk of loin strap into steaks The loin muscle on a deer is not very large, and if you sim ply slice steaks from it they are go ing to be pretty sm all You can double their size by “ b u tte rfly in g " them To do this, come in from one end of your loin chunk the thickness you want your steaks and slice nearly but not completely through the chunk Then move down the chunk an equal amount and slice it all the way through This gives you two steaks connected by a thin “ hinge'' of steak, effective ly doubling the size of your steak I like mine from th ree^uarters to one inch thick Some venison cooks say slice your deer steaks thin for tenderness But if you do the stabbing with the fork and the m arinating, I th in k y o u 'll fin d yo u r steaks acceptably tender if you slice them thicker Now, sim ply pan fry the steaks lig h tly on each side They should remain pink in the center to be th e ir tenderest and most flavor ful If you cook them until they are well done, they w ill toughen and become dry and the flavor w ill not be as good In the meantime you w ill have been sauteing some m ushroom s P re fe ra b ly th e y w il l be w ild c h a n te r e lle s , b u t the d o m e s tic m u s h ro o m s found in the grocery store are good, too. Now that your s te a k s and m u sh ro o m s a re done, transfer them to a heated plate and combine the pan juices from the steaks, the liquid from the mushrooms and a couple of tablespoons from the marinade in one fryin g pan Turn the heat up and reduce this, stirrin g co n sta n tly. When it is reduced and concentrated, dribble it over your steaks and serve A w ild rice or wild rice- brown rice casserole and steamed green vegetable m ake good a ccom pani ment The rem aining red w in e caps it . Ted Trueblood, associate editor of F ie ld & S tre a m Magazine, revealed years ago th a t cooking wine should be put in the cook as well as in the meal and I have always found this good advice. Bon appetit! We also enjoy this basic recipe for s tir fry dishes Use the same marinade procedure with any cut of meat only carve off wafer thin slices for stir frying w ith a co m bination of vegetables and mushrooms for serving over steamed rice A nineteen pound Dolly Varden taken is August by Don M iller of Monmouth is the new Oregon record M ille r 's fis h tops the previous 13 pound, eight and one-fifth ounce < dress ed weight) by a health margin Parents urged to attend board meeting The Sandy Youth League B o a rd of D ir e c to r s “ u rg e n tly" requests that all concerned parents and area residents attend the Sandy Elem entary Board of Education meeting Nov 19 at 7:30 p m in the Cedar Ridge lib ra ry The reinstatement of an a th le tic p ro g ra m th a t would make swim m ing and other sports education pro grams available w ill be discussed Denise Redman, SYL spokeswoman, is planning a brief presentation and seeks community support through attendance at the meeting R e g istra tio n m ay be made in advance by calling 668-8434 SCHWAB Soccer tryouts to be held this weekend The Mt Hood Soccer Club w ill hold tryouts for Winter Classic Ix*ague play Nov 22 Tryouts for girls 19 and under w ill be at 2 p m at Mt Hood Community Col lege G irls interested in play ing on the 15-and under team, and the 16-and-under team, should go to Hall Grade School in (¡resham at 4 p m Boys interested in play ing on the 15-and-under team should go to Hall Grade School at 2:30 p in Boys 16 and under should go to the West (¡resham Grade School at 2 30 p rn Boys 19 and under should go to Mt Hood Community College at 1 p m The season w ill begin the first week of January and w ill run through the middle of A p ril Games w ill be played at Gresham and throughout the Portland metropolitan area. Those on the 15-and- under teams need to have been born in 1967 or later Those on the 16 and under teams need to have been born in 1966 or later, and those on the 19-and-under teams need to have been born in 1963 or later For more inform ation c a ll B ill L o rd at 667 699H B o w lin g COME IN AND SIGN UP FOR OUR ANNUAL TURKEY G IVEAW A Y M l llo o d rr, Nov. 12 W I. William» rhnftway 21 12 Pioneer H E 17 is Üirl 4 Aggregate 17 16 Town 4 Country I« 17 J Welch Antiques 16 17 Accent Hair is 16 Michael» Precast 15 IH Sheppards Con IS IH Individual game and serie» Clarene Smith, 216 and 540, Team game and series William» Thrift way, 761 and 216.1 Hwy 26. Sandy We'll be giving away 1 turkey each hour we’re open on Thursday Friday & Saturday, Nov. 19 thru 21. No purchase necessary. Need not be present to win. Phon» 666 8058 PIZZA a °: BARN • D esigned fo r y e a r ro u n d tra c tio n • P o lye ste r & Steel fo r s tre n g th and c o m fo rt • D e live rs a q u ie t sm ooth rid e C o n g ra tu la tio n s to Randy Carmony Randy Carmony, San dy Union High School’s O c to b e r Athlete of the Month, is prep of the week A senior, Carm ony was a first-team Tim ber Valley league all-star as an offensive center and a second-team selection as a defensive end The fo o tb a ll team ended the season with a 6-4 record ALL SEA; A 7 8 x l3 ? B 7 8 x l3 ? E78 x 14 ^ w arranty ' F78 x 14 23.40 25.30 29.10 31.00 G78x 14 33.80 We carry replacement auto parts for every foreign carl (NAPAt ■■M From Germany to Japan, no matter which make, shape or size your foreign car comes in NAPA has the replacement auto parts when you need them the most Don i wait weeks for parts, come to your nearest NAPA store and get them usually within 24 hours We feature the finest quality auto pans at the best pnces available 7:30 o m. to 6 p.m. Mon.-Sot ^0^ GRESHAM 665 8118 SANDY 668 4444 255 NE Hogan Rd. 39565 Proctor Blv. ESTACADA 213 SE Mam 6306614 FET 3 8 ’ to 6 4 ’ ExchQnQe add $2.oo n • N ew Tire W a rra n ty • S n o w fle x Rubber C om pound • P olyester C o n stru ctio n • S tuddable no excnonge casing P165/75R13 P185/75R13 P185/75R14 P195/75R141 P205/75R14 P215/75R14 54.39 57.06 64.19 65.32 67.85 71.06 P205/75R15 69.58 P215/75R15 72.84 P225/75R15 76.68 P235/75R15 82.04 FET 1.51 to 2.95 WHITER RADIAL SNOWFLEX TRACTION RETREADS • Steel belted or filberglass belt • A vailable in both w h itew all and block wall • Aggressive tread design • Snowflex rubber compound 155R13 165R13 175R13 ER 78xl4 FR78 x 14 GR78 x 14 E n jo y g r e a t p iz z a s & g o o d t im e s a t P a o l a 's ! Whatever the profile. We have the parts! G 7 8 x l5 34.10 H 7 8 x l5 34.65 L 7 8 x l5 36.50 P185/75R14 P195/75R14 P205/75R14 P215/75R14 P205/75R15 P215/75R15 P225/75R15 P235/75R15 FET 2 03 3 19 64.73 65.77 68.36 71.57 70.06 73.34 78.36 82.61 • Double fiberglass belted SLVE $4^ • Aggressive multi stripe tread design • Studdable • HOC RIC Mounting Free Rebalance I • Free Flat Repairs »WAY RACIAL 'fl^aza fi res YOU INSTALL 18.18 41.29 50 88 44.84 INSTALLED PRICE 43 18 48 29 55 88 49 84 Price includes exchange battery Add 4 65 if no exchange • 7 rib multi stripe tread design • Maxim um traction & stability 155R13 31.53 165R13 35.50 175R13 37.39 165R14 37.15 175R14 39.11 185R14 43.05 165R15 37.88 FET 1.53 to 1.98 165R xl5 33.20 G R 7 8 xl5 44.70 H R 78xl5 44.70 H R 78xl5 47.35 LR 78xl5 50.75 F E T 3 1 *to 5 1 ‘ STARTS FOR COLD SAYS SCHWAB BAKERIES croup 22F 24/24F 27/27F 74 ■peslbliGYiD Z Í; 35.45 36.90 38.55 44.40 42.55 43.80 ifl FABRIC RADIAL 155x12 145x13 145x13 155x13 165x13 175x13 175x14 165x15 40.32 • Studdable 40.32 • A ggressive open lug 36.42 tractio n 40.65 • Radial construction fo r 42.84 tro c tio n o b ility 49.63 • Smooth dependable ride 51.39 46.96 • Rayon belted fo r strength and q u ie t ride FET 1 64 to 2.08 390 EAST BURNSIDE GRESHAM TIRE CHAINS We have chains to Ht ol types of fires, radial coble, pickup 8 RV. flus ft you don t use your chains by M o y , 1992. return them for a lull » »fund. USE TRI LES SCHWAB CRE8IT FUR 9FEW M-F 1 1» I, Ss». S-S S r*fw v I . t * A <•' • i '' r t • .* • , \ • - . » • ■ .'o' ' t , C .
