Big Bend Eats
by Carolyn Zniewski
Saint or Sinner: Marinade for Venison Dinner
I
can feel the chill in the morning
air. It makes me think of big
dinners and slow-cooked roasts,
baked potatoes and broccoli/cheesy
rice. My favorite fall roast is veni-
son. I don't hunt myself, but every
autumn a generous hunter gives me
a roast or two. I put the roast and
the marinade in a big ziplock bag,
squeeze out the air, seal it and toss it
in the fridge for a day or two. Then
into a covered roasting pan with
about a cup of marinade and veg-
etables, and put it in the oven at
about 250 degrees for an hour a
pound.
When I was reading up on game
for this recipe I learned that venison
is not only deer meat, it is any meat
from game with antlers. Caribou,
elk, and antelope are all venison.
Venison game is native all over the
world except for Australia, New
Zealand and Antarctica. Just over
100 years ago venison was the pri-
mary meat on the table here in
West Texas. Now it's a special treat.
Try one of these marinades: Outlaw Marinade
Because every good hideout has the
ingredients
¼ cup tequila
1 bottle strong beer
1 cup margarita mix
1 sprig each of sage & rosemary
1 tablespoon salt
Shake of hot sauce
Heavenly Marinade
Because Chartreuse is made by monks
¼ cup Chartreuse
2 cups white wine
2 tablespoons lime juice
2 tablespoons soy sauce
2 teaspoons salt By dinner time the kitchen will
be warm and filled with the deli-
cious aroma of wild game.
Cenizo
Fourth Quarter 2013
11