Waxing and Waning

I did a venison roast recipe for Outdoor News which should be in this wk's issue. It involved a marinade w/ nearly equal amts of soy sauce and red wine and even more oil, plus the usual suspects of garlic and bay leaf and pepper and w/ the surprising addition( to me) of lemon juice. A 24 hr marinade.

I think the wine and lemon juice function as tenderizers. I found the recipe in the old farmhouse cupboard of my Great Aunt Sophia. She was a great cook. I got it shortly before dementia encouraged the removal of Clifford, her son and a mentor of mine, from his birthplace and lifelong home in Gowan near Floodwood.

A lifetime of fishing and hunting memories remain. Food too. Clifford had an easygoing facility in the kitchen and the smokehouse. He made the best venison I ever ate. His traditional first meals of the fresh shot deer were a neck roast and the ribs, which many of us discard as inedible because of the many inseparable layers of meat and tallow. He would chase the waxy ribs w/ real hot coffee to dissolve the wax and make it palatable. It works.