I’d be lying if I told you that I didn’t love every minute of this summer. The sun, the heat, and the adventures were absolutely marvellous. Part of me got a little upset when I saw the first reds of a maple across the street. I’m sad to see it go, but at the same time excited for the cozy fall to get started.
Growing up, fall in our house was all about hunting. My dad waited all year for it. My mom joined him when she could, and helped him pack the truck when she couldn’t. It sounds a little funny now, but my sister and I used to wait by the phone when we knew my dad was in the bush. As soon as the guys made it to the highway they’d call from an old pay phone and let their families know that they were on their way back with a moose. As little as we were, we understood that it meant we’d have a bountiful winter full of tasty meat and homemade supper creations. When we were old enough to keep up, we had our own special hunting days with my dad. My sister Jennifer, who was conveniently born on the last day of moose season, always took that day off from school to wander through the forest looking for tracks. I always took the opening day of deer season off from school (and eventually work) to sit in a stand and wait for a rustle in the leaves.
My dad is a trained butcher, and my mom, sister, and I would often help him process wild game. It was part of the tradition then, but now I appreciate knowing the difference between a T-bone, rump roast, and a sirloin. Understanding cuts of meat makes a tremendous difference when you’re cooking, and can ultimately save you from presenting shoe leather to your guests.
A few years ago, I was invited over to a friend’s place for a barbecue. I happily made a side dish and joined the festivities. The wine was great, the company was great, and naturally, I assumed the barbecue part would also be great. You can imagine my horror when the host revealed that they had barbecued a batch of round steaks to a consistent well-done. I’m sure some of you are sitting there with your bottom jaw a bit slack right now, wondering how someone could make such a mistake! For those of you wondering what the issue is, I’m so glad you found this column.
A round steak comes from the hind quarter of an animal. It’s usually lean, and it’s usually tough. It can be an excellent cut of meat, but you can expect near disaster when you fire that chunk on the barbecue and hope for the best. Round steaks require some serious TLC, and some unwavering patience. In my kitchen, the appliance that combines both of those qualities is my slow cooker. That beloved gadget has transformed many cuts of meat from something you’d shingle your roof with to something you’d serve your best of friends.
So the next time you are staring at a round steak, from a moose, elk, caribou, deer, bear, bison, or cow, don’t panic. Turn down the temperature, turn up the time, add some love, and let your slow cooker work its magic.
NORTHERN KITCHEN
BY LEIGHA BENFORD
Tough Times? Tender Cooking!