Distinctly Montana Magazine

D I S T I N C T L Y M O N T A N A M A G A Z I N E • F A L L 2 0 1 9 54 MARINATED ROAST VENISON AS SERVED AT THANKSGIVING DINNER 1961 AT THE HEMINGWAY KETCHUM HOUSE SERVINGS 8 10-day marinade 1 bottle good red wine 3 sage leaves 1 t sugar Rosemary 1 TB peppercorns Thyme 3 cloves Nutmeg 6 bay leaves 1 TB curry powder THE ROAST Venison roast, 5 lbs. 6 slices thick bacon 1 clove garlic Butter This spicy roast venison requires planning ahead. Boil together the wine herbs, sugar and spices. Pour the marinade over the venison and turn it twice every day for ten days, making sure the meat is well soaked in the liquid. Remove the meat and wipe it dry after ten days. Preheat the oven to 550 degrees. Rub the meat with garlic and butter. Place the bacon on top of the meat and put it in a roasting pan and place it uncovered in a rack in the oven. Reduce heat to 350 degrees and cook for an hour and a half or 20 minutes to the pound. While it is cooking, baste the roast every 15 minutes with the marinade. The roast can be served with a pan gravy or, if you are adventurous, you can make a Cumberland Sauce. Wild rice, cranberry sauce and red currant jelly are excellent accompani- ments. NOTE: The marinade can be used for any cuts of venison and will help tenderize the meat. MISS MARY'S BACALAO, CODFISH STEW FROM THE SPANISH BASQUE COUNTRY Traditionally, this is made from salted codfish and is still served on Christmas eve in northern Spain and many Hispanic countries. For this stew, I bought fresh cod at Rosauers and added sea salt when cook- ing. The result was a delicious, delicately flavored light stew, which could be served alone as a luncheon soup, or with rice and a green vegetable for dinner. SERVINGS 6 2 lbs. desalted cod 1 medium potato, minced 1 large onion, minced 1 red pepper 4 medium cloves garlic, minced 1 green pepper 3 TB olive oil 1 large ripe tomato 2 bay leaves Parsley Sea Salt to taste (if using fresh fish) Lemon wedges If you are using salted cod- fish, soak fish for twenty-four hours changing the water every few hours to desalt. No extra salt will be needed. Place the fish in a pan with water to cover. Remove as soon as it boils; strain, reserving water. Let fish cool, debone, and cut into serving pieces. Slowly fry onion and garlic in olive oil until translucent. Add peppers and tomato to onion mix for five minutes. Spread the minced potato in the bottom of a Dutch oven. Add the onion and pepper mixture. Place the cod on top and add enough of the reserved water to cover. Add the bay leaves. Simmer on the stove for approximately 45 minutes, stirring occasionally, adding water as necessary to preserve moisture. Transfer to casserole serving dish and garnish with parsley and wedges of lemon. NOTE: This dish is even better if made the day before and reheated. Mary always kept a dish on hand in her freezer TO HOST IMPROMPTEAU GUESTS. ONE OF THESE DISHES WAS BACALAO, A SALTED CODFISH STEW FROM THE BASQUE COUNTRY IN SPAIN.

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