Posted on 01/13/2014 5:29:35 AM PST by Kaslin
We eat a lot of venison around here. I don’t even hunt (yet) and we get quite a bit from our neighbors. That said, we have a lot of deer that wander by our front door. If we need it, well, I did pick up a 30-06 a couple of months ago...
soooo....the second amendment states, “...the right of people to kill deer with less than 10 rounds shall not be infringed...”
As a NYer of Italian extraction, I have said it before and I will say it again....”I HATE LEFTIST GUINEAS”
NO Andrew, son of the sfachime, Mario....the 2nd Amendment, is about squelching TYRANTS....
took my 3 grown sons up with me to the hunting camp my friend owns. Opening day I stayed down in the cabin as they went up the hill(too much for these old legs).
by 9:30AM they came down with 2 does and a small buck. Took the buck down to the local butcher/taxidermy man. Paid the butcher to have the one deer butchered for my friend the owner of the property and left. the deer stacked out in front of the place looked like this fine gaggle of deer you post...
we butcher our own deer and with the help of my boys we set up an assembly line in the garage to reduce the 2 big does into mostly roasts, that are cut again, later, into steaks, or chopmeat or stews when we use them. I especially like charcoal grilling the steaks
” Cuomo has been known to holler at the top of his lungs: No one needs 10 bullets to kill a deer!”
I’ll bet that he does, and more.....
We now have a nice 5x5 Bull Elk and a couple of whitetail bucks in the freezer to go with the two feral hogs we got last spring. Been eating venison for over 60 years.
same in Western NY where I hunt. sometime I’ll be posted for deer and a flock walks in and through.
the old neighbor up next to my camp(now deceased) said there was no turkeys when he was a kid.
Also, now the bears that were few and far between are back in huntable numblers. things have changed.
Where is here?
Venison and other game meats are much leaner because the deer and other animals store fat around the organs...not in the meat like modern cows and steer do. Much less fat in the meat.
I live in a small (Very small) town and we have deer and turkeys wander through town all the time. Black bears have been sighted multiple times near here in recent years. We’ve got bald eagles living around the lake. I’ve live trapped probably 6 raccoons here in the yard in the past year and 3 times as many possums. We’re overrun with coyotes.
Apparently all the horrifying environmental damage we’re inflicting on the world attracts wildlife.
Far southern Michigan.
Venison chili is the tops.
Also, when trimming venison chops, keep the scraps. I deep fry them and eat them with barbeque sauce. Keeps me full for about 24 hours.
Anyone have good venison recipes and/or tips? Thank you!
It sure is, but so is Venison stew
fat and fascia hold the wild flavor, trim it off and the result is much less gamey.
deer fat is Tallow. tastes like wax coating your tongue. makes it gamey too.
Remove it all. if you need some fat for your burgers, meat balls or sausage, use pork fat...a butcher will sell it to you cheap....
For a roast. Wash and trim all fat.Sprinkle liberally with Kosher salt and let sit for an hour or so. Pour a beer in crock pot, a little red wine, maybe some kinda meat marinade (dale’s, moore’s etc) and a couple of cloves of garlic or as much as you like. Sear roast in skillet till well browned and place in crock pot. Place bacon on top. Place some whole red potatoes and an onion(cut in chunks) in with roast. Cook till done and tender. Last one I cooked for 10 hrs on low. Don’t overthink it it’s really very easy.
Cube steak..Season flour with salt and pepper or whatever you like. I like Tony Kachere’s(?) cajun seasoning. Press flour firmly into meat. Brown till done in vegetable oil or Crisco or even better, lard. Remove from skillet and make gravy. Return meat to skillet, cover and let simmer.
Tender loin...treat just like pork tenderloin except don’t cook as long. Needs to be medium at it’s done’est. Too done and it dries out.
Deer has no fat “marbling” to flavor and self baste the
meat. To me, fat should be added to help flavor and keep from drying out.
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