Ohio Family Lives with Deer Friend

cbs ^ | 12/10/09 | staff

[my_pointy_head_is_sharp]

I hope you’re planning to eat it, and didn’t just kill it for *sport*.

[2111USMC]

It’s at the processing shop right now.

[twhitak]

now how could they discern that the female deer (mother) thought the fawn was blind?

Maybe she was wearing dark glasses.

[Revelation 911]

i hadnt considered that

[Viking2002]

Speaking of which, one of my wife's minions at work - older, retired fella - went hunting on his property last weekend and took a 6-point buck. Today he gave her a 3 lb. venison roast, already marinating in a gallon freezer bag. It'll go good with the grilled duck breast and wild rice pilaf I have planned for dinner tomorrow evening.

[2111USMC]

Sounds good!

[Viking2002]

He's a good guy. Owns a big piece of property. During the late summer, he always sends her home with big bags of peppers, squash, cucumbers, and whatnot from his garden. Which is a good thing - I've gardened all my life, but on the property we own, I can't even grow dirt. LOL

[2111USMC]

This is my first deer. Just picked up the venison tonight. I forget what all the cuts were he recommended. I know I got backstraps and loins, and a whole bunch of 1-lb packages of ground deer burger. I had a choice of plain or adding 10% beef or pork fat. I went with the pork fat.

The kids and wife are actually excited about trying it!

(Need to start looking up some recipes.)

[19th LA Inf]

We get venison now and then from the guy who hunts on our place, and backstrap is easy to fix and delicious. We have marinated it in Dr Pepper, cut it crosswise in slices about 1/2 inch thick, seasoned, floured and and pan broiled it. Only needs a couple of minutes in a hot skillet, but a meat thermometer is recommended for safety, same temps as beef or pork (about 160F).

[2111USMC]

That sounds tasty.

Dr Pepper, eh? I’ll be darned.

I’m not really the cook around here, but my wife likes to try new things.

[Viking2002]

Well, if you have a smoker and some chunk hickory wood, then you're off to a good start - smoked venison is Food of The Gods. If you need ideas for the ground venison (aside from making some rockin' chili), here you go: my famous Three-Beast Meatloaf. Start with 1 lb. each of ground venison, ground bison, and ground pork. (I don't know what market chains you have in your area, but Kroger and Publix supermarkets carry TenderBison brand.) Add two eggs, one diced sweet onion, one diced green bell pepper, approx. 1/2 sleeve of crushed, Roasted Vegetable Ritz crackers, and 2/3 of a 12 oz. jar of pepper onion relish (it can be Harry & David, Cracker Barrel, or another good store brand; just make sure the primary ingredients are bell peppers, onions, jalapenos, vinegar, and sugar). Mix thoroughly, and bake at 375 degrees for about 80-90 minutes. About 2/3 of the way through cooking time, mix the remaining pepper-onion relish with 1 1/2 cups of ketchup, and start mopping it on. You'll know it's done when the glaze really starts to caramelize and gets crispy on top and along the edges. Just use those specific ingredients in those approximate measures, and you'll make a meatloaf to die for. Serve with hot-buttered smashed taters on the side.

Bon Appétit.

[2111USMC]

Thanks for the recipe V2!

I’m gonna print it and save it.

Unfortunately, I don’t have a smoker. The butcher asked if I wanted some smoked. I was trying to hold costs down so I said no. I’ll know better next time. I’m sure I can probably find some marinating stuff that will give it a smoked flavor.

Thanks again!

[Viking2002]

No problem. Turns out that roast the wife's co-worker sent home was actually two: a one pounder and a two pounder. I just wrapped the smaller one with bacon, then foil, and it's in the oven roasting as I type this. I froze the other one, since we're also having grilled duck breast (no sense in being gluttons, even with three voracious Dachshunds waiting on their dinner, too). If you don't have a smoker, there are plenty of good wild game marinades out there. Dale's, Moore's, and Allegro come to mind.