| Posted: Sun Sep 27th, 2009 01:44 AM |
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miestro_jerry
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Here is a website that I found for cooking venison, we are looking into cooking it, as well as preserving some of it by various means.
http://www.bellaonline.com/articles/art3301.asp
Jerry
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| Posted: Sun Sep 27th, 2009 01:59 AM |
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2nd Post |
fryboy
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she's absolutely correct in the fact that good venison begins in the field with proper cleaning and care but what she omits is the hunter's knowledge of choosing the right deer ... several things leads to "gamey meat" one is the build up of lactic acid from running , unless that deer just woke up and started to run - i aint poppin him ,the deer fat ( or tallow actually ) i agree with -get rid of it but some folks prefer a fat ol doe ,decent site amigo ! ( and it's made me hungry again lolz )
edit for add ...following her links i came up ta suzy q's and man did they send in their jerky recipes to her lolz ( mines still secret but the process is similar )
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| Posted: Sun Sep 27th, 2009 02:19 AM |
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miestro_jerry
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The deer in my backyard is basically corn fed, along with some alfalfa type of grass. A moderate amount of exercise for them and they should yield some good meat.
I have my field dressing kit ready.
Jerry
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| Posted: Fri Oct 23rd, 2009 04:28 PM |
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moonhawksowl
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Miestro you sound like you got a hunters dream there
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| Posted: Fri Oct 23rd, 2009 05:34 PM |
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miestro_jerry
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This is what I planned for during all of the years I worked. Now if the prez would go away, I would be even happier.
People are welcome to stop on in when we are here. The best plans should avoid the first of the month, over wise we are here.
Jerry
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| Posted: Fri Oct 23rd, 2009 05:50 PM |
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40twist
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If anyone wants it , here is a link to the Taste of Home hunting and fishing cookbook. My wife and I started running out of venison ideas so i had to get a new cookbook...this has been great !!! Right click and "save as" it is a pdf file 
http://www.tasteofhomedigital.com/tasteofhome/huntingNfishing/
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| Posted: Fri Oct 23rd, 2009 09:25 PM |
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miestro_jerry
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That is very useful!
Many thanks,
Jerry
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| Posted: Fri Oct 23rd, 2009 11:19 PM |
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-6
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Upon downing my deer I bleed them well and field dress asap. Once skinned and "quartered" I place the meat into a spare fridge for a couple of days to age a bit. Works pretty well. I have the band saw set up next to the fridge so when it is "whacked" it goes right into the freezer. wc
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Lk 23-if you don't have a sword then sell your cloak and buy one.
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| Posted: Fri Oct 23rd, 2009 11:29 PM |
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miestro_jerry
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-6,
Even thou I have butchered a few deer before and have all the right tools, there is a guy down the road from me that will do the butching for about $30. So he has been getting my business for the last couple of years.
But maybe I may pickup a used frig and keep it around for doing meats in the future. We are already getting more molk that we normally use, about 2 gallons every 2 to 3 days and it's not our cow.
The Scout Motto: Be Prepared.
Jerry
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