General @ Thursday September 08, 2005 12:21 pm by WunderKraut
I am sitting here eating warmed up left over venison. I made a batch of venison cube stake and gravy over rice for Labor Day. I must confess, it turned out very, very tasty. I have to clear out last years take to make room for this years. Here is a picture of the one dog deer I took last year.
This morning there was a bit of a crispness in the air. Nothing close to REAL fall yet, but for here and this time of year, it was nice. I am ready for deer season to begin. My sister says that around this time of the year, my brother in law’s eyes begin to glaze over.
I have never been a big hunter. In fact, I have only been deer hunting for the past 4 years and even during that time not very heavy. This year, I hope I have more time and opportunity to hunt. I am a landless hunter, at the mercy of my friends who have hunting leases. So far this strategy has worked out very well for me. My brother in law has an uncle who works at one of the plantations around here. Because of that and because he also does free electrical work for them, he usually gets to hunt the plantation frequently. I hopefully will get one invite from him this year. I also have an invite from an engineering firm I have done work for, as well as a few other friends who I could shame into taking me hunting. But I sure wish I had my own land.
Isn’t America great? I mean, I can buy land if I want. I then can own high powered deer rifles and then go hunting on my land if I choose. Wonderful! Of course I can not afford my own land yet, but then there are ways to get land leases for deer season. What a great country.
Anyway, I plan on making some venison stew once it gets cooler outside. I also have one more backstrap and the tenderloin. I usually cook the backstrap in Italian dressing. In fact, I did one like that on Labor Day. It was perfect. Does anyone have a better way to cook my last one and a good way to cook my tenderloin? Pass on your best recipes.
Don’t worry, I promise I will not do any more posts on how poor and needy I am. It was just a bad day yesterday, but I know things will get better. They already have! I will get back to more interesting topics later.
2 Responses to “It’s Getting Close To Time”
My family is fond of the smoker. My dad has a recipe that adds very little flavor to the meat, cuts out the game, and allows the smoke to penetrate. It’s lovely. I’ll have to find out what he does.
Me. I like a Southwestern style marinade. It’s about 1/3 water, 1/3 oil, 1/3 white vineger (though I have used white wine). Add in a little liquid mesquite (hickory can be used, but mesquite is a bit more authentic). Some typical SW-style spices — chili powder, cayenne pepper, garlic and onion powder — the mixture should be thick. It works very, very well on tough steak and I’d bet anything that it’d work great on that tenderloin. Hmm. Some lime added to that recipe would be good also, methinks.