Posted on 11/21/2001 1:17:06 PM PST by rface
I have been deer hunting only a couple of times, but I have never been to "Deer Camp". This Thansgiving Pop (my Grandfather), told me to get out here to West Virginia and go to Deer camp with him and some others.
Old Pop is a WWII vet and is 80 years old, and still makes it deer hunting every year. I have some guns, but my Dad (Pop's son) never got into hunting and so I was not brought up within the hunting culture. I have wanted to go, and I have gone deer hunting before, but I had never had a shot. I never had someone with me to teach me the finer points....until Pop took me out.
He told me,"Go up that there old loggin' road, and where the road turns down into the hollar....just keep on goin until ya see a path headin' up to that thar ridge. When the path start a levelin' off, then sit yerself by that big poplar tree." If'n ya see a doe commin' 'round then just you wait, 'cause a buck just might be a chasin' her. Don't you a worry about it if'n there's some twigs between you and your deer, cause this here 35 caliber rifle is a brush gun. If you get yourself a shot, then just pick his ass!"
Well, I did get a shot and I did get my first deer (I am 40 years old). It isn't a braggin' deer, except it is my first. He had 4 points, and from what they all say its a good sized deer. He's down at the processor now getting cut up, and I got his 4 points on the back porch.
Deer Recipe request.....
My Hubby is out now with our 13 yr old nephew who is looking for his first deer kill. Be back in a minute with a couple of receipes for ya.
As my Daddy would say (God rest his soul)..."Son, ya Done Damn Good".
It is incomparable. Really.
Venison lends itself to jerky, because in addition to the flavor being ideal, the meat -- unlike beef -- does not "marble" (all the fat is located in deposits outside the muscle mass), and for jerky, you want the leanest meat possible. So, you can have very tender cuts, which would ordnarily (w/beef) be unsuitable for jerky.
Oh ,thats right,Moose jerky like your sister makes.
Elk Jerky,bear jerky,beaver jerky and muskrat jerky.
Don't let anyone tell you they make possom jerky,they are lying!
Take small sections of the tenderloin (backstraps) or any other cut for that matter and beat with coke-cola bottle or similar tenderizing tool. Salt and pepper both sides. Place large dollop of uncooked ground sausage and chopped onion in center. Roll up and fasten with toothpick. Roll in flour covering all sides. Brown evenly and on all sides in black iron skillet (or similar pan that can go into your oven). Add about a cup of water, bake in 350 degree oven for 45 minutes to an hour.
The fat from the sausage permeates the lean deer meat and lends wonderful flavor. It's so good, you'll want to slap your grandmama.
Also if you have an electric slicer, the leftovers make terrific subs.
If you need any help consuming cooking the deer let me know, I'll pop over to help.
1. Break 2 eggs into one quart of buttermilk
2. Slice deer meat as if to fry
3. Put meat into egg and milk and let soak approx. 10 minutes.
4. Put two cups flour into paper bag. Add salt and black pepper to taste;
5. Take meat out of liquid and batter in seasoned flour; (My note: In case you an't from Georgia, "seasoned flour" is flour with salt, pepper, and whatever other season stuff you want to add).
6. Fry in preheated pan until done. (Another note: "until done" is another one of those mysteries that only Grandmas know).
This receipe is a no-brainer and a very good starter for those with their first kill.
Credit for receipe goes to: Mrs. Collier Russell (also known as "Miss Jewell" to her grandchildren and Sunday School class.
yes. two or three days in a cool climate even better if you can.
Word of caution. Try to hang the deer after you shoot it. I understand trying to do it the other way around, may get complicated.
You're absolutely right. Until my dad died in Pennsylvania this summer he hunted deer in Pennsylvania for 70 years. The absolutely best way to serve venison is to grind it up with equal amounts of pork, add some spices and make deer sausage.
Take a deer roast(off the front or rear shoulder; or heck, just what ever vension you have).
Add it to a cooking bag that you have already put in:
1. 1 can cream of mushroom soup (and enough water to rinse the can out(more of those Grandma instructions);
2. 1/4 cup worshistire sauce
3. A few potatoes and carrorts;
4. A few more of those seasonings (hint: add a little garlic).
Cook on 350 until done (about an hour and 15 min).
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