Sunday, September 1, 2013

Hunting Season is around the corner and it is time to inventory the Freezer

Labor Day is tomorrow,  and that means it is time to look at the freezer for each of my family. There are three separate households who each like different things. This year it's going to be mainly venison. I have been remodeling a 1920s home and did not top out a beef. Our deer herd is close to being out of control, so my goal is to harvest 10 for the freezers.

I have given a pass to Tri-Pod. He is a three legged deer that grazes in my back yard. He had a rough time, so he has 60 Acres to live his life out in peace. Besides, the grand babies like to watch him in the creek.

Speaking of Venison one of the main things for edible meat is how you prepare it. Make sure that you follow these simple tips and even the most picky eaters will be glad to share your catch.

1 -  If you can't make a clean shot leave it alone.  It might be "just a deer", but it is as much of this world as me... and I am blessed for it to furnish my grand kids nourishment.
2 -  Field dress the deer quickly. This also means rinsing the carcass.
3  - Cool it or process it. We live in Middle TN and some times the temp is warm. If you don't have a place to hang the meat in a cool place, go ahead and process the meat.  Once you have it processed either refrigerate or freeze it. Putting a rack under the meat gives a place for the meat to drain, and the hounds love it.
We basically grind all but the best cuts (tenderloin), but the trick is to trim all the silver flesh and fat from the meat.  We put our meat up with no fat in it which in a homestead situation is safer. The fat spoils first, so removing it makes the meat less likely to "go bad".  Also, ground meat jerky is our favorite.

Mama's Venison Burgers
We bet you can't eat just one...
2 lbs Ground extra lean Venison
1 stick butter
1 Tbs all purpose flour
Salt and Pepper to taste
Mix together and let rest. The flour will make glutton strains which will hold the burger together.

Cook on the grill or in a grill pan until meat is no longer pink in the center.

No comments: