OT: Scored

Ever notice how a guy and his deer come to resemble one another?

What's the rifle, Hollow?


munk
 
;)

Marlin in .35 Remington. I bought that gun in 1975 when I was 15 with money from my paper route. Cost me $75. All the deer I've ever shot I've shot with that gun.
 
NICE.

What knives did you use to process it?

:D

Come on, tell me, tell me. Huh? What kinds? Huh?
 
Congrats Tsimi! Nice deer! I almost envy you the venison.;)

You may already know it but the neck, from right at the base of the head and as far down as you want, makes for a damned wonderful pot roast/stew type sort of a dish. Season it up good with nothing but salt and pepper, lots of pepper really adds to it IMO, sear it, then add some coarse chopped onion and garlic and let it start simmering. When it gets fork tender throw in some quartered onion with the root still attached so as to not fall apart, some carrots, potatoes, not necessarily in that order, add anything else you like and simmer until all that is fork tender. Larupin Good!!!!:eek: :cool: :D And a piece of meat that most people don't know what too do with is wonderfully served!!!!:D
It also helps to tie it up with a piece of string wrapped around it in several places like a boned roast.;)
 
Ahh...that's what pressure cookers are for!

I like tossing in celery too...

.
 
Nasty said:
Ahh...that's what pressure cookers are for!

I like tossing in celery too...

.
Click to expand...
Ahh.... you young ones Uwinv.:rolleyes:

You let it cook a long time for the flavors too mingle throughout each other.:D :cool: :D
A pressure cooker is alright but it's a quickie, good for the time, but not quite as satisfying.:p ;)
 
Yvsa,

I make a lot of jerky and use garlic, tamari, pepper and ginger.

Then I do something similar to what you do. I put it in a covered baking dish and cook it at about 300 for 4 or 5 hours, adding difft't stuff in. My favorite is to add some cubed sweet potatoes and onions. Also shiitake mushrooms, tamari and garlic is good.

Last time we went backpacking I steamed venison, sweet potatoes sliced thin, onions and shiitake and then dehydrated it. It was super light and then on the trail I just added water and it was like 300 times better than those freeze dried things you buy.

Kismet,

Every place was closed yesterday so I couldn't check the deer in so all I've done is field dress it. For that I used my Hubertus Safari Club. If you've never seen one it's a big pocketknife with a spear point blade that is a switchblade, then a saw, a blunt tipped curved gutting blade, a little blade and corkscrew. I really love that knife!

When I cut the deer up I use a LOT of knives. Last year mainly a Microtech LCC. This year I think I may use the damascus Nessmuk and the Bark River Northstar to cut the stuff up. Maybe my Bonecutter Khukuri to cut strips of jerky cause it has a long straight edge. ;)
 
hollowdweller said:
Yvsa,

I make a lot of jerky and use garlic, tamari, pepper and ginger.
Click to expand...

Sounds like my recipe except I use cayenne, and just a hint of worchester sauce too.

Just dehydrating smashed garlic cloves and small chopped onion, then adding it to rehydrated bouillon cubes makes a much more satisfying broth for on the trail than just the bouillon alone. WHen I was younger we often had that instead of tea in the mornings...
 
I think the pepper and cayenne boys have a good idea. Adding Sage to deer is a mistake to my mind.




munk
 
Congrats, Hollowdweller, Kis & all deer-bagging forumites. Wish I could this year... maybe next.

Good eating-size deer. Reminds me of a story:

Last summer, I caught a redfish off our pier. The tree-hugging woman from next door came running over on my property to try & measure it. (!) "How big is that fish, Michael? How big is that fish, Michael?"

"Bout the size of two dinner plates, Granny" I told her.


AA
 
Yvsa said:
...A pressure cooker is alright but it's a quickie, good for the time, but not quite as satisfying...
Click to expand...
A pressure cooker is great for beans. Takes a fraction of the time. But I always found that if you cooked meat that way it turned out tasting like it was steamed or boiled and had none of the flavor that it would have had if it were roasted, broiled, or fried.
 
45-70 said:
Sounds like my recipe except I use cayenne, and just a hint of worchester sauce too.

Just dehydrating smashed garlic cloves and small chopped onion, then adding it to rehydrated bouillon cubes makes a much more satisfying broth for on the trail than just the bouillon alone. WHen I was younger we often had that instead of tea in the mornings...
Click to expand...

Miso with some dehydrated veggies or mushrooms is real good too.
 
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