We recently pulled what was marked as venison steaks out of the freezer to make a vegetable venison stew, only to realize it was a venison roast. We seasoned it with salt and pepper and pan seared it. Once all sides were seared, we added it to the crock pot with a bag of frozen beans and carrots, chopped potatoes, some beef broth, worchestershire sauce and some other ingredients and let it cook all day on low. I am not typically a beef or vegetable stew fan but this was good.
Since we are running low on venison, and it is deer season, I took advantage of the season to go hunting. We have bow, modern gun (shotgun), muzzle loader and bow again. I will take advantage of the modern gun season and hunt as much as I can during that 2ish week period.
This year I only saw and shot a buck. I am a little bummed that that was the only deer I got but am glad too. Not only was it additional meat in the freezer, it was a nice 8 point buck. I took it to an Amish butcher this year since the butcher I wanted to take it to wasn’t doing deer this year. I received a call this week that the meat is ready to pick up. Turns out it only took 2 weeks to process the buck. I am getting back at least 15 pounds of jalapeno cheddar summer sausage and 26 pounds of ground. I should also be getting back steaks, the tenderloin, back strap, and hopefully roast and other cuts of meat. I am curious and excited to see how much meat comes back from this buck. I am also hoping it doesn’t taste gamey. Last years deer weren’t gamey, but I have read that if a deer runs that makes the blood move more and pumps the adrenaline which causes the gamey taste. This years buck did run a short distance and stumble a few times after I shot it, which makes me wonder if it will have a gamey taste or not.
To Be Continued…
Smoking Meats and Recipies 