Shelby

This is from the KS Fish and Game Dept: As of 30 June 2023, CWD has been detected in 974 cervids, including 2 captive elk, 1 captive mule deer, and 971 wild, free-ranging deer. All Surveillance Zones in Kansas now have CWD detections. CWD surveillance began in 1996 and, to date, 35,534 cervids have been sampled and tested for CWD. HUNTERS ARE ENCOURAGED TO USE ELECTRONIC DEER CHECK-IN (E-TAG) OR LEAVE EVIDENCE OF SEX ATTACHED TO THE CARCASS. THEN, BONE-OUT DEER, AND LEAVE CARCASSES IN THE COUNTIES WHERE DEER ARE TAKEN. MOVING CARCASSES MOVES PRIONS AND CWD TO NEW LOCATIONS! -------------------------------------------------- Ronnie says where we hunt there has been maybe one report of CWD. Today I cleaned, cut and packaged the backstraps Then we tackled the grinding I cleaned and cut smaller this sink full of meat Ronnie got some beef fat from the grocery store. This cost a total of $11. I remember when it used to be free. After the first grind After the second grind 60 lbs of burger all tucked away in the freezer

I have one I've been eyeing in my freezer, too. Mainly for the sandwiches. You could do a reuben pizza in the Breville--sauce with Thousand Island, top with onions, Swiss, corned beef and kraut.

A couple of meals before our hunter friend arrived: Lamb stew Breakfast for dinner. Hollandaise from a dry packet that I tried for the first time. Not bad for what it is. Last night roast beef paninis, fries and au jus

Thank you for this!!! Now if my brain can only remember next time when I have chiles!

It's Monday already. Maybe I say this every time, but this trip really flew. The guys did end up at the shooting house yesterday morning. Decided not to shoot anything, just watched the deer. Deer next to the feeder on a very frosty morning We have so many leftovers that when they got home I just opened up the fridge and said "have at it" lol. After they ate they went out and worked on the deer. It's all ready for me to bring inside and clean it up and carve. It's in pieces in the outside fridge. I might put that off until tomorrow. Or maybe I'll get a spurt of energy later. Anyway, while they did that I put together another charcuterie board. Mostly the same as the first one. Then I slowly began dinner prep. I was bad at taking pictures. I blame the wine LOL. Took a couple boneless, skinless chicken breasts out of the freezer and threw them in a pot to Sous Vide for a couple hours. After that I seasoned them up with cumin, garlic, salt, pepper and seared them. Then I chopped them up, mixed them with sour cream, green onions and hatch chiles that I had frozen a couple months ago. Then it struck me that I hadn't thought about what kind of sauce I was going to make for the enchiladas. Panic. OH "head smack" I made tomato/tomatillo sauce and froze that. Perfect. Easy. Thawed that out. Rolled flour tortillas up with the chicken mixture, poured the sauce over, covered with cheese. Baked at 350F for about 45 mins. Yum. I made guacamole and opened a jar of the next best thing to homemade salsa Hell on the Red. Also warmed up a jar of this: I LOVE this stuff. It's good cold or warmed. Oh and I did some RG midnight beans in the IP. Our friends plate: That wraps this trip up. I'll be back when the next adventure arises Thanks so much for hanging out with me again

I'll remember to pack my skates. However, I would need the mulled wine on the ice rink as well as before.

I'm a bit (ok...a lot) of a grinch these days but your pictures melted my cold black heart. Your kid is just the cutest! Almost makes me want to put on some Christmas music. Almost. Forgot to add that I've decided on enchiladas tonight. I'm now regretting that seeing your pasta.

I am pooped today lol. I really did start early...if I hadn't we'd have been eating at midnight. There are tons of leftovers so if they come home for lunch I hope they will dive into those and empty the bulging fridge a bit. Later I'm going to set out another charcuterie board so that will use up some of the meats and cheeses...... You guys have a lot to do every day with the P-mobile! I don't have to go dump my toilets and sinks at a waste station etc. lol. I remember how much work it was just to go away to the lake for a weekend.

@FauxPasI like the idea of some type of savory muffin like that...they might even like the apple part...I have lots of time to experiment before the next trip so I'll add those to the list! It's a more sunny day at the moment. Heavy frost on the ground. I'm not sure what they guys are up to....but they got up at 5. I stayed in bed and tried to go back to sleep but Scout and the cats were not on the same page. I assume today they will work on the deer a bit....or maybe Ronnie and I will do it tomorrow. Kind of hoping for tomorrow....I feel lazy today. Yesterday the guys took a ride around in the morning and then came home and puttered around. Thanks to our friend I got two new door knobs put on the garage doors --they were both going ka-put. His Georgia Dogs let us down, though. Dang Alabama lol. On to the food. I thawed out venison chili that I made a few weeks ago. It was super spicy when we ate it the first time but freezing seemed to calm it down a bit? Maybe it was all in my head lol. I knew I had a big evening of cooking coming (remember Saturday is game day where we eat what has been gotten--hopefully lol). So I got to work early in the day. First I trimmed up the tenderloins and butterflied them into little steaks. I didn't feel like that would be enough for dinner so I thawed out my hoarded plucked doves. Only Ronnie takes the time to pluck them for me. I like the little layer of skin that gets left on. I like how it crisps up after roasting and I feel like the doves are juicier. Even though I vac pack them I also wrap each one individually in Saran Wrap. Doves are very touchy and freezer burn easily. I did four of them with the usual stuffing of jalapeños and onions wrapped in bacon. The other four I stuffed with onion, lemon wedge, rosemary, sage and thyme. Seasoned with Lawry's salt, pepper and a splash of Dale's. All of the meats rested in the fridge while I worked on the rest....I did go hang in the garage for a while to watch a bit of football with a glass of wine . While I was sitting there I remembered I had been saving duck livers, gizzards and hearts in the freezer to make for tonight. Got right up and got those thawed out. I have made Hank Shaw's Deviled Duck Hearts recipe before and we both loved it. I've tweaked it a bit to include the gizzards and livers. I pressure cook the gizzards in the IP on high for 30 mins. first and then add them in with the livers and hearts and follow the rest of the recipe as written (this makes them nice and tender, otherwise they are like rubber). Our friend raved (I even raved a bit myself lol) about these. I think he won't mind so much saving the innards for me in the future 🤣---I think he always thought I was a bit nuts for wanting him to do that. Green beans done to death in the IP along with onions and bacon Scalloped potatoes Doves after roasting--about 10 mins @ 450f Tenderloin after being seared in a ton of butter. Ronnie added a glug of wine and made a little au jus. My plate Made the afore mentioned raspberry blueberry galette for dessert Last meal tonight...trying to decide. Am pondering between enchiladas or making venison meatballs and spaghetti.....

YES! I actually have that kind of squash, and onions, of course and fresh sage. I should make those tomorrow. I have store bought pie crust to make it easier.......

That reminds me of a cookbook I have called Sister Pie. I think there are hand pie recipes in there. I can't remember if we discussed that book or not here.

I'm relieved to not be alone in my heathenism 🤣 No, not a new recipe, just slashing and that's an Everything Bagel spice mix that is super good on there. I can get Murray's at the Dillion's I go to in the big city-Kroger owns Dillion's. In fact they just redid the inside of the store and the Murray's section is much bigger now. I like the basket that they keep of small odds and ends of cheeses that they sell for cheap The guys either microwave them here at home or they rewrap them in foil and heat them using their little heater in the shooting cabin. The pockets sound good thank you!

Saturdaaaaay!!! I got the breakfast burritos made. I shouldn't have to make any more breakfasts unless they get sick of them lol. I'd love to come up with some new ideas for breakfast for next time. It needs to be portable because they take it with them sometimes. And not sweet. And some kind of meat has to be included. Any ideas? Deviled eggs and pickle roll ups for appetizers. I KNOW I bought green olives. I was going to put slices on top of the eggs. I searched everywhere for them. The Yeti must have taken them. Then, here the guys come with a buck! I'm told he's old. However, the tenderloins don't seem super tough. We will see how the backstraps are..... I think they are going to hang out in the garage, work on the deer and watch football. It's super cold and foggy--dense fog warning until noon--so a good day to stay home. The evening got a bit hectic and in that Scout got left inside while I was in the basement rummaging for some of my tomatoes. I came back upstairs to find pickles....without the cream cheese and roast beef....scattered on the floor. Sigh. Been shown before but here's a little pictorial on gutting a deer--skip down if you don't want to see: When things calmed down I fried wings--I made I think 18--there are only two left lol. Mac and cheese and spinach on the side Tonight is game night --vension tenderloin and I think I have some doves frozen. And I have a bunch of raspberries and blueberries that I need to do something with. Another galette probably and then I'll freeze the rest. My poor new fridge is quite filled up at the moment lol.

I need a looooooot of practice. I also need to read back through the thread here. When I get the crust done like we like, the top is too burned or if the top is good the crust isn’t done enough.

WOW now that is a cool coincidence It's a dark, cold morning here. Weather says a wintry mix is happening but I was just out for morning meeting and didn't detect anything. I think they "plan" on getting a deer today. Sure as I say that and they won't see a thing lol. Our friend had Christmas gifts sent here for us--I always tell him not to but he does anyway. I LOVE what he got me: My new favorite wine glass and tea/coffee cup (sorry for the cuss words.....what can I say, I'm a heathen lol) Baked bread --should have done that before he even got here but PROCRASTINATOR is my middle name Decided on the good 'ol charcuterie board for appetizers Cheeses Blue cheese stuffed olives, my pickled okra, pickled mushrooms, herbed roasted cashews and meats Since the Kitchen Aid bowl was dirty from making bread I decided it would be a good night to do a pizza. Made some pizza dough and let it rise all afternoon. Did a couple bags of that Asian salad on the side. So it was an easy-ish meal. I was too scared to use the new Breville pizzaolio--I'm still having a hit and miss relationship with it--so I had to take all the pots and pans out of the oven. Venison/bacon cheese burger pizza Breakfast this morning was the same as yesterday I have to get moving a lot sooner today. Misfits boxes supposedly coming (they are a day late) and I need to make breakfast burritos for the remaining mornings. And figure out an appetizer. And dinner LOL.

I've already made sprouts once during our hunter's visit but I'm (supposedly) getting some today from Misfits and I might have to do this!

That looks really good. Onion soup mix on top? I use that a LOT.

I wonder if they are really big- huge- gigantic tacos?

This will be the year they get a nice tender one and then by next year I'll forget my good intentions lol Ohhhhhh I am definitely not doing the royal feast treatment. My "nap" today consisted of laying down and being repeatedly reminded by Newman's paw that it's an hour before I usually feed them their wet food and he's making sure I don't forget 🙃

If that deer wasn't tough as chewing gum then that is sad. Was it last year or the year before our friend shot a big old buck and OMG even the tenderloin was tough. I knew as I was cutting the steaks that they would not be to our liking and I was right. I should have tried the SV on them .....when our friend is here I'm usually rushed and not thinking wisely.

Same same. Trust me, Ronnie has plenty of mounts in his man room with nice racks (deer for those gutter minded people like me lol) so we don't need anymore.

I have yet to try--which I know might be a bit surprising but when they are so tough we don't usually waste time making roasts or steaks. It all goes into the grinder for burger.

Our friend leaves Monday the 4th. Season runs from yesterday until the 10th of Dec. I think a doe season opens back up in January for a week. As always I hope they get an older dry doe (that means she can't have any little ones). Our friend always likes the bucks with the huge antlers but boy their meat is tough.

I think your darling would like it too....if not he could just dump some of his BBQ sauce on It's 2:30 and I have no idea what I'm making for dinner. I'm fun like that lol.

Yes, the tenderloins. I'm almost certain I got the time and temp from you. Pork tenderloin was the first thing I ever sous vide . I like this temp. It's very tender. Flavor was excellent--I mean, it's store bought so it's not super porky tasting you know? But it was good.