Shelby

The tenderloin is inside the body cavity near the pelvic region---it is a lot smaller than the backstrap. The backstrap is outside of the body cavity on both sides of the spine and is much longer and wider than the tenderloin. Both are excellent, but the tenderloin is...well, more tender lol. I will show pictures later on of the cutting up process or if you peruse my 2011 winter blog you'll see some pictures.

I think I'm going to sous vide the heart........

I don't know exactly....we grind it up in the burger mix. It feels exactly like beef heart though. I'm pretty sure I've seen use of the intestines in one of my cookbooks. It's quite a process to clean them. I think I'll skip lol. Hmmm...maybe I should google and see if I can find something fun to do with the heart.......

Yep, they got a deer. There will be at least one more probably. I have no idea how many permits they have this year. We can get several land-owners permits. Hopefully they don't go crazy. I'd have to buy another freezer. The deer has been gutted and the tenderloins have been taken out (they dry out if you leave them in) and it's hanging in my garage. I don't know when we will cut it up....it's fine hanging for a few days since it's cold. Sooooo, without further delay here is a step by step pictorial of them gutting the deer--this would normally happen in the field, but they kindly came home and did it in the garage so we could see pictures : Oh and this might be too graphic for some.....so scroll past this if it is. First you have to the the guts out (liver, stomach etc.) Then you remove the tenderloins....not to be confused with the backstrap. The tenderloins are the most coveted part to eat in my house lol. And that's all there is to it! Except if this were your first deer, you would be required to eat that heart raw. Just kidding. Sort of. No, really, just kidding.

I'm so sorry...I'm tired. I am old lol. More tomorrow....Have a restful night with sweet dreams my friends! OHHHH I almost forgot. My hunter, Ronnie and I had a shot of the egg nog. It's a hit

Hello My name is Shelby and I'm once again tired lol. My brave hunters have already hit they hay. I must say that I'm jealous. I'm up doing dishes and posting a few pictures. This will be their breakfast early in the morning It's been SO warm here that the cilantro has been prolific. I picked a bunch to use for dinner tonight Appetizers--salsa made from my canned tomatoes. And chips and guacamole--I love me some gooooood guac. Pork enchiladas.......yum. And a little preview lol Venison heart and the tenderloins

The hunters have returned with a big dry doe (dry meaning she wasn't pregnant which means she's an older doe....my choice. Tender, and doesn't have any babies that are missing mama---yes, I'm super tender hearted) They are taking pictures as we speak.

I thought that my love of the Instant Pot couldn't grow any larger....but it has. I had about an hour and a half to make the chicken and noodles this morning. Ronnie was back a lot sooner than I thought he would be. Anyway, I threw the onions, celery and carrots into the IP and sautéed it all in some butter. Then, I dumped a couple cups of broth in and pressure cooked it on high for 15 mins. Perfect. I would have just done the whole soup in there, but it wouldn't fit. IP veggies Dunno why I took a picture of this...I was just so happy that it was done so quickly. I didn't have time to thaw a chicken etc. so this is my go-to cheat. I know, I know. It's canned chicken. But it's good. I keep some on hand just for times like this. Cheesy toast to go with The guys are loading up....camera and guns in hand..... I'm going to clean the kitchen...for the second time today and hopefully sneak in a nap. I love me a good nap lol.

Thank you! I once again jinxed myself lol. Ronnie wants to bring him back here and have lunch. Sooooooooooo I'm thawing out homemade turkey stock and some chicken stock and I'm going to make a big ole pot of chicken and noodles.... Gotta take a shower really quick then I'll be back

Bierocks are a homemade bread dough filled with cabbage and ground beef..or venison in my case. I also put some shredded cheese in. My secret tip is to put a bit of sauerkraut in with the cabbage. Gives it a kick. Good morning, everyone!

Phew. I'm tired. It's going to be a super early early morning, so I'm off to bed. Our guests plane lands around ten in the morning...but I have a lot to do before. I'll see ya'll in the morning I thawed out a couple of venison bierocks and made some fries for a quick meal tonight.

My deepest sympathy goes out to all of you that are hurting. If I could, I'd make a big batch of meatballs and sauce and pasta and send it. And, I think I'm going to be kicked out of Egullet.....my husband detests ricotta cheese....my lasagna uses cottage cheese. *ducking head in shame*

I hope to make some super rare backstrap for sure It might be done on the stove, though.....or maybe even sous vide...that is so easy and good. I don't have any lingonberry jam....I do have jalapeño cranberry, though? The eggnog was so fun to make. It only makes a quart so maybe you could just have your own personal nog . I'm starving right now so all of your suggestions sound wonderful. Pheasant season started the second week in November and is still open until the end of January, so I'm sure there will be some of those thrown in the mix, too.

Thank you!! I truly think you would enjoy having the IP with you.....even if you have to hold it in your lap lol. I think our season is so much later due to us being much further south than you are. It gets colder for you sooner...the deer go into rut sooner etc. Bow season here starts in October I think??? I'm not a fan of it....I've seen too many deer limping around with arrows stuck in them. The first deer I shot had an arrow embedded in his hind quarter . Yes, my guys are rifle hunters. The boy deer have just started chasing the ladies around here at the house. We have two small, young bucks who think they are all that and a bag of chips. They half-heartedly butt each other with their antlers in hopes of impressing the girls.....I don't think it's working lol. Saturday night is always "game night". Hopefully there will be some nice tenderloin and backstrap to cook up.

Alright. Pork roast is in the IP (slow cook function) swimming my home canned tomatoes (hoarded from not this summer, but last), onions, garlic and hatch chiles. I'll cook this all day, take it out and cool in the fridge and make enchiladas sometime this week. I've also just turned my oven on to the clean function. Cross your fingers that it doesn't blow up the house.

I used springform. I set it on top of the rack with handles that comes with the IP so that it was easier to get out. If you don't have one of those, consider making a "sling" out of foil that goes under the pan to make it easier.

Can you believe that deer season starts tomorrow????? I feel like I was just writing to you guys about ducks! Our hunter gets here tomorrow morning which is also the opening day of deer season. It's been super hot here, but thankfully starting today it will feel like winter. It's NO fun hunting for deer when it's 60 or 70 degrees outside...plus you don't really want to hang a deer in your garage at that temperature. But, we don't have to worry about that now. Weather even calls for snow on Saturday. Come on snow!!!! I've been really busy....too busy....and today will be no different. Major housecleaning to happen plus finishing up the Christmas decorations. Over the last few weeks I've been doing a lot of prep work. I'm not going to jinx myself again and say that they won't be home for lunches, but I don't think they'll be home for lunches lol. There is a cabin they can stop at (it's waaaay closer than driving clear back here) and heat stuff up. So, I've made a huge vat of venison chili, a nice batch of pork verde and I rolled up about 20 bean, cheese and onion burritos that they can take with them. I'm sitting here realizing that some of the meals I'm making are repeats of last time.....I guess it's just easier for me when I know our hunter really likes certain meals. So, you will be seeing some of the same things...but I hope you won't be too bored. They will be taking the cameras like last time and I hope to get some step-by-step photos of the deer process. With luck we'll be cutting up deer sometime during this. AND maybe some pressure canning.... @ChocoMom has been telling me how she does it. I bought one of those American brand canners over the summer and am anxious to try it out. Ok, so I'm off to clean the kitchen.....and I am going to try to stay out of the homemade eggnog....I made it with our hunter in mind, but now I don't know if I want to share lol.

It does taste very strong at first, but I bet it already tastes more mellow today. I took a wee sip last night of mine. It is SO good. Too good. Must be careful lol. I'm also amazed at how much thicker it's gotten over time. Not too thick....just right.

Sigh. 'Bout time. Took ya long enough to succumb.

Thanks, @ChocoMom ! What cuts of meat have you done venison-wise? My first thought was just doing the roasts...but maybe those tougher pieces like from the legs would work too? I love the soup idea. Maybe I should practice on a chicken......

I want this right now. I love artichokes. And, you're making me feel bad. My pantry is terrible right now. And I'm having company this week. Do I feel up to cleaning it all out???? Sigh.

OMG this is perfect timing!!! I bought a pressure canner over the summer with this exact goal in mind. Season starts Dec. 1st here. I'd love to see pictures!! Do you open and eat it such as you would a roast? How do you reheat it? I'm so excited to try this.

Needed some shrimp last night

100% agree. I'm totally jealous of your prime rib. How nice it must have been....all your furry babies around, your sweet husband and some great food. Happy Thanksgiving to you and thanks again for taking us along. I love every time you update us

I wonder if you emailed them if they would honor the new price?