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'Tis Hunting Time—A smallish blog

Shelby

By Shelby
in Food Traditions & Culture

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Smithy

Smithy

Posted
Posted
25 minutes ago, Shelby said:

-I wish we would get back to those cold winters!

 

Yah, me too...sez the woman who's presently camped in the desert southwest!  

 

Thanks for interrupting three simultaneous games to get those answers. xD

  • Haha 1

Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

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"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

Anna N

Anna N

Posted
Posted
59 minutes ago, Shelby said:

I made my way into the garage where two football games and a basketball game are being intently watched and asked these questions.  Might not have been the best time to do this because the answers were very short xD

I bet it wasn’t. And I bet the answers you got you cannot share with a family-friendly  food forum!   But thanks for the translation. xDxDxD

  • Like 1
  • Haha 6

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

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Shelby

Shelby

Posted
  • Topic Starter
Posted

Last day!  The hunters are out and about.  It's foggy this morning so we'll see how that affects things if at all.

 

I gotta get a move on because I'll be cutting deer up in a bit.

 

IMG_2748.jpeg.94a5181cda0d46ddb617747d9b791654.jpeg

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The usual ham/egg/cheese

 

IMG_3814.jpg.243acf49d97b4cd72bea4a4c95263c89.jpg

 

The star of any deer that is procured:

 

The Tenderloin.  

 

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All cleaned up

 

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I cooked the bacon for a bit so it would get mostly done around the rare cooked steaks

 

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Marinating in Dale's and some black pepper

 

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Ready to eat!

 

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Salad 

 

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Not pictured: baked taters and green beans...the picture taker (me) failed.:P

 

 

 

 

 

  • Like 16
  • Delicious 2

First eG Blog-Winter 2011

 

Second eG Blog-Summer 2015

 

Third eG Blog-Hunting season Birds and Deer 2016, 2017,2018,2019, 2021, 2022, 2023, 2024

kayb

kayb

Posted
Posted

Ah, fresh deer tenderloin! Perhaps one of the most sublime cuts of meat extant.

 

Knew someone who used to marinate it in buttermilk. Did marvelous things to the taste.

  • Like 1

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

Smithy

Smithy

Posted
Posted

Those bacon-wrapped tenderloin steaks look delicious. Sorry if you explained this and I missed it: how did you cook them?

  • Like 1

Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

blue_dolphin

blue_dolphin

Posted
Posted
58 minutes ago, Shelby said:

My breakfast

 

 

Was there any coffee in the mug, or just the liqueur xD?

 

Thanks for taking the time to share all of this.  I know this is such a busy time for you and I'm sure it would be easier to skip the blog but it's much enjoyed here!

  • Like 2
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Shelby

Shelby

Posted
  • Topic Starter
Posted
1 hour ago, blue_dolphin said:

 

Was there any coffee in the mug, or just the liqueur xD?

 

Thanks for taking the time to share all of this.  I know this is such a busy time for you and I'm sure it would be easier to skip the blog but it's much enjoyed here!

You put coffee in it?  

 

Huh.

 

I'll have to try that next time.

 

 

:P

  • Haha 13

First eG Blog-Winter 2011

 

Second eG Blog-Summer 2015

 

Third eG Blog-Hunting season Birds and Deer 2016, 2017,2018,2019, 2021, 2022, 2023, 2024

Shelby

Shelby

Posted
  • Topic Starter
Posted

Mr. Deer was a tough old deer.  

 

Phew.

 

We decided grind most of him up for burger meat. 

 

Of course, I made steaks out of the backstrap ( I won't bore you guys with too many pictures of things you've already seen in years past :) )

 

One of the backstraps

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IMG_3827.JPG.8759d75c8f18c1ce86efb446fb070d22.JPG

 

The other

 

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Steaks

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A few roasts that will probably become jerky

 

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All packaged up!

 

5a246d349ed19_IMG_38312.JPG.daa59acc1bcac08c83bb87a67a7b834c.JPG

 

The scraps, hide and carcass have been taken down to the river for the critters.  

 

There are many days left of deer season.  I don't know whether another will be gotten or not--there is also a January Doe season.  I heard talk of our hunter maybe coming back for that but that might have just been talk lol.

 

All I know is that I'm ready for a glass of wine :).

 

A million thank you's for keeping me company this week!

 

 

 

  • Like 18

First eG Blog-Winter 2011

 

Second eG Blog-Summer 2015

 

Third eG Blog-Hunting season Birds and Deer 2016, 2017,2018,2019, 2021, 2022, 2023, 2024

Okanagancook

Okanagancook

Posted
Posted

I enjoyed your hunt.

Thanks for taking the time to share.

I forget, do you make sausage?  If you plan to have some pork fat handy in the freezer you could pound out a few links with the freshly ground venison.

  • Like 2
Shelby

Shelby

Posted
  • Topic Starter
Posted
16 minutes ago, ElsieD said:

@Shelby  what is backstrap?  And many thanks for taking us along this week.

Sorry, I should have called it the loin.  Backstrap isn't probably the proper term but it's what we call it around here.

6 minutes ago, Okanagancook said:

I enjoyed your hunt.

Thanks for taking the time to share.

I forget, do you make sausage?  If you plan to have some pork fat handy in the freezer you could pound out a few links with the freshly ground venison.

We make breakfast sausage.  Many years ago we tried stuffing sausage into casings.  OMG it was not pretty.  We never tried again :$

  • Like 1
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First eG Blog-Winter 2011

 

Second eG Blog-Summer 2015

 

Third eG Blog-Hunting season Birds and Deer 2016, 2017,2018,2019, 2021, 2022, 2023, 2024

rotuts

rotuts

Posted
Posted

can you guess how much meat ends up in the freezer and on the plate in relation to how large

 

the deer was ?

 

have you SV'd any of the meat in the past ?

Okanagancook

Okanagancook

Posted
Posted

It might be worth investing in a sausage stuffer.  We have a five pound piston style stuffer.  We use it lots and with our friends we have sausage making days and split the various types amoungst helpers.  We also lend it to a friend who hunts deer and elk.  You can’t break it!  We usually get it back with a few packages of venison sausage.

  • Like 2
Okanagancook

Okanagancook

Posted
Posted

https://www.amazon.com/Kitchener-Stainless-Vertical-Sausage-Maker-10/dp/B01M7VCPPO/ref=sr_1_1_sspa?ie=UTF8&qid=1512338803&sr=8-1-spons&keywords=Sausage+stuffers&psc=1

 

ours looks similar to this one.

 

Do not get the Kitchen aid attachment!  It does a lousy slow job.

You can probably get the casings anywhere on line.  I get mine from a supplier in Alberta.

  • Like 1
Shelby

Shelby

Posted
  • Topic Starter
Posted
12 minutes ago, rotuts said:

can you guess how much meat ends up in the freezer and on the plate in relation to how large

 

the deer was ?

 

have you SV'd any of the meat in the past ?

I will ask Ronnie about the first question when he gets home.

 

I haven't SV'd any yet---but that will change now with these loin steaks.  I think they would benefit because I think they are going to be a bit tough.

First eG Blog-Winter 2011

 

Second eG Blog-Summer 2015

 

Third eG Blog-Hunting season Birds and Deer 2016, 2017,2018,2019, 2021, 2022, 2023, 2024

Shelby

Shelby

Posted
  • Topic Starter
Posted (edited)
8 minutes ago, Okanagancook said:

https://www.amazon.com/Kitchener-Stainless-Vertical-Sausage-Maker-10/dp/B01M7VCPPO/ref=sr_1_1_sspa?ie=UTF8&qid=1512338803&sr=8-1-spons&keywords=Sausage+stuffers&psc=1

 

ours looks similar to this one.

 

Do not get the Kitchen aid attachment!  It does a lousy slow job.

You can probably get the casings anywhere on line.  I get mine from a supplier in Alberta.

Enabling alert xD

 

Thank you for the link!

 

I will take a look....it was such a bad experience that I think I have PTSD.

Edited by Shelby (log)
  • Haha 2

First eG Blog-Winter 2011

 

Second eG Blog-Summer 2015

 

Third eG Blog-Hunting season Birds and Deer 2016, 2017,2018,2019, 2021, 2022, 2023, 2024

Okanagancook

Okanagancook

Posted
Posted

Just to be clear:  The machine in the link is not the one I have, but just an example of the style of machine.  If you were serious about a machine maybe check the Egullet archive or on line sources. :D

  • Like 1
rotuts

rotuts

Posted
Posted (edited)

Is that Post Traumatic Sausage-Making Disorder ?

 

I can recommend M.R.

 

it helps w a lot of things.

Edited by rotuts (log)
  • Haha 4
Shelby

Shelby

Posted
  • Topic Starter
Posted
53 minutes ago, rotuts said:

can you guess how much meat ends up in the freezer and on the plate in relation to how large

 

the deer was ?

 

have you SV'd any of the meat in the past ?

Ok Ronnie says he weighed around 200 lbs. field dressed.  After boning out...cutting out a little shot up part, we got around 85 lbs. of good meat.  He was a big deer.

7 minutes ago, KennethT said:

Sorry to see this end so soon!  Now it's time to relax!

Thank you so much!

 

I'm so tired I don't know which end is up.

  • Like 4

First eG Blog-Winter 2011

 

Second eG Blog-Summer 2015

 

Third eG Blog-Hunting season Birds and Deer 2016, 2017,2018,2019, 2021, 2022, 2023, 2024

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