'Tis Hunting Time—A smallish blog

[Shelby]

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

 

 

 

[Shelby]

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

 

 

[Jacksoup]

So they got a deer?  And cleaned it already?  those hunters are so lucky you are feeding them all of your delicious food

[Shelby]

10 hours ago, Jacksoup said:

So they got a deer?  And cleaned it already?  those hunters are so lucky you are feeding them all of your delicious food

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.

Edited December 1, 2016 by Shelby (log)

[kayb]

I have eaten most every portion of deer there is, except for heart. What's the taste/texture like?

 

Wonder if anyone uses deer intestines like tripe/chitterlings? (I eat neither one, so it wouldn't much matter  to me if they did.)

 

[Shelby]

1 minute ago, kayb said:

I have eaten most every portion of deer there is, except for heart. What's the taste/texture like?

 

Wonder if anyone uses deer intestines like tripe/chitterlings? (I eat neither one, so it wouldn't much matter  to me if they did.)

 

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.......

[Shelby]

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

[Anna N]

Well that cleared up the overriding question in my mind which was,  "Don't you hang these things?"   That's about as much as I know about game. It is obvious to me that one needs a great deal of knowledge to deal effectively, safely  and humanely with the bounty of the hunters. 

[catdaddy]

1 hour ago, Shelby said:

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 wonder what is the difference between the tenderloins and the backstrap?

[Shelby]

11 minutes ago, catdaddy said:

I'm wonder what is the difference between the tenderloins and the backstrap?

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.

Edited December 1, 2016 by Shelby (log)

[ElsieD]

Pardon my ignorance but what, if anything, do you do with the hide?

[Shelby]

Just now, ElsieD said:

Pardon my ignorance but what, if anything, do you do with the hide?

Not ignorant at all!!!  A few years ago Ronnie tried to salt it and save it.......that experiment didn't go so well.  One of the dogs drug it off and ate on it lol.  Ours get tossed out with the guts down by the river.  Makes a tasty treat for the coyotes.  

[blue_dolphin]

That is quite a hunk of liver.  Pâté????

[Smithy]

7 minutes ago, Shelby said:

Not ignorant at all!!!  A few years ago Ronnie tried to salt it and save it.......that experiment didn't go so well.  One of the dogs drug it off and ate on it lol.  Ours get tossed out with the guts down by the river.  Makes a tasty treat for the coyotes.  

 

Aren't there drop-off programs for the hides? In Minnesota we have drop-off boxes set up so hunters who don't want the hides can donate them (preferably rolled and wrapped neatly). The hides are tanned and used for leather; the proceeds go for some charitable organization.  (Hides for Habitat? I've forgotten.)

[Shelby]

3 minutes ago, blue_dolphin said:

That is quite a hunk of liver.  Pâté????

I know, right 

 

I might save the next one......it's a LOT of liver.

1 minute ago, Smithy said:

 

Aren't there drop-off programs for the hides? In Minnesota we have drop-off boxes set up so hunters who don't want the hides can donate them (preferably rolled and wrapped neatly). The hides are tanned and used for leather; the proceeds go for some charitable organization.  (Hides for Habitat? I've forgotten.)

I've never heard of that!  It's a great idea, though.

[Shelby]

Happy Friday, ya'll!

 

The hunters returned empty handed yesterday.  They did take a couple of pictures of where they hunt......Ronnie built it and they call it "the shootin' house".  It's a nice little place to sit and watch for deer.  

 

Chum has her own chair to sit in while she scans the area.  

 

 

Meanwhile, I puttered around the kitchen all afternoon.  I got some bread made.

 

 

I made SV'd pork loin for dinner last night, so since I had it all set up I decided to clean the deer heart and throw it in the water bath, too.  I'm going to do it for 30 hours at 135F.  We'll see how it turns out.  I love both of my SV machines (that what I call 'em) but the Anova is SO quiet compared to the Gourmia.

Pork

Venison heart

 

 

Eggs, pickle roll-ups and some pickled okra for snacking on

 

 

And dinner.  The very last of the Silver Queen corn.  

 

 

That pork was sooooo tender.

 

Now, I need to do some studying.  I can't get my iPhone 4 to connect to the Anova.....

 

 

[rotuts]

knowing a little about Labradors who understand retrieving , I bet she's UtraAlert

 

why does she go Deer hunting ?

 

it is because if she didn't and saw some hunters leave the house without her who'd go Nuts ?

[rotuts]

@Shelby  

 

Id like your Rx for the breads you bake in the CSB ....

 

maybe consider the Bread Topic Thread ?

 

thanks

[blue_dolphin]

Not sure what I love more - Chum having her own observation chair , the guys documenting her use of it with photos  or you for sharing it with us !

[liuzhou]

While I know they may not be to everyone's taste, I do want to thank you for the butchering images. I probably won't ever go there myself, but it is an education to see the process. Thank you!

[Shelby]

24 minutes ago, rotuts said:

knowing a little about Labradors who understand retrieving , I bet she's UtraAlert

 

why does she go Deer hunting ?

 

it is because if she didn't and saw some hunters leave the house without her who'd go Nuts ?

You should see and hear her when she doesn't get to go.  She literally walks around the house groaning and stopping at every window to see if they are home yet.  She went because they did some duck/goose hunting that morning.

17 minutes ago, rotuts said:

@Shelby  

 

Id like your Rx for the breads you bake in the CSB ....

 

maybe consider the Bread Topic Thread ?

 

thanks

It's the easiest bread to make and I'm asked to bring it to every family dinner.  I have to pretend like it's really hard to make so that they don't know how easy it is lol.

 

I do all of this in my Kitchenaid mixer

2 ¼ c. warm water
2 Tbsp sugar
2 Tbsp yeast
1 Tbsp salt
2 Tbsp oil
5 ½ -6 cups flour-stirred before measured

First dissolve sugar and yeast in the warm water. Let this proof—or sit for a few minutes until it bubbles. Then add salt, oil and 3 cups of flour and beat well.  Add in 2 1/2 -3 more cups of flour. The dough should clean off the sides of the bowl and not be too sticky. Knead for a few minutes. Leave the dough in the mixer to rest for 10 minutes and then stir it down (turn on your mixer for 10 seconds) and then allow to rest another 10 minutes. Repeat for a total of 5 times.  Divide into 2 equal parts. Roll each part into a 9×13 rectangle. Roll dough up, starting from long edge of loaf to seal. Arrange seam side down on baking sheet that’s been sprinkled with corn meal or on a piece of parchment paper, allowing room for both loaves. Repeat with second part of dough. With a sharp knife, cut 3 gashes at an angle on the top of each. Cover lightly; allow to rise 30 minutes. Brush entire surface with egg wash (one egg beaten slightly with 1 Tbsp of water). If desired, sprinkle with sesame seeds. Bake for 30 minutes at 375. Cool on racks

 

This bakes up really well in the CSO.  I use the pan that came with it and put parchment on it.  If you make it in there, proof it for 25 mins. at 100F using the steam function and then bake it at 375F for 20 mins. using the bread function.

[BetD]

Not trying to derail the thread, but one quick bread question, are you using the paddle or the dough hook on your KA?

[Shelby]

4 minutes ago, BetD said:

Not trying to derail the thread, but one quick bread question, are you using the paddle or the dough hook on your KA?

The dough hook  

[quiet1]

3 hours ago, rotuts said:

knowing a little about Labradors who understand retrieving , I bet she's UtraAlert

 

why does she go Deer hunting ?

 

it is because if she didn't and saw some hunters leave the house without her who'd go Nuts ?

 

They might do Something Interesting WITHOUT HER. This is not to be tolerated.

 

I love that she has her own chair.

[Shelby]

One more note on the bread.  I buy the stuff that you would put on a bagel to make it an everything bagel and that's what I sprinkle on top after the egg wash.  Good stuff.