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Venison

 
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Jam Lady



Joined: 28 Dec 2006
Posts: 1602
Location: New Jersey, USA
PostPosted: Tue Oct 08, 13 3:26 pm    Post subject: Venison  Reply with quote    

The young man who bow hunts our property got a nice 6 point basket buck on Sunday. (Our point system counts both antlers so 3 tines on each one.) He came by yesterday with forequarter, back quarter, back strap and boned loin.

I'm letting the meat refrigerate for a couple of days, will then cut into smaller pieces, wrap and freeze, using bones and scraps for stock.

Some delicious winter meals in our future!

sean
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 41569
Location: North Devon
PostPosted: Tue Oct 08, 13 3:33 pm    Post subject: Reply with quote    

I do like venison. Our butcher only has it occasionally though and then it's farmed and diced for casseroling.

Jam Lady



Joined: 28 Dec 2006
Posts: 1602
Location: New Jersey, USA
PostPosted: Tue Oct 08, 13 3:50 pm    Post subject: Reply with quote    

This is free range venison <grin>

I do stews and roasts. The back strap is very tender. I quickly brown it in a hot cast iron frying pan, then coat with coarse mustard (Grey Poupon country style) and bread crumbs, drizzle with fat (bacon grease is good) and finish briefly in a hot oven.

When combined with pork the scraps are good for chili.

And I have a meat grinder (mincer?) so there's the possibility of venison sausage in our future too.

lettucewoman



Joined: 26 Sep 2006
Posts: 7834
Location: Tiptoe in the Forest!!
PostPosted: Tue Oct 08, 13 4:29 pm    Post subject: Reply with quote    

One of the many advantages of living here in the New Forest...most of the butchers sell venison and most of it isnt farmed! I hadnt really had it before living down here and I love it...just bought several varieties of sausage from a local supplier atthefarmersmarket....venison and wild boar, venison and cranberry and venison and garlic...

macco



Joined: 12 Aug 2014
Posts: 4

PostPosted: Wed Aug 13, 14 8:15 am    Post subject: Reply with quote    

I envy you very much. Here the venison is almost impossible to find. But there are wild boars that are not bad

dpack



Joined: 02 Jul 2005
Posts: 32457
Location: yes
PostPosted: Wed Aug 13, 14 8:38 am    Post subject: Reply with quote    

venison is especially good for jerky as it is quite lean.

and dried sausages.

LynneA



Joined: 25 Oct 2006
Posts: 4893
Location: London N21
PostPosted: Wed Aug 13, 14 11:42 am    Post subject: Reply with quote    

Haven't had proper wild venison in years.

When I was at hort. college, someone knew a forest ranger in Brentwood. We got assorted goodies that weren't quite up to butchers' aesthetic standards - a lovely saddle of Roe with a couple of ribs broken, game birds that a novice dog had mouthed a bit too enthusiastically in one spot. Nothing that cutting the damaged areas wouldn't fix in the kitchen.

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