JimFoxvog wrote: ↑Tue Oct 21, 2025 7:38 am
Yes, butchering a deer is a lot of work. I usually get one or two from the roadside each year, plus one or two from the guys who hunt on my farm. This one was too big for me to lift into my trunk by myself, and I felt too busy to bother getting help loading it, then having to process the whole thing.
It is a lot of work...but considering the cost of beef , eating venison is fairly inexpensive. I typically get 16 deer a year. I am interested in recipes for venison roast. I usually grind the meat and then pressure can it for 90 minutes.
Sixteen deer!!! that is a lot of deer.
I never had real success with Venison roasts. Some people slow cook venison roasts in Sweet Baby Ray's Honey BBQ, but it still is a bit stringy. Hubby likes the back straps cut into steaks, then fried in butter. But they are still too chewy for me.
Before grinding the venison, I go to the local store's meat department and get bacon ends. After trimming some of the fat off the bacon ends, (some fat, but not all) I grind that with the venison. It gives the venison a better flavor. Sometimes, I brown the venison completely, then put it in a stock pot and add some water and mix it some packets of Lipton's Beefy Onion Soup, to taste. Also, I add some other spices, a little chili powder, and a little liquid smoke. Then pressure can the meat. It makes a nice hash to put over rice, mashed potatoes, noodles, etc.
I also have a good Salisbury steak recipe, very similar to Poor Man's steak, that the family likes. More uses for the venison are, making a big batch of chili, and vegetable soups to can.
I never have had success w the neck. I slow cook the meat until it falls off the bone nicely...but it's stringy and dry. So tried grinding it after cooking and added dill pickle juice and am trying to duplicate a chicken salad recipe using venison. It is ok but not great.
I typically grind everything but the back straps...and then cold pack it into quart jars. I put 1 tsp of beef bouillon in the bottom of the jar...then fill jar w 2/3 meat, then chopped onion, seasoned salt, garlic cloves and some jalapeno if I want to give the meat some heat, then top off jar w more meat and add black pepper at the very top. Pressure can for 90 minutes. Last year I did 80 quarts...gifted my sister jars of canned venison for her wedding. My family cannot eat it all but it's my wife's go to meat for venison gravy.
JimFoxvog wrote: ↑Tue Oct 21, 2025 7:38 am
Yes, butchering a deer is a lot of work. I usually get one or two from the roadside each year, plus one or two from the guys who hunt on my farm. This one was too big for me to lift into my trunk by myself, and I felt too busy to bother getting help loading it, then having to process the whole thing.
It is a lot of work...but considering the cost of beef , eating venison is fairly inexpensive. I typically get 16 deer a year. I am interested in recipes for venison roast. I usually grind the meat and then pressure can it for 90 minutes.
Sixteen deer!!! that is a lot of deer.
I shoot year round on crop damage. On any given day there must be 40 deer running around on my dad's farm. My dad isn't happy w some of the neighbors because they have feeders out all year and now I am averaging 16-20 deer a year. When I started hunting in my low teens, I was lucky to get 5. And some of the deer I just shot have these tumor like growths on their hide. At first, I thought it was an old wound but I don't think that it's that because it doesn't extend into the bone or meat.
Southerner wrote: ↑Sat Oct 25, 2025 9:07 am It is a lot of work...but considering the cost of beef , eating venison is fairly inexpensive. I typically get 16 deer a year. I am interested in recipes for venison roast. I usually grind the meat and then pressure can it for 90 minutes.
Sixteen deer!!! that is a lot of deer.
I shoot year round on crop damage. On any given day there must be 40 deer running around on my dad's farm. My dad isn't happy w some of the neighbors because they have feeders out all year and now I am averaging 16-20 deer a year. When I started hunting in my low teens, I was lucky to get 5.
And some of the deer I just shot have these tumor like growths on their hide. At first, I thought it was an old wound but I don't think that it's that because it doesn't extend into the bone or meat.
i live surrounded by corn+bean fields, a small lake and river nearby. i see OCCASIONAL deer, not every year. i don’t think i’ve seen 40 deer together in my life. 12, maybe 20, rarely.
i’m surprised i only see PHEASANTS rarely.
growing up, we frequently saw pheasants. my dad+brothers hunted and fished. dad was conscious of odd growths, tumors, unusual fat, etc., when cleanng. he didn’t like to see it. in those days, DDT was the big deal.
.. Speaking with Fox Digital News, Wyoming County, Pennsylvania District Attorney Joe Peters, who served in the White House's drug czar office during both the Bill Clinton and George W. Bush administrations, isn't taking the news lightly.
"When you’re dealing with a cartel that’s that serious and sophisticated and right at our back door, we have to take it seriously," Peters revealed. "It’s a shot over the bow to both governments. They rule by threat and intimidation – the same way the mafia did."
Given the proximity of the cartel to the border, it is a matter that needs to be taken seriously by Americans.
In fact, Peters recommends skipping out in the Los Cabos region altogether.
0 x
i’m perfectly comfortable with an older, wiser, more docile Trump.
”Try hard not to offend. Try harder not to be offended.” Robert Martz
Robert wrote: ↑Sun Oct 19, 2025 9:23 am Amazon has a lot of universal seals. Even if you just had to replace the runner the seal seats in and add a new seal. I assume it is the bottom seal.
i thought of a temporary hack that will probably last this year.
i used items i had on hand.
It was a nice dry day, i put the double sided tape on the seal, added the Reflectix, voila’!
It’s not noticeable. i think it will do for awhile. i don’t open the garage door frequently.
Rain is expected Friday. i’ve been getting some seepage, plus dust and crickets. i think this will do it. For awhile.
It's wild turkey season here and I've smoked 4 wild turkeys so far this week for clients. There's been a lot of insects and mast on the ground. The hunters have been pretty successful bagging their limit.
2 x
Free Will Baptist <-> Anabaptist
”Try hard not to offend. Try harder not to be offended.” Robert Martz
JohnL wrote: ↑Wed Nov 05, 2025 7:14 pm
It's wild turkey season here and I've smoked 4 wild turkeys so far this week for clients. There's been a lot of insects and mast on the ground. The hunters have been pretty successful bagging their limit.
We used to have a lot of them in Michigan.
Here in Texas, we have a real bad infestation of wild hogs. Camp ground has a lot lately. Time to cull the herd. Heard they are not that good for eating though.
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JohnL wrote: ↑Wed Nov 05, 2025 7:14 pm
It's wild turkey season here and I've smoked 4 wild turkeys so far this week for clients. There's been a lot of insects and mast on the ground. The hunters have been pretty successful bagging their limit.
We used to have a lot of them in Michigan.
Here in Texas, we have a real bad infestation of wild hogs. Camp ground has a lot lately. Time to cull the herd. Heard they are not that good for eating though.
You are right, they aren't, especially the males. Every year some team Mennonites in our area have a deer roast supper where a deer is roasted in a large barrel contraption on wheels. They add a special blend of various BBQ sauces, and the deer is delicious. One year they roasted a wild boar. Even with a special BBQ sauce it didn't taste the best and had a peculiar smell.
