Today ...

[JimFoxvog]

Today, meaning the last 24 hours, as I was too busy to post last night, was full.

Frosts and freezes are coming Wednesday and Thursday, so we need to get sensitive vegetables in from the garden. I harvested 3 bushels of peppers (that's 12 pecks, but they weren't pickled), three bushels of tomatoes, plus a gallon or so of okra and green beans. I had two board meetings, for Naturist Christians and for Seed of Hope Farm. The first board meeting was after lunch. I was wondering what to make for supper on the way home from the farm, when I saw a dead deer on the side of the road. I have a little kit with a hunting knife and bags in my trunk, so I stopped and gathered about 10 pounds of fresh venison, the backstraps and rump roast. Then, after my second board meeting over Zoom with Naturist Christians, I emptied the 12-tray dehydrator of hot peppers and refilled it with more. Then finally did the dishes and finally got to bed.

Soon it's time to get back to the farm and take in a ton or so of winter squash.

[Grace]

Today, meaning the last 24 hours, as I was too busy to post last night, was full.

Frosts and freezes are coming Wednesday and Thursday, so we need to get sensitive vegetables in from the garden. I harvested 3 bushels of peppers (that's 12 pecks, but they weren't pickled), three bushels of tomatoes, plus a gallon or so of okra and green beans. I had two board meetings, for Naturist Christians and for Seed of Hope Farm. The first board meeting was after lunch. I was wondering what to make for supper on the way home from the farm, when I saw a dead deer on the side of the road. I have a little kit with a hunting knife and bags in my trunk, so I stopped and gathered about 10 pounds of fresh venison, the backstraps and rump roast. Then, after my second board meeting over Zoom with Naturist Christians, I emptied the 12-tray dehydrator of hot peppers and refilled it with more. Then finally did the dishes and finally got to bed.

Soon it's time to get back to the farm and take in a ton or so of winter squash.

Wow, that is a lot of work. Using roadkill deer would resonate with my husband. Some one hit a deer down the road from where we live and he put it in the trunk of the car, brought it home and skinned it out. Since I am the official meat trimmer here, whether the deer are roadkill or shot during hunting season, I was left with the rest of the work. The deer was a very young doe, and I got about 12 pounds of good salvageable meat. But there was a lot of bloodshot areas where the vehicle had hit it. Then there was the bloodied-up trunk of the car that needed to be cleaned.

[JimFoxvog]

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.

[temporal1]

Today ..
i’ve concluded there’s a lot of not reading for content going on.

[Southerner]

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.

[JohnL]

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.

We always slow roast venison or put it in a slow cooker. It’s a healthy meat but can be tough and stringy. There’s venison recipes online. I like it best when it’s slow roasted with root vegetables.

[JohnL]

Well now, lately it’s been chilly so I’ve had to start wearing my cool weather hats. Goose pimples on a bald head makes my head look like an avocado…without the green.

[Robert]

I have a summer cap and a winter cap. Summer cap is tan. Winter is blue or black. Can't wear those in the summer in Texas or my head cooks.

[Grace]

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.

[JimFoxvog]

I am interested in recipes for venison roast.

I put a venison roast, rubbed with garlicky oil, in the oven at 375°F for about 15 minutes, then slow-roast it at about 200°F until the internal temperature is at 135° to 145°F. I've only had it stringy if I get the internal temperature too high. The meat that doesn't easily cut off the bones is removed by pressure cooking the bones for an hour. I'll get a canner-load (7 quarts) or more with a larger deer.