Another grandson got a bambi. The 18 yo got himself a 6 pointer. He's
taking a culinary course in school and likes to mess around in the kitchen -
so it will be interesting to see what he does with the venison.

wrong news group

Srgnt Billko wrote:
Another grandson got a bambi. The 18 yo got himself a 6 pointer. He's
taking a culinary course in school and likes to mess around in the kitchen -
so it will be interesting to see what he does with the venison.

No it isn't. Damn deer eat the daylights out of my shrubbery because the
hunters (and cars) don't kill enough of them.
The problem is so bad her in PA that there is no restriction or limit to the
number or sex of deer a hunter may kill, an d we're still overrun.

"Stubby" wrote in message
news
wrong news group

Srgnt Billko wrote:
Another grandson got a bambi. The 18 yo got himself a 6 pointer. He's
taking a culinary course in school and likes to mess around in the
kitchen - so it will be interesting to see what he does with the venison.

Stubby said:

wrong news group

You went to school to become a wit, but only got half-way through, didn't
you.

--

Eggs

How can there be self-help "groups"?

"Srgnt Billko" wrote in message
...
Another grandson got a bambi. The 18 yo got himself a 6 pointer. He's
taking a culinary course in school and likes to mess around in the
kitchen - so it will be interesting to see what he does with the venison.


For beginnners, let the meat stew in the fridge for a day in either some
storebought or home-made stuff to break down the meat. This may ease the
taste for those who detect the "gamey" in it.

Graduate to smoking. Cover with foil and slow cook for 12 hours. Open up
the foil to the grate, smoke it afterwards another 4-6 hours. Cover it
again with foil, add seasonings etc. before sealing. Cook another 4 hours.
Live oak works best, tempered with some mesquite in the smoke period. Don't
dry it out, keep it moist.

Beer based BBQ sauce over a slow fire is excellent. And some slice lemon
(whole). Tends to break down the toughness. Not for smoking, a slow BBQ
only.

Best sausage is made from venison backstrap with some pork for fat content
and balanced meat/fat taste.
--
Jonny

Jonny wrote:
"Srgnt Billko" wrote in message
...
Another grandson got a bambi. The 18 yo got himself a 6 pointer. He's
taking a culinary course in school and likes to mess around in the
kitchen - so it will be interesting to see what he does with the venison.


For beginnners, let the meat stew in the fridge for a day in either some
storebought or home-made stuff to break down the meat. This may ease the
taste for those who detect the "gamey" in it.

Graduate to smoking. Cover with foil and slow cook for 12 hours. Open up
the foil to the grate, smoke it afterwards another 4-6 hours. Cover it
again with foil, add seasonings etc. before sealing. Cook another 4 hours.
Live oak works best, tempered with some mesquite in the smoke period. Don't
dry it out, keep it moist.

Beer based BBQ sauce over a slow fire is excellent. And some slice lemon
(whole). Tends to break down the toughness. Not for smoking, a slow BBQ
only.

Best sausage is made from venison backstrap with some pork for fat content
and balanced meat/fat taste.
--
Jonny

Most important is to remove all fat and bone. Most butchers do not
differentiate from beef and use bone saws, leaving bone and fat. Avoid
them. Do not strip ribs or add deer fat to burger. I like fried
burger without fat but need to add it to chili. Backstrap is too good
to make sausage - just fry or broil it like steak

I used to do my own butchering but found a professional butcher/hunter
that knows exactly what he is doing. He also double freezer wraps.

Also deer damage to my property was severe this fall when my chestnut
trees were dropping nuts. Drove me nuts because I cannot hunt in yard.
I'm hoping this year that deer population in my neighborhood is so
bad, that herd will die back this winter. Without predators of
hunters, deer population can be highly cyclic as whole herd will starve
in winter.
Lot of naive people think lose of habitat is problem. Not true. Deer
herd without predators will expand to fill any land they can.

Frank

"Frank" wrote in message
ups.com...

Jonny wrote:
"Srgnt Billko" wrote in message
...
Another grandson got a bambi. The 18 yo got himself a 6 pointer. He's
taking a culinary course in school and likes to mess around in the
kitchen - so it will be interesting to see what he does with the
venison.


For beginnners, let the meat stew in the fridge for a day in either some
storebought or home-made stuff to break down the meat. This may ease the
taste for those who detect the "gamey" in it.

Graduate to smoking. Cover with foil and slow cook for 12 hours. Open
up
the foil to the grate, smoke it afterwards another 4-6 hours. Cover it
again with foil, add seasonings etc. before sealing. Cook another 4
hours.
Live oak works best, tempered with some mesquite in the smoke period.
Don't
dry it out, keep it moist.

Beer based BBQ sauce over a slow fire is excellent. And some slice lemon
(whole). Tends to break down the toughness. Not for smoking, a slow BBQ
only.

Best sausage is made from venison backstrap with some pork for fat
content
and balanced meat/fat taste.
--
Jonny

Most important is to remove all fat and bone. Most butchers do not
differentiate from beef and use bone saws, leaving bone and fat. Avoid
them. Do not strip ribs or add deer fat to burger. I like fried
burger without fat but need to add it to chili. Backstrap is too good
to make sausage - just fry or broil it like steak

I used to do my own butchering but found a professional butcher/hunter
that knows exactly what he is doing. He also double freezer wraps.

Also deer damage to my property was severe this fall when my chestnut
trees were dropping nuts. Drove me nuts because I cannot hunt in yard.
I'm hoping this year that deer population in my neighborhood is so
bad, that herd will die back this winter. Without predators of
hunters, deer population can be highly cyclic as whole herd will starve
in winter.
Lot of naive people think lose of habitat is problem. Not true. Deer
herd without predators will expand to fill any land they can.

Frank


Live in a rural area on relatively small acreage. Two medium sized dogs
that always seem to find a way out of the fenced in yard, hole digging.
They usually bring back bones and rotting carcasses. A few weeks ago, they
brought back a freshly killed whitetail fawn. Apparently, I'm not the only
one with a dog or two running loose. Have seen others from time to time
that I recognize belonging to others around here.
Deer don't seem to damage anything around my place. Everything I value,
that they may damage, is behind an adequate height fence protected by dogs.
The garden is out by the standalone garage, its got a 5' high fence. They
usually browse, looking for broadleaf. My neighbor has a deerblind next to
the property line, and maintains a corn feeder year round.
Have to agree, backstrap is the best part of a deer. Not much for frying
unprocessed red meat though.
--
Jonny

Please. Take it to alt.food.cooking or rec.food.cooking . Thanks.


Jonny wrote:
"Frank" wrote in message
ups.com...
Jonny wrote:
"Srgnt Billko" wrote in message
...
Another grandson got a bambi. The 18 yo got himself a 6 pointer. He's
taking a culinary course in school and likes to mess around in the
kitchen - so it will be interesting to see what he does with the
venison.

For beginnners, let the meat stew in the fridge for a day in either some
storebought or home-made stuff to break down the meat. This may ease the
taste for those who detect the "gamey" in it.

Graduate to smoking. Cover with foil and slow cook for 12 hours. Open
up
the foil to the grate, smoke it afterwards another 4-6 hours. Cover it
again with foil, add seasonings etc. before sealing. Cook another 4
hours.
Live oak works best, tempered with some mesquite in the smoke period.
Don't
dry it out, keep it moist.

Beer based BBQ sauce over a slow fire is excellent. And some slice lemon
(whole). Tends to break down the toughness. Not for smoking, a slow BBQ
only.

Best sausage is made from venison backstrap with some pork for fat
content
and balanced meat/fat taste.
--
Jonny
Most important is to remove all fat and bone. Most butchers do not
differentiate from beef and use bone saws, leaving bone and fat. Avoid
them. Do not strip ribs or add deer fat to burger. I like fried
burger without fat but need to add it to chili. Backstrap is too good
to make sausage - just fry or broil it like steak

I used to do my own butchering but found a professional butcher/hunter
that knows exactly what he is doing. He also double freezer wraps.

Also deer damage to my property was severe this fall when my chestnut
trees were dropping nuts. Drove me nuts because I cannot hunt in yard.
I'm hoping this year that deer population in my neighborhood is so
bad, that herd will die back this winter. Without predators of
hunters, deer population can be highly cyclic as whole herd will starve
in winter.
Lot of naive people think lose of habitat is problem. Not true. Deer
herd without predators will expand to fill any land they can.

Frank


Live in a rural area on relatively small acreage. Two medium sized dogs
that always seem to find a way out of the fenced in yard, hole digging.
They usually bring back bones and rotting carcasses. A few weeks ago, they
brought back a freshly killed whitetail fawn. Apparently, I'm not the only
one with a dog or two running loose. Have seen others from time to time
that I recognize belonging to others around here.
Deer don't seem to damage anything around my place. Everything I value,
that they may damage, is behind an adequate height fence protected by dogs.
The garden is out by the standalone garage, its got a 5' high fence. They
usually browse, looking for broadleaf. My neighbor has a deerblind next to
the property line, and maintains a corn feeder year round.
Have to agree, backstrap is the best part of a deer. Not much for frying
unprocessed red meat though.

[Top-posting fixed]

Stubby said:


Jonny wrote:
[snip]

Please. Take it to alt.food.cooking or rec.food.cooking . Thanks.

Please. Learn to post properly. Put your replies in-line, and snip
irrelevant text.

You already knew what the thread was about. Noone's holding a gun to your
****ing head, saying, "Open the post, stupid." You don't like the subject,
killfile the thread, or just ignore it.

--

Eggs

Did Washington flash a quarter when asked for ID?

"Jonny" wrote in message
.net...
"Frank" wrote in message
ups.com...

Jonny wrote:
"Srgnt Billko" wrote in message
...
Another grandson got a bambi. The 18 yo got himself a 6 pointer.
He's
taking a culinary course in school and likes to mess around in the
kitchen - so it will be interesting to see what he does with the
venison.


For beginnners, let the meat stew in the fridge for a day in either some
storebought or home-made stuff to break down the meat. This may ease
the
taste for those who detect the "gamey" in it.

Graduate to smoking. Cover with foil and slow cook for 12 hours. Open
up
the foil to the grate, smoke it afterwards another 4-6 hours. Cover it
again with foil, add seasonings etc. before sealing. Cook another 4
hours.
Live oak works best, tempered with some mesquite in the smoke period.
Don't
dry it out, keep it moist.

Beer based BBQ sauce over a slow fire is excellent. And some slice
lemon
(whole). Tends to break down the toughness. Not for smoking, a slow
BBQ
only.

Best sausage is made from venison backstrap with some pork for fat
content
and balanced meat/fat taste.
--
Jonny

Most important is to remove all fat and bone. Most butchers do not
differentiate from beef and use bone saws, leaving bone and fat. Avoid
them. Do not strip ribs or add deer fat to burger. I like fried
burger without fat but need to add it to chili. Backstrap is too good
to make sausage - just fry or broil it like steak

I used to do my own butchering but found a professional butcher/hunter
that knows exactly what he is doing. He also double freezer wraps.

Also deer damage to my property was severe this fall when my chestnut
trees were dropping nuts. Drove me nuts because I cannot hunt in yard.
I'm hoping this year that deer population in my neighborhood is so
bad, that herd will die back this winter. Without predators of
hunters, deer population can be highly cyclic as whole herd will starve
in winter.
Lot of naive people think lose of habitat is problem. Not true. Deer
herd without predators will expand to fill any land they can.

Frank


Live in a rural area on relatively small acreage. Two medium sized dogs
that always seem to find a way out of the fenced in yard, hole digging.
They usually bring back bones and rotting carcasses. A few weeks ago,
they brought back a freshly killed whitetail fawn. Apparently, I'm not
the only one with a dog or two running loose. Have seen others from time
to time that I recognize belonging to others around here.
Deer don't seem to damage anything around my place. Everything I value,
that they may damage, is behind an adequate height fence protected by
dogs. The garden is out by the standalone garage, its got a 5' high fence.

The 5' fence won't stop the deer we have here.

They usually browse, looking for broadleaf. My neighbor has a deerblind
next to the property line, and maintains a corn feeder year round.

If that feeder is to bait deer It's illegal in our state.


Have to agree, backstrap is the best part of a deer. Not much for frying
unprocessed red meat though.
--
Jonny

"Srgnt Billko" wrote:
The 5' fence won't stop the deer we have here.


The same for most of them here in the Buckeye, Sarge.

"Srgnt Billko" wrote in message
...

"Jonny" wrote in message
.net...
"Frank" wrote in message
ups.com...

Jonny wrote:
"Srgnt Billko" wrote in message
...
Another grandson got a bambi. The 18 yo got himself a 6 pointer.
He's
taking a culinary course in school and likes to mess around in the
kitchen - so it will be interesting to see what he does with the
venison.


For beginnners, let the meat stew in the fridge for a day in either
some
storebought or home-made stuff to break down the meat. This may ease
the
taste for those who detect the "gamey" in it.

Graduate to smoking. Cover with foil and slow cook for 12 hours. Open
up
the foil to the grate, smoke it afterwards another 4-6 hours. Cover it
again with foil, add seasonings etc. before sealing. Cook another 4
hours.
Live oak works best, tempered with some mesquite in the smoke period.
Don't
dry it out, keep it moist.

Beer based BBQ sauce over a slow fire is excellent. And some slice
lemon
(whole). Tends to break down the toughness. Not for smoking, a slow
BBQ
only.

Best sausage is made from venison backstrap with some pork for fat
content
and balanced meat/fat taste.
--
Jonny

Most important is to remove all fat and bone. Most butchers do not
differentiate from beef and use bone saws, leaving bone and fat. Avoid
them. Do not strip ribs or add deer fat to burger. I like fried
burger without fat but need to add it to chili. Backstrap is too good
to make sausage - just fry or broil it like steak

I used to do my own butchering but found a professional butcher/hunter
that knows exactly what he is doing. He also double freezer wraps.

Also deer damage to my property was severe this fall when my chestnut
trees were dropping nuts. Drove me nuts because I cannot hunt in yard.
I'm hoping this year that deer population in my neighborhood is so
bad, that herd will die back this winter. Without predators of
hunters, deer population can be highly cyclic as whole herd will starve
in winter.
Lot of naive people think lose of habitat is problem. Not true. Deer
herd without predators will expand to fill any land they can.

Frank


Live in a rural area on relatively small acreage. Two medium sized dogs
that always seem to find a way out of the fenced in yard, hole digging.
They usually bring back bones and rotting carcasses. A few weeks ago,
they brought back a freshly killed whitetail fawn. Apparently, I'm not
the only one with a dog or two running loose. Have seen others from time
to time that I recognize belonging to others around here.
Deer don't seem to damage anything around my place. Everything I value,
that they may damage, is behind an adequate height fence protected by
dogs. The garden is out by the standalone garage, its got a 5' high
fence.

The 5' fence won't stop the deer we have here.


Have only wittle whitetail here. Wittle garden is wittle. By the time they
jump over, they're hittin the fence on the other side, if they make it over.
They make higher wire fencing for those with larger or more agile nuisances.

They usually browse, looking for broadleaf. My neighbor has a deerblind
next to the property line, and maintains a corn feeder year round.

If that feeder is to bait deer It's illegal in our state.


Neighbor uses it for feeding deer primarily. Alternatively, for baiting
when he feels like taking one. Not illegal here either way.


Have to agree, backstrap is the best part of a deer. Not much for frying
unprocessed red meat though.
--
Jonny

just another story without a picture

http://www.minibite.com/america/malone.htm

wrote in message
...
just another story without a picture

http://www.minibite.com/america/malone.htm

Honestly for the love of god please please add a ------- above your
signature. I'm tired of thinking its a link about something relevent.