Running low on wild game.
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.308 Norma
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Yep. We probably don't have over 10 or 12 lbs of venison left either, and neither my wife nor I drew on pronghorn this year (AGAIN).
Come fall though, there's been an open cow elk hunt for the last few years, and it's not too far from here. Maybe we'll do okay. I hope so - I hate fish, there's only so many ways you can fix chicken and store-bought pork, and beef has become terrible expensive lately, around here anyway. What's it like where you live?
Come fall though, there's been an open cow elk hunt for the last few years, and it's not too far from here. Maybe we'll do okay. I hope so - I hate fish, there's only so many ways you can fix chicken and store-bought pork, and beef has become terrible expensive lately, around here anyway. What's it like where you live?
troy fairweather
Member
I only have about 3 pounds of venison, maybe a small roast and a stake or two. I only have enough room for a medium size deer. I normally have salmon to but have not went the last 2 years.
I have no idea. I haven't bought meat in a long time.Yep. We probably don't have over 10 or 12 lbs of venison left either, and neither my wife nor I drew on pronghorn this year (AGAIN).
Come fall though, there's been an open cow elk hunt for the last few years, and it's not too far from here. Maybe we'll do okay. I hope so - I hate fish, there's only so many ways you can fix chicken and store-bought pork, and beef has become terrible expensive lately, around here anyway. What's it like where you live?
I like fish and am going to supplement with catfish as soon as I finish baling next week.
We have a medium sized chest freezer. It was completely full in February. I miss judged how much two toddlers would eat.
This year I will have canned meat for stew instead of freezing it to make more room.
troy fairweather
Member
I just don't have the room for a extra freezer, luckily I'm the only one that says deer meat. I'm going to grind most of it this year, then I can make one pound portions and fit more. Honestly I like the ground the best, I'll even bring back strap and lone. I add about 10-15% clean beef fat can't even tell it's deer.
There's a lot of recipes using ground meat to. From burgers to meatloaf and chilli and more. He before I add the beef fat I put some to the side for pork fat for breakfast sausage.
Like to do some summer sausage or try to find a recipe for deer bologna. Then there's jerky.
If you grind it yourself, there are plastic bags that hold about one pound available.
My favorite is mixing the ground venison with the ground pork from a wild pig.
After trimming all the steaks, hams, and bacon, there is about 25 pounds of mixed venison/pork burger. Seasoning while grinding makes the flavor soak into the meat better.
troy fairweather
Member
For the ground I've had good luck making a ball about one pound then wrap with cling film, gets all the air out, then I flatten it some with my hand. Never had much luck with butcher paper and taping can be a pain someimes.
The bags you said are they freezer bags like a sandwich bag? I have a grinder up at my dads but like to get one for down here. Or just take his lol,
If you search one pound meat freezer bags, they will show up on Google.
You place it over the grinder snout and used a twisty tie when your done.
I also despise butcher paper. It's good for short term. But likes to freezer burn after a couple months.
Patocazador
Member
We're set as far as deer and ducks go but getting low on doves. My wife won't eat squirrel even though there are an abundance of them around. I'm out of fish though and it's so hot lately (104 deg.) that I don't want to get out on the water or anywhere else for that matter.
FL-NC
Member
We have plenty of venison left. Our season runs late (until 1st week of March) and I killed 2 late this last season, in addition to 1 killed earlier as well as a Cali blacktail I got in August. When the dos equis virus hit, we decided to conserve the venison in anticipation of future shortages, but since that turned out to not even be a thing, we started eating it again. Our bow season starts late Oct., so we will probably run out of last year's meat about the time I will be looking for more.
stillquietvoice
Contributing Member
My SIL did all 3 of the ones I shot this past season. He got most of each one which is alright because other than my wife's 2 older sons I'm the only one who eats venison. I have a few lbs of ground venison and a couple steaks and back strap.
I lived eating ducks when I lived in Michigan. Then I ate them in Oklahoma. They taste like mud. So I'll pass. Squirrels are good. But I only have about 20 trees on my property.
troy fairweather
Member
If I lived down there I'd be out fishing every day lol.
troy fairweather
Member
I love the peking duck, but never had wild. I'd like to find someone around here to go with.
Ive got 2 chest freezers that are almost full, mostly pig and sheep. Think i ate my last venison roast last month, tho might find a leg or two at the bottom of the outside freezer.
If not my wifes family is usually willing to fedex a few coolers over.
I might actually man up, and go shoot another cow. Im about out of wild Pipi (Cow) also.
store bought beef and pork are running around 8 and 4 bucks a pound respectively, which is a dollar more than normal.
how much yall paying?
Push come to shove i can always eat the doves in the yard.
If not my wifes family is usually willing to fedex a few coolers over.
I might actually man up, and go shoot another cow. Im about out of wild Pipi (Cow) also.
store bought beef and pork are running around 8 and 4 bucks a pound respectively, which is a dollar more than normal.
how much yall paying?
Push come to shove i can always eat the doves in the yard.
troy fairweather
Member
Yes you need more pipi lol. How do you cook the sheep, I know it can't have a very strong flavor is it a in the ground all day wrapped in banana leaves cook.
Meat here is up about 50% tho did get some nice chicken breast for $1.99lb.
RARE! the flavor gets stronger as it cook, and ive made a few inedible dishes like stew and chile verde......
otherwise pretty much anyway i cook other meat.
Actually I did make some black bean ribs thst were really good. boiled the ribs for a couple hours in salt water then rinsed them, and used a black bean and garlic mix to coat them before finishing on the grill....might need to make that again.
Doing them in an Imu might be good, but youd youd to experiment with flavorings and getting rid if the sheep funk. Tho honestly it seems to bither me more than other folks, the guys at work wacked the stuff i wouldnt eat.
Have you tried soaking in vinegar? It removes wild boar funk. I'm sure it would mutton also.
Armored farmer
Member
Wild Turkey was the last fresh game meat we had around here. We will have to stick with fresh fish until August 1 when squirrel season opens.
Wild caught bass in a foil pack with vegetables and Old Bay seasoning.
Wild caught bass in a foil pack with vegetables and Old Bay seasoning.
troy fairweather
Member
Boy that bass looks good, I love bass but have not eaten it in years.
Armored farmer
Member
It makes bass a fisherman tear up, and bottom lip quiver if you talk about eating bass, but a 2-3lb bass makes excellent table fare.
troy fairweather
Member
Ya it does, helps keep there population up to not eat, but if you hurt the bass in some way taking it home is better then seeing it floating the next day. I like crappie better, you could take your limit here every day and still have a lot of them.
Yeah, I actually do baking soda, then vinegar. it helps with sheep, and works great on goat and funkeh piggehs .
.308 Norma
Member
Yeppers, we grind a lot of our deer meat too - there's so many ways to use it. Nowadays, my wife and I don't get all that serious about bringing home a mule deer each, but back when our kids were still living at home, we did. And we always turned 1 whole deer into just ground meat, back straps and all.
The way we do ground deer meat is to run it through the grinder once, then run it through the grinder a second time mixed 50/50 with the cheapest, ground beef (usually 80/20 stuff) we can find. Then we freeze it in 1lb packages. The cheap ground beef adds enough fat content to the deer meat, and makes it go twice as far.
However, our favorite way to use ground deer meat is to run it through the grinder a second time mixing it 50/50 with either store-bought pork sausage or ground pork, while throwing in some sausage seasonings - we like sage and Italian seasoning. Then, before we freeze it, we shape our deer sausage into patties, fry them up, and place them on a sprayed cookie sheet for the freezer. The next day we scrape the pre-cooked and frozen patties off the cookie sheet, put them in a large zipper bag, and put them back in the freezer - they won't stick together because they're already frozen.
22 seconds apiece in the microwave turns pre-cooked, deer sausage patties into the best sausage patties in the world. My wife loves them with French toast, and I love them in biscuits with pepper jack.
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