We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
Gwynnie is glad that it wasn't her buck that slid on dry grass about 90 yards to the bottom of this ravine. The guy who shot it is glad it stopped within range of a winch cable plus 100 ft of line.
My new favorite venison recipe, Venison with Blackberry Sauce, is below the fold
Venison with Blackberry Sauce
§ 1 lb venison tenderloin or backstrap
§ 1 cup dry red wine
§ 3 tbsp Dijon mustard
§ 2 cups chicken stock
§ 3 tbsp blackberry jam
Mix wine and mustard in a nonreactive dish. Rub salt and fresh pepper into tenderloin and coat with marinade. Refrigerate for at least six hours turning every couple of hours. Alternatively, the tenderloin can be cut into one-inch slices and marinated that way. Remove meat from marinade and shake off any excess. Heat two tablespoons butter with one tablespoon olive oil over medium heat in a large saute pan. Brown the tenderloin on each side until rare, about 5 minutes per side. Remove from pan and tent with foil. The meat will continue to cook. Quickly add chicken stock and deglaze pan. Reduce by half then add jam. Cook until sauce thickens, about 5 minutes. Slice tenderloin into one-inch pieces (if not already done) and serve drizzled with pan sauce.
Not fer nuttin, but it ain't really hunting if you use winches. Seen it on a program, is how I know. Next thing, them hunters will be wanting to use napalm. Give the critters a chance, use claymore mines with the instructions rubbed off. Culling the herd is a principle that should be liberally applied to every overpopulated species. Don't ya think?
That recipe sounds good and I will try that for a company meal. We eat a lot of venison here, but I really like the taste of good meat and usually keep it simple. I fry backstrap at high heat with salt and pepper, maybe a pinch of thyme on Sundays. Always a very hot and smoking pan though. Take the meat off while still rare and leave it set to self-cook. Nothing worse than dry venison.