Now a 6 pointer
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Now a 6 pointer Srgnt Billko 10-29-2006
Posted by Srgnt Billko on October 29, 2006, 7:34 pm
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 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.



Posted by Stubby on October 29, 2006, 7:58 pm
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 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.
>
>

Posted by Chas Hurst on October 29, 2006, 8:03 pm
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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.

> 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.



Posted by Eggs Zachtly on October 29, 2006, 8:26 pm
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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"?

Posted by Jonny on October 29, 2006, 9:02 pm
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> 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




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