EXIT Realty truly is a different way to do Real Estate

EXIT Realty truly is a different way to do Real Estate

Thursday, March 22, 2012

From the Wild to Your Table

As you may know my game cooking experience has been quite limited. So join me on this journey as I share the tips and tricks I have learned.

My husband shot a doe this year and it was tasty!  I have heard that doe's (female dear) are often more tender and better tasting than bucks (male deer).  So, don't let your husband's pride get in the way if he can't score a killer buck.  Here are the basics: After killing the deer you must gut it (I leave all the cleaning to DH) then you can process the meat yourself or take it to a butcher. If you are a new hunter do the latter, or find someone who can teach you.

At the butcher they will ask you what you want and how much of it you want it in. Steaks and ground are the cheapest. Since venison is usually very lean you can ask for 10% fat added in your ground venison. You can ask more if you so desire. You can ask for it to be packaged in 1lb, 1.5lbs, 2lbs or I'm sure any combination. Check your local meat locker, butcher or processor for their prices and packages. Our ground venison came out to be about a dollar a pound.

For cooking: I use ground venison interchangeably with ground beef. If you happen to have a very gamey deer or elk you can mix it with ground beef or rinse it before or after you cook it.
Deer steaks are very easy to cook, you can grill them or broil them. If is too gamey for your liking I suggest marinating it over night with your favorite marinade.

For geese: If you have to eat goose (haha just kidding) you must soak it overnight or else it will be so thick you will think your eating shoe leather. We soaked ours over night in salt water. But I've been suggested to soak it in milk for a more tender bird. I used our goose in a stew.

For Grouse:  Grouse is AMAZING it is like natures chicken but BETTER! Also soak this in salt water over night and then prepare it like chicken.  It is very easy to clean.  My DH told me you put your foot on the grouse and pull the legs, it rips out the breast of the chicken and VIOLA! Ok, I would google that or ask your favorite hunter.

If your needing some recipes visit this website; Cooking Wild Magazine.  My dad met the owner and editor and said their always taking recipes! :)


Saturday, March 3, 2012

A Wishful Thinking Spring

It's March...FINALLY!  Most of us (those located in cold weather areas) are breathing a sigh of relief, mostly to due with the fact that winter should be over soon.  While I type this the sky outside is grey and threatening to snow or rain or send showers of graupel our way.  It seems all I can think about is sun and warmth and floating down the Bitterroot in my kayak.  But there will be plenty of time of that when summer. finally. gets. here.  (deep pitiful sigh)

Until then, I have concentrated my efforts on spring cleaning.  Spring cleaning is a difficult and arduous task in itself filled with explanations like, "I didn't realize mold could grow on this," or "That's what happened to the (whatever you've been missing for a whole year)," or heaven forbid "MOUSE!!" If your my mother a mouse is Satan reincarnate living in a tiny whiskered form.  Which brings me to tackling spring cleaning in a log cabin.  I wish I could pause right now for dramatic effect. 

To truly understand the daunting task it is, I'd like to bring your attention to the construction of a log cabin.  Wondeful logs that gather dust on top of them, tiny crevices where daddy long legs like to spin cobbwebs, a wood stove where ash expels freely, a kitchen whose construction was made for hobbits.  Ah, yes, this is spring that will test my domestic abilities in every way. 

Until next time,