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Rockntractor
10-10-2009, 05:47 PM
I butchered the first doe of the season today. I cubed the loin and browned it in olive oil with onions and 1 pound of ground pork. I then added two large cans of cream of mushroom soup and 10 ounces heavy cream. Next I'll thin slice 6 baking potato's in the salad-master. Add 6 tablespoons of dales seasoning, mix the whole works together and bake for two hours at 300 degrees. I usually put black olives in it but I'm out.

Bubba Dawg
10-10-2009, 06:42 PM
Sounds good. Never tried Dales.

You have a Salad Master? :eek::D

Constitutionally Speaking
10-10-2009, 08:54 PM
I butchered the first doe of the season today. I cubed the loin and browned it in olive oil with onions and 1 pound of ground pork. I then added two large cans of cream of mushroom soup and 10 ounces heavy cream. Next I'll thin slice 6 baking potato's in the salad-master. Add 6 tablespoons of dales seasoning, mix the whole works together and bake for two hours at 300 degrees. I usually put black olives in it but I'm out.


Mulie or whitetail???

Rockntractor
10-10-2009, 08:58 PM
Mulie or whitetail???

White tail around here. You have to go further west for the mulie's. This one was a two year old, nice and tender! Shot with an arrow by a friend of mine.

Constitutionally Speaking
10-10-2009, 10:20 PM
White tail around here. You have to go further west for the mulie's. This one was a two year old, nice and tender! Shot with an arrow by a friend of mine.


That is what we have here also. I have always been curious as to the difference in the meat.

Rockntractor
10-10-2009, 10:43 PM
That is what we have here also. I have always been curious as to the difference in the meat.
I've been told it is basically the same depending on their diet.

Constitutionally Speaking
10-10-2009, 10:53 PM
I guess that makes sense, the whitetail here can taste radically different depending on diet.

Rockntractor
10-10-2009, 11:00 PM
I guess that makes sense, the whitetail here can taste radically different depending on diet.
I don't like venison in an area with lots of sage or pine trees. I prefer to eat them from agricultural areas or oak and pecan woods.

Constitutionally Speaking
10-10-2009, 11:05 PM
I don't like venison in an area with lots of sage or pine trees. I prefer to eat them from agricultural areas or oak and pecan woods.

Pretty much my observation - though we don't have much sage here. If they don't get enough acorns or haven't spent much time in the local farmers fields and have spent too much time eating pine or cedar boughs, then the quality of the meat suffers greatly.

Rockntractor
10-10-2009, 11:23 PM
Pretty much my observation - though we don't have much sage here. If they don't get enough acorns or haven't spent much time in the local farmers fields and have spent too much time eating pine or cedar boughs, then the quality of the meat suffers greatly.

I noticed the same thing with pasture fed beef when we went to New Mexico one year. I had a rib-eye I didn't care for at all and it had nothing to do with the tenderness.

djones520
10-11-2009, 08:04 AM
Lucky... Hopefully I'll be dining on much the same in a few weeks.

expat-pattaya
10-11-2009, 08:26 AM
I'd go on a rant about killing bambi except it tastes so gooooood :p