Page 1 of 2 12 LastLast
Results 1 to 10 of 12
  1. #1 Venison for Supper. 
    PORCUS MAXIMUS Rockntractor's Avatar
    Join Date
    Apr 2009
    Location
    oklahoma
    Posts
    41,889
    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.
    Reply With Quote  
     

  2. #2  
    Senior Betwixt Member Bubba Dawg's Avatar
    Join Date
    May 2008
    Location
    In my own private Alamo on The Mountain in Georgia
    Posts
    13,581
    Sounds good. Never tried Dales.

    You have a Salad Master? :eek::D
    Hey careful man! There's a beverage here!
    Reply With Quote  
     

  3. #3  
    Senior Member Constitutionally Speaking's Avatar
    Join Date
    May 2002
    Location
    Michigan
    Posts
    4,301
    Quote Originally Posted by Rockntractor View Post
    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???
    I long for the days when our President actually liked our country.
    Reply With Quote  
     

  4. #4  
    PORCUS MAXIMUS Rockntractor's Avatar
    Join Date
    Apr 2009
    Location
    oklahoma
    Posts
    41,889
    Quote Originally Posted by Constitutionally Speaking View Post
    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.
    Reply With Quote  
     

  5. #5  
    Senior Member Constitutionally Speaking's Avatar
    Join Date
    May 2002
    Location
    Michigan
    Posts
    4,301
    Quote Originally Posted by Rockntractor View Post
    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.
    I long for the days when our President actually liked our country.
    Reply With Quote  
     

  6. #6  
    PORCUS MAXIMUS Rockntractor's Avatar
    Join Date
    Apr 2009
    Location
    oklahoma
    Posts
    41,889
    Quote Originally Posted by Constitutionally Speaking View Post
    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.
    Reply With Quote  
     

  7. #7  
    Senior Member Constitutionally Speaking's Avatar
    Join Date
    May 2002
    Location
    Michigan
    Posts
    4,301
    I guess that makes sense, the whitetail here can taste radically different depending on diet.
    I long for the days when our President actually liked our country.
    Reply With Quote  
     

  8. #8  
    PORCUS MAXIMUS Rockntractor's Avatar
    Join Date
    Apr 2009
    Location
    oklahoma
    Posts
    41,889
    Quote Originally Posted by Constitutionally Speaking View Post
    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.
    Reply With Quote  
     

  9. #9  
    Senior Member Constitutionally Speaking's Avatar
    Join Date
    May 2002
    Location
    Michigan
    Posts
    4,301
    Quote Originally Posted by Rockntractor View Post
    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.
    I long for the days when our President actually liked our country.
    Reply With Quote  
     

  10. #10  
    PORCUS MAXIMUS Rockntractor's Avatar
    Join Date
    Apr 2009
    Location
    oklahoma
    Posts
    41,889
    Quote Originally Posted by Constitutionally Speaking View Post
    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.
    Reply With Quote  
     

Bookmarks
Bookmarks
Posting Permissions
  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •