;

Backstrap

Nov
24

Life is almost back to normal here at Sassafras House. Weston’s gone to town to be with his girlfriend before they head back to Morgantown tomorrow, and I just have Ross and Morgan left here at the farm. Ross will be home until Tuesday. I put about half of the leftover turkey in the freezer, to be pulled out later for various dishes, saving out enough for sandwiches on Grandmother Bread over the next few days. While he’s here, Ross wants to eat the fruits of his labors as much as possible, and that means venison. I’m enjoying cooking with the deer meat so much. It’s delicious, lean, healthy meat–harvested right here on my farm. Ross and I are a good team–he hunts it, I cook it. If “the end of the world as we know it” ever happens, I know who I want here first!


This morning, we have light (very light) flurries, a fire in the Buck Stove, and backstrap under the broiler. Here was Ross’s breakfast plate:

Backstrap–butterflied, cooked under the broiler with salt, pepper, and garlic, with eggs and biscuits. This is so good, we will probably have it again for dinner, with baked potatoes and some hot fresh garlic bread!

The meat I’m working with now is the home-butchered meat. I made some into jerky, set some aside–marked–in the freezer for pressure canning later when I have time, and set some roasts aside, plus the backstraps, loins, and organs. The other deer is still at the high school for processing. (Not sure when that comes back.) It will be processed into standard cuts plus sausage. (Looking forward to the sausage!)

I’ve always loved cooking with venison, on the rare occasions I’ve been gifted with it, but this is the first time I’ve had someone to actually hunt on my own farm and have had the meat to play with all by myself. It’s amazing how much meat comes from a deer. I love deer–they’re beautiful creatures–but like livestock, they can also play a purpose in a self-sufficient life, and it feels GREAT!

If I could just get Ross off the couch, we could eat venison all year! (Just kidding. He deserves to relax! I only whisper, “It’s still hunting season,” very quietly. Only once an hour. Honest!)

Comments Leave a Comment
Share: |    Subscribe to my feed Subscribe
Posted by Suzanne McMinn on November 24, 2012  

More posts you might enjoy:






Sign up for the Chickens in the Road Newsletter

Comments

12 Responses | RSS feed for comments on this post

  1. 11-24
    9:52
    am

    You are right. It is so satisfying to eat what you have raised, hunted, caught,or gathered yourself. It does our bodies good and our spirits as well.

  2. 11-24
    10:15
    am

    Yum! I’ve never done it in the broiler, that looks amazing!

  3. 11-24
    10:17
    am

    Summer sausage from ground venison is really good too! I am sure that there are recipes online, but what I made was from a kit from LEM. We ground the meat at home, mixed, and stuffed in the casings, then you bake it. DELICIOUS! It was intended that year as Christmas gifts, but …… :hungry:

  4. 11-24
    10:43
    am

    Tee hee

  5. 11-24
    11:37
    am

    Glad you’re enjoying the meat. I remember venison as delicious. Doesn’t WV have a deer limit like Illinois? Here I believe you’re only allowed 2 deer more or less (something about antlers?). No one in my family hunts but there’s lots of folks around who do.

    It is kind of sad to see the dead deer but with all the wolves and other natural predators gone it is sadder to see deer staving when there are too many for the land to support. Hunting isn’t allowed in the Forest Preserves near Chicago (too dangerous in an urban/suburban area) and we get a lot of car/deer encounters and debates on how to handle that deer population.

  6. 11-24
    11:49
    am

    Yes, there is a limit, but Ross has a friend coming over to hunt this evening.

  7. 11-24
    11:59
    am

    This year, our state has a four point (four PER SIDE) minimum. Why? I have no idea.
    Love venison too. Never got an elk myself (dh did), but have hauled that horse sized carcass out with a four wheeler.
    Happy for you. Did Ross save the hide to have gloves made from?

  8. 11-24
    1:31
    pm

    You brought memories of my dear Uncle John. He would always give me several steaks whenever he would get a deer. Venison is so precious I felt so loved.

  9. 11-24
    5:57
    pm

    That sounds yummy! Backstrap is the best cut of meat on the deer, so tender, and I’m always shocked at how many hunters don’t even know it’s there. Gotta take it out right away, so it doesn’t get dry. We’re doing up part of my husband’s buck into homemade summer sausage tonight. Love this time of year. :D

  10. 11-24
    11:08
    pm

    Suzanne – you might find this site interesting

    http://girlsguidetobutter.com/2010/12/home-deer-butchering-101/

  11. 11-25
    11:27
    am

    LOL!!! I read that title “Blackstrap” and thought you were going to grace us with something yummy like molasses. Instead you graced us with the-just as Yummy- backstrap. Nothing better than fresh delicious venison!!

  12. 11-26
    7:48
    pm

    There are far feelings as good and satisfying to me, as nearly the same thing you write about in this post. What a blessing. We butchered two deer, yesterday. A long day, but I am so thankful.

Leave a Reply

Registration is required to leave a comment on this site. You may register here. (You can use this same username on the forum as well.) Already registered? Login here.

Discussion is encouraged, and differing opinions are welcome. However, please don't say anything your grandmother would be ashamed to read. If you see an objectionable comment, you may flag it for moderation. If you write an objectionable comment, be aware that it may be flagged--and deleted. I'm glad you're here. Welcome to our community!

Daily Farm












If you would like to help support the overhead costs of this website, you may donate. Thank you!

Sign up for the
Chickens in the Road Newsletter




The Slanted Little House

"It was a cold wintry day when I brought my children to live in rural West Virginia. The farmhouse was one hundred years old, there was already snow on the ground, and the heat was sparse-—as was the insulation. The floors weren’t even, either. My then-twelve-year-old son walked in the door and said, “You’ve brought us to this slanted little house to die." Keep reading our story....



Today on Chickens in the Road


Join the Community in the Forum

Search This Blog



Out My Window

Calendar

December 2017
S M T W T F S
« Oct    
 12
3456789
10111213141516
17181920212223
24252627282930
31  


I Love Your Comments

I Have a Cow


And she's ornery. Read my barnyard stories!





Entire Contents © Copyright 2004-2017 Chickens in the Road, Inc.
Text and photographs may not be published, broadcast, redistributed or aggregated without express permission. Thank you.

Privacy Policy, Disclosure, Disclaimer, and Terms of Use

Contact