Last year I managed to take photos of *most* of the process of butchering a deer. Butchering doesn’t include the hanging, skinning, gutting, that’s all done before and I’m usually at home with the boys while he does that. Mac has expressed interest in helping with it this coming fall which is neat as he’s always had a healthy fear of large animals, even when they’re dead. Continue reading Butchering the Front Quarters and Backstraps of a Deer
Try this simple and delicious way to cook Pan-Fried Deer Heart. (Even if you don’t like other organs, the heart is delicious!) Continue reading Pan Fried Deer Heart
We’re always throwing together a soup of sorts at least once a week, and Moose Soup with Garden Vegetables is one worth making again and again! If you aren’t lucky enough to have moose meat, try substituting venison or beef Continue reading Moose Soup with Garden Vegetables
Theres something about Sausage Lentil Soup I just love. It’s comfort in a bowl. The ingredients are so darn simple, almost as if the finished product is more than a sum of its part. I love when that happens. If you want to stretch your efforts farther, add another cup of lentils and another quart of broth, it’ll be less sausage-y but just as delicious. And more frugal! Continue reading Sausage Lentil Soup
It’s official that I’m in love with Sweet and Sour Meatballs. They’re so versatile! They taste like good take out and they can be prepped ahead. Sweet and Sour Meatballs even freeze well in a Ziplock bag with the cooled … Continue reading Sweet and Sour Meatballs
Big Game Round Steak is a great way to turn a tough, gamey roast, or even a half decent roast into a deliciously tasty meal! Using ingredients you probably already have in your home you can even make this recipe in the crockpot or convert it to be gluten-free! Aaaand if you don’t have game, thats okay! Just use beef! Serve over mashed potatoes to soak up all those rich meaty juices!
Continue reading Big Game Round Steaks
Korean Style Venison is a twist on a recipe I found at The Elliott Homestead. I’m not sure it gets easier than this for a ridiculously tasty dinner? Six ingredients and ready in 15 minutes plus cooked rice! You could use canned stew meat or canned ground meat, and any other thawed or fresh ground meat other than venison. We ate it with local sugar snap peas that were delish!
Continue reading Korean Style Venison
I figure I should just inundate you with venison recipes for the next bit. For those who are recipe whores *cough* I mean those who really like new recipes, this can be your way of getting excited for hunting season! Fresh … Continue reading Steakhouse Butter
I’ve been teasing you and I’m only a little sorry about it. I shared Part 1 of How to Butcher a Deer and I’ve got the second part almost done. I’m going to feed you one more small little teaser in the … Continue reading How To Wrap Meat with Butcher Wrap
I need to preface this by saying the following; Making jerky isn’t Super Quick! Easy! Fast! but this recipe is simple. If you equate easy/quick/simple together…well then you probably shouldn’t be making jerky. BUT! If you’re looking for a jerky recipe that … Continue reading Home Jerky Making Made Simple
Both of my boys (and now a baby girl!) have been around the hunting, farming, slaughtering, butchering and processing of animals since birth. It’s a year round, every day occurrence over here at Fort Schat. Naturally, we had to find … Continue reading How We Safely Include Our Children In Butchering and Processing Meat
When it comes to butternut squash soup, I want simple, creamy and thick. Maybe too thick for some peoples tastes (but I’ll tell you how much broth to add if you want a thinner soup…) but it sticks to your … Continue reading Crockpot Creamy Butternut Squash Soup with Sausage Crumbles