Venison
Whooo, half an hour to clean the kitchen (before butchery! And will need to do it again after!) and gather all the bowls, knives, ziplock bags, etc. Two hours of basic de-boning, trimming off the fat and thicker membranes, then removing the muscle from the leg bones. I have three legs deboned and the meat stored in the fridge; now I need a BREAK. Once I get it all prepped, then tomorrow morning I can start chopping (much, but not all, of it) and can or freeze. Two rump roasts and all the loin are already portioned out and in the freezer. Progress.
Thank you, 80s pop playlist. Thank you Culture Club, Cyndi, Ms. Lennox, Mr. Joel. We're gonna make it through this, I swear.
(One day I would really love to butcher a wild hog. They are very rare around here, though; you'd have to work hard to hunt one.)
47 notes
·
View notes
Oooo i have a fun question that i just want to hear some opinions on. Personally i do not have a horse in this race.
So lets say you want some deer meat, you get a tag and ask one of the hunters you know to get a deer for you, this hunter has already used his tags for the season. When he shoots the deer its given back to you to take care of- do you think this unethical because the hunter has already technically hunted his legal amount, or is it okay because the hunter is still using a legal tag and will not be using the deer himself?
In some states the legality of this is questionable and I feel like its definitely a midwestern thing.
105 notes
·
View notes
revising sprites and thinking abt how i need to draw 1.5 garments for some spina members--namely venison and chevon, so they can show off even more skin bc they would eat up every fanservice garment theme
my problem is that this absolute motherfucker has so much hair and they don't like tight hairstyles like. tight ponytails or tight braids. so its like COOL WHAT THE FUCK CAN I DO FOR OYU THEN...... and cutting it isnt an option bc squalo superbia taught me the gayest thing one person can do is refuse to cut their hair bc of some gay ass promise so every long haired OC i have has to follow that rule forever
8 notes
·
View notes
Venison is a lean, healthy meat that is a good source of protein and other nutrients. It is lower in saturated fat and calories than other red meats, such as beef and pork. Venison is also a good source of iron, zinc, and B vitamins.
Here are some of the health benefits of eating venison: Lower in saturated fat and calories:
Venison is a lean meat that is lower in saturated fat and calories than other red meats. This makes it a good choice for people who are trying to reduce their intake of saturated fat and calories.
Good source of protein: Venison is a good source of protein, which is essential for building and maintaining muscle mass. Protein is also important for repairing tissues and for keeping you feeling full after eating.
Good source of iron: Venison is a good source of iron, which is an essential mineral that helps your body carry oxygen throughout your body. Iron deficiency can lead to anemia, which can cause fatigue, shortness of breath, and other health problems.
Good source of zinc: Venison is a good source of zinc, which is an essential mineral that helps your immune system function properly. Zinc deficiency can lead to a weakened immune system, which can make you more susceptible to infections.
Good source of B vitamins: Venison is a good source of B vitamins, which are essential for a variety of bodily functions, including energy production, brain function, and nerve health. If you are looking for a healthy, lean meat option, venison is a good choice. Venison can be cooked in a variety of ways, so you can find a recipe that you enjoy.
Ingredients
3 pounds boneless venison roast
1 large onion, sliced
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon garlic salt
¼ teaspoon ground black pepper
1 (1 ounce) package dry onion soup mix
1 (10.75 ounce) can condensed cream of mushroom soup
Instructions
Clean the venison roast and place it in a slow cooker.
Cover the roast with the onion slices.
Sprinkle the roast with the soy sauce, Worcestershire sauce, garlic salt, and pepper.
Stir the onion soup mix and condensed soup together in a small bowl. Pour the mixture over the roast.
Cover the slow cooker and cook on low for 6 hours.
Serve the roast with your favorite side dishes.
Tips
If you have a bone-in roast, you can brown it on all sides in a skillet before placing it in the slow cooker.
You can also add other vegetables to the slow cooker, such as carrots, potatoes, or mushrooms.
To make the roast more tender, you can pound it with a meat mallet before cooking it.
Serve the roast with your favorite side dishes, such as mashed potatoes, green beans, or rolls.
Here are some more tips and recipes for cooking venison
20 notes
·
View notes