Good gosh, this time of the year can stress a person out.
Work, Family, Hunting and Family/Friends, More Work, Holidays and Friends/Family and Lots More Work.
And in-between all that chaos, confusion and contention, I gotta get some cooking time in to really relax.
Still trying to make room in the freezer for fresh meat.
Little while ago it was Chicken Fried Venison, well this time it was Country Fried Venison and Gravy served up with Roasted Taters/Veggies.
Tender enough that you can cut these with a fork.
Start with a bunch of misc steak cuts averaging an inch thick.
Jaccard tenderize them till they feel mushy, then place between plastic wrap and pound to about a 1/4 inch thick.
Salt well and dredge heavily in seasoned flour.
Cubed
Heavily Dredged in Seasoned Flour
Cast Iron Spa Treatment
Mmmmmm... Good!
Work is busy this time of the year, keeping me running long hours.
Vacation time ran out last month, now all I can do is hunt the weekends.
Could've killed some decent sized Does, but I like hogs too and they have to be gotten rid of.
So the boom got lowered on a few young, eating sized boars, approx 120-125lbs each.
At least this year we didn't host the Thanksgiving Feast for our extended family.
What, 22 people last year? This year it was just six of us.
I contributed one dish by popular demand, those yummy Hasselback Au Gratin Potatoes.
My wife cooked a Brined and Oven Roasted bird, which she does so well.
But family visiting in-town begged for a smoked turkey the Saturday after Thanksgiving.
So a fresh 12lb bird got spatched, injected and brushed with my homemade Cajun Apple Butter marinade.
Then smoked over Cherry at 375°-400°, and it took just shy of three hours for the breasts IT to hit 165°,
Nothing like a turkey that's been either wet brined or injected, they're so danged moist and juicy.
Well it's back to the incessant grind for another week.
Thankfully followed by another weekend of hunting, and maybe another good meal or two.
Y'all take care.
Work, Family, Hunting and Family/Friends, More Work, Holidays and Friends/Family and Lots More Work.
And in-between all that chaos, confusion and contention, I gotta get some cooking time in to really relax.
Still trying to make room in the freezer for fresh meat.
Little while ago it was Chicken Fried Venison, well this time it was Country Fried Venison and Gravy served up with Roasted Taters/Veggies.
Tender enough that you can cut these with a fork.
Start with a bunch of misc steak cuts averaging an inch thick.
Jaccard tenderize them till they feel mushy, then place between plastic wrap and pound to about a 1/4 inch thick.
Salt well and dredge heavily in seasoned flour.
Cubed
Heavily Dredged in Seasoned Flour
Cast Iron Spa Treatment
Mmmmmm... Good!
Work is busy this time of the year, keeping me running long hours.
Vacation time ran out last month, now all I can do is hunt the weekends.
Could've killed some decent sized Does, but I like hogs too and they have to be gotten rid of.
So the boom got lowered on a few young, eating sized boars, approx 120-125lbs each.
At least this year we didn't host the Thanksgiving Feast for our extended family.
What, 22 people last year? This year it was just six of us.
I contributed one dish by popular demand, those yummy Hasselback Au Gratin Potatoes.
My wife cooked a Brined and Oven Roasted bird, which she does so well.
But family visiting in-town begged for a smoked turkey the Saturday after Thanksgiving.
So a fresh 12lb bird got spatched, injected and brushed with my homemade Cajun Apple Butter marinade.
Then smoked over Cherry at 375°-400°, and it took just shy of three hours for the breasts IT to hit 165°,
Nothing like a turkey that's been either wet brined or injected, they're so danged moist and juicy.
Well it's back to the incessant grind for another week.
Thankfully followed by another weekend of hunting, and maybe another good meal or two.
Y'all take care.
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