One of the ways we keep our meet budget down is wild game. My husband doesn’t care to hunt, but my brother loves it! Last season he brought me an “extra” deer and dropped it in my drive way.
Now, I will happily take anything he drops off during hunting season, but this was a very large buck. I was pretty excited when it took both my husband and I to hang it in a tree. We left it hang overnight to process in the morning.
Later that evening my husband came up to me and said “so… I just got called out to go on a job for 4 days. I have to leave tomorrow morning early. You and the kids will have to do the deer… I feel bad leaving you with it, but there it is.”
I wasn’t jumping for joy but it’s not a terrible job and I was glad he had the work. I helped him pack, made him some food to take, sent him on his way…. and looked at this huge deer I needed to skin, then get down from the tree and onto my kitchen table. In the end we skinned him in the tree and dropped him down onto a feed bag stretcher we then dragged into the kitchen.
The children and I had a science class about muscles and then prepared the venison for the freezer. It took some hours but we finally got it all processed and wrapped… except part of the back strap. We fried that in butter for our after work snack. Yummy! My children have learned that the work might be kind of hard but there is always something good at the end of butchering.
To their delight, last night I pulled out a shoulder roast for dinner. This is how I cooked it.
Browning a roast always makes it better, so I pulled out my cast iron pan and put a tablespoon of rendered fat into it.
After it melted I put the roast in…. my pan was a little to small. Should have used the bigger one.
It browned pretty well in segments though so I kept going.
I rubbed a tablespoon of salt and about a teaspoon of pepper all over the shoulder, sliced 2 onions into the bottom of my roster and placed the shoulder on them.
I also cut up 2 winter squash from our garden and placed them around the roast.
I then sprinkled more salt and pepper on the squash, put the lid on the roaster and put it in a 350 degree oven to cook for 2 1/2 hours.
I removed the bones and sliced it into the pan juice.
The children and my husband were delighted… and so was I.
That night everything on our plates had been processed or preserved by us! Beans and squash from our garden, apple sauce we made and canned, and venison we processed in the kitchen.
l love it when a healthy meal comes together!