Tonight as I walked Delilah we heard the last of the hunters shoot out their guns, deer shooting season officially ends today in Pennsylvania. My husband was lucky to shoot his 8 point last week, and then later he shot a doe. We were happy to receive our meat this week. We take it to a butcher and have it mixed and cut the way we want. Our doe was the first to come back, we had it made into hamburger mixed with beacon
We had about 30lbs of hamburger pictured, we packaged ourselves and dated in ziplock bags. This was the first time we had the deer mixed with beacon, was very tasty.
The backstraps weighed about 10lbs pictured, we received whole and cut into slices. We divided straps into 4 meals, in freezer bags. I kept one bag out, and sliced each slice again in half to make thinner strips.
Stir-Fry Venison Tips
2 1/2 lbs of tips, placed into ziplock bag and add:
1/2 cup of bottled Italian salad dressing
2 tsp worcestershire or teriyaki sauce
4 cloves of garlic minced
1 tsp of pepper
Seal ziplock bag and mix ingredients by kneading and moving meat in bag.
Place bag in refrigerator and marinate overnight.
Heat large skillet or wok to medium heat add
2Tlbs Canola oil
Saute 5 minutes
1 large onion
2 stalks of chopped celery
2 carrots chopped
1 chopped green bell pepper
1/2 head small cabbage chopped
Salt and pepper to taste
Add to skillet tips and all marinade mixture, and fold into vegetables.
Cook an additional 10-15 minutes until tips are lightly browned.
Bring 2 quarts of water to boil add
1 1/2 Cups Caserecce Organic pasta
Boil until desired tenderness and drain.
Divide organic pasta into 3 servings on a dinner plate
Top with tips and vegetables
Sprinkle with colby /jack shredded cheese, and parsley.
Total of Buck and Doe Meat in ground meat and backstraps 90lbs! We're stocked!