Tuesday, January 26, 2010

Vension

I butchered a deer for the first time a few weeks ago. One of the things that made it easy was that it was a good a clean kill. After gutting and skinning, I just cut the backstraps off and quartered the young doe.

I aged the cuts in a cooler for a week. Then I marinated a hindquarter in buttermilk for 4 days (froze the rest). Then we roasted it for 1 1/2 hrs, sliced it and panfried the slices in Montreal steak seasoning.

It was delicious--less gamy than lamb. My wife was very skeptical of the whole endeavor, but she was happily shocked with the result.