So the other day, this happened.
Hunting Season is Upon Us.
This picture is kind of crappy. It doesn’t matter. Hunting season is here.
6 of the 8 bushy tails bagged this Monday.
How should I cook them?
Sometimes I bake venison backstraps
So yea. A few weeks ago I posted about trading some wine for some venison. I ended up with about 15 pounds of wild gamey excellence. I asked a hunter friend and fellow shaman about the best way to prepare them. “Marinate them in soy sauce and brown sugar then bake them, marinade and all”, so that is what I did.
Acquire some deer tenderloins. Throw them in a baking dish and cover with soy sauce and throw a few handfuls of brown sugar on top. Let them sit in the fridge for a few hours, turning the meat over once or twice to let the marinade work its way into the meat.
Throw these awesome slabs of goodness into the oven and bake at 350 for about 30-35 minutes.
They will come out looking like this:
If you really want to win at the dinner table serve with home fries and pour the leftover marinade/drippings over them.
Suppertime glory.
Sometimes I fish.
I just received this text: “Want to trade some deer meat for some of your homemade wine?”
YES I DO.
Halepeno pickled eggs a la miller.
Perfect for a breakfast, or a salad topping.
First let’s get right about hard-boiled eggs. I recommend eggs that are at least two weeks old. I also steam my hard boiled eggs for 15-20 minutes. Cool them in a bowl of ice water, then do the tap and roll on the inside of the sink. When peeling the shell, focus on rolling your thumb under that thin membrane just under the shell. You will break some, so make more than you need.
Here is the line-up.
3 dozen hard boiled eggs, peeled
1 quart white vinegar
1 onion, sliced into long strips
1 tablespoon mustard seed
1 tablespoon dill seed
1 tablespoon black pepper
6 cloves garlic
16 oz. jar jalapeno, and juice
6 splashes Franks hot sauce
Put peeled eggs in a 1 gallon jar. Boil all ingredients, except eggs for 15 minutes. Pour this hot mess over the eggs until they are covered. Be careful and pour this over the sink so you don’t have boiling hot spiced vinegar all over your counter. Add water to fill jar if needed. Marinate in refrigerator for 1 week before, or don’t. Two of these (with a couple forkfuls of the peppers and onions), some cheddar cheese and a couple crackers is an honorable meal. More than that in one sitting and you may bring shame to your family name.
Onion Rings/Chips/Petals or Deep Fried Onions
Go ahead and consider this your warning: When you go to a restaurant and order any side dish OTHER than onion rings, (when they are an option) and I am with you, I’m punching you right in the damned face.
Onion rings are a superior side dish in every way. If you disagree, please stop following me.
I used 2 white onions. I also made beer batter. Don’t buy that pre-boxed shit at the store. It is nothing but overpriced flour. My mom used to use this crap when I was a little kid and even then, at age 8, I knew she was being bamboozled.
Beer Batter Recipe:
- 1 C flour
- 1 t baking soda (this is the key ingredient)
- 3/4 can of the cheapest nastiest beer you can find (natural light)
- salt/pepper/chili powder/whatever
A quick word about seasoning the batter…go overboard, because most of the batter is not going to be used so you want to make sure the batter that is used is well seasoned.
Throw all that shit in a big ass bowl and mix it up. Whisk out all of the clumps. You want the batter to be the consistency of pancakes. Too runny and it comes off when you put the rings in the oil.
Cut up your onions ring style, chip style, petal style, whatever style you want, I really don’t care, just cut them up!
After you cut the onions start heating up your oil. Medium heat. 4 or so cups of vegetable/canola oil in a frying pan. You can handle that.
Now, throw the the onions in the batter and swirl them around until they are good and coated.
Leave them in the batter until your oil heats up. If you aren’t sure, find a decent size piece to be your little space monkey. If he floats to the surface and starts bubbling, the oil is hot. If he sinks, the oil is not ready.
This is a picture of onions frying in oil.
Go ahead and turn them after a few minutes so both sides get nice and crispy. Remove from oil after they are golden brown!
Serve with whatever ghetto catsup you have in the fridge.
