You've Shot Your Deer - Now What's For Dinner?

[Foragesussex 6]

Hi Everyone

 

My name is David and for several years now I have worked as a Wild Food Chef, I work at school called Hunter Gather Cook where we teach people how to Butcher Prepare and Cook all wild game but more specifically for you guys Deer! If you are stuck for ideas on how to eat your kill I'd be happy to help with any questions, our school regularly has recipes and articles printed in Shooting TImes so the advice you'll be getting will be top notch!

 

Just to get you salivating I have just posted a gallery of last years Dishes on my blog Forage Sussex. I can see 11 different venison dishes in there before getting on to the Rabbit, Pheasant, and Pigeon. Most of the dishes also have Foraged ingredients which would be easy to harvest whilst your out in the field. Finally all of these dishes have been prepared in an off grid kitchen, no electric, no blenders, fridges, microwaves so they are nice and simple.

 

Enjoy!

[3175darren 1,093]

I like the look of what looks like jerky drying on that rack mate,what are you useing for seasoning??

[Foragesussex 6]

I use a marinade of cider vinegar, lea and perins, tabasco, cumin, coriander and chilli smoked over oak.

[J Darcy 5,871]

Looks good...

[3175darren 1,093]

I use a marinade of cider vinegar, lea and perins, tabasco, cumin, coriander and chilli smoked over oak.

It looks very good how long do you smoke the meat for?? and have you tried dehydrating it into jerky?

[Foragesussex 6]

Yep made jerky quote a few times usually takes about 7 hours, hard to find the time sometimes!

 

http://www.foragesussex.com/2012/08/oak-smoked-venison.html

[sussex 5,776]

Is this classed as hot or cold smoking ?

[Foragesussex 6]

We have had a few discussions about this before I'd say that it is cold smoking but it's really somewhere in between, invariably at some point the fire underneath flares up and it gets a bit hot before it's noticed and doused with saw dust.

[Its_grim_up_norf 577]

 

thats pretty nice made that a few weeks back just before christmas...and simple too. I just did it with some new potatoes on the side, nob of butter and some chopped mint over the tatties.

[sussex 5,776]

We have had a few discussions about this before I'd say that it is cold smoking but it's really somewhere in between, invariably at some point the fire underneath flares up and it gets a bit hot before it's noticed and doused with saw dust.

 

Just in the throws of making a cold smoker & will give this a try ...We did try jerky once before but you needed to get someone to chew it for a hour before you eat it .!

[Foragesussex 6]

Best of luck with the smoker would love to see some pics. We are building a hot smoker, cold smoker, Clay Oven and BBQ in March. It will serve the treehouse we are building which should be able to cater for dinner for 20.

[Foragesussex 6]

Just in the throws of making a cold smoker & will give this a try ...We did try jerky once before but you needed to get someone to chew it for a hour before you eat it .!

 

It important that your strips of jerky have the grain of the meat going across rather than down the strip. Will make it a lot less chewy!

[shealy1 71]

Very nice looks good man

[air gun ant 1,666]

 

 

It important that your strips of jerky have the grain of the meat going across rather than down the strip. Will make it a lot less chewy!

 

That makes a lot of sense and isn't something I would of thought of!

[Foragesussex 6]

Hi all! Heres a bit more inspiration for you from last weekends Fine Wild Food Feast

 

http://www.foragesussex.com/2014/03/fine-wild-food-feast-22nd-march.html