Nose-to-tail eating is, like hunting, about encountering the wilderness in all its visceral glory, and it's about the wild adventure lying at the big red heart of carnivorousness.
Q:My dad made deer burger sliders yeaterday for supper. They were absolutely deliscious. He mixed the venison with a little hamburger, put a few splashes of Dale's sauce on them and put them on a charcoal grill with a dash of Tony's Cajun spice on top. I topped mine with a squirt of ketchup and mustard and a slice of onion on a grill-toasted roll as a bun. Now my mother Claims she does not like deer meat at all and told dad to make hers with just hamburger. This got me thinking about how dad would make spaghetti and just use deer meat, unknown to mama, and she would eat it just fine. Has anyone else encountered similar situations? How does one get a family member to try wild game?
Q:I bbq smoked a venison hindquarter a couple weeks ago. I marinate the roast in a cheap red wine for 24 hours and use F&S dry rub for 6 hours. This goes onto a foil lined aluminum baking pan and 2 hours in the smoker using several pecan logs that have burning for 1 to 1 1/2 hrs and have turned to carbon/bbq sauce brushed onto the dry rub at the start and cover it with bacon strips after 1 hour to keep it moist. Two hours is long enough for a good smoke but does not completely cook the meat. Put in 350F oven for another 45 minutes to 1 hour for the grande finale. The middle will be pink and cooked. I then transfer this roast and drippings to a glass covered dish and put it into the refrigerator. Slice off pieces for sandwiches, venison pot pie, etc. FINALLY MY QUESTION: After getting this roast out, I was doing some slicing and found a gland in the middle of the hindquarter roast. It was the typical quarter size gob and from a one and a half year buck. I have never found this gland before in the ham and consequently had to cut out just a little around the meat. Let this be a caution to fellow hunter/butchers to watch for this gland when you debone because you will have to cut out a golf ball size of meat after cooking. Has anyone ever found this gland in a deer ham? Cheers!