No, I am not revving up for cooking a Sunday Supper. I have a Monday Supper to ready, however. I will be making Buccatini all’Amatriciana and Saltimbocca alla Romana for seven, to be ingested after an afternoon of reading Yeats and G.M. Hopkins.
No, the purpose of this post is to direct you to have a look at a great site I have mentioned before, Cowgirl’s Country Life. I like this lady’s style. She obviously cooks for quite a few and with great, old-fashioned techniques. It takes practice to cook in cast-iron over open coals but she does it beautifully. I haven’t done anything like that for years, but it creates great flavors.
Lately she has not only impressive photos of her Thanksgiving efforts, but – more importantly – of the food for their deer camp and also the deer they harvested.
If you don’t like photos of deer hanging up and of guns and of great camp food, then don’t look. But I’ve gotta say that this Cowgirl is my kinda gal. WDTPRS kudos!
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In the 90s, I hunted deer every fall and winter. Brings back a lot of wonderful memories.
I’m going out this afternoon. One of the most honest things you can do.
I wanted to say Thank You Fr. Z for the kind comments about my cooking and my blog. I really appreciate it!
jeanie @ cowgirls country life
You are welcome.
General deer season here in PA begins on Monday. Around here we use manual pumps, bolts or lever action rifles. The rifle you have in that picture makes my 30-06 pump look like a BB gun, Cowgirl! :)
Humor aside, your food looks wonderful! I really enjoyed reading your smokehouse construction plans.
My 5’2″ daughter in Utah is an avid deer hunter, expert dresser and cook. Texas, my new home, is amazing. Once a week the local paper has pictures of the “great” kills, biggest racks, etc. Last week was devoted to the kids and their first hunt, pictured with the deer they got – ages 7 , yes 7, to 14, all under the tutelage and care of their parents. Learn young, learn correctly, don’t kill just for sport, but for utility. Some of my California friends are (gasp) horrified.
Yep, just last week I was helping a dog training friend hoist a nice plump doe into the back of his pickup to haul down to the process man.
And another dog training friend got an 8 point buck, another healthy plump deer that will make very good eating. Unfortunately, her big Yellow Lab got into the garbage and ate some of the bones and hide . . . fortunately he is now o.k. after an extended visit to the vet and several gallons of mineral oil . . . .
I’ve been too busy with the dogs and the ducks (and geese) to go after a buck this year, but maybe towards the tail end of the season we can get out. I frankly would rather field dress a deer any day than pluck all those feathers!
Thank you Giambattista. :)
Impressive cookery, I’ll have to read more of the smoking info.
Living in central Texas, our family never buys beef, we mostly eat venison.
We put two does in the freezer this past weekend. I was very proud of myself for getting both does Saturday morning, field dressing and having them hanging back at the house (30 min drive) and still getting cleaned up and gathering the family to make it to Mass at 10 am.
Assuming no cost for the hunting rights, our cost for delicious ground venison/pork is around 30 cents and 10 minutes processing time per pound.