The Forestry Forum

Night before last, venison tenderloin with a bourbon rub wiped with olive oil on the grill. Yum.
Yesterday 12 pounds of venison summer sausage prepared and cooked,
Today, will vacuum pack the summer sausage,  slice some last years venison for jerky and marinate.
This morning prepared pork szekely gulyas per my grandma Zubal's recipe.
She did all on the stove. I brown the pork in a cast iron skillet and use a crock pot.
Very simple recipe, pork chunks, sauerkraut, canned tomatoes, some garlic, paprika, and caraway seed.
Sometimes I serve over mashed potatoes, sometimes eat plain.
This years venison is about done, 2 nice fat does, Backstraps, the cuts we call beavertail and box into good sized steak chunks all vacuum sealed and about 45 pounds of burger.
Didnt do any canned meat or corned meat this year.
The wild meat prep area to be closed up Monday unless my son or grandson get a muzzle gun deer.
We had snow on the ground all season this year a rarity for us here.

Now im hungry  :)