Humble Beginnings

Vension & Rice Recipe

I love deer season.  I just spent 4½ hours processing the rest of James' buck.  Talk about a lot of work.  Whew!  I'm so thankful that James shot this buck as it's provided us with quite a bit of meat.  We processed one quarter + the backstrap last weekend.  The backstrap was so long and thick that we were able to make 4 packages of backstrap.  And, we made 3 batches of breakfast sausage.

Today, I made the following out of the remainder of the deer:

• 2 pounds of breakfast sausage
• 3 packages of bacon burgers (about 2 pounds each)
• 5 packages of chili
• 1 roast
• 2 packages of steaks (about 1 pound each)
• And, I made about 2 pounds of hamburgers tonight for dinner

We're going to have the roast for dinner tomorrow night (using some of the venison stock I made). 

Also, when I made the venison stock, I left the rib meat on the ribs and after it roasted and simmered for 5-6 hours, they were mighty tender.  So, here's a quick recipe I came up with:

Venison & Rice

I made brown rice (it's Uncle Ben's brown rice - used the directions on the back of the package) and instead of using water, I used venison stock.  While the rice was cooking, I re-heated some of the shredded vension that was leftover from when I made the venison stock.  When the rice was finished, I mixed in the shredded venison and added some steamed broccoli as a side dish and that was it!

The kids absolutely loved this simple meal.  Talk about economical!!  If you're on the "Dave Ramsey" plan of beans & rice and rice & beans (and those of you who listen to him know what I'm talking about), then this fits right in w/ that same mindset!!

I hope y'all each have a blessed Thanksgiving...

Untitled Comment

{ 09:44 , Saturday, November 17, 2007 } { Posted by homesteadinthemaking }

I can not believe you process the deer yourself. DH cuts up the tenderloin and backstrap and then we send the rest to be processed into deer burger and sausage. I am envious that you can do it yourself.
Blessings,
Trixi