For those who love small streams, wild trout, and life...in their simplest form
Sunday, November 3, 2013
Novembers focus, a slight change
With the turning of the month some of my focus is changing, going from trout fishing, to whitetails. There are two seasons that take place this month, well actually the second season takes place in December. Connecticut's gun season opens about a week before Thanksgiving, and Pennsylvania's gun season opens the Monday after Thanksgiving. So while out in the woods I'll be looking for signs that the deer are favoring certain runs. Streams are usually good places. A stream will usually show you several of the runs where the deer are crossing.
Another part of a new season is clearing out the freezer. By this time most of the primo cuts have been used, and all that remains are cuts used for grinding. Yesterday while digging through the the freezer I found a couple of shoulder blades. I took them up to defrost, along with some meat to grind for chili.
Deer blade steak, also known as "flat iron" steak. I tossed it onto a hot grill, cooked it a few minutes, turning it often and quickly removed it from the grill and placed it on a warm plate. Seasoned only with salt and black pepper and served.
Cooked to perfection. Venison should be cooked on the rare side. It can be enjoyed like this or served on a crusty roll.