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.



18 comments:

  1. Brk Trt,
    I like the change of gears in this blog entry. I haven't hunted PA, but have hunted those stomping grounds of some of your past blog entries. Western ME/Northern NH were some of my favorite past haunts of mine for Partridge and Deer. Enjoy!!........Phil

    ReplyDelete
    Replies
    1. DRYFLYGUY,
      Thanks.
      I loved hunting grouse, pheasant and woodcock with my Brits. Since the last one past several years ago the Italian side by side has been in the cabinet. On a plus side I did flush 3 grouse on different outings while fishing.

      Delete
  2. Replies
    1. Apache Trout,
      Thanks.
      There's a pot of that ready to eat.

      Delete
  3. Looks good. Just the way I like it too. Yum! Good luck in this years freezer filling ventures.

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    Replies
    1. Lester Kish,
      Thanks.
      I'll have lots of time to think, and hopefully fill a tag.

      Delete
  4. Alan
    A healthy meal for sure, and the chili is even better --thanks for sharing

    ReplyDelete
    Replies
    1. Bill Trussell,
      Thanks.
      My wife says it's the only red meat that's good to eat.

      Delete
  5. Hey Alan. Do you have a Food Saver? One of the best ways to freeze meat or anything else for that matter. Never any frost bite. We also freeze coffee (buy it in 5 lb. bags and break it down into 1 lb. packages. Stays fresh for months. Also good for sealing in clothes keeping them dry in the rain.

    ReplyDelete
    Replies
    1. Mark Kautz,
      Thanks.
      I don't have one Mark, but have heard good things about them.
      The meat pictured is just about a year old, but wrapped right and it looks like it was just harvested.

      Delete
  6. Looks super tasty! I cannot wait to get a deer this year, fingers crossed. It will be my first year ever trying.

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    Replies
    1. Atlas,
      Thanks.
      I hope your successful in filling your tag. I know you'll be rewarded with a special feeling being part of the experience.

      Delete
  7. Cooked perfectly Brk Trt..so many people cook it way too much..awesome!

    ReplyDelete
    Replies
    1. penbayman,
      Thanks.
      That's true, don't over cook it. Mike are you hunting this year?

      Delete
  8. I figured you would be switching gears soon. Looking forward to our New Jersey Muzzle Loader camp the Monday/Tuesday after thanksgiving. Best of luck to you during deer season!

    ReplyDelete
    Replies
    1. Passinthru Outdoors,
      Thanks.
      I enjoy the CT season, but the PA season is what I love.
      Good luck to you and your guys in NJ.

      Delete