Monday, March 20, 2017

"Life Is Great"

Yesterday we celebrated St. Patrick's Day with the traditional corned...... and cabbage. Pardon me everything was traditional except for the meat. In place of beef, venison was used. Several pieces of odd pieces of deer were corned by me using a great recipe for the brine. The meat was placed in the brine about 7 day's ago, and was cured to perfection. The deer was placed in a large pot with various seasoning vegetables, then brought to a boil and reduced to a simmer. It slow simmered for 3 hours, and the other vegetables were added. It was allowed to simmer until the vegetables were cooked.



A cooked piece of shoulder, just perfect.


The first few slices held intact, but the rest sort of broke apart.


We enjoyed the meal, Jeanette said that I should corn the whole deer...she thinks it's the best way to eat venison. Today I have a few slices left and I will fry them with potatoes for breakfast.


Pastrami, anyone.....perhaps next year.








27 comments:

  1. Replies
    1. Hibernation
      Thanks
      Will it certainly is...the family loves it.

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  2. Looks like you enjoyed a "hostina" (feast). Kapusta (cabbage) was a mainstay of my mother's ethnic (Carpatho-Russian) cooking, when I was growing up. And potatoes, I can hardly remember a meal without them.

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    Replies
    1. John Dornik
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      John,kapusta was eaten by us kids many times. My mom would use a head of cabbage potatoes and a smoked shoulder and fed 6 of us....boy I miss that.

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  3. Excellent, Excellent, Alan. By the way, I have not had Breakfast yet..............

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    1. Mel-Fly Tyin Times
      Thanks
      Mel for breakfast it's hash...that's tomorrow.

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  4. That's quite the pot you simmered everything in. I haven't seen something like that since the truck stop kitchen I grew up in!

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    1. Fading Angler
      Thanks
      Chris that pot was my wife's grandmothers. So many great meals have been cooked in it.

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  5. Looks delicious. Hard to beat a good hearty meal. Thanks for sharing.

    Chris MaineFly207

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    1. Anonymous
      Thanks
      Chris, it is. And it will stay with you for sure.

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  6. Looks wonderful and I bet it was. We did St. Paddy's day yesterday too.

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    1. Mark Kautz
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      Mark it just worked out better for us to have St. Paddy's dinner yesterday...

      Delete
  7. Holy cow, does that ever look good! One of my favorite meals, though I have never had it with venison instead of beef. What a treat that must have been.

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    1. Parachute Adams
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      Sam so delicious, and almost no bad stuff, you know the vein cloggers.

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    2. The best part about wild meat is that it is so lean. That corned venison looks cooked to perfection.

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  8. You are driving me crazy with this great looking (and great tasting I am sure) dish. My brother Ben is a great one for corning (brining) meats especially whole turkeys. I like it when we get together on Thanksgiving and he says he will bring the turkey! Yum!
    You need to tie a "Cabbage Fly" Alan! Something green! The Carrot Nymph is already in place many years ago!
    A great lover of cabbage and noodles too,
    Doug

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    1. Dougsden
      Thanks
      Doug a brined and smoked turkey is a comfort we should all be able to enjoy, so tasty. Suggestion...a Cabbage Fly, with a Carrot Nymph dropper, look out trout.

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  9. Wow, that looks killer. Is your pickling recipe an old secret or a pretty standard corning affair?

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    Replies
    1. PF
      Thanks
      Pf, it's a recipe I found online from a hunter. I just tweaked it a bit with a few of my own spices.

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  10. Boy..that looks awesome Alan. What a great idea. Congrats on a job well done!

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    Replies
    1. penbayman
      Thanks
      Mike it was delicious.

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  11. Alan
    I'm using a phrase from the old show here, Hee Haw "Grandpa What's for Supper" he always made supper sound delicious---the same can be said for this meal. Thanks for sharing

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    1. Bill Trussell
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      Bill I miss that show...an American classic.

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  12. Oh my that looks good. Love corned beef and cabbage. I need to try some venison.

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    Replies
    1. Howard Levett
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      Howard venison is cardiac friendly.....

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  13. That looks great Allan. I am wondering if you might send me the recipe that you use,have lots of deer and elk around here and always looking for new ways to use it. e mail is phly1@telusplanet.net if you want to share.

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    Replies
    1. phly
      Thanks
      Recipe sent....and enjoy.

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