Monday, February 20, 2017

Monday, February 6, 2017

General Tso's Pheasant

Tonight I made one of my wife's favorite dishes that I cook, and it was using one of the pheasants harvested in the video posted last night.

After defrosting the bird in the vacuum bag, you must de-bone it.  One whole pheasant makes enough meat for my family of 4, when eating it with fried rice.

I choose to use all of the meat, including leg and thigh meat. 

I cut all the meat into small 1" x 1/2" chunks.  Cutting it into chunks helps to look over the meat for any pellets that may have been missed during the cleaning process.

Then toss the pheasant chunks in corn starch.

Pan fry the coated chunks in a non-stick skillet with vegetable oil in it.  Make sure to cook on medium high heat, and for chunks of this size it should only take about 10 minutes to cook thoroughly.

Once the pheasant is cooked completely, add about 3 tablespoons of General Tso's (or General Tao's) sauce along with a 1/4 cup of peanuts for flavor and texture.

I prefer to eat mine with a light drizzle of Sriracha hot sauce.  It is a really simple use of this flavorful bird and not only does my wife like it, so do my kids.

Sunday, February 5, 2017

2017 Season Short_KS Pheasant Hunt

A short video of my very first pheasant and quail hunt, this time in early January. The weather was variable and made for some interesting conditions!

Thursday, September 22, 2016

Wednesday, July 6, 2016

2016 Season Short: The Preparation

Below is a short video of our summer preparation for the upcoming fall deer season.

Saturday, January 16, 2016

Recipe: deer organ tacos

One of my son's favorite things I make after killing a deer is heart and liver tacos.  So, I figured that I would share with anybody interested.

I have learned that one whitetail heart basically will only make about 3 soft tacos, so I supplement with deer liver.

I prepare the heart first by cutting off any fat and tough skin on the outside.  I then cut out the stringy connective tissue around the heart cavity.  After doing that I then dice the meat into roughly 1/2" x 1/2" pieces.  I sprinkle a little salt on the meat after cutting.

I melt butter in a skillet and then sauté minced garlic in the butter.  Brown the heart meat in the butter and garlic sauce.

After the meat is brown I deglaze the skillet using the liquid of my choice and simmer the meat until the liquid evaporates.  My current favorite is a margarita mix.  I find it gives a nice flavor profile typical of traditional Mexican cuisine and leaves a nice rich coating on the meat.  We eat this on warm tortillas typically with just cilantro and diced onion (although sometimes we add sour cream).
If you have never tried deer heart I highly recommend it.  It is extremely mild and tender and takes on additional flavored very easily.  It is quickly becoming a favorite cut of meat for my family.

Tuesday, December 29, 2015

Warm weather slowing the hunt

I always struggle this time of year with whether to deer hunt or trout fish.  Typically, since my family prefers deer to trout that usually makes the decision for me.  This warm snap is really playing havoc with the deer this fall/winter.  After a crazy couple of weeks during the rut, things have totally calmed down.  While it has made for comfortable sits, the weather has prevented much movement after 9AM.  However, it has still been nice taking in the scenery.

Found these mushrooms the day after Christmas and thought they were oyster mushrooms, but not sure.

After passing on lots of does during archery season I was praying for a decent 1.5 yr or older doe to walk past during the either sex rifle season.  Thankfully, my prayers were granted and I was able to put more 100% organic locally sourced healthy protein in the freezer!  As always I said a little prayer of thanksgiving for the sacrifice and the food it will provide.

My family consumed almost 90 lbs of deer meat last year, and that allowed us to not buy any beef all last year.  To date, my two deer this year only come out to around 65 lbs, so I will need to try and pick up another over the next week or so.

19" Clinch River Brown