A very dear deer

[asbufra]

I hardly ever see deer in the San Gabriels. This one was near Ontario Peak/Falling Rock Canyon at around 8,300 feet; on Sunday morning.

[norma r]

Bambi

[Mntngoat]

does are good eating!

ML

[Taco]

Aye, delicious little bastards they are.

[HikeUp]

Hold the pickle...

[cougarmagic]

Beautiful photo asbufra. Sorry these guys are being so jerkey about it.

(snort)

[Taco]

I prefer puppy jerky. The cuter, the better, I always say.

[PackerGreg]

Hold the pickle...

Only the bucks come with pickles.

[Mike P]

I may have mentioned this before...

but the taste of venison is very similar to condor or bald eagle meat.

[asbufra]

Thanks CM, I liked the photo also.
The comments don't bother me; it might bother the deer, but not me.

Recipe for Venison Pie

Feel free to substitute possum or other road kill.

Venison Pie ingredients list:
2 lb Venison steak.
3 tablespoons of Lemon juice.
1 cup of Red wine.
¼ cup of Lard.
¼ cup of Flour.
1 teaspoon of Chili powder.
½ teaspoon of Mace.
4 x Bay leaves.
½ teaspoon of Fresh celery seeds.
Rich pastry crust.

Instructions for Venison Pie:
1. Cut the venison into 1" cubes & roll them in lemon juice.
2. Mix flour & chili powder in a flat dish. Dredge the venison cubes in mixture.
3. Heat the lard in large skillet & brown the meat. Once they are all browned add spices & red wine.
4. Cover with cold water and bring to boil. Lower heat & simmer for 1/2 hour.
5. Transfer meat to pie dish and cover with the pie crust. Bake at 400 F oven for 20-25 minutes

[cougarmagic]

The comments don't bother me; it might bother the deer, but not me.

It was a lame pun on "jerky".

[HikeUp]

Bambi never had a chance.