Deer Season kicks off Monday. Typically, populations in rural Potter and McKean villages, like Roulette double (at least) for the weekend as sportsmen fill camps and spare bedrooms to stalk the infamous Pennsylvania whitetail. I think they breed the deer better in Potter County. They are faster, smarter, and taste better.
I have noticed that "flatlanders" often get a bad rap in these small towns. And sure, folks that aren't from the mountains like us don't understand us, but we have to remember, those hunters keep our local economy alive. They pump in a lot of money to convenience stores, hotels, restaurants, and sporting goods stores, and property taxes on their hunting camps. Sometimes I think Roulette is like a bad dog: so let's be sure not to bite the hand that feeds us. Why don't we show the itinerant sportsmen some of the same hospitality we show each other?
After all, they'll all go home in a few days, and if their happy, they'll come back and pump in more money to the local economy.
Of course, a lot of local folks hunt as well. I don’t have the eagle eye gene, and though I’m not too bad at skeet shooting, by the time I would see the deer to take a shot, it would be wagging it’s tail flag in retreat. Though I love venison.My buddies always bring me the meat when they hit a deer with a car. I have noticed the best way to prepare the meat so that it doesn’t taste too wild is to soak it in salt water overnight. It draws the blood out, and softens the flavor. Be sure to slice all the sinews off when you clean the meat… or you’ll be chewing that deer steak for weeks.
So, in honor of the longstaning Roulette tradition of eating venison, I’ll share my secret recipe for the BEST peace of deer meat.
The backstraps are the “prime rib” of venison. Rather than slice the whole strap into steaks, leave the strap whole, and cut off all the white sinews. After soaking it overnight in saltwater, soak the meat in balsamic vinegar and olive oil for a few hours.
Fire up the gas grill. Yes, I know it’s almost December, but if you put the flame on low, and just stand there and flip that backstrap every two minutes or so until it’s no longer red in the middle, it will be the finest cut of meat you’ve ever tasted.
I’ll share my other favorite venison recipe soon! Keep checking back.
Do you have a favorite venison recipe? Email me, we’ll be sure to use it on the site. hatcher@localnet.com