I'll Stick To Cooking

While visiting my son in Laramie Wyoming I met an interesting young man,Marc. He is a friend of Ty's and really interested in shooting sports. Both archery and guns. Marc furnished the meat for tonight's meal. Now I'm not sure if it was harvested with a bow or rifle but I understand he is capable of some pretty good shooting with both.
Four of us went to a private shooting club one day. It has ranges up to 1200 yards. I know he is really good up to 800 yards, as that was the furthest we shot that day. He asked me if I wanted to try my hand at long range shooting. Being the competitive guy I am, I said sure. I took my place at the shooting bench. He help me load a shell into the gun. I believe the shell itself was longer than most of the shots I was used to taking. The target he said was by the scrub tree out there. I looked through the sights, slowly squeezed the trigger. A near miss. The spotter yelled "only 50 yards high!". I couldn't even see the target. It was just under a half mile away! He helped me again and I shot for a second time. It was better! They said I was 25 yards low. Finally after actually locating the right scrub tree I tried again. After that third shot I heard them yell "hit". I still don't know if I hit it! It was way too far for me to see. I think they may have just wanted to make an old man feel good, and get the rifle out of my hands before someone got hurt!
Marc gave me some Mule deer before I came home. He said it might be a little "gamier" than some of the other varieties of meat he gave me. So I looked for a recipe that might help with that. I selected a recipe "Beef Steak Fajitas" from "Simply Recipes" found on the web. I of course substituted the Mule Deer for Beef Steak and put the meat in a marinade of lime juice, olive oil, garlic, ground cumin, jalapeno pepper and cilantro for about an hour before cooking. I cooked the "Back Straps" just as I would have beef steak. Except since others were possibly eating these, I cooked to Medium. Normally I would cook Medium Rare. I did not taste any "gaminess" at all! These Fajitas were wonderful. If this is representative of all Mule deer meat, I won't turn it down! And since I had left overs, I see a Fajita Omelet or Frittata coming in the morning.
Maybe, some day I can make a meal for Marc and his family. And I did learn something at that range. The way I shoot, maybe I should leave the harvest to others and just stick to cooking!
Update ! I did blend two cultures with the left overs. I made a Mule Deer, Fajita Frittata. It turned out good as well and nothing wasted.

Comments

It was just a platter !

There was a platter in some of my grandmothers things that my father had brought home years ago. There is a picture of a turkey on the face of the platter. It is still in fair condition considering that I am sure grandma used it a lot. We celebrated every holiday and lots of Sundays eating at her house. And since she didn't have a lot of "stuff" stored around in her small house, I'm sure I have seen it setting on the table with hams, turkeys or meat loafs to be served. It wasn't until I turned it over that the true value of this platter was revealed to me! No it wasn't a makers mark from a fine china company in Japan or Germany. Nothing to convince me that this was valuable fine china. It was a piece of adhesive tape right in the middle of the back. Written in grandma's hand writing was a note. It read, From Mary Kathryn and Robert Lee, 1953. It was a gift to her from my parents in the year that I was born. Priceless! The first thing I d...

Cooking at 7200

I recently I drove to Laramie Wyoming to visit my son and daughter in law. As usual, when we get together we cook. We try new techniques and recipes that we think will compete or beat restaurant meals. I believe that we were successful with our attempts this time. Although it took me awhile to adjust to cooking at a high altitude. It takes a longer time or hotter temp to complete your dish. First up, Ty. Ty was anxious to show me a new technique. He used a Sous Vide to cook a Prime Rib Roast. A Sous Vide device brings your dish to a perfect temperature in a vacuum sealed bag in water and holds it there until you are ready. In this case it was a rib roast. After reaching the assigned temp he then seasoned the roast and seared all sides to finish. For a beef eater this was outstanding. I can see a Sous Vide device in my kitchen soon. I had a Cooks Country magazine from Feb/Mar 2020 with me to try some new recipes. I made their It...

Home School: Home Ec (Guest Blogger, Lilyanna)

Dang it! Every restaurant is closed due to the Coronavirus pandemic, and I really wanted some Mexican style chips and salsa. I told papa about this conundrum and his solution was to go online and find a recipe to make our own. We found a recipe on YouTube from Laura Vitale, called Restaurant Style Salsa . We added Jalapeno and Serrano peppers instead of just Jalapeno peppers. I was worried that the extra peppers would be too spicy, especially for my mom. We also used lemon instead of lime. I was nervous that the lemon would change the flavor for the worse but that changed quickly after I tried the salsa. After I served the salsa to the whole family, my papa, Rex, told me that I was going to write a guest blog! I was thrilled as I had asked before if I could do one but never actually made anything. Me being a seventh grader I was worried that nobody would want to read it or it wouldn't be good enough for the blog. ...

Rex and Ty's Food Blog

Search This Blog