Hunters Delight - Venison Crock Pot

[Andy]

Originally Posted by Mike Koneski

Within a couple of hours my deer are at the butcher and in the cooler. He takes them 24/7 via special drop off arrangement, it’s easy peasy lemon squeezy.

So he'll take them at 3am Christmas eve Mike?? Market hunters like you ruin it for us : )

[6pt-Sika]

Originally Posted by Andrew Sacco

I'm still stuck on "seven deer hanging.." That would be some type of game violation in the Republic of NY, even with a nuisance permit : )

Virginia is two per day in my county the ENTIRE season .

[Andy]

Are they tiny??

[Mike of the Mountain]

Originally Posted by Andrew Sacco

So he'll take them at 3am Christmas eve Mike?? Market hunters like you ruin it for us : )

Only in season Andy. Only in season.

[6pt-Sika]

Originally Posted by Andrew Sacco

Are they tiny??

Depends which one you shoot I suppose .

[6pt-Sika]

Originally Posted by Andrew Sacco

So he'll take them at 3am Christmas eve Mike?? Market hunters like you ruin it for us : )

A guy that works at the dairy farm across the country road from my house has a butcher shop at his house and a walk in cooler that you can drop off 24/7 . Pull up hang your deer inside and he has these card things you fill out and put on the deer along with your cell number . And generally he’s done with then in 7-10 days . I’ve taken deer over for folks if they ask me to kill one for them and drop them off . Think he gets $120+ depending on what you want . He’ll do many kinds of sausage , jerky , bologna and anything within reason you might want .

[Phil C]

The nice things about stews is the ability to add or subtract items and usually it’s still great.
It dawn on me tonight my mom always made our venison stews with carrots, potatoes, onions, and rutabagas.
I wonder if other family’s used rutabagas in their stews?
It was also traditional as a kid that my grandmother made mashed rutabagas with cream and butter. Kind of like mashed potatoes.

[6pt-Sika]

Originally Posted by Phillip Carr

The nice things about stews is the ability to add or subtract items and usually it’s still great.
It dawn on me tonight my mom always made our venison stews with carrots, potatoes, onions, and rutabagas.
I wonder if other family’s used rutabagas in their stews?
It was also traditional as a kid that my grandmother made mashed rutabagas with cream and butter. Kind of like mashed potatoes.

Can’t say I’ve ever eaten a rutabaga or that I was aware of .