The Venison

Speaking of deer, we ate scrumptiously recently. This is quite a controversial subject for vegetarians. I don’t know any personally, so I doubt anyone partial to a vegetable-only diet would read this.

Someone told me one time that I should stop eating red meat. They said it would make me feel better. So I went out and bought a half-pound burger. And I couldn’t remember feeling so good.

Someone gave us a fresh, never-frozen tenderloin. Oh, deer Lord, it was so good.

I don’t know the best way to cook deer meat, but I guarantoe-tee you, the way we cooked that tenderloin was close.

I know you won’t believe this, but dipping meat in sour cream before you cover it in the flour mixture is the only way to go. It gives the crust a flaky, crispy texture. I used it on fish filets earlier this year.

Battered thick with flour and the grease piping hot, we placed the tender deer meat in the pan. And the angels hushed their singing as the sizzling oil commenced to cook the deer.

I know some don’t like deer meat, but for the life of me, I’ll never understand it. I love the taste of wild game.

I remember eating a deer harvested in Colorado, and because of the difference in what the deer eat over there, the meat tasted different. I didn’t get used to it, but I ate it. Why? Because it’s some of the cleanest, leanest meat you’ll ever get.

It’s like store-bought tomatoes compared to fresh out-of-the-garden tomatoes. Garden fresh tomatoes will always have a better taste — mainly because store-bought tomatoes don’t have any taste. At all.

Store-bought processed meat doesn’t have the same kick as meat fresh out of the woods, processed by nature.

Like I said, I know people can’t handle the taste, but having grown up with it, I crave it.

Truth be told, you can’t beat creation at its own game.

to the best nature has to offer,
– Caleb

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