Wandering Adventure Party

My wife and I eat almost exclusively wild meat I’ve harvested. Deer is hard to get right, so except for the back straps, almost everything gets ground for sausage or burger, or jerkied. Moose and elk aren’t as dry and fine grained.

What I have found is you need long cook times on anything except back straps, and usually an acid source like tomatoes to get it to break apart a bit. Even then, you might have to slice it thin to get away from stringiness.

Never had roe deer though, everything in my neck of the woods is pretty big.

OK, it’s suppertime here and I don’t have anything a tenth as good as that planned. No fair.

Fry your curry paste for a little while to get it releasing the flavors. And when you put in coconut milk, don’t let it boil or it separates and gets oily.

You have a woodworking bench in your kitchen?

Taqueria pickled peppers.

I can smell it from here. Be over in 5.

Mae Ploy is legit.

Well, if I have a deer, I usually bone them out on the hook. Moose or elk, I usually do the primals and steak them on the bandsaw and then work on them inside. So a 24x48 surface works fine.

Don’t have a Harbour Freight here but I might see what I can find from our usual suspects.

Thanks for the idea.

Or a cookie scoop.