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12 responses to “What I Did with Spork the Deer”

  1. adele

    Wow. I’m glad to hear that there was a happy ending to that adventure. Those sausages look superb!

  2. Scott

    Perfect looking sausages. Nice!

  3. Carolina Rig

    Hank, I too have waited overnight to find a deer I’ve shot and one a buddy shot. Both occurred when it was 80 plus degrees. One shot was a liver hit and the other was a shoulder hit. I was terrified about the meat on both occasions b/c of how long it had been since recovery. However, on both occasions, the meat was just as delicious if the deer had dropped in its tracks.

    I’m sure there is some sort of time window you have to work with, but I haven’t found out what it is. Evidently its longer than 18 hours, in NC, with 80 plus degree day time temps.

    I’m over being terrified, and I’m convinced that the taste associated with venison (or any other game) is correlated to its diet, proper meat handling after butchering, and whether or not its cooked properly…..just like you preach on HAGC.

    My corned venison finished up last night. Outstanding recipe! I also corned a turkey breast from a large tom from this past spring and a ham from a 60lbs feral pig. Ohhhh so good.

  4. Kevin

    Glad to hear the meat’s tasty! I’m guessing any gamy meat may benefit from your original method – seared. I find the flavors are mildest when blue. But if you made stock and like it, that says a lot about it not being a skanky animal, imo.

  5. Josh

    I’m guessing it’s so tasty because of your fondness for spoonies, but I may be wrong…

    That all looks really good.

  6. Deer Hunting Tips

    Wow, you have made me hungry! This years venison bones are going into stock and not to the dogs as usual.

  7. annie

    i live on an island in maine, and jeez do we have deer. get a permit, and have at ‘em! it’s only a day’s flight away…

  8. Phillip

    Nice work, Hank!

    I’ve gotta say, I’ve eaten an awful lot of driven (by hounds) deer, and if that’s not pumped full of adrenaline, nothing is… but as long as the meat got treated right, and quickly, it’s generally been pretty tasty. The exception is the deer that’s run by dogs in the morning, then rides around in the back of the truck all day while the dogs are gathered and beverages are enjoyed… then finally makes it to the skinning pole for gutting and skinning.

    But I’ve gotta say, I’m a little surprised Spork was in such edible condition. Glad to hear it, though.

    I’m about to hit the road now to see if I can put one in my freezer… although it looks like I’ll be working against the weather and the moon. We’ll see…

    B zone is just around the corner. If you don’t find a place to hunt in the D zone, or a depredation hunt, let me know.

  9. fishes and loaves

    Hey Hank, thanks for the great venison post. Love the ideas… especially the Grilled AZone Sausage. Sounds like a great choice on a hot day.

  10. Charlotte

    I’ll second the “get on a plane” vote — Montana is closer than Maine, and antelope season starts Oct. 1 (I think). Come out for a hat trick — antelope, deer and elk — all the packers here ship! And I know a good guide (my ex, the Mighty Hunter, who was Bourdain’s sidekick on last week’s No Reservations). If you teach me to make sausages you can even have my (spartan) guest room!

  11. Phillip

    Hank, like I told Holly… there’s no reason you can’t both bring rifles and tags. There’s a lot of ground to cover up there, and more guns means more opportunities.

    Oct 9-11 regardless… we’re on!

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