Fresh meat from the forests table to yours, is one of the oldest cycles for the mountaineer. A turkey for thanksgiving, or a fish for lunch always sets the mood for the rest of the evening, but one standard of nutrition falling from the boughs of the forest to each of our kitchen countertops is the fresh venison. 

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"Any animal that has a cloven hoof that is completely split into double hooves, and which brings up its cud that one you may eat."

-Leviticus (Vayikra) 11:3

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As the leaves begin to fall, the ticks and mosquitos and flies make their way to their winter beds and clear the forest for harvest time. The cool breeze and clear nights make it perfect on the hillside for dressing that prize deer and allowing its meat to rest overnight in the cold wind as it whistles toward the winter.  

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Also with the rise of CWD it is advised to get your meat tested, read more HERE. The AGFC offers many avenues for hunters to have deer or elk tested for Chronic Wasting Disease (CWD). The Centers for Disease Control and Prevention strongly recommends all hunters who are hunting in areas where CWD is known to be present to have their deer tested. Submitting a deer for CWD sampling is voluntary; however, all elk harvested in Arkansas must be tested.

 

With the meat harvested, the carcass can still remain as a quality source of winter food for your farm dogs. Hanging and smoking the bones with butchers twine will cure them out nicely, after the remains are smoked and dry, hang it up high where no curious dogs or mouse can reach it, then just make sure to feed it all to your dogs before the weather warms back up. 

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The rest of the prime cuts can be afforded into any type you may desire. Remember to cut against the grain of the meat to get the most desirable bites. Steak cuts, and tenderloin are usually the first to go, then the hams and front quarters are squared away to the neighbors or some family who may just be passing through. 

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Gamey flavor however is the most constant complaint to be heard about this fresh venison. With their life ranging abundant in acorns, blackberries, and the odd forest greens, their diet has ensured that the unique flavors of the forest are forever imbued into their bodies. 

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A great secret to break the flavor from the meat, or just to add more to the wildwood bouquet, is to add celery, or an onion, or both. 

The celery in fresh green formation has quite a pungent smell and flavor, and seems to ride well with the venison. Cut up a few bunches of celery and let it cook alongside the meat until its ready to serve. Remove the stalks to the side if you're not a fan of celery, or add a chopped onion and carrot, to make it all the better, with maybe a baked potato to boot. 

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