Wild Venison

Summary

The website content discusses the author's experience with eating wild venison, which was hunted by their son and shared within their community, emphasizing the importance of understanding food origins and the traditional methods of obtaining food.

Abstract

The author, who is part of a community that values self-sufficiency and traditional food gathering methods, shares their personal experience with consuming wild venison. The venison, obtained through a successful hunting trip by the author's son, is prepared using a slow-cooking method with herbs and homemade bone broth. The narrative touches on the impact of feral red deer in Australia, the communal sharing of produce, and the author's preference for simple, flavorful cooking without modern thickening agents or unnecessary side dishes. The author reflects on the satisfaction of eating food that is deeply connected to its source and the pride in cooking in a way that would make their grandmother proud.

Opinions

The author is an advocate for survivalism and believes in the importance of knowing where one's food comes from.
There is a preference for traditional hunting and fishing as methods of obtaining food, which is seen as a way to maintain a connection with food sources.
The author holds a practical view of feral red deer in Australia, acknowledging their status as pests and the ecological and economic damage they cause, despite their perceived cuteness.
Sharing and bartering within the community are valued practices, indicating a communal and sustainable approach to food consumption.
The author has a nostalgic appreciation for "proper" cooking, as evidenced by their choice of ingredients and methods, and they take pride in cooking in a traditional manner.
There is a clear enjoyment of the rich flavors of the venison dish, which is prepared without modern culinary shortcuts, reflecting a purist approach to food and cooking.

Son went hunting and I’m eating venison.

Venison comfort food. Four venison shanks. Picture by John Rose.

You may call me prepper obsessed with survivalism, But I think it’s important that we know and understand our food’s origins, Understanding leads to informed decisions.

Family remembers tasty experience of simply cooked fresh food gathered through traditional hunting and fishing.

Red Deer.

Red deer were introduced into Australia between 1860 and 1874, Feeding on woody trees shrubs and grasses or so they thought.

Feral red deer now growing pest problem, Causing damage to grazing land, Forestry plantations, Fences and farm, Deer have altered native vegetation ecosystems through selective browsing, Feral red deer may carry and spread livestock diseases, Let’s drop idea of bambi cuteness.

Sharing Community

My son’s community shares and barters produce from gardens hunting and fishing,

On hunting expedition son and friend bagged two deer and several foxes Skins being cured rugs for kids, Fox furs prepared.

Kindly given venison shanks and meaty fatty chunks ideal for slow cooking.

Decided slow cooked venison with juniper berries rosemary and sage, Given my teeth decided on peaceful retirement, Leaving of their own accord, Days of bone munching kissed goodbye, Dish is a hearty richly flavorsome traditional cooking, I’ve been enjoying it.

Like to think my grandmother would be proud of my “proper” cooking.

The Recipe

My slow cooker has 4kg (8.8 lbs) of freshly butchered venison meat including shanks.

Rule never broken, When hunting wash the meat before cooking, My homemade bone broth forms basis of cooking liquid, Add in 8 fresh chopped tomatoes and 4 roughly diced browned onions, Start cooking broth in slow cooker.

Brown venison in hot dry pan, You know things are going well when smoke alarm shrieks and neighbors yell.

Keep close eye on searing venison it’s very lean, Add to broth in slow cooker, Set for 8 hours, Now enjoy savoring delicious cooking odors permeating apartment, Drink good coffee!

Wild Venison

Son went hunting and I’m eating venison.

Red Deer.

Sharing Community

The Recipe

Eating.