The sweetest deer meat

I’m an occasional deer hunter. As in I’ll hunt deer on the occasion that someone scouts a spot, hangs a stand for me and volunteers to babysit my kid. I enjoy it but rarely make the time to do anything but pull the trigger.

My husband, CJ, on the other hand, is an avid deer hunter. And his most recent passion is traditional archery. It consumes his brain in the fall. If he’s not hunting some other state in the name of work, (CJ’s a PR guy for some notable companies in the industry.) he’s at one of his leases.

And before he gets on to me for making him sound like a deadbeat dad during deer season, he’s really good about sharing parenting and household responsibilities — before and after shooting light sets in.

Take this year, for instance, something clicked in him to start processing and cooking his quarry himself. Two does down already this season, and our kitchen-turned-butcher shop has seen more deer parts than the local taxidermist.

The best part of his recent camo culinary exploits is that he WANTS to cook dinner. We’ve had venison Sloppy Joes, deer roast, grilled backstrap and other carnivorous cuisine.

All I have to do is answer a few text messages about the crockpot during the day and tuck a napkin in my shirt collar when I get home from work.

So I say, hunt away, husband of mine! I’ll take care of the kid and the laundry.

And if any of you have venison recipes for CJ to try, send them to me. I’ll be sure to pass them along.

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