Cooking venison

GB picks me up at 6:50 a.m. on a cold 9-degree November morning. I load my 7 millimeter magnum rifle in the back seat of his truck, dressed in three layers of polypropylene, wool and wind-stopper polyester and jump in the front seat of his Toyota Tundra. On our way to our hunting site we talk about life, death, hunting and sports.

Nearing our destination I ask GB to drop me off by the old barn. Last week I spooked a massive buck as I crested the hill toward the old barn and thought this might be a great place to start my hunt on this cold autumn day. Believing the rut has begun, I look for a doe that might have a buck following close behind. This is not the case. The rut has not started and the does are not being followed by their suitors.

Perched on top of a hill, I scan the valley. No deer are in sight so I nestle my back against a large ponderosa pine, lay my backpack to my right and prop my rifle against the tree on my left. I settle in for a long, cold wait. A crow flies above, announcing her presence and a red squirrel begins to chatter, alerting the woods to my presence.

After 10 minutes, the woods settle in around me. The squirrel accepts my company, becoming quiet and resuming his work of gathering nuts for the long winter ahead. The crow circles a few times and heads to the west in search of something more important than me.

Two hours pass and I embrace the solitude but tire of the lack of my goal - a large white tail buck - so I decide to walk the woods. I cresting the next hill, then stop and wait. There is a large opening below and I nestle behind a stump in hope a deer will present itself in the opening below.

Ten minutes pass, and from the woods a large buck walks into the opening. My heart begins to race. I raise my rifle, scope the buck and realize he is a monster. Seven points on one side and six on the other. I decide to take the trophy. I sit, steady my gun, re-sight the buck through the scope, take a deep breath then hold my air and fire. In one shot, the deer falls immediately.

I calmly but quickly walk down the hill, reach my kill, say a quick prayer thanking God for the meat to feed my family and thank the deer for the sacrifice of his life so I may live then get to work. I field-dress the deer, call GB to come and get me and we head home, enjoying a successful hunt.

Yesterday I picked up my meat from the butcher. Celebrating the first meal from this deer, I decide to create a special dish - Venison Bourguignon. This recipe I adapted from the great Julia Child.

Ingredients

3 lbs. venison, cut into cubes

2 tablespoons bacon drippings

1 medium carrot, chopped rough

1 medium onion, chopped rough

1 teaspoon salt

1 teaspoon pepper

2 tablespoons flour

3 cups red wine, full bodied

2-3 cups beef stock

1 tablespoon tomato paste

2 garlic cloves, halved

1 teaspoon thyme

1 teaspoon oregano

1 teaspoon basil

2 bay leaves

Mushroom and Onion mixture

18-24 baby white onions, peeled

1 lb. mushroom, fresh, quartered

2 tablespoons butter

2 tablespoons beef stock

Procedure

* Saute meat cubes in bacon dripping until all sides are browned.

* Remove meat and saute onion and carrot. When cooked, set vegetables aside, drain fat, and return meat to pan and toss with salt and pepper.

* Sprinkle flour evenly over mixture and toss to coat.

* Place uncovered casserole on middle rack of preheated 450 degree oven for 5 minutes, to lightly crust meat. Remove casserole from oven and reduce temperature to 325 degrees.

* Stir in wine and enough stock so the meat is covered. Add tomato paste, garlic and herbs. Bring to a simmer, on stove. Toss cooked vegetables in casserole. Cover casserole and return to oven. Cook for 2 1/2 to 3 hours until meat is tender.

* While meat is cooking, saute mushrooms and baby onions in butter and beef stock. Set aside until needed.

* When meat is ready, pour contents of casserole in large sieve set over a sauce pan. Remove meat pieces and return to casserole. Add the mushroom and baby onion mixture to casserole.

* Simmer broth in saucepan for a minute or two, skimming fat as it rises. You should have at least 2 1/2 cups of sauce. Taste for seasoning. Pour sauce over mixture.

Send comments or other suggestions to William Rutherford at [email protected] or visit pensiveparenting.com.