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United States · Texas · Bexar| Common Animals Fish Mushrooms Flora |
Odocoileus virginianus |
http://en.wikipedia.org/wiki/Key_deer
http://en.wikipedia.org/wiki/Columbian_white-tailed_deer
http://en.wikipedia.org/wiki/Hilton_Head_white-tailed_deer
June: Fawns grow rapidly. Long foraging periods.
Important game for sport and commercial hunting in North America Meat valued for tenderness and nutrition Used in traditional recipes of indigenous peoples
Widely found in forests and meadows of North America Active at dusk and early morning Feeds on grass, leaves, and berries
Bow hunting Firearm hunting Use of blinds and calls
Hunt during dawn and dusk Track fresh signs and rubs Use camouflage and scents
Quick gutting after kill Proper cooling to preserve meat Careful skinning
Backstrap: Grilling, braising
Hind leg: Roasting, boiling
Shoulder: Braising, ground meat
Hind leg: Roasting, boiling
Shoulder: Braising, ground meat
Whitetail deer stew (Slow braising with vegetables)
Rich flavor, tender meat
Rich flavor, tender meat
1. Cut meat into pieces.
2. Brown with onions and carrots.
3. Add broth and spices, simmer for 2 hours.
4. Serve with mashed potatoes.
2. Brown with onions and carrots.
3. Add broth and spices, simmer for 2 hours.
4. Serve with mashed potatoes.
Whitetail deer backstrap steak (Grilling or pan-frying)
Quick cooking, juicy
Quick cooking, juicy
1. Marinate steaks in olive oil, garlic, and rosemary for 1 hour.
2. Grill for 3-4 minutes each side.
3. Serve with grilled vegetables.
2. Grill for 3-4 minutes each side.
3. Serve with grilled vegetables.
Stuffed deer roulades (Baking with filling)
Aromatic and juicy
Aromatic and juicy
1. Pound meat slices.
2. Fill with mushroom, onion, and herb mixture.
3. Roll and bake for 40 minutes.
4. Serve with red wine sauce.
2. Fill with mushroom, onion, and herb mixture.
3. Roll and bake for 40 minutes.
4. Serve with red wine sauce.