From the Forest Floor to the Kitchen Door

Well the gun season was winding down only a few more days remained and God blessed our family with another successful hunt. It has been six years since my brother Rex has harvested a buck in PA. He attempts to allow younger bucks to walk as to both prolong his hunting season and harvest a more mature deer.

The illuminated white forest floor enabled Rex to still hunt through the tops of ridges entwined with grape vines deep in the mountain where he was the only human track. Thus, allowing his predator like senses to kick in and utilize mother nature to his advantage. Low and behold 3 miles later, the billowy snow erupts and emerges from beneath the grape vines seven silhouettes of brown. Three of which sported antlers. In a split decision Rex was able to harvest a heavy antlered 8 point. Congrats to my brother!!!!

Rex and his buck.

On the other side of the mountain we had my son Jimmy out for yet one more attempt to harvest a buck. Although unable to connect, I can say, I know he has a much greater respect for the sport. He realizes it is not as easy as 1,2,3. We trekked 5 ½ miles in 4 inches of snow with only a sighting of 2 deer. Neither of which Jimmy would be able to harvest...more does. But once he saw his Uncle Rex’s buck the smile returned to his face and hopes of knowing someday it would be his buck in the back of our vehicle. And it is that feeling that would keep him coming back for more.

Later that evening we decided to make some deer bologna . Jimmy understands from hunting this year the many hours in the field then the preparation for the kitchen table consumes a lot of time and makes for a long day. It's all part of the sport we love and hope one day he to will pass on the tradition.

Pap Ott and Toad stuffing the bologna.

Fortunately for us the many generations of hunters in the family we have been taught to respect the animals we pursue and prepare them for the table. I will pass on a good recipe that we hope you will enjoy as much as our family and friends. God Bless! Happy Hunting. Until next time!

Teresa

Bologna Recipe

40 pounds of ground deer meat
10 pounds of ground beef OR 10 pounds of ground pork (Optional)
2 ounces of mustard sed
2 ounces of garlic powder
2 ounces of black pepper
1 ounce of crushed red pepper
1 pound of Morton’s Quick Salt
1 ½ pounds of brown sugar

Mix ingredients together. Stuff then let smoke for 8 hours. Cook meat in low boiling water until it floats. Then it is done. If you do not have a smoker you can use liquid smoke to your liking. If you do not have a stuffer like Pap Ott’s, you can buy muslin cloth to wrap meat and cook in oven. If you cook in oven cook approximately 2 hours at 250 degrees. You can utilize any amount of deer meat just adjust your ingredients per pound of meat.
Enjoy!

Teresa