To Have and to Hunt: Husband & Wife Hunting Teams

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Published on: Sep. 2, 1998

Last revision: Nov. 2, 2010

into the field together with loaded firearms? In addition to hunting together, these couples are partners in other outdoor pursuits including hiking and biking.

I once saw a woman wearing a pink sweatshirt printed with the words, "We interrupt this marriage to bring you deer hunting season." From what these two couples have shown us, maybe a marriage doesn't have to be interrupted by hunting. triangle

Carl & Kathy's Venison Fajitas

The hunt itself is only part of the pleasure. The Huskeys enjoy cooking wild game; venison fajitas are the family favorite.

3/4- to 1-pound venison steaks

2 cups sliced onion

1 green bell pepper cut into 1/4-inch strips

1 red bell pepper cut into 1/4-inch strips

1 package of 8-inch flour tortillas

2 tablespoons minced garlic

2 tablespoons oil

1 bottle commercial fajita marinade

1 tablespoon lime juice

Trim fat from steak. Slice diagonally across grain into 1/4-inch strips. Soak sliced venison in a 1:4 vinegar to water solution for one hour. Rinse until water is clear. Combine steak, 1 tablespoon oil, 1 tablespoon garlic and marinade in a heavy duty zip-top plastic bag. Seal bag and shake well. Refrigerate for at least two hours (overnight is fine, too).

To prepare:

Heat 1 tablespoon oil and 1 tablespoon garlic in a large, non-stick skillet over medium heat. Add vegetables and sauté until crisp and tender. Remove and set aside. Add steak strips and stir fry until almost done. Add 1/2 cup of the marinade and all of the sauteed vegetables and cook until the liquid thickens. (Add corn starch and water mixture if necessary to thicken). Remove from heat, stir in 1 tablespoon lime juice. Divide mixture evenly among warm tortillas. Garnish with sour cream, grated cheese and salsa. Roll in tortillas and serve.

Rich & Sara's Deer Processing Tips

Be Prepared

You should have the area cleaned and have your coolers or refrigerator, processing equipment and packaging materials ready before you bring in your deer.

Get the Deer . . .

. . . and keep it in good shape. Don't unnecessarily bruise it while dragging it out. Don't drive around showing it off and don't transport it on the hood of your vehicle.

Keep Cool

Try to keep the deer below 40 degrees, even while you are actually processing it. If the outside temperature is warm, quarter the deer immediately and place the sections in coolers on ice or refrigerate them. Wear warm clothes so you can be comfortable in the processing area.

Sharpen Up

Make sure you sharpen your knives ahead of time. Have a variety of knife sizes on hand.

Keep Clean

The area should be clean and all surfaces that contact the meat should be sanitary. We use the waxy side of butcher paper as a working surface and change paper between sessions.

Cut the Fat

Deer fat has a strong taste. Trim off all of the fat and any damaged meat.

Don't Sweat Small Stuff

Don't worry about losing small amounts of meat while skinning and trimming off fat and membranes. A commercial processor certainly wouldn't take time to worry about it.

Take It Easy

As long as you have the meat stored below 40 degrees, there is no rush. Take time to rest. If you are tired, you may not pay as much attention to knife safety and cleanliness.

Know the Cuts

Familiarize yourself with the characteristics of the different cuts. Don't waste the loins by grinding or tenderizing them. Don't overlook the two steaks inside the body cavity.

Freezer Enemy #1

Air! If you will be freezing the meat, package it tightly so there is as little air as possible in contact with the meat. Reducing air will reduce freezer burn and extend freezer storage time.

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