THAT’S A WRAP. By the time you read this, the firearms deer season will be gone. Here’s hoping you bagged your buck or doe and are looking forward to a season of snacking on jerky, waking up to sausage, and closing out the day with a meal of steaks on the grill. While these more common ends are great, we search the web for some other recipes for your recently-tagged resource in today’s Three Things.
Featured Photo: Safe to Come Back. A pair of young whitetails creep back across the property line, now that the season has come to an end. Simonson Photo.
WEATHER (Bismarck Forecast):
Today: Mon 11/26 – Cyber Stillness – Hi 19, Lo 16, Wind N@6.
Tomorrow: Tue 11/27 – Slight Southerlies – Hi 22, Lo 6, Wind S@8.
SOLUNAR (Bismarck Times):
Moonrise Moonset Overhead Underfoot
8:39PM 11:28AM 3:32AM 4:02PM
Moon Phase: Waning Gibbous (84% Full)
EDGE HOUR: 4:00-5:00PM. Moon underfoot ahead of sunset in calm conditions will give you good hunting and fishing in the Edge Hour.
WORLD ON A STRING. Field and Stream has a unique way to cook a chunk of your recently-harvested deer with this recipe for fire-cooked venison leg on a string. Over an open fire with mint pesto, it sounds like an intriguing recipe.
YES YOU CAN. Canned deer meat has long been a way to preserve venison for the future. Allrecipes.com shares a quick and simple way to bottle up the best of the harvest for use in soups and stews down the road.
HAVE A HEART. While it might still be back in the gut pile, the heart is a highly touted organ meat that many deer hunters are keeping (and have been). Here are some tips from Hank Shaw at Hunter Angler Gardner Cook on getting the most out of the heart of your buck this year.