The following article appeared in THE BANNER of Bernice, LA, November 5, 2009:
Eating venison is a solution to having a bountiful meat supply during this time of down-turned economy.
A friend of ours is preparing for a bumper crop of deer meat this year. He has planted his deer salad. The other day he went to the store and bought his supply of deer corn. He wanted the sacks to say, “Go, Razorbacks,” but all he could find was in yellow and purple bags honoring LSU. He had no choice but to buy it, and since it was fifty cents cheaper per bag if he bought a ton, he bought a ton.
Having purchased more corn than he could possibly use, he arrived the next morning at the local coffee club with a plan. Being a frugal man … okay a penny-pinching Scrooge … he offered to sell some of it to his deer-hunting, coffee-drinking, yarn-spinning buddies. Not above making a tidy profit off his friends, he proudly announced a special offer: fifty cents a bag more than he had paid at the ton rate. One of them told him, “_____, you can buy deer corn down the road at the convenience store at fifty cents per bag less than you are asking.”
It was particularly embarrassing when it came out that he had bought a ton to get the same price he could have gotten at the local convenience store while buying it one bag at a time. To put it mildly, he was perturbed! What came out of his mouth next cannot be reported here.
He decided to make good use of the corn. At his stand he has the fattest, best fed deer in north Louisiana and south Arkansas. The deer that eat at his place are so fat he doesn't need to use his gun. He can just go out and run them down. Is catching deer on foot included in the primitive weapon season? Any way, our friend could be considered a primitive weapon. Like us, he's definitely an antique.
His wife told me, “At $450 .00 a pound, this solution for stocking the deep freeze may not be so economical after all.”
A while back I was collecting recipes to place in my story cookbook, FLAVORED WITH LOVE, which is about my family and friends. Most of the people are real, and all the stories are. Bill, my deceased brother-in-law, gave me this easy recipe for venison:
Cook 2 pounds venison in salted water until tender. Drain all but small amount of liquid. Add 1 chopped onion. Season to taste with seasoned salt. Cook until tender and liquid is absorbed.
Note: When I was a little girl, Bill cooked this hash dish with goat meat one time. Just in case y'all can't find a deer ….
Mary Lou Cheatham
THE COLLARD PATCH
FLAVORED WITH LOVE
DO YOU KNOW HOW GOD LOVES YOU?