Welcome to my kitchen! Tony shot a deer with his bow on Friday night, so today I had to get all the scrap meat ground. It was rather exciting to get the text that Tony had a deer down since it was on our land and the boys and I got to track it with Tony through the woods. I love teaching my boys how to live simply and responsibly! I ended up with 17 one pound packages. We will use this ground all year round in place of ground beef. 17 packages is probably not enough to last us a year, so I could grind some of the roasts, but we already have meat in the freezer, so I’m not going to worry about it. We also butchered 34 chickens this weekend, so our freezer is FULL. Past full. It’s wonderful to be stocked for the year with natural homegrown food.
“BBD!” aka big buck down
Hey chicky, how do you make your garlic/rosemary butter? Is it just as simple as mixing it up all together? I want to try this with our venison 🙂
Yes, it is so easy! I browned some butter on the stovetop, added chopped garlic and rosemary for 30 seconds to a minute. Garlic does not take long at all to cook! {You totally don’t need it, but I think it’s Giada that sells little butter melting pots at Target. Kind of cute!}