NY chicken lover!!!!

[vmdanielsen]

that is a wise plan.

Stoney, do you still do shaker furniture? Round tables? If so please PM me, I will forward the info to my daughter. Thanks,
Ginny

 

[stonykill]

Looked the ladies and roo over and they don't seem to bad. I need to take a closer look at my light colored red. I rushed it this morning trying to let them out of coop and get my self out of rain. So tomorrow she gets to come into the house and see how we live.

Making some deer stew atm in crockpot hope it turns out ok I really don't cook deer. Normaly deer chili only. We give the backstrap to grandparents since I don't know how to cook it. I've yet to find a way to cook it right. I'm not a big fan of the "gamey" taste. My mother inlaw is no help she just burns everything crisp. So I stick with roasts, chili, and stews.

with venison if there is a gamey taste you did something wrong either field dressing or more likely you let it hang too long with the hide on. Here is how it was explained to me by a butcher....and my venison NEVER has a gamey taste.
In a butcher shop animals are hung in a controlled temp environment with the hide/skin removed. Hanging a deer outside with the hide on is FAR from a controlled temp. The reason to hang an animal in a butcher shop is the same reason we let chickens "rest" in the fridge for 3 days. To let the enzymes break down so the meat is tender. So by leaving a deer hang WITH the hide on, the enzymes from the hide are sinking into the meat. And if the temps fluctuate enough the hide is actually ROTTING into the meat. Hence my deer NEVER hang longer than overnight. As a matter of fact I usually skin them the same day I kill them.
Now how I process beyond that is this. Process the deer into hind quarters, front legs, and 2 rib cages. Then put them in the fridge where the temp is constant. NOW I have all week to process the venison, it never rots and never tastes gamey.
The other problem people have when they get a game taste is they did NOT field dress properly. In the field you MUST remove the bladder and the throat. Besides the rest of the internal organs. The bladder WILL leak into the meat if you don't and the esophagus rots faster than anything else.
Failure to properly field dress will result in yukky tasting meat. We BBQ venison all of the time. It is tender enough to cut with a plastic knife and if I did not tell you you would think you were eating lean beef.

 

[AQHAchick22]

Quote:
Now I have a craving for some venison...yummm I remember the first time I had venison it was a roast and my dad tricked me by telling me it was a beef roast as usual and only told me it was venison after the fact and after I went on and on about how much I loved it I then had a venison roast about a year later that my ex boyfriend cooked and it had an awful gamey taste to it. I'm glad to know now why that is! Clearly was he not only an awful boyfriend but not very good at butchering his deer.

 

[Tab's chicken obsession]

I've cooked venison back strap and roasts in the crockpot following the French dip recipe in one of my cook books for slow cooking. The recipe calls for beef but in turns out excellent with venison. It marinates the meat overnight in soy sauce, water, and herb mixture right in the crock.


It's official I'm having a chicken get together Saturday May 17th at my home. More details to come as I figure them out.

 

[Tab's chicken obsession]

I was wondering.....Has anyone heard anything about Cass? She hasn't been on in a while.

 

[striperon]

with venison if there is a gamey taste you did something wrong either field dressing or more likely you let it hang too long with the hide on. Here is how it was explained to me by a butcher....and my venison NEVER has a gamey taste.
In a butcher shop animals are hung in a controlled temp environment with the hide/skin removed. Hanging a deer outside with the hide on is FAR from a controlled temp. The reason to hang an animal in a butcher shop is the same reason we let chickens "rest" in the fridge for 3 days. To let the enzymes break down so the meat is tender. So by leaving a deer hang WITH the hide on, the enzymes from the hide are sinking into the meat. And if the temps fluctuate enough the hide is actually ROTTING into the meat. Hence my deer NEVER hang longer than overnight. As a matter of fact I usually skin them the same day I kill them.
Now how I process beyond that is this. Process the deer into hind quarters, front legs, and 2 rib cages. Then put them in the fridge where the temp is constant. NOW I have all week to process the venison, it never rots and never tastes gamey.
The other problem people have when they get a game taste is they did NOT field dress properly. In the field you MUST remove the bladder and the throat. Besides the rest of the internal organs. The bladder WILL leak into the meat if you don't and the esophagus rots faster than anything else.
Failure to properly field dress will result in yukky tasting meat. We BBQ venison all of the time. It is tender enough to cut with a plastic knife and if I did not tell you you would think you were eating lean beef.

I couldn't agree with you more, stony. Too many deer have turned into inedible dog food by either inadequate field dressing or leaving the hide on too long. You explained it so well.

One other thing you can do with front quarters, trim and grind the meat like hamburger. Then make a 1:1 mixture with ground pork and the ground venison, add sausage seasoning, wrap and freeze. Venison is very lean, so the pork adds some fat/moisture. It makes wonderful breakfast sausage in patties or you can stuff links if you are so inclined.

 

[Glasshen]

Just had a call from a friend whose grandson was given 5 chickens, two hens and three Roos. The Roos were crowing, and she had them processed to avoid problems. A hawk took the second hen. If anyone in the greater Syracuse area is downsizing, would you have a spare hen to keep this girl company? She is a full sized white chicken, my friend is unsure which breed she is.

I have recommended BYC as a good place to learn chicken care, so perhaps she will join us here.
The chickens have a coop already, so they are ahead of me when I started out.

 

[rancher hicks]

Someone on another thread posted this link. It looks awesome for us newbies who are trying to identify parts of chickens esp when trying to figure out if they are normal looking or not.
http://partnersah.vet.cornell.edu/avian-atlas/search/disease

Well that was gross. Real but gross.

 

[rancher hicks]

Does anyone know if the local shelters are accepting cats at this point? We have a stray hanging around our house, a tom, and he's fighting with my neutered male cat and terrorizing my female cats, plus one of my OEGBs is mysteriously missing. He's friendly enough towards humans, I think he's just hungry and needs a good home, but it can't be here. I think I could trap him easily enough but I don't want to have to kill him when I do. Or if anyone wants a friendly barn cat I'm sure he'd fit the bill once he was neutered.

You might try the CNY cat coalition. They might know someone in your area who can help. cnycatcoalition.org. or FB CnyCatCoalition

 

[rancher hicks]

Last year I called Wanderest Rest (Madison Co. ASPCA) they said that most all feral cats are put down. We had one that wasn't friendly last year that would fight with my cat. With him being nice You are right to try to find him a home!

The CNYcatcoalition is a catch neuter/spay and release. Though they do have a spot in the pet store. I can't recall the name just now.