By Andy Anderson
I have been hunting all my life and continue to do so for many reasons, but the biggest is the meat and meat treats I get from my harvest. When I was young, my dad taught me how to process deer, and it was basically trim all
the meat off, cut a few steaks from tenderloins and grind the rest.
Now, I’ll admit, the chicken fried backstrap is a highly treasured treat. There’s nothing more tender and satisfying to go with homemade
mashed potatoes and milk gravy made in that famous iron skillet of my dad’s.
The ground meat was used all year in a number of dishes and helped to offset the cost of hamburger, but that was about it. It was really a basic do-it-yourself experience that provided food for the family.
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