I’d happily shoot and deliver a doe for anyone who wanted one after we have our needs for the year met. It’s doe season starting Saturday and running until the end of the month or so and wouldn’t be a problem to gather a couple up. Except I’ve never had anyone want “a deer” they usually just want the finished product.
We used to get the gal at the meat counter down at the grocery to save us pork or beef trim to mix with our burger. Never had great luck getting it thoroughly mixed to where a patty wouldn’t crumble and rarely make burgers anyway. So nowadays we just grind it lean and add a dollop of lard to the frying pan before the meat goes in when making tacos or spaghetti sauce type dishes.
I improvised a pastrami with a chunk of shoulder roast a couple weeks ago. Brined and rolled in spices before smoking and running through the slicer for thin slices. It was a pain in the butt with all the steps and waiting but man was it good.
