When most people talk about hunting they talk about the animal in terms of rack size, antler mass, beard size, limits and so on. When I talk about hunting I come at it from a different angle than most, I come at it with hunger. Not a hunger for trophies on the wall, but a trophy on the plate. Over the next couple months follow along with Rocky Boots as From Field To Plate brings you stories and delicious recipes from the meat harvested in the field.
Let’s start out with a fan favorite, Venison Poppers… Well, not poppers how many of you know or remember, but deconstructed venison poppers.
It was a chilly November morning as I sat glassing the mountains here in California. As the sun slowly rose the fog lifted, and beyond the rolling grass, I could see the Pacific Ocean. I glassed an old live oak and there under it, eating fresh acorns, was a beautiful and mature California black tail. I made my plan of attack and began my stalk toward my dinner. I got within 100 yards and there he was still eating those acorns. I laid down, took aim and said a little prayer.
As I walked up on my dinner and saw a perfectly placed shot I sat down and put my hands on what is soon to become many future meals and thanked him for his life.
Let’s get into this amazing recipe and see what your dinner can look like. With a little effort and time, you can turn your harvest into some of the most incredible dinners.
source: From Field to Plate