The Rise of the Ranch King

Chapter 50 50. Delicious venison

David presented what he said was a delicacy: roasted deer heart.

Charlie used three words of wow to express his exclamation. Like Lin Feng, he had never seen such an original way of eating.

Lin Feng took out the two wild boar legs from the back of the pickup truck and threw them towards the grass one after another!

Looking at the wolverine running in the distance, David suddenly realized.

"BOSS, it seems you regard them as ranch members."

Lin Feng looked at the wolverines happily munching wild boar meat with his hands on his hips and nodded with a smile.

The advantage of letting wolverines live in the pasture can help hunt hares. It has been effective recently. At least the hares and marmots are not as arrogant as before.

David is an expert in grilling game. He said that the livestock police often barbecue the game they catch outside, and the police car has a barbecue grill all year round.

David pointed to a piece of meat that had just been cut off and said, "This is venison back meat. It is one of the best parts of venison. It can be sold for seventy-one pounds in the supermarket."

When eating venison, you also need to prepare side dishes, such as potato meatballs or potato croquettes. For vegetables, purple cabbage is the most popular.

Lin Feng and Charlie were on the sidelines, lighting a fire and waiting for Old Man Dai to prepare the meat.

After cutting off the deer's back meat, he began to prepare the roasted deer heart. The old man directly reached in and took out the deer's heart. When he took it out, his hands were dark red.

Then he cut open the belly of the white-tailed deer with a knife and took out an oily structure that looked like a spider web.

"It's belly fat, a great grilling medium," David said.

Lin Feng and Charlie watched it very seriously. This was serious on-site teaching.

After learning it, I was able to show my skills in front of Jasmine, which surprised her.

David wrapped several layers of netting oil around the deer's heart, making sure it was tight, then penetrated it with branches and prepared to put it on the fire for roasting.

"Is this thing edible?" Lin Feng asked curiously.

David swears, “It’s delicious.”

Next, process the large pieces of venison, which need to be marinated to make them taste better.

Lin Feng went into the house and got a plastic bucket. He threw the remaining white-tailed deer into it as Old Man Dai had asked. Then he poured a lot of salt and spread the salt evenly on the meat with his hands like applying essential oil.

David calls this a "love touch."

The more loving the action, the more delicious it will taste when the time comes.

This job was given to Charlie because Lin Feng still wanted to make a fire.

By the time the simple three-legged branch grill is finished, the meat has absorbed most of its moisture from the salt.

This is not over yet, it needs to continue drying.

David took a piece of canvas from his room and wrapped it around the three-legged grill, lit the fire and began to smoke the venison hanging on it.

The next step is to wait.

Lin Feng couldn't help but swallow as he watched the large piece of venison being hung on the grill.

I feel that the meat baked in this local method is definitely delicious, and it is much more fragrant than the meat taken out of the oven.

"BOSS, what are you going to do with this thing?" David asked while smoking.

It refers to the deer head.

Lin Feng said: "I plan to hang it at home as a decoration."

David showed a sly smile, "But now there is a layer of paste inside. If it is not cleaned up, it will stink in a few days." Lin Feng knew this truth, but he didn't expect David to help him clean the deer brain.

Unexpectedly, he took out the complete deer brain and put it into a bottle to eat together later.

This thing made Lin Feng want to vomit, especially since it was a transparent bottle, and he even had the illusion that it was still moving.

Charlie also felt nauseous. Neither of them had experienced this primitive way of eating. Today was an eye-opener, but the smell of venison was still very tempting.

The wrapped deer heart was also hung on a tripod and smoked, and the outside was quickly burnt to black.

"Don't worry, the net oil can protect it. The meat inside is still very tender. It won't take too long to be served. It will taste even better if paired with pheasant meat." David said confidently.

Theoretically the tenderloin can be eaten raw, but for health reasons they are not going to do that.

It was finally baked after more than an hour, during which the three of them drank beer and chatted slowly as they waited.

Lin Feng was already hungry and asked Old David to quickly pick off the venison hanging on the tripod and cut it into pieces.

The old man was very experienced and wore leather gloves to become a chef.

He cut off a few relatively complete long pieces of meat, wrapped them in bacon that had been prepared in advance, and applied a little mustard to increase the acidity. Then he put a few pieces of jalapeno peppers and onions on it, and then rolled the long pieces of meat like KFC. Like chicken rolls, finally put it into the venison soup that has been stewed in advance and roll it a few times.

He cut it into three even portions with a knife, handed them to Lin Feng and Charlie respectively, and kept one portion for himself.

Lin Feng took the lead.

When I put it into my mouth, just thinking about venison, it didn't feel as delicious as what old man David described. The fiber was very thick and the fat content was low. It was difficult to bite and the texture was rather dull.

This is also related to the living habits of wild white-tailed deer. Running outdoors all year round results in almost no fat on the body.

But when eaten with condiments, it is very delicious. When you bite it, the juice will fill your mouth. It feels great when paired with beer!

The three of them toasted with beer in their right hands and a "venison mustard roll" still dripping with juice in their left hand.

This original cooking experience is great. The air is mixed with the aroma of roasted venison, the freshness of the grass, and the faint smell of beef.

It doesn't smell bad, but it makes people feel sick.

And today’s signature dish: roasted deer heart.

Cut into slices and served with shredded onions to relieve the greasiness, pour in chili sauce and wrap it in a burrito. It tastes quite good.

The three of them ate venison and discussed when the next hunt would be.

David asked Charlie to go too, ready to appreciate Lin Feng's precise marksmanship.

In fact, Lin Feng didn't know why he was so accurate, especially when facing a running wild boar. Maybe it was talent and instinct.

"There were about 20 wild boars running towards us. The scene reminded me of the Normandy landings, but in the end the victory belonged to us instead of those crazy wild boars."

David drank beer and talked leisurely about today's hunting experience.

The old man boasted in front of Charlie. At that time, there were only ten wild boars at most, not twenty.

Lin Feng was still excited. He liked the feeling of excitement that made the hairs on his body stand up.

From being nervous and hesitant when facing Brother Ron on the first day he took over the ranch, to now being able to decisively pull the trigger on a living animal, it only took a few dozen days.

Wild boars, white-tailed deer, Asian carp, and Burmese pythons are all endemic species in the United States, and wild boars are the biggest threat to pastoral areas.

Hunting wild boars has also become one of the recreational activities of cowboys. Here they are not protected by any law and can be shot at any time and anywhere.

There are about 75 legal professional hunters in the United States, and this is what they do every day. 1100 million white-tailed deer are hunted every year, but this still cannot stop the fact that the number of deer is increasing.

(End of this chapter)