Sunday, November 20, 2011

Where the Deer and the Antelope Play

The season of blood has begun. The trees, in one last gasping spasm of summer life, practically bleed from their branches.

oak leaves 2

It's at if some tragic and bitter massacre has occurred in countless yards and forest floors, some mysterious battle fought and lost....

maple leaf 1

...leaving behind dry brittle bones and blood stained images tattooed into hard surfaces. It's not just the trees that bleed.

leaf outlines

It's the season when men and women take to the woods in sturdy fashions of swirling brown and green. Sitting in trees, crouching in high grass, waiting. Little lies are told of past hunts and if the waiting goes on long enough, bigger truths are examined and revealed.

Tim's Antelope

Hunting is woven deeply into our shared dna, whether immigrant or native born. Protein kept us alive when this country was so very young. Hunters today heed the call of their dna, their blood. They return home with sweat sculptured hair, all angles and waves. They return with cheeks and noses ruddy from exposure, padding around like giant camouflaged ducks with thick grey wool-webbed feet. They nap and dream of big bucks and racing blood.

Chris's Antelope

Most home cooks today only know meat as something vacuum sealed in plastic and styrofoam, waiting in a refrigerated case, only to be thrown in a grocery cart, practically bloodless and sterile.

antelope roast 1

The blood, if any, to be instantly cleaned from the kitchen with anti-bacterial sprays for fear of "cross contamination". Death by chicken blood.

antelope blood

We are lucky to still have a season of blood. That the deer and the antelope still play in such numbers that we can enjoy and appreciate nature's bounty.

antelope2

I am lucky enough to be the recipient of such bountiful gifts of venison and now, antelope and I am always grateful, especially since I am not a hunter. I always try to do right by the beast that fed me.

roast antelope

This wonderful and tender antelope roast was prepared by using a recipe I found at Texas Hunt Works. It was delicate and juicy and I can't wait to try more recipes for the rest of the antelope I have in my freezer. Thank you Tim and Chris, it's good eatin'.

10 comments:

froggy said...

My brother-in-law, farmer and hunter, got his one chance at a moose this year, in his state, and did get one. The whole town, small farming town, gets together and makes sausage from various animals. I got to go one year and it was really fun and such a part of our heritage that I'm so glad my kids have gotten to experience.

Big Shamu said...

A Moose? That is one big animal. It is part of our heritage. Although I am kinda glad I don't know any squirrel hunters.

K9 said...

thoughtful and beautiful - poetic.

I was thinking...that wolf i painted looks a bit like Jackson doesnt he>

Melissa said...

I sing praises to the Squirrel Hunters!

Raccoon...now that stuff's nasty.

MakingSpace said...

I miss fall!!!!!!!!!! Well, I guess you folks do too, by now...

I have to say, reading this on the heels of catching up on my True Blood watching is a bit - interesting.

The dish looks beautiful and delicious, and Tim and Chris look proud too. Congrats on the hunt and on the dish - and from this fall-less place, THANK YOU for the pics of the last leaves of the season.

Big Shamu said...

Thanks K-9. Yes your Wolf in the Dark Woods has the look of Jackson.

Melissa, I've eaten squirrel and rabbit. Much prefer venison and now, antelope. I hope not to ever need to eat a raccoon or possum. No ma'am.

MS, plenty of leaves I can send you?

Dani said...

It took me years to get used to the packaged meats. Growing up we had deer and we knew the cows and pigs that got butchered. Way different life now....

Terry and Linda said...

We have our own meat...but had to stop the bird hunters on our place...they destroyed our fences and even shot at the cows. Fresh meat....yummmm

Linda
http://coloradofarmlife.wordpress.com
http://deltacountyhistoricalsociety.wordpress.com

Melissa said...

Never tried possum, but YUCK!

and you probably already know, but I just heard Anthony Bourdain is going to be at the Midland December 16th.

Big Shamu said...

Dani, hog butchering at my grandma's in the fall was a yearly ritual so I saw the beginning, middle and end of a hog's life.

Linda, I read that on your blog and was sad to hear of people so disrespectful of your land and generosity that allowed them on your property. But fresh meat is good stuff.

Melissa,I'm afraid the possum dishes will be found at some other blog. I did see that Father Anthony will be back in KC however as much as I love the man, I just can't justify the scratch they're asking to go see him again.

Also I hope you're feeling better after your recent surgery.