December 2009

Pickled venison heart

I know what your thinking. YUCK! Right? Well as my title suggests, let’s get to the heart of it. First off, throw off everything you think you know about eating a heart. Then realize that the heart is NOT an organ, let me repeat, it is NOT an organ. It is a muscle, just like the tenderloin you love so much, or the sirloin. It is one of the most tender pieces of meat on a deer. It does not have a funny texture either. The first time someone offered me some heart, I reacted the same way that you might have. I envisioned  a pasty, mushy,  liver like substance. I was not dis-heartened, rather, I was pleasantly surprised to taste something completely different to all my false ideas. It tasted just like a tender piece of roast. Keep reading


For many years that I had hunted the white tail deer and was successful, I would take the deer to a local processor to get my venison. It started at around $45 and I began thinking I should do it myself when it was reaching $60. I hear that today, near where I live, it is reaching $75 and more. There is no reason why anyone should have to shell out that kind of cash to have a deer processed.

Bone-in venison

I am not knocking the processor, I would do it to if I had the set up at home. Seems like easy money. But no one should have to think that that is the only way to get it done. It is very simple to do it yourself. I decided one year, that I was going to try it. If it didn’t work out right I would just have it all ground. I figured It was worth giving it a shot, just so I would know if it was possible to do at home. Boy, am I glad I did! Keep reading

Grilled Venison

Take a look at your dinner table right before you dig in. Look at those veggies in the bowl…where did they come from? That barbecued chicken, steak, or even the sausage  on that pizza in front of you…where did it come from?  Now, I don’t expect you to say “The ground”, “A pig”, “A cow”, or anything sarcastic like that. What I want you to think about, is WHERE did it come from?I remember last year being shocked to look on a bag of frozen vegetables and reading “Product of China” !! Anymore we are mostly used to our food being shipped from Central or even South America.

So much of the food in grocery stores today Keep reading

Well, plenty of time has past since my last update on our mudroom conversion project. It is mostly finished other than flooring. My father in law came up from Philly to help me get the wall between the main part of the house and the mudroom torn out, and then hang drywall and spackle. He is a master when it comes to spackling!

Extending our living room into the mudroom really has it benefits. It brings in light from an additional window, and room for more fellowship seating, school room for the kids, and can be a sleeping area when we have company.

There is a possibility of adding a sliding glass door out the back wall and then extending our deck…..who knows!

Initial Opening

Final Opening

Father-in-law doing what he does best!

Welcome to the nuthouse.

It seems that as I get older (even by the month), I get more and more business ideas or ventures that I want to pursue. Just over the last three years I have wanted, or have pursued a window cleaning business, having goats, chickens, coffee shop, maple syrup making, and teaching a course on hunting and venison preparation for Foodies
These all seem to be well and good, until you add into the mix that I am a full time dad with a wife, job, house to maintain, family to visit and so on. When all these ideas start pouring into my mind, I often step back and say “I CANT do all of these!!” But I so want to.
Where does it come from? Keep reading

Marcellus Gas Flare

The quest for energy here in the U.S. is very apparent here in rural Pennsylvania. From my house I have views of natural gas well rigs, gas well flares, and about 60 monstrous windmills gracing a hilltop.

To have all this in view from one spot says something about the urgencey for native energy resources. I have mixed feelings about it all really. I think that tapping natural resources locally is a good thing when its done carefully and responsibly. Keep reading