Tuesday, March 27, 2012


Growing up, I always heard my family talk about deer season, and that, of course, was broken down into bow season and, I don't know, gun season, I guess.  And we all remember Bugs Bunny and Daffy Duck arguing about Rabbit Season vs. Duck Season.

But it occurs to me that I have never actually paid any real attention to this matter, so I decided to look it up.  Since today's recipe post primarily deals with venison, I decided to look up deer season.  The first thing I learned is that deer season varies from state to state.  Who knew?  So, I decided to begin with my home state of Kentucky. What I discovered is that it is difficult to find out when deer season is this far in advance.  Apparently, hunters just know these things, but the state must assume hunters don't use the Internet.  I thought I was going to have to start calling friends and relatives for this info.  Here is what I managed to find.  According to a forum post on Kentucky Hunting, Archer Season starts the first Saturday in September, youth season is the second Saturday in October,  muzzleloader season is the third Saturday in October, and  modern firearms begins the second Saturday in November.  Now, I know the question uppermost in your mind is:  But, how long does each season last?  Is there a limit?  Here is the answer as I now have it.  I don't know.  This will take further investigation.  I'm beginning to think I'll find Jimmy Hoffa before I get to the bottom of deer hunting season.    And all of that just to lead up to this recipe....


4 loin chops, about 1 1/2 lbs
1 3/4 tsp salt
1/16 tsp pepper
3 Tbsp butter
1 c water
1 can mushroom soup
1 tsp cooking sherry
2 drops hot sauce

Trim off any strong-smelling fat.  (ewww!)  Sprinkle chops with salt and pepper.  Use a skillet with tight-fitting cover.  Brown chops slowly (uncovered) on both sides in heated butter.  Add 1/4 c of the water, cover and simmer 15 minutes, then add /4 c more water and again cover and simmer 15 minutes.  Next add the rest of the water and the soup.  Cover and continue cooking very slowly for half an hour or until fork tender.  Last add cooking sherry and hot sauce.  Serve at once.  

Serves 4


"Pickup Man" by Joe Diffie.  What's a hunter without a pickup truck?

Until next time, Happy Cooking!  : )

When he was young, I told Dale Jr. that hunting and racing are a lot alike. Holding that steering wheel and holding that rifle both mean you better be responsible.  - Dale Earnhardt


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