Bein raised on a reservation-----

[eazzzzzzy]

We were eating wild game most the time---Venison,Rabbit,Beaver---Ya Beaver, the 4 legged flat tail tree gnawin down kind, Fish we speared,The lakes were full of crawdads and clams but we never ate them --lakes were ice cold ,quess it just wasnt an Indian thing, Ducks and partridge were on the table alot. We harvested our own Wild Rice
But 2 of my favorites were venison Heart stuffed with wild rice and Venison tenderloin sliced, fried in butter and put on a bun with Heinz 57 sauce and cant beat a duck if u know how to cook it ( not like the ones u buy in the store ) Beavers are Greasy as are some parts of a bear. Same with a Musky ( BIG fish ) but killer if u know how to cook it

[510dat]

Where did you grow up? It sounds like you guys ate well. I had some venison steaks the other day; aargnzarf's father in law is part of an archery club, and he shared some of the spoils with us. The steaks were pretty small, maybe an inch thick by three by six inches or so. I coated them with olive oil and an 8-3-1-1 dry rub and broiled them in an oven. They came out very tasty, but I wouln't put so much of the rub on them next time.

[jeff]

What no Squirrel?

[eazzzzzzy]

Originally Posted by 510dat

Where did you grow up? It sounds like you guys ate well. I had some venison steaks the other day; aargnzarf's father in law is part of an archery club, and he shared some of the spoils with us. The steaks were pretty small, maybe an inch thick by three by six inches or so. I coated them with olive oil and an 8-3-1-1 dry rub and broiled them in an oven. They came out very tasty, but I wouln't put so much of the rub on them next time.

Sorry it took so long....Was raised in Lac-du-Flambeau Wisc. A settlement, turned reservation. Wild Game was a weekly staple...We didnt really tear up the squirrel population though there were millions.

Looking back, it was odd...Our lakes were LOADED with Clams and Crawfish and we never ate them either ? It wasnt unusual to walk into a house on the res and see a deer being cut up on the kitchen floor and venison cooking. My Family was a little more formal, we did it in the basement with the freezers and butchering impliments---Double wrapped in freezer paper. In the winter, if we were overstocked we would use new garbage cans and keep the meat out side til we had room, Chains on the lids.