This morning I had some dealings with a bone in leg of venison. Usually the processor, Michael Cordray, takes the bone out because bonesless roasts take much less space in the freezer, but I had asked him to leave the bones in for one deer. I thought to smoke the leg to about 150 degrees on the BIG GREEN EGG and did so at 200 degrees. The venison - having next to no fat - was done to that temperature in about two and a half hours. The meat is flavorful and moist. I think I will use it for sandwiches for the upcoming drive to Edisto where I plan to shoot a bunch more deer.  Does anyone other than me cook deer this way and does anyone have any ideas about infusing more flavor into Bambi. Venison is so mild, but I don't like to use heavy marinades and that's probably the answer.... marinades, I mean.

This meat, while healthy and all that is - as I said - mlld. Perhaps it's just South Carolina deer and their diet of fresh vegetables, new saplings and any row crop they come across and intensifying the meat just isn't going to happen. Maybe this is venison veal, but I haven't been shooting young deer. Does any body know anything about eating yearling deer. The flesh of this one is very light and pink as opposed to bright red. I'm just asking, speaking to ether, you know?!

I am planning to buy a tractor soon and perhaps erect a smallish greenhouse to see if I can make a go of heirloom tomatoes year round. As I understand heirloom tomatoes, they don't keep well and they don't travel well at all. I think there may be a local market for them in Charleston, however. Local, out of season, vine ripened tomatoes grown in Edisto Island dirt just like toamtoes are supposed to be. Maybe. I would have to make sure deer doesn't know how to open the door to the greenhouse.