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John's Journal...
Entry 180,
Day 5
YOU CAN HAVE DELICIOUS VENISON
Grilled Venison Potluck
EDITOR'S
NOTE: Alice Walker, along with her husband Bob, owns the R&J Smokehouse,
in Livingston, Alabama, that specializes in deer-meat processing. Here
she provides some of her famous venison recipes. The Walker process deer
for me and my family, and we enjoy their unique custom cuts and ready-to-prepare
venison.
QUESTION: How about one last recipe, Alice?
ANSWER: Okay. I also do a grilled venison potluck. This dish is
popular at the meat house, when everyone is hungry. Get a big, throwaway
aluminum pan, and dice up a tenderloin, or cut it up into 1/2-inch chunks.
Add a cup of diced, fresh onions, a pound pack of our Cajun-link venison
sausage, two or three fresh squash cut up into 1-inch thicknesses, one
pack of whole, fresh mushrooms, eight to 10 small red potatoes, four ears
of miniature corn cut in half. Sprinkle all that with Tony Chachere's
Original Creole Seasoning. Pour one cup of Tony Chachere's Garlic Creole
Marinade over the meat mixture, and let it marinate for two to three hours.
Wrap it in foil well enough to be able to flip the pan over on the grill
so the mixture doesn't spill and cook it for an hour and a half. It's
wonderful. Everything for supper is inside that pan.
QUESTION:
What kind of spices do you use in a meatloaf?
ANSWER: Ours is already made. I buy the seasoning with the correct
mixture of spices. We don't add anything. You just order meatloaf when
you bring the deer into us. I label it "meatloaf" before it
leaves our meat house. All you have to do is thaw it out and put it in
the oven.
QUESTION: Besides doing deer, what other things
do you prepare?
ANSWER: Well, I have a smokehouse facility that isn't at the same
location. It's at 320 Parkway Drive. They're about a quarter-mile apart.
We do a Cajun-injected smoked turkey breast, a regular smoked turkey breast,
a spiral-sliced honey ham, old-fashioned smoked hams, pork shoulders and
Boston butts.
QUESTION:
How much does that cost?
ANSWER: We have a website -- www.rjsmokehouse.com
-- that lists all the prices.
QUESTION: What about shipping meat?
ANSWER: We can ship deer meat now. If a customer lives far away,
we will ship it to them when we're done. And I've heard that I'm one of
the only people who offer making jerky and meatloaf. People drive from
all over for those.
QUESTION: Can people ship you in their deer?
ANSWER: I wouldn't think so. Unless they know how to freeze the
deer and ship it, I doubt that they would be able to do it.
For more information about R&J Smokehouse, and the
company's mouth-watering Cajun-injected turkey breasts, smoked turkey
breasts and smoked and spiral hams as well as venison processing, write
the company at PO Box 537 Livingston, AL 35470, call (205) 652-2489, or
visit the website at www.rjsmokehouse.com
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