Features









 

Books

 

Fun & Games

Trivia Games

 

Contact Us


 

 

 

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

 

 

Check back each day this week for more about YOU CAN HAVE DELICIOUS VENISON ...

Day 1 - Venison Meatloaf
Day 2 - Cubed Steak
Day 3 - Grilled Venison
Day 4 - Venison Taco Pie
Day 5 - Grilled Venison Potluck


John's Journal