When you youngest son was about 16 we  bought a lot on Toledo Bend. We met an elderly couple at church that invited us home with them for lunch. Naturally we went.

We had a hind quarter roast and it was delicious. If she hadn’t told me that it was deer I would never have known it. It tasted just like beef to me and naturally I couldn’t say that I didn’t eat wild meat as I already had my plate full and was engrossed in it.

They invited Bill to hunt on their property only after he had questioned him about safety with a gun.

Now if you haven’t taught your child a bout the safety of fire arms, do it now. Don’t wait until a better time and get in a hurry and forget it.

Now I have to tell you that I am still not fond of wild meat and do not eat it unless I don’t know that is it wild meat. Arie did give me her recipe and I’m passing it along to you. It is very good, I just didn’t grow up eating wild meat so I don’t like it I guess. I had two brothers and do not recall them ever hunting nor do I remember my five brother-in-laws hunting. Now fishing was a different story.

Arie’s Venison Roast
1 large venison hind quarter
1 chopped bell pepper
1 chopped onion
12 stalks chopped celery
1 clove garlic, minced (she said chopped real fine)
Salt and pepper
1/2 cup oleo
4 strips slab bacon

Marinate roast in milk overnight. Cut slit all the way down the leg bone. Rub it inside and out with salt and pepper. Fill the pocket with the chopped vegetables and oleo. Place in covered roasting pan and bake on 300 degrees for four hours. Remove deer and make gravy from drippings. Place roast back into pan and book another 10 minute.

She served mashed potatoes with her roast. I guess we would more than likely serve it with rice. I just know it was Gooder’n Syrup.