My body don't do well with this work really hard after being in hibernation for a few weeks. I did very little and then worked my hinny off with the hog butchering and then yesterday I just stayed in to clean house and do the general house keeping things. By early evening last I laid down to take a nap. Well that dang nap lasted till 4 am this morning. That is never good for me. I really messed up my sleep habits, such as they were, and then today I crashed again. I took about an hour nap and when I got up I was achy all over. Dang it I feel like I'm getting the flu. I suspected something like this several nights ago when I had some stupid dreams. I don't dream unless I am getting sick. This is not how I wanted to spend my hibernation.Yuck! Jus shoot me now.
Anyway I did manage to get my cracklings all browned up and in the freezer and the hominy jars all washed and ready to go to the cellar. We still need to shell a bit more corn for corn meal. Rodger called the guy this evening and he will hopefully be running his grist mill next weekend. Then we can get the corn ground and taken care of. I am a bit late with all this stuff tho. We normally shell the corn, put it in the freezer for a couple weeks to make sure to kill all the bugs eggs in there and then dry it an have it ground. Time is not going to allow that this time. So the corn is dry, we will get it ground into meal then put the meal in the freezer for a couple weeks. After that I can take it out and let it come to room temp and seal in the vacuum sealer for storage. In my opinion all grains need to be done this way to keep them from getting buggy. I have always done my grains like this and so far, knock on wood, have never had a bug problem.
Oh I got to tell ya, I made pepper steak with venison for supper tonight and it was good. Lots of peppers and onions, meat and gravy over rice with garlic bread. Ok here's what I did.
2 lb venison roast or steak cut in 1/2 thick strips about 2 inches long
2 cups sliced onion
2 cups bell peppers, red and green, sliced or rough chopped
2 tablespoons beef bouillon or beef soup base
2 tablespoons of minced garlic ( I add more to taste)
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
4 tablespoons cornstarch
1 quart water plus about 1 1/2 cups
salt and pepper to taste
I do this in the pressure cooker. Add about 2 tablespoons of butter and a few tablespoons of oil to the bottom of the cooker, heat, add the meat strips and brown. After the meat is brown add the onions, peppers, beef base, Worcestershire sauce,garlic and 1 quart of water. Put on the lid and let this come up to pressure and let it pressure cook for about 2 minutes. Then turn off the heat. Let the pressure off and remove the lid. In a separate bowl mix the remaining water, cornstarch, soy sauce till well blended. Add this to the simmering pot of meat and veggies to thicken. You can adjust the liquid, if you like more gravy add a lil more water to the initial cooking and then season to taste with salt and pepper. When the gravy has thickened serve over rice with lots o garlic bread. Its good stuff.
Just this short cooking time will make the meat tender as well as the veggies but the veggies don't cook to mush. Enjoy!
Till next time, blessings from the McGuire homestead.