It’s That Time of Year


Those of you who have followed me for a while have been subjected through the years to my annual Valentine’s Day rants. I’ve shared my thoughts about the price gouging, the blatant commercialization of an originally sweet idea, and general lurid skankiness that has come to be associated with February 14th.

Everyone in the Deerslayer household loathes the idea of trying to go out to eat in any restaurant on that day. Seriously, if you are a true follower of the Deerslayer’s Wife, you KNOW that you can have an exquisite meal at home for a fraction of the price. An issue that we have experienced is that we’re hard-pressed to find a restaurant that serves game meats cooked to a medium rare perfection like those that we can prepare at home. On the plus side, we really look forward to buying chocolate for half price the next day!


Deerslayers’ wives, you have the tools to prepare the most amazing meal your husband has ever had. How about a seared tenderloin with a balsamic glaze or venison Parmesan with angel hair pasta or venison and Guinness stew or marinated semi-boneless quail? How about your deerslayer’s favorite dessert? It won’t cost over $100 bucks and he will love it. Done! BTW, I’d love it if you’d share your deerslayer’s favorite dessert recipe or favorite wild game recipe with me and the group. Ladies, we’ve got to stick together here!

Deerslayers, DO THE DISHES! POUR THE WINE! PLAY SOME NICE MUSIC THAT SHE WILL LIKE! DONE! Don’t buy jewelry, stupidly expensive flowers or candy! But if your sweetie has a favorite outfit, dress up, damn it! You can thank me on the 15th…after you snatched up some discounted chocolate!

4 Comments on “It’s That Time of Year

  1. I dress up, cook dinner, do dishes, and clean the kitchen regularly, and I love it.

    Tonight, my boo made me a venison curry over rice. I added a few dallops of my habanero hot sauce to the mix and it was absolutely delicious. Hot and spicy, just as Valentine’s should be 😉

    She also did the dishes and cleaned up the kitchen. I had a night off this week!

    • Chris, you sound like a real keeper! I’ll bet the venison curry was divine! Willing to share the recipe? How about that habanero sauce? Are you really going to pique our interest and just leave us hangin’? 😉

  2. Here’s one my mother passed along to me. I don’t know what it’s called, my copy is handwritten on a piece of notebook paper. It was given to Mother when they raised pheasants for sale by one of the drivers of the pick-up trucks back in the 50’s. She used this recipe for over 60 years for birthday dinners/special occasions and when she didn’t have pheasant, she used chicken instead. Great either way. 🙂 (perhaps goose too, push come to shove, I’ve ever tried that)

    Preheat oven to 350 degrees
    Clean and cut up 1 pheasant (or a whole chicken) into serving size pieces.
    Roll the meat in flour seasoned with salt and pepper. Then brown lightly in hot butter or cooking oil/lard and place in casserole dish.
    Add one or two jars or cans of sliced or whole mushrooms.
    1/2 cup white wine or cooking sherry (a can or bottle of beer will also work, whichever you prefer. I used beer once when I was out of sherry.)
    Cover and bake about 2 hours.
    This pretty much makes its own gravy.
    As is written here, serves 4
    It is very flexible and can be doubled or tripled easily for larger gatherings.

    Love your site!

    • Marcia, thank you for sharing your mother’s recipe. It is brilliant in its simplicity. Those are usually the best, don’t you think? I have to admit, you really touched a soft spot in my heart with your description of the handwritten recipe on a piece of notebook paper. Those old mementos should be cherished, reminding us of loved ones every time we take them out. Check out Thanksgiving and Tradition, I will definitely use your mom’s recipe. Once again, thanks for sharing and I’m glad you’re enjoying my ramblings.

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