Thursday, February 19, 2009

Freezer Burn

In December, Mr. Stanley called to ask when he could bring over the processed deer meat from Landon’s successful hunting outings. He has “harvested” as they say down here, 3 deer, 2 bucks and a doe. That is a TON of deer meat. Where to put it?

Today we’ll have to clean out the freezers. What a hilarious concept! In New York, in my tiny kitchen apartment, I had a freezer which had an icebox the size of a shoebox. I could fit two ice trays, a gallon of ice cream and some assorted frozen vegetable packages. That was it. But, that was fine because I never cooked – the meals I ate consisted of dry cereal or oatmeal or a salad or Chinese takeout or sushi that I would pick up on my way home. I never needed anything from my freezer.

Here in the Low Country, it’s different. We have 4 freezers. All of them needed to be cleaned out in order to make room for the new meat.

The refrigerator freezer in the mud room contains whatever your would need to make desserts…frozen pie trays, blueberries, peach mixture, pecans, strawberries from Mr. Stanley’s garden, and a couple of cooked pies – pecan, blueberry and apple.

Our kitchen refrigerator freezer contains two entire shelves and trays of frozen vegetables that I can use in the various stews that I will be making this winter. The top shelf consists of already prepared meals – Salisbury venison steak, BBQ venison, venison stew. On the next shelf, we have easy to prepare deer meat; maple sausages, some frozen cube steaks that I use in stir fry meals. The bottom shelf drawer holds our fish, mostly catfish.

But it is the industrial size freezers in the garage that need the most work. It took me (and Miss Mary and Miss Flo) 2 hours to get them cleaned out and thawed and the contents organized. Here’s what they look like:

In the small freezer, we have birds: quail, chukka, pheasant, mallard ducks (with the heads still attached for auditing purposes?!), woodcock, wood duck, and We have 65 pounds of shrimp: 20 pounds of small/medium; 25 lbs of medium and 20 lbs of jumbo.

The large freezer is for our venison meat – we still have lots of deer for last season. I’m going to have to make a crock pot a week in order to eat all of our roasts! We have 12 venison roasts, 8 deer tenderloin, 3 backstraps , four shopping bags full of cube steak, stew meat, and then the sausages…we have maple flavored sausages, country flavored, bratwurst and regular sausages. We must have 20 packages of ground venison -- that’s a lot of hamburgers!

Guess I won’t have to go to the grocery store to buy meat – whatever happened to a simple stir fry chicken dish? :o)

No comments: