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By DAPHNE HUTCHINSON
Rappahannock News Staff Writer
Home is the hunter, home from the hills—and he’s got a big buck in the back of the pick-up.
Carved into steaks, chops and roasts, ground into venison burger and cut up for stew, it’s over 100 pounds of meat. How do we cook it?
Resourceful Rappahannock chefs, confronted by smiling woodsmen proudly bringing home game for the larder, having come up with a wealth of recipes.
Aileen Johnson’s
Slow Cook Roast
Carson Johnson of Sperryville is one of Rappahannock’s most ardent sportsmen. A season doesn’t go by but that he doesn’t bag a deer for the family freezer and over the years, his wife Aileen, the village’s postmaster, has perfected a method of cooking venison roasts. “It’s not really a recipe because I never measure anything and I use what I
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