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Mrs. Weakley is no stranger to preparing and cooking vension. “Fve been cooking since I was 12,” she declares, and in this part of the country she is as well-known for her cooking as she is for her shining house.
This year, Mrs. Weakley will go to her daughter’s house for Thanksgiving, but she will take along a package of deer meat to eat with the turkey.
How does Mrs. Weakley prepare deer meat? Her sons bring it to her already skinned and in blocks. Mrs. Weakley cuts all the bone out (“I don’t put any bone in my freezer”) and tenderizes it with a small meat tenderizer.
Together with her sons, Martha grinds up small pieces of meat from areas like the neck and lower legs. They do the grinding with an electric sausage mill — outside if it’s not too cold.
They use a meat slicer to cut the bigger pieces of deer meat into steaks. Depending on how thick they are sliced, they get around 15 steaks per deer. “I don’t like them too thick,” she comments.
Mrs. Weakley then makes up both large and small bags of deer
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