Venison.

My boyfriend had a successful hunting season and now we have a whole deer. Venison is a really nutrient dense meat and it's delicious if cooked properly. Last night we had venison chops over maple-garlic rutabaga puree and then made sausage patties with pork fat, sauted onions, apples, garlic, cinnamon, ginger, mustard powder, nutmeg and cloves. 

We froze them in a single layer, aka Individual Quick Freezing, so we can package them together and they won't stick together. They can then be plucked from the freezer and cooked for breakfast. They turned out really well and since you use the deer burger to make them, which IMO isn't good for too much else, we have a whole pile of these patties. Would make a great accompaniment to holiday breakfasts. 

Here is my recipe for the maple-garlic rutabaga puree. Simply make the recipe as is but use an immersion blender or food processor to puree the mash. 

Maple Mashed Turnips/Rutabagas

4 large turnips or Rutabagas                  1 tsp garlic grated

3 tbsp local maple syrup           2 tbsp butter or oil

1/2 tsp salt                     dash nutmeg or cinnamon

Peel and chop turnips/rutas into small pieces. Place in a saucepan and almost cover with water and boil until tender. Drain saving the water for soup stock if ambitious. Mash with the maple syrup, salt, butter and then sprinkle with nutmeg or cinnamon. Serve nice and warm.

We grew quite a few rutabagas this year since they store and keep really well. After a few frosts now they're extra sweet and tasty.