Saturday, September 19, 2009
Deer are walking today!
Robert Strickland, Jr. and his friends with 10 footer
Backstrap (Venison Loin Roasts) Recipe
Backstraps (Venison Loin Roasts)
Montreal Steak seasoning
Syrup
Worchestershire sauce
Brown Sugar
Garlic (salt, powder, or fresh)
Poke holes with fork into meat. Add as much of each ingredient as you would like. I usually sprinkle all dry products onto venison and then pour syrup on venison just to cover it and fill bottom of pan with worchestershire sauce.
Let soak for a couple of hours then turn steak over and let set for a couple of hours. I usually turn a couple of times if I start early enough in the day. Cook as desired.
From the kitchen of Sonja Southwick (Horsham, PA)
Friday, September 18, 2009
Thursday, September 17, 2009
Before....
Captain Jordan Patrick with Tail and Scale Outfitters
Beef or Venison Stroganoff
Beef Stroganoff
1-2 pounds of beef or venison stir fry meat (Let us know if you want a venison ham sliced for stir fry.)
2 cans of Cream of Mushroom Soup
1 can of Cream of Chicken Soup
½ cup beef broth
½ cup sour cream
1 package of egg noodles
Cook the strips of meat on low in a pan with enough water (or beef broth) to prevent the meat from burning. The meat can be cooked quickly if you do not have much time, but the slower and longer you cook the meat, the more tender it will become.
Once the meat has cooked through, drain any excess water that did not get absorbed when cooking the meat, then put the meat back in the pan. Add both cans of cream of mushroom soup, the cream of chicken soup, and beef broth into the pan with the meat. Once you have everything mixed, let the mixture heat and combine for at least 15 minutes.
After the mixture has been heated throughout, take the pot off of the heat. Mix in the sour cream. (If you mix the sour cream in while being heated, it might curdle.)
Let the mixture heat up and it is ready to be served! Our family favorite is to serve it over egg noodles, but you can put it on top of the noodle of your choice.
HELPFUL HINTS:
- The contents of this recipe tend to get salty quick when mixed together, so make sure you do not add any salt! You can add pepper to taste.
- This recipe is more of a dump and pour type recipe, not a recipe where you need to follow the precise amount of each ingredient. So once it is all combined, add more of whichever flavor you feel it needs!
- If you like mushrooms, add a drained can of sliced mushrooms.
From Kristin Kierspe Cordray's kitchen
Wednesday, September 16, 2009
Cordray Farms Beef Shares Available Now
TBone/Porterhouse steaks - 4
Ribeye steaks - 3
Rump roast or sirloin tip roast - 1
Boneless stew - 1 pack about 1 lb.
Stirfry - 1 pack
Round Steak - 3 packs
Cube steak - 1 to 2 packs
Shoulder roast or chuck roasts - 2 or 1 of each
Flat Iron or Mock tender steak - 1
Sirloin steak - 1
Ground beef - 18 to 22 lbs. in 1 1/3 lb packs
Everything comes vacuum sealed and frozen. It will fill a medium size cooler or two of our venison boxes. Beef Shares are $4.95 per lb. and average $250 to $300 each.
Tuesday, September 15, 2009
What about bringing frozen meat? Why can't you take it all year?
We take frozen meat from August 15th to September 14th and then the second Saturday in January. When hunters start using the antlerless deer tag on September 15th, we get swamped with fresh carcasses. In order to do the best job of processing those carcasses at just the right time to get the best yield of safe venison, we must process these fresh carcasses according to a strict time schedule. Frozen meat must be unthawed and then processed immediately. There isn't time to do both frozen meat and fresh carcasses together. We insist on giving you with the best product we can provide. Reserving frozen meat for these specific times ensures we have time to concentrate on each product separately.
Lots of new photos added now that we're back up and running!
Terry's posse helped with this 9 ft 6 inch alligator
Left to right: Brad Smith, Terry McAllister, Nate Wagher, Scott Richey, and Steven Cox
Jeffrey Cole, 10 Footer
Jeffrey had Kenneth tan an alligator hide last year and made into an awesome pair of boots. Will share the photos when we get them. This big fellow will make the wife a pair of boots!
Monday, September 14, 2009
Sunday, September 13, 2009
Alligator price update!
The alligator hide market fall has made it impossible for us to trade hides for skinning and caping fees as we did last year. We are working hard to make our pricing structure fair for everyone as we work through this unusual season.
With that in mind, we've lowered the price for skinning or caping alligators for customers who are having Cordray's Taxidermy make rugs, tan hides, or do a full body mount of your gator. For hides having HIDE Taxidermy, you'll pay only $5 per foot for skinning or caping.
The regular price is $15 per foot. For more information, click on the title link above to go to our Gator page or call us at 843.766.7922 to talk with us. To contact Kenneth at Cordray's Taxidermy call 843.509.7720.
Hunt for gators is on The Post and Courier - Charleston SC newspaper
And speaking of press... did you see Kenneth on the front page of the local section this morning? We've been giving him a fit about being shown is HIS processing facility. I figure that next week any bills that come are all his! In all seriousness, we are thrilled that he's come home to work with us and is also building a successful taxidermy business of his own.
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A star is born?
As I write this, Kenneth's being interviewed by a TV station. The first or any huge ones always get lots of press.
Jeff Emig and John Hollis show off their catch
John called in this gator just like he did last year. He said the big guy eased up along the side of the boat, submerging and rising, curious about the strange noise.
