Deer Season in Appalachia

Autumn arrives in Appalachia. Fallen leaves quilt the ground in a patchwork of vibrant yellow, orange, and red. Frost finishes off the plant life that survived the scorching summer sun. The die off clears the paths to hunting shacks and tree stands.

Bows and rifles are sighted in and stand ready for opening day. Hunting knives are sharpened and slid into leather sheaths that will hang at hunters’ sides. Utility vehicles are fueled and ready for assistance tracking the kill and hauling it home.

Bucks become careless during the rut, consumed with the chase, tracking the scent of a doe relentlessly. They lose their sense of danger, making them easy targets for hunters.

Trophy bucks hang from trees and rafters of buildings, waiting to be skinned and cut up before the head is taken to the taxidermy.

Hunting season brings people together. Families hunt together and work together processing their harvest. In our home, after the processing is finished, an iron skillet of fresh tenderloin sizzles on the stove. A simple ingredient list of deer tenderloin, flour, salt, pepper, and oil for frying creates the most delicious meat you'll ever eat.

Dehydrators hum as the fans circulate warm air through layers of seasoned meats, producing delicious shelf-stable jerky. However, the jerky doesn't last long enough to require it to be shelf-stable. It's usually all eaten within a week's time.

At the end of the season, my freezer is full of roasts, steaks, and stewing meat. Throughout the winter, we enjoy many meals of Mississippi deer roast, deer noodles, and deer stew. The meat usually lasts until early spring.

Deer season is as much a part of fall as Thanksgiving traditions, and to our family, the two go hand in hand.