By HEATHER RUPPE
Deer season ends Jan. 1st for adults hunting on private lands in Game Zone 3, which includes Colleton County, and all signs are pointing to what will likely be another successful South Carolina deer season for hunters.
This newspaper reached out to biologists and officials with the S.C. Department of Natural Resources (SCDNR), asking how the season looks thus far across the state.
While the official numbers are not complete – after each deer season, the S.C. DNR publishes an annual post-season harvest report that includes the number of kills and the deer population in the state – early signs are all pointing to an average number of kills in the Palmetto State. This shows that population is holding its own, despite concerns in recent years about the number of deer going down in South Carolina due to a spike in coyotes.
“ … based on anecdotal conversations with hunters and processors, it appears that overall the season is going well,” said David Lucas, public information coordinator for the S.C. DNR. “Of course, we rarely have ‘bad’ deer seasons in SC – our numbers are very good in that regard,” he said. “Biologists expect that this year’s harvest will be within 5 percent (plus or minus) of last year’s figure once the numbers from hunter surveys are tallied, and our statewide harvest numbers have been increasing slightly over the last 4-5 years.”
Statistical data from past years and the 2020 season harvest report summary are available at www.dnr.sc.gov. and then look for the SCDNR - 2020 Deer Harvest Report.
With deer season about to end, now a perfect time for hunters to clear out their freezers from last year’s harvests in preparation for the final big days of hunting.
See below for venison recipes that are perfect for holiday snacking and easy meals in between those big holiday dishes.
Venison Recipes for the Holidays
Meatballs
Ingredients
•2 lbs. of venison, ground
•2 eggs
•4 Tbsp. ketchup
•1.5 cups of dry instant oatmeal
•1/2 tsp. of black pepper
•1/2 tsp. of garlic powder
•3 tsp. of soy sauce
•1/2 cup finely chopped onions (or 1 tsp. of onion powder).
Sauce
•14 oz. can of jellied cranberry sauce
•12 oz. of chili sauce
•1 Tbsp. of lemon juice
•2 Tbsp. of brown sugar
Directions:
•Make the sauce first. Put all ingredients for the sauce in a saucepan and stir until smooth. Heat slowly and simmer for one minute.
•Now, focus on the meatballs. Mix all ingredients in a large bowl and take a tablespoon full of the mixture and roll it into a ball and place it in a 9″ x 13″ baking dish.
•Pour meatball sauce over the meatballs.
•Bake at 350ºF for about 30 minutes or until done.
Venison Meal Foil Packets
Ingredients:
•1 lb. venison, ground
•3 red potatoes, chopped
•1/2 yellow squash, diced
•1/2 red bell pepper, sliced
•1/2 green bell pepper, sliced
•2 fresh green onions, diced
•1/2 cup of matchstick carrots
•1 cup of shredded cheddar cheese
•2 Tbsp. of butter
•Salt and black pepper to taste
Directions:
•Preheat grill or oven to medium-high heat and tear off 8 large square sheets of aluminum foil.
•Divide the ground venison into 4 servings, break it up into small pieces, and place it on 4 pieces of the foil.
•Add a dash of salt and pepper or add whatever spices you’d like and top each with 1/2 Tbsp. of butter.
•Add veggies of your choice and add another little dash of salt, pepper, and spices, and a sprinkle of shredded cheese.
•Place the remaining 4 pieces of foil on top of the other 4 and fold each of the sides together, making a square.
•Place in oven or on the grill and cook until done.
Sloppy Does
Ingredients
1 tsp olive oil
1 lb. ground venison
1 jalapeno pepper, seeded and diced
½ c. ketchup
1 clove garlic, diced
2 tsp. molasses
1 tsp. yellow mustard
Directions
•Heat skillet over medium heat; brown ground venison with jalapeno pepper in the hot oil, stirring often, until meat is crumbly and no longer pink, about 10 minutes. Stir ketchup, garlic, molasses, and yellow mustard into the venison mixture, bring to a boil, and reduce heat to low. Simmer at least 10 minutes.
