Deer Season Family Tradition

Ever since Pete was a young boy, his grandpa developed a tradition with the men in his family - his brothers, sons, and grandsons - to spend time in the woods for deer rifle season. They would gather for a few days at a time, sharing stories, staying up late, getting up before the sun would rise and making the trek into the cold dark woods where their deer blinds were waiting.

During these cold frigid days in November, there was one thing that the men looked forward to keeping them warm while waiting for a deer to walk by, a Pinulata.  Pete’s grandmother created these delicious pork pies, that she would heat in the oven and wrap in tin foil that would be stored in the mens coats to keep them warm and fed in the woods.  

The Pinulatas are made with caramelized onions, kalamata olives, and seasoned pork loin that are stuffed into a homemade dough ball, creating a pocket of warmth and a savory snack.   Each man would receive two, one for each pocket, before they left the warmth of the cabin, allowing the tin foil ball to radiate heat as they were walking.  Pete would always place his snack in his chest pocket to help keep his torso warm as he sat up in the tree stand.  

As the years passed after his grandfather passed, his grandmother was unable to continue with the tradition. It was then that Pete decided to take it into his own hands and create the Pinulatas for his family.  

When we first started dating, right before deer season, he told me the story and it was such a sweet story that joined in with a tradition that we both valued very much.  I would watch him make these year after year but this year made it even more special.  He decided to use the sourdough starter that we have been mastering for the last 2 years, as his dough for the meat pies.  They smelled so good as he brought them out of the oven - the sourdough with its outer edge crispy and the inside fluffy and warm. The taste test was so delicious, especially with the added flavor of the rye flour sourdough bread crust combined with the caramelized onions, kalamata olives, and pork. Mmhhmm!  Once he made up about a dozen, they all got wrapped up in tin foil and paced into the cooler to make their journey north to deer camp for the week.

And off Pete went on opening morning, with two Pinulatas in his pocket to keep him warm and his belly full as he trekked through the woods to find a deer to bring home.  Here’s to keeping traditions!