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Started By
Message
cooking the last of my deer meat
Posted on 9/23/21 at 4:36 pm
Posted on 9/23/21 at 4:36 pm
from last year's 8 point. Doing a shoulder roast in the Instant Pot with potatoes, carrots and rice.
What should I do with the last (massive) backstrap?
What should I do with the last (massive) backstrap?
12
Posted on 9/23/21 at 4:38 pm to The Levee
Cut it in 3 sections and grill whole to 125 degrees, slice thin with grilled onions and grilled chiles.
Posted on 9/23/21 at 4:40 pm to The Levee
Yeah, I've about run out of deer meat too.
Don't know whether to cook the rest of last season's 10 point or maybe I should finish the 12 point.
Whaddya think?
Don't know whether to cook the rest of last season's 10 point or maybe I should finish the 12 point.
Whaddya think?
Posted on 9/23/21 at 4:43 pm to 308
I've got a ham off of my 14 point that I'm going to put on the smoker whole.
I gave my 16 point away.
I gave my 16 point away.
Posted on 9/23/21 at 4:49 pm to The Levee
Slice 1/2” thick medallions and brown it in oil then add water,onions,salt,garlic powder and cayenne pepper and simmer until fork tender. Serve over rice.
Posted on 9/23/21 at 4:51 pm to Huntinguy
quote:
I gave my 16 point away.
Yep, did the same with my 18 point.
Posted on 9/23/21 at 4:51 pm to The Levee
Posted on 9/23/21 at 4:54 pm to Loup
Unless you’re cooking the antlers, why mention the points?
Posted on 9/23/21 at 5:09 pm to Popths
Cut up the backstrap and make sausage
Posted on 9/23/21 at 5:10 pm to Loup
The Dianne is a VERY good choice as well! Make plenty of the sauce, and if you've got some mushrooms....toss them in as well.
Posted on 9/23/21 at 5:24 pm to The Levee
I made a venison sauce piquant out of my last blackstrap today.
I use Richards dark roux in jar. Put a cup of beef broth in cast iron skillet and put about a cup of roux in and stir around until iit emulsified. Then proceed
LINK
I use Richards dark roux in jar. Put a cup of beef broth in cast iron skillet and put about a cup of roux in and stir around until iit emulsified. Then proceed
LINK
This post was edited on 9/23/21 at 5:27 pm
Posted on 9/23/21 at 5:53 pm to Loup
Yup gone be cooking this next... shite looks good!
Posted on 9/23/21 at 6:01 pm to The Levee
quote:
What should I do with the last (massive) backstrap?
Salt pepper fire 126.75 degrees
Posted on 9/23/21 at 6:49 pm to The Levee
Do dis
Posted on 9/23/21 at 6:57 pm to Huntinguy
quote:
The Dianne is a VERY good choice as well
It's one of my favorites. I love hank shaw, especially when I'm tired of the same ole grilled meat.
Posted on 9/23/21 at 7:06 pm to The Levee
I’ve got 2 doe rumps and a button buck backstrap left. Always save a strap for opening weekend.
This post was edited on 9/23/21 at 7:07 pm
Posted on 9/23/21 at 7:39 pm to bobdylan
I'll give that one a try with some wild pork. Looks damn good. I'm embarrassed about how many jack rabbits I shot and left when I was a kid.
His barbacoa recipe for shanks is amazing as well
His barbacoa recipe for shanks is amazing as well
Posted on 9/23/21 at 8:05 pm to Loup
quote:
barbacoa recipe for shanks
I might try that tomorrow with a hog shoulder. I planned on braising it low overnight and picking it for tacos for a lunch we’re having Saturday but may do this instead.
Posted on 9/24/21 at 7:12 am to bobdylan
quote:
I planned on braising it low overnight and picking it for tacos for a lunch we’re having Saturday but may do this instead.
It's damn good with pork as well. I used the meat for tamales a while back.
Last weekend I used the barbacoa recipe for beef cheeks. I smoked them at 200 for about 3 hours then put in the braising liquid uncovered on the smoker until it was fork tender. I flipped it every couple of hours. I tore the meat up and crisped it up on a griddle before putting on a taco. It's a pretty versatile recipe.
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