I've really slowed down on the cooking the last year or so - still working on some weight loss. If I hit my reach goal I'll cook a bigass steak and eat the entire thing.
Steak related.
As some of you guys know, I moved to rural area in upstate NY. Pretty close to Lake Ontario ( brownish sky today because of forest fires in Canada).
There's a lot of deer around. I am tossing the idea around about getting crossbow (permit, license etc) and a freezer. Is it worth it? Anyone has good experience cooking venison? There are local butchers that will process deer too.
Any suggestions? I've done quite a bit of conventional meats but not wild game.
Ohh, and Happy Birthday JR!
Not a fan of the flavor of steaks or burger because it's so lean. Mix it with stuff like pork for sausage, hot sticks, chili, spaghetti, and I can eat it. Use the freezer for the occasional deer and side/ quarter of beef.
@R-Carpenter said:
Steak related.
As some of you guys know, I moved to rural area in upstate NY. Pretty close to Lake Ontario ( brownish sky today because of forest fires in Canada).
There's a lot of deer around. I am tossing the idea around about getting crossbow (permit, license etc) and a freezer. Is it worth it? Anyone has good experience cooking venison? There are local butchers that will process deer too.
Any suggestions? I've done quite a bit of conventional meats but not wild game.
Ohh, and Happy Birthday JR!
Can’t say I’ve ever met anyone that loves venison steak. I’ve eaten a lot and the only time it tasted good was with a drink too many. Lean, gamy and a little too tough—and I kind of like gamey . A friend from long ago perfected blackened venison burgers. He never told us the exact ratio but he’d make a vat of ground venison and throw in some 80% ground beef (not much he claimed), blackening spices mix and freeze in patties that were a little round and probably about .15 pounds. Bigger than a slider and smaller than a typical burger. Those were absolutely delicious and you could never eat just 2. His steaks just tasted like every other venison steak I’ve ever eaten however.
We make chislic every year with it. Deer is lean and gamy to me and finding somebody that’s good at making deer sticks around here is far and few between. We do the same with
Antelope but when fresh we cook the back strap the day of the kill.
I've worked with several avid hunters and have really liked the deer jerky they've shared. I've tried the burgers and steaks and didn't care for them at all.
Most venison I have liked has been served either in a red wine marinade/sauce, or with lots of brown gravy and mushrooms. But it can be tasty when prepared appropriately. It is not going to replace your beef rib-eye!
Wrap a leg of venison with a ton of raw onions and baby carrots in 6 layers of foil then bake it in an oven to about 145* measured at the bone then let it rest for an hour . . .
@Steve_Lee said:
Wrap a leg of venison with a ton of raw onions and baby carrots in 6 layers of foil then bake it in an oven to about 145* measured at the bone then let it rest for an hour . . .
Slow bake like pork at 200 or go with 350 in the oven like you would do beef roast?
Not steak but…. There is one thing nice about my wife working part time at the grocery store as she got the job because she was tired of working at home for the last 15 years and never seeing anybody so she got a job at the grocery store so she could meet people she likes to talk.
Anyway we score this a lot $.50 a pound, 91 pounds.
@tommytunes50 said:
Damn, that's a lot of tacos. But hey, it is Tuesday
For good tacos I would recommend beef's cheek or tongue. Chopped cilantro and onion with a hot salsa verde.
Not a fan of ground beef and taco seasoning...
@tommytunes50 said:
Damn, that's a lot of tacos. But hey, it is Tuesday
For good tacos I would recommend beef's cheek or tongue. Chopped cilantro and onion with a hot salsa verde.
Not a fan of ground beef and taco seasoning...
Comments
Wife found a ham (bone in) on sale for cheap the other day so on the kettle it goes! Dressed with a honey/Dijon sauce.
^^^ what a serendipitous statement!
You bet! Turned out amazing! Grilled a bunch of pineapple after - am having a ham and pineapple sandwich right now on homemade sourdough - so good!
I've really slowed down on the cooking the last year or so - still working on some weight loss. If I hit my reach goal I'll cook a bigass steak and eat the entire thing.
Woke up way too early yesterday morning to throw a brisket point on the smoker
Whipped up a curry for my birthday.
Happy Birthday my Brother!
I do love a good curry and happy B'Day, JR.
Steak related.
As some of you guys know, I moved to rural area in upstate NY. Pretty close to Lake Ontario ( brownish sky today because of forest fires in Canada).
There's a lot of deer around. I am tossing the idea around about getting crossbow (permit, license etc) and a freezer. Is it worth it? Anyone has good experience cooking venison? There are local butchers that will process deer too.
Any suggestions? I've done quite a bit of conventional meats but not wild game.
Ohh, and Happy Birthday JR!
Not a fan of the flavor of steaks or burger because it's so lean. Mix it with stuff like pork for sausage, hot sticks, chili, spaghetti, and I can eat it. Use the freezer for the occasional deer and side/ quarter of beef.
My experience with venison has been mixed. We used to hang ours for about a month in a cooler before processing, dry aging. That helps.
It is pretty lean though, as John points out. Leaner than grass fed and finished beef with a similar "gamey" flavor.
Can’t say I’ve ever met anyone that loves venison steak. I’ve eaten a lot and the only time it tasted good was with a drink too many. Lean, gamy and a little too tough—and I kind of like gamey . A friend from long ago perfected blackened venison burgers. He never told us the exact ratio but he’d make a vat of ground venison and throw in some 80% ground beef (not much he claimed), blackening spices mix and freeze in patties that were a little round and probably about .15 pounds. Bigger than a slider and smaller than a typical burger. Those were absolutely delicious and you could never eat just 2. His steaks just tasted like every other venison steak I’ve ever eaten however.
We make chislic every year with it. Deer is lean and gamy to me and finding somebody that’s good at making deer sticks around here is far and few between. We do the same with
Antelope but when fresh we cook the back strap the day of the kill.
https://www.jfcomponents.com/
I've worked with several avid hunters and have really liked the deer jerky they've shared. I've tried the burgers and steaks and didn't care for them at all.
Most venison I have liked has been served either in a red wine marinade/sauce, or with lots of brown gravy and mushrooms. But it can be tasty when prepared appropriately. It is not going to replace your beef rib-eye!
Wrap a leg of venison with a ton of raw onions and baby carrots in 6 layers of foil then bake it in an oven to about 145* measured at the bone then let it rest for an hour . . .
Slow bake like pork at 200 or go with 350 in the oven like you would do beef roast?
Slow bake is best for all meats - retains moisture and becomes more tender.
Spare ribs today. Cut them into a St Louis rack plus the rib tip portion.
And of course the chefs privilege, trimmings for my high protein breakfast...
Tis the season...
About three hours on.
and how do you make the rub ?
Salt, pepper, bunch of other stuff ;-)
Yum!
Not steak but…. There is one thing nice about my wife working part time at the grocery store as she got the job because she was tired of working at home for the last 15 years and never seeing anybody so she got a job at the grocery store so she could meet people she likes to talk.
Anyway we score this a lot $.50 a pound, 91 pounds.
https://www.jfcomponents.com/
Damn, that's a lot of tacos. But hey, it is Tuesday
For good tacos I would recommend beef's cheek or tongue. Chopped cilantro and onion with a hot salsa verde.
Not a fan of ground beef and taco seasoning...
Beef cheek is outstanding.