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11-25-2006, 02:12 PM | #2 |
'Tis my eye!
Join Date: Aug 2000
Location: Chiefsplanet
Casino cash: $10269900
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What cuts are you trying to cook?
For the most part, you can approach it the same way you'd approach lamb... |
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11-25-2006, 02:15 PM | #3 | |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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Quote:
By the way... this deer cost me $10. The shooter did all his own processing and only charged me $10 for the tag and the trouble. THAT is some cheap meat. |
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11-25-2006, 02:16 PM | #4 |
Cast Iron Jedi
Join Date: Nov 2004
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Right now, I'm getting ready to make some jerky.
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11-25-2006, 03:32 PM | #5 |
Certified Bourbon taster
Join Date: Aug 2000
Location: Shawnee KS
Casino cash: $7150157
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If you're cooking ground venison, I mix it 3 parts venison to 2 parts ground pork or pork sausage. Makes excellent meat loaf or chili, follow your favorite recipe.
If you're cooking roasts like the backstrap, try to remove any fat or 'silverskin' from the meat. Olive oil rub, cut slits in the meat with a sharp knifepoint and insert garlic slivers, add rosemary/thyme/black pepper/kosher salt dry rub. Roast @ 350 until rare (I lay a few pieces of bacon on for the final 20-30 minutes) Carmelize some onions (sliced onions, olive oil, a little thyme and brown sugar) in the oven while you're roasting the meat. Wild rice pilaf, baked potatoes and the red wine and/or hoppy beer like a Czech pilzner. Steaks - trim off any fat/silverskin, oil and rub with cracked black pepper & paprika, a little thyme. Grill over hot coals, eat medium rare.
__________________
A man can never own too much red wine, too many books, or too much ammunition. -- R. Kipling |
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11-25-2006, 03:37 PM | #6 |
Banned
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pass on the Hathaway rumproast
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11-25-2006, 03:40 PM | #7 |
remember, remember
Join Date: Jul 2002
Location: como
Casino cash: $1589903
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No.
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11-25-2006, 03:41 PM | #8 |
Banned
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so you want a Hathaway rumproast
ewwwwwww |
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11-25-2006, 03:43 PM | #9 | |
remember, remember
Join Date: Jul 2002
Location: como
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Quote:
no--the question was 'does anyone have any good venison recipes' to which my answer was... 'No.' simple enough? |
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11-25-2006, 03:45 PM | #10 |
Banned
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yes you are
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11-25-2006, 03:47 PM | #11 | |
remember, remember
Join Date: Jul 2002
Location: como
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Quote:
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11-25-2006, 03:48 PM | #12 |
Banned
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cookies
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11-25-2006, 03:51 PM | #13 |
remember, remember
Join Date: Jul 2002
Location: como
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no, blueballs--your line is 'I know you are but what am I?'
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11-25-2006, 03:55 PM | #14 |
Banned
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J E T S
JETS JETS JETS |
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11-25-2006, 04:25 PM | #15 |
04 ChiefsPlanet gambling Champ
Join Date: Jul 2001
Location: Utah
Casino cash: $7530491
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Rince the meet and pat down with a towl to get rid of all the blood and make a good marinade and let soak over night then cook slow the best way is in a crock pot even steaks because deer is usualy tough and dry. I use lots of spices to hide the gamey tast this is the only way I can eat deer any more except for jerkey I get 80 to 85% made into jerkey then I frezze it, but that isn't cheep I had two deer this year and cut it up my self and then took the meet in and it cost me $185.00 for jerkey.
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