Primitive Archer
Main Discussion Area => Cooking Forum => Topic started by: chamookman on July 02, 2014, 05:47:27 am
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OK - besides the Back Straps, what's Your fav? Mine is the over looked Neck Roast. Slow cooked like a Pot Roast - I add onion, garlic LOTS of Lea & Perrin and water in a covered roasting pan - slow and low, 325 deg. for about 4 hrs (5 if You have the time). Check and maintain the liquid in the pan and add halved potatoes the last 45 minutes or so. It should fall off the bone- make the BEST gravy in the World. The neck bones give tons of flavor. Bob
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Man that sounds delicious Bob! Hard to go wrong with slow cooked venison.
Besides fresh loin grilled rare with salt and pepper, I'd say a roast from any one of the hind quarter muscles seared with onions and garlic then put in slow cooker with potatoes and carrot and portabella mushrooms.
Tracy
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ground venison actually....other than backstraps we get rest made into hot sausage links and ground venison. my wife makes chili, spahetti, manicotti, lasagna and meat loafs from it....damn it is good.
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My favorite besides the straps is the heart, I like to take a fillet knife and basically ski,r and roll till I have one nice steak, then I'll put for provolone and mustard down with some thin onion A.D. roll it up and tie it then bake, cut in half inch thick slices it's good
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Good O'l fried cube steak is hard to beat...Make gravy from the drippings and taters any way you like...Steak and gravy over mashed is my favorite! ;)
Don, now I'm hungry...
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That pulled shoulder that the twin oaks gang pulls off is pretty darn good, but tops is the catfish inside the backbone!
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How about the pieces , can them up and then throw them in with some fresh duck egg noodles and away we go !
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I like that slow cooked neck roast, also. The wife crock potted one all day Monday. I also like to cut thick steaks of backstrap, marinate it all night in Allegro Marinade then wrap it in bacon and cook on a real hot grill. Just until the bacon is crispy, then serve with a real, good blue cheese crumbled on it.
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Man.... Eddie your killing me......................
I think this Forum is going to make me gain weight by the next Classic! And I was going to loose some to take on those TN hills better :-\
DBar
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Thats a tough call there. Other than the back straps, the inside tenderloins for sure. I also like the football that comes off the hind quarters. Any of you guys that cut up your own venison will know what I'm talking about. Wrap it in bacon and slow smoke it on the grill. Yummy!
Tattoo Dave
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I know what you mean, Dave, Excellent piece.I cut the meat and the wife used to be a meat wrapper for Publix Stores. And, sorry, overlooked the "anything but backstrap".
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Also like the liver. I hate any other kind of liver but venison. I like to cut it in thin (1/2"), steaks, lightly flour and pan fry in butter. Delicious :)
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All right, I have to go right to the heart of the matter....it's the heart. And tradition is that I serve the heart the night of the kill. There are two "seams" running slightly diagonally down the heart delineating between chambers of the heart. Take a razor sharp knife and follow the smaller of those two seams. Follow it in, and keep fileting your way through. Eventually it opens like a scroll and you have a long rectangular steak. Trip out all the strands and blood vessel bits, season with Montreal steak seasoning and lay over very very hot coals (preferably 2" squares of hickory burned down to coals) for about 3 minutes to a side. Serve with anything you like, so long as a glass of inky dark Malbec is at my left hand.
I need to do a video of how I filet a heart. Hope I draw a deer tag this fall, so I can do that. Neat trick taught to me by my buddy, Mikey! (Semper fi, you jarhead inkslinger, happy Fourth of July)
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Deer backstrap is a traditional Christmas dinner for Marcia, Meredith and I. I cut each side of the backstrap in half making 4 pieces. Take one piece and rub it with olive oil and salt and black pepper and sear it all around in a cast iron skillet. After searing put in a 350 oven for 15 minutes(med rare, or 20 minutes for medium). Remove from the oven and set the meat aside to rest. Deglaze the pan with stock, add a shot of bourbon(or brandy), a good splash of heavy cream and reduce by half. After the meat has rested for 10 minutes or so slice in into medallions. Add any meat juices into the sauce and pour it over the medallions. I usually serve this with over roasted new potatoes, steamed broccoli and a tossed green salad with pecan pie with real whipped cream for dessert.
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Sounds great Pat, all but the broccoli, just don't have the palate for it
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Yepper - The Heart & Inner Loins NEVER make to the freezer. The Heart Always the day of the kill - I'd really like to See Your filet how to JDub. I just cut it cross ways about 1/2" thick and pan fry in a hot pan. Bob
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Anyone that harvests a deer, I will pay for the disposal of the tenderloins. I will hook you up with a dry ice supplier and the money for overnight freight to my place. No one should have to eat that cut. When you dice it and do a simple sear with caramelized onions, it's just horrible. Makes you want to die. Won't even stay together in your mouth, it just has to fall apart at the first chew and explode with "flavor".
I like the heart, I like the liver, I every scrap of meat I can get off the bones.
I do NOT like the brain. Prions terrify me.
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I do NOT like the brain. Prions terrify me.
I see more people driving those lately. I hear they may not have a lot of power, but get great mileage. >:D
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TOO FUNNY JDub :laugh: :laugh: :laugh: :laugh: :laugh: :laugh: :laugh:!
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I like to make fajitas with steaks cut from the hind quarters. Cut the meat into very thin strips, no thicker than 1/8" and try to cut them across the grain. Marinade them in Worcester sauce, soy, lime juice, adobo spice mix and green Tabasco .
Slice up red peppers and onions and fry them I a very hot cast iron skillet til soft and have some good char marks.
Remove the veg from the pan and get it very hot again. Add a couple tablespoons of oil and QUICKLY cook the meat, about 1 min. Add the veg back to the pan and pour in about a 1/4 cup of the same marinade mix that was used for the meat, mix and remove from the heat.
Sever with warm corn tortillas , sour cream , guacamole, cilantro and a squeeze of lime.
I made these at the TN Classic this year for Matt and heather Wirwicki with moose over the fire pit. Smoke in the eyes added to the flavor, lol.
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A good roast put in a slow cooker with two cans of mushroom soup and cooked all day. Best meat there is.
I got a meat tenderizer that you can put small cuts of steak through, which makes a cubed or Salsbury type of meat. Pan fry then add flour and water with portabella mushrooms and cook for couple hours on low heat.
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Nothing like rocky mountain oysters deep fried of course
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It's all good. I like the sirloin tips left whole for roast, grilled steaks cut from the tender center-ham muscle, all of it. Ground is great for tacos, burgers, whatever. I like ham meat sliced into strips for stir-fry, sliced paper thin for gyros or Phillie steaks, or cubed, breaded, and fried. Backstraps are great any way you fix them. My favorites are butterflied into steaks or left whole and grilled medium-rare, or sliced into medallions, pounded, and fried in cast-iron with some fried taters and cornbread. Tenderloins like the backstraps. I've even oiled a tenderloin with sesame oil, rolled it in black and white sesame seeds, grilled medium-rare and served with pickled ginger like tuna. The whole shoulders make great smoked, pulled bbq. Deer meat is great any way you fix it as long as you don't overcook it.
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My family eats several deer a year, and I go outside the box with it sometimes.
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Hillbilly..............your killing me, love to have some of that.. :'( :'( ..............:laugh:
DBar
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Man - I'm hungry now ! Bob
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Hillbilly
that all looks soooo good.
now im starving n I just finished supper!
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All sound excellent........but my recipe and prep is so simple and quick. Kind of a local "apache favorite" in my group. After a successful day of hunting take fresh deer/elk ribs split down with backbone in or out. Next with meat side out place over hardwood coals on a grill about 10-12" from heat source for about 10mins. Sprinkle meat side with fresh cracked pepper and salt. I also add a touch of garlic powder. For final cook off, flip on to flesh side for 5-8mins depending on heat. Chop into sections and serve in fresh tortillas wrap with roasted green chili. Good stuff after a long day.
Also Leg shank over coals. Roast marrow, than crack open and smear marrow butter onto fresh tortillas O:).
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smear marrow butter onto fresh tortillas
My life will never be the same. I have seen the light.
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MMMMMMMMMM morrow ! Bob
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Lots of great recipes and if I ever get a chance to go to an event where hillbilly is cooking I'm there!
Great pics and a lot of variety.
The main reason I first got into hunting was because I liked to cook game meat and I love to hear when others really utilize the harvest like in the ways you have all posted!