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Author Topic: Venison on the rocks  (Read 4429 times)

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Offline mike_belben

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Venison on the rocks
« on: June 08, 2018, 12:39:39 AM »
If you can call the pennsylvanian sandstone i made my grill out of a rock anyways.. You can actually break these things down to beach sand pretty easily.  



Oak and hickory, plus a few marinated leg cuts..



Turned out excellent, very tender.



 Didnt all happen in a day, but the rock, the wood and the meat all came from my own yard.  Kinda cool to think about that.
Revelation 3:20

Offline thecfarm

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Re: Venison on the rocks
« Reply #1 on: June 08, 2018, 05:07:02 AM »
Looks good!!
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Offline coxy

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Re: Venison on the rocks
« Reply #2 on: June 08, 2018, 07:25:37 PM »
its deer season down there already  :D :D

Offline mike_belben

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Re: Venison on the rocks
« Reply #3 on: June 08, 2018, 11:56:59 PM »
I'll tell ya.. theres generations of billies back in them hollars thatll never be tamed.  

Deer season?  Salt and butter. 



Backstrap fajita tonight.  It went fast. 

  





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Offline petefrom bearswamp

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Re: Venison on the rocks
« Reply #4 on: June 09, 2018, 06:13:37 AM »
Yum yum
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Offline coxy

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Re: Venison on the rocks
« Reply #5 on: June 09, 2018, 06:53:06 AM »
sweet baby rays   8) 8) 8)    I also like the bbq sauce  at Burger slop  

Offline luvmexfood

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Re: Venison on the rocks
« Reply #6 on: June 11, 2018, 02:45:05 PM »
My grill bit the dust and haven't replaced it. Put me some cinderblocks down, old grill grate across the top, and put some veggies, shrimp and chicken on skewers after marinating. Built a fire under the grate from some old firewood. When it burned down put the skewers on. YUM. Don't need some fancy grill.

Gets me thinking. Bought a big family pack of chicken thighs today. May have to try some this way.
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Offline mike_belben

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Re: Venison on the rocks
« Reply #7 on: June 14, 2018, 10:12:20 AM »
I defrosted and prepped another bag-o-buck yesterday.

Left to right is steak pieces, stew pieces, i wish front shoulders werent so full of tendon pieces, and i wish i had a grinder pieces.  The last two go to the coyotes.



Started grill about 3pm and kept feeding it to get a solid heap of coals.  Hotdogs for lunch, then got started on a pot of deer stew for today.  We had steak cuts and baked potatoes last night.  It was perfect.




The trick with grilling potatoes is butter in the foil, then season ontop the butter patch. (i used FlavorGod "everything") Cook until soft, direct flame is fine just roll it often.  The skin will be packed full of flavor.  I poked the foil and potato this time but im gonna experiment with rolling them up into a wrap with some water vs milk next time to kinda steam some moisture in.




Just tried some stew for breakfast.. Its always better as a leftover.   Came out pretty good i think, meat is soft and has a bit of an old fashioned man camp, woody character from all that hickory smoke getting under the oversized lid.  None of this stuff has been gamey at all.  Red cuts with all the white connective tissue and silver skin removed.. And cooked hot and fast to a rare color (by beef standards) produces a steak replica.  Backstrap and loin can taste every bit as good as a good filet minon. The stew cuts were the small meat chunks that have a touch of white you cant get out.   That was similar to corned beef.  My wife likes it all and she has been a lifelong member of the "hates venison" camp.  My kids see a deer and start yelling "LETS EAT IT! SHOOT IT DAD SHOOT IT!"

Recipe wise I towel dried the meat, rolled it around on a paper plate of olive oil then  seasoned.  Seared that in a pan with olive oil, then flour and red wine.  Put it into a pot with beef broth and water, then oil seared some white onion, tossed it into the big pot and brought to a boil for few minutes then moved to the side for about an hour of simmer.  I put in carrots, potato and red/orange/yellow pepper and brought back to a boil with a plop of butter, then another hour of simmer.

I should have put the carrots in 20 minutes earlier but they did soften up a bit overnight.  Just that the potatoes got a little too soupy. But that did thicken the broth so im pleased.  Quick lunch for a few days.
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Offline DelawhereJoe

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Re: Venison on the rocks
« Reply #8 on: June 14, 2018, 11:47:09 AM »
Deee season starts September 1st here
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Online Southside

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Re: Venison on the rocks
« Reply #9 on: June 14, 2018, 01:07:26 PM »
Mike - ever try making jerky with the tougher front shoulder pieces?  Better than feeding the 'yotes.  
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Offline mike_belben

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Re: Venison on the rocks
« Reply #10 on: June 14, 2018, 01:20:15 PM »
No not yet. You?  My brother does up in mass.  I dont have a grinder or dehydrator yet.  Theyre on the list though, expecting a pretty good tomato crop.  
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Offline luvmexfood

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Re: Venison on the rocks
« Reply #11 on: June 14, 2018, 01:33:42 PM »
If you have access to a pressure canner bone out the shoulders and any tougher pieces of meat and can. They come out tender and no wild taste. Flip the lid off and make barbecue or put over potatoes with gravy. 

For some reason kids seem to love venison. 
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Offline mike_belben

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Re: Venison on the rocks
« Reply #12 on: June 14, 2018, 01:37:07 PM »
Hmm.  I will investigate, thanks.  
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Online Southside

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Re: Venison on the rocks
« Reply #13 on: June 14, 2018, 08:50:37 PM »
I don't remember which cuts but I have made jerky out of the tougher meat.  Marinade it then hang it in the oven with the door open just a crack at 250 ish for like 12 hours.  The only problem is that not much makes it into the bags as I just have to have "one more bite".  
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Offline mike_belben

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Re: Venison on the rocks
« Reply #14 on: June 15, 2018, 10:46:46 AM »
Thatll have to be a winter project.. As its like 90 inside a camper all summer.  I looked into how to make a dehydrator the other day and remembered hey.. I still have a bottled gas stove and oven insert from a free camper i stripped years ago.. Two actually.  Tada.  

I have been stripping bark off long sound unsellable logs for 2 years and its time to do some framing.  The pieces that arent making the shed cut have piled up and im thinking the man grill is gonna get a lid and a bar like countertop to work on.  If i add in a stove and oven insert, it means less sandwiches and cereal for dinner in summer time.  If im gonna be housewife im gonna do it right. 

But first, food. 

 
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Offline WV Sawmiller

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Re: Venison on the rocks
« Reply #15 on: June 15, 2018, 02:42:28 PM »
   All looks good. I am glad the kids are being properly trained about what deer are for.

   I prefer to leave the bone in the shoulders and make a roast out of them. Same with the neck. Easier to remove after cooked than deboning it. Brown it, salt & pepper to taste, put in covered cast iron roaster or Dutch oven, fill with white & sweet potatoes, carrots and a big onion, add a big can of cream of mushroom soup and water to fill then put in a slow oven. By the time the carrots and taters are done the meat is falling off the bone. Good as roast and leftovers make great hash or sandwiches.

  I made real good corned venison out of the hams and tenderloin last year. Am going to try making canned corned venison this year where you add the spices in the jars then pressure till canned.
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Offline Hilltop366

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Re: Venison on the rocks
« Reply #16 on: June 15, 2018, 03:22:03 PM »
Nicely done, some of the best steak i have ever had was cooked over coals in the wood stove at a backwoods camp after we decided the cook stove was no longer safe to use.

I don't hunt but some places around here a little farther in the country "deer season" starts shortly after the sun goes down! 


Offline Greyhound

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Re: Venison on the rocks
« Reply #17 on: June 15, 2018, 04:00:27 PM »
Coincidence.  I made a slow cooker venison roast yesterday.

 

Offline olcowhand

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Re: Venison on the rocks
« Reply #18 on: June 15, 2018, 07:28:51 PM »
What is this "Venison" and "Deer" you all are speaking of? Up here in Northern Michigan, something like that would come in right handy to feed folks. If they were plentiful, I think someone would have told me. I think I'll ask around. You mean there's a season to hunt them?
Who'd a thunk it? :D
I like the recipes on here, gents. Keep 'em coming.
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Offline mike_belben

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Re: Venison on the rocks
« Reply #19 on: November 09, 2018, 09:00:06 PM »
I got a dehydrator from a neighbors yard sale for $5 this week.  The leg meat trimmings did not go to the coyotes this time. 

My first stab at jerky was a blur of flying spices getting dumped in a bag.  I think it was soy sauce, salt, pepper, garlic powder, flavor god's "everything" and a shot of weber burger season followed by a why not splash of some asian chili garlic sauce, a few sprinkles of chili powder and a good squirt of naked wild honey plus a dab of water to mix it all.  Half day in the bag, half day in the dehydrator.  It was salty, meaty and heaty and stopping was a problem.  Even with fully intact silver skin, no gamey.

  Wife brought a bag to work today (buncha middle aged women at a doctors office) and it was gone before lunch.  She said people were cruising by looking for another chunk all afternoon and walking away disappointed, so thats pretty encouraging.  My second batch was a cleaner cut of leg meat with a lot less punch for the kids and that didnt last long either.  

Gonna have to shoot more 4 legged organ donors soon. 
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Offline mike_belben

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Re: Venison on the rocks
« Reply #20 on: November 12, 2018, 12:28:02 PM »
Grass fed organic non gmo 99% lean and FREE.

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Offline WV Sawmiller

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Re: Venison on the rocks
« Reply #21 on: November 12, 2018, 12:58:05 PM »
   It looks like one young man knows the real reason Bambi was put on this earth. My granddaughters all know what deer are for and I bought each of them a lifetime Hunting, Fishing and Trapping License for their first birthday so they can hunt and fish with their aging and decrepit grandpa as long as I can hobble around the woods and sit in a boat.

   I took my 10 y/o granddaughter on a youth hunt last month. The night before we went her 12 y/o sister told her to shoot a big one because she wanted lots of jerky from it.
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Offline olcowhand

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Re: Venison on the rocks
« Reply #22 on: November 12, 2018, 06:50:01 PM »
Grass fed organic non gmo 99% lean and FREE.

(Image hidden from quote, click to view.)
The youngster, the haunch, or both?
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Offline mike_belben

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Re: Venison on the rocks
« Reply #23 on: November 12, 2018, 07:16:20 PM »
No just bambi.  The kid is an expensive blend of boogers, attitude and permanent marker.
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Re: Venison on the rocks
« Reply #24 on: November 12, 2018, 08:28:08 PM »
   Sounds to me like "you are paying for your raising" (Old saying). :D
Howard Green
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Dad always said "You can shear a sheep a bunch of times but you can only skin him once"

Offline mike_belben

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Re: Venison on the rocks
« Reply #25 on: November 12, 2018, 10:34:10 PM »
Probably so.  Im a crummy dad some days.  Hes turning out almost as mean as me!  
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Offline Weekend_Sawyer

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Re: Venison on the rocks
« Reply #26 on: November 13, 2018, 09:04:21 AM »
When I'm butchering a deer I use a fillet knife. It works well for deboning and I can fillet the silver off of the meat pretty easily. For the shank meat and any pieces I can't get the silver off (or don't feel like taking the time to) I throw it in the pressure cooker for 20 minutes and then make stew out of it. It comes out nice and tender.

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Re: Venison on the rocks
« Reply #27 on: November 13, 2018, 09:59:23 AM »
I don't take much time to hunt anymore, but I have a nephew who does. He got 7 last year (all legal too), 3 from my blueberry fields in the same day, one in the morning and 2 shortly before dark. He shoots them from a shooting house the DEC (New York State Dept of Conservation) guys suggested I build when they were walking my fields checking on deer damage a few years ago. That shooting house has been the demise of several deer since. It is 6x6 x7 with an octagon shape (and 8 windows, one on each face). The floor in it is 10' off the ground. Then it has a set of pressure treated stairs with a hand rail to get into it and a nice swivel chair inside. It's been there for 6-7 years and the deer feed all around it, eating blueberry buds and lush grass.
I get lots of venison to eat.
Before I started doing maple syrup back in 2003, I used to hunt several days all day and usually got 2 or 3. It's a good thing my wife and kids all like venison, even my daughter in law, who says she doesn't eat it, but if she think's it's beef it is good!
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Offline mike_belben

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Re: Venison on the rocks
« Reply #28 on: November 13, 2018, 11:32:23 AM »
I use a filet knife too.  I try to sort prime steaks and roasts, clear stew chunks, then flat sliced pieces with silver skin for the jerky pile and irregular shapes with SS for the grinder i just got.  And ofcoarse coyote pile of mostly white trash.  

Cleaning the grinder looks like fun.  Im waiting to have a large pile of trimmings before i go through the trouble.  

Good to hear about the boy knocken em down MF :)
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Offline mike_belben

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Re: Venison on the rocks
« Reply #29 on: December 15, 2018, 06:47:21 PM »




Bambi lost a leg roast in the carrot patch tonight.  I contributed a tall can, splash of whiskey, splash of apple cider vinegar, onion, potato, butter, bacon, a packet of lipton french onion, salt pepper and garlic powder.  Kinda flying by the seat of my pants on this one but it smells right so far. We're eatin it either way. 
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Offline mike_belben

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Re: Venison on the rocks
« Reply #30 on: December 15, 2018, 10:17:58 PM »
Welp, we ate it.  I messed up by not checking the internal temp of the roast soon enough.  Recipe said 2.5 to 3 hours at 325 to hit 140 internal temp.  I checked at 2hr and it was 180, way overdone!  No idea how that happened, as a camper oven is kinda wimpy.  In hindsight the carrots needed to go in first to soften too. 

Flavor wise, it had a bit too much yeast or vinegar.. Im not saavy enough to really place it but i was a tad disappointed.  Yet my wife and son loved it so i guess its a personal preference.  Im just miffed that i nuked a nice cut of meat.  Hoping the leftovers are better which is the case i find in stews as they dissolve and thicken.
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Offline petefrom bearswamp

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Re: Venison on the rocks
« Reply #31 on: December 17, 2018, 08:51:16 AM »
Overcooked is not good with any meat for sure.
I just found out that jerky doesnt need 10 and a half hours in the dehydrator 
Your above comment about venison being free doesn't hold true for me.
Even amortizing my hunting costs over my 60 plus years of hunting I like to joke that it costs me about $129.95 per pound but worth every penny.
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Re: Venison on the rocks
« Reply #32 on: December 17, 2018, 09:34:31 AM »
I feel like it pays me about $100 a pound in savings on therapy.  A thorny swamp in the night is about the only place the wife and kids wont follow me around fighting whining pestering and asking for things of me.  And the kids are pretty needy too.

It was slightly better as a leftover.  In hindsight the cider vinegar and alcohol together was just too much fermenting.  I think if i used just one or the other and didnt dry out the roast it woulda been a lot better. But since the wife liked this more than most other dishes i guess its time to try pickling/corning venison.  She loves salty vinegar flavors.
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Re: Venison on the rocks
« Reply #33 on: December 17, 2018, 09:44:46 AM »
Pete,

   My jerky did need about 10 hours or so in my dehydrator at 160 degrees to get done. At least a couple of the racks did. Some were done at about 8 hours. I put the other couple of racks in 2 more hours and they were not over done. I want my jerky, which are flat strips of ground venison, to bend and almost, but not quite, break when I fold them over.

   My almost 13 y/o granddaughter is quick to grab the bag and hide it from her younger sisters and her dad. I'm hoping to harvest one more deer and make it all into jerky except the neck and shoulders which are too much trouble to bone out.
Howard Green
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Dad always said "You can shear a sheep a bunch of times but you can only skin him once"

Offline mike_belben

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Re: Venison on the rocks
« Reply #34 on: December 17, 2018, 11:09:06 AM »
Around here mountain folks make a bone in roast from the entire neck.  Wrap in bacon and lard or butter.  Have 2 in the freezer but havent tried it yet.
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Offline WV Sawmiller

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Re: Venison on the rocks
« Reply #35 on: December 17, 2018, 03:34:32 PM »
   We brown ours in a cast iron roaster or dutch oven (Depending on size and number we are cooking for), add cream of mushroom soup, taters, carrots, an onion, and a couple of sweet potatoes, fill to the top with water, cover and cook in a slow to medium oven several hours. By the time the veggies are done the meat is ready to fall off the bone. We do same with bone in neck or shoulder or boneless chunk of the ham. Any meat left over is great for hash or sandwiches too. 
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Dad always said "You can shear a sheep a bunch of times but you can only skin him once"

Offline Hilltop366

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Re: Venison on the rocks
« Reply #36 on: December 17, 2018, 03:42:33 PM »
I have a relative that works at a large convention type place in Ottawa, they were preparing several large roasts for a large wedding reception when the chef released that a terrible mistake was made on the roast cooking time and they were all quite over cooked and dried out to the point that they could not be served and there was not enough time to start over so i desperation they injected as much melted butter as they could in the roast and kept them hot. In the end he said it was by far the best roast that he had ever eaten and although they have a very good reputation they had never gotten so many complements for their roast before but refused to give out the recipe.

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Re: Venison on the rocks
« Reply #37 on: December 18, 2018, 06:35:22 PM »
Overcooked is not good with any meat for sure.
I just found out that jerky doesnt need 10 and a half hours in the dehydrator
Your above comment about venison being free doesn't hold true for me.
Even amortizing my hunting costs over my 60 plus years of hunting I like to joke that it costs me about $129.95 per pound but worth every penny.
lol.  That is a good one but not far from the truth.   
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Offline WV Sawmiller

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Re: Venison on the rocks
« Reply #38 on: December 18, 2018, 07:34:57 PM »
Pete,

    I learned long ago not to try to justify my hunting, fish, scuba diving, etc on cost effectiveness of the physical results, i.e. Fish and Game yield. However, I would bet if you compared it to a similar number of psychiatrist visits it would probably turn out to be a bargain. Think of it as mental therapy and it turns out to be a bargain. If you are like me I bet you find some of the most rewarding times on the water on in the woods was not necessarily the days when you caught a lot of fish or had an impressive game kill. This is especially true when you have your kids or grandkids or very dear friends and loved ones along.
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Offline petefrom bearswamp

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Re: Venison on the rocks
« Reply #39 on: December 19, 2018, 09:10:55 AM »
Notice that I said that I joke about the apparent cost.
Of course therapeutic value far outweighs the so called monetary aspect.
I heard once that the good lord does not subtract from mans allotted life span those hours spent fishing and hunting.
Hope this is the case.
Also it is like mike said, nice and lean as well as delicious.
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Offline mike_belben

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Re: Venison on the rocks
« Reply #40 on: December 19, 2018, 01:47:02 PM »
I think genesis 9 covers that.  Cliff notes are dont kill each other, go hunt/fish/farm and hey, im not gonna flood the place again, here is a rainbow to prove it.  (Though i may mess with you a bit in 2018 just for ha ha's) 
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Re: Venison on the rocks
« Reply #41 on: December 20, 2018, 08:43:27 AM »
You hit the nail on the head Mike
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Re: Venison on the rocks
« Reply #42 on: December 29, 2018, 01:15:06 AM »
Tonight i took a large leg roast, threw it in a pan on tinfoil, salted and garlic powdered it.  draped it in real bacon from one of them hogs, put some butter squares on top and tossed in half an onion then wrapped it all up and cooked at 350*F until the thickest part hit 145.  I then set the roast aside to settle and put the bacon and onions in a skillet to finish off since they were still rubbery.  Sliced it up, recombined it all and threw on a side of corn.  

Dang it was good.  
Revelation 3:20

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Re: Venison on the rocks
« Reply #43 on: January 16, 2019, 08:16:11 PM »
I got a couple bags of deer meat out yesterday and thawed out. I soak it in apple cider ( the kind you drink) overnight. Takes the wang out of it. deepFried some up just now rolled in flour, cornmeal and seasoned salt. Yummy stuff. The rest im going to put in the crock pot with some vegtables and some smoked sausage and broth. We will see how it turns out.
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Re: Venison on the rocks
« Reply #44 on: January 18, 2019, 01:29:55 PM »
The wang  :D


I been pouring whiskey on mine.   I guess alcohol breaks down rigor mortis/lactic acids.   Dunno, tastes pretty good to me tho! 

I had 2 front shoulders in the fridge that still needed to be boned out, that turned bad and i had to toss yesterday.  Felt bad wasting it but the neighborhood wild dogs didnt mind.  Freezer was just too full.   I still need to find time to thaw and grind a bunch soon but work is busy.
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Re: Venison on the rocks
« Reply #45 on: January 18, 2019, 09:39:18 PM »
The soup stew or whatever you would call it i made was good. It had deer, chicken, smoked sausage, celerey, green onions, yellow onions, carrots,  green peppers, parsley, basil, black pepper, seasoned salt, and chicken broth. It was really good. 
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Re: Venison on the rocks
« Reply #46 on: January 19, 2019, 01:15:29 PM »
 This was it


 
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Offline rubberfish

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Re: Venison on the rocks
« Reply #47 on: January 19, 2019, 01:46:36 PM »
Speaking of "Venison on the rocks"

I've got to try some of these recipes guys. I'm moving out of the city in a couple of years.
We bought a small acreage on an island here in the PNW. Poor hunting practices over the last 
50 some years (because bambi is so cute) has led to about 3K deer on a 9 square mile island
with a 1K humans on it. :o We're almost tripping on them while we try to build our home.
Between the crab trap, fishing pole and unlimited deer meat, hoping the freezer and pantry remain full.

And I'll get to play with my new to me 372xpg

Cheers
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Bob

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Re: Venison on the rocks
« Reply #48 on: January 20, 2019, 09:56:48 AM »
You can make deer taste JUST like cow if you understand the fundamentals.  Rigor mortis and lactic acids take time to break down.  Beef is aged for weeks, so dont think a 2 hour old piece of deer is gonna match it.  It needs to sit in the refrigerator until the red fades to a brown and the muscle softens up. A deers forearm cannot taste as good as its hams or loins or backstraps because there is just too much tendon tissue in it that cant be removed.  So you gotta butcher em right too.  Tough pieces for burger, jerky or stew.  Only the finer cleaner cuts and chunks for grilling and frying.  The poor cuts with lots of silver skin need a long period of time simmering in liquid so they dont dry out.  You want to see 200F internal temps on that sort of stuff and then itll fall off the bone and cut with a spoon. 

 Beef and pig fat taste great.  All white parts of a deer are terrible.  Lean red deer meat lacks fats to flavor when fully trimmed so you need compensation there. Butter or lard and some seasoning.  If you were raised on it salt might be fine.  If you werent or the wife is iffy on it, toss on the salt, pepper, onion powder, garlic powder or minced garlic sauce, even BBQ sauce or ketchup and booze.  Onions go great with venison, i think sweet/red peppers do too.  For the grill, you want your backstrap pieces rubbed in oil and salt then plopped into a raging fire for 2 minutes per side.  You want an external sear and a fully rare red interior.  DO NOT cut or poke them to check.  Just trust me. 2 mins per side, then 10 mins settling on the plate.  Then eat it. Free filet minon buddy. Goes excellent with grilled potatoes and corn,  fried squash etc.  I cant wait til garden season.


Yesterday morning i had to make room in our tiny freezer and defrosted a few hunks of backstrap and some smaller leg cuts.  I took a big bowl, filled the bottom with ketchup and whiskey [for acid and alcohol to break down and soften the muscle] then salt pepper, minced garlic sauce, garlic powder, onion powder, soy sauce, worcestershire sauce, some grill seasoning and some chipotle.  A hodgepodge of unmeasured everything.  Stirred it up and let the pieces defrost in there.

Went in cabinet, not much in there.  Hmm.   Into the crock went a can of vegetable soup, a can of corn and a can of green beans including all the liquids.  I hunked up a bag of potatoes with skin on, dumped in the bowl of meat and sauce and set it to high all day.  When we got home at 8 the house smelled like delicious meat lust as soon as the door was cracked.  I was cutting 2" thick muscle with a spoon and cant wait to cook up the leftovers.  I wonder what the rich ate last night.   ;D
Revelation 3:20

Offline mike_belben

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Re: Venison on the rocks
« Reply #49 on: January 30, 2019, 03:34:39 PM »
Welp, i messed one up last night.  Neck roast, bone in.  My first try at a multiple layered muscle group with connective tissue [tendon/silver skin] between the layers.  

I made up a ketchup/booze/seasoning & water mix and dumped that in a roasting bag then defrosted the neck in it, rolling around periodically all day.  On a whim i dumped in some vinagarette salad dressing cuz i like vinegar.  Baked it in the bag about an hour on 325 or so and kept it wet.  Internal temp was different all over but too low in center and drying out exterior.  So i pulled it, sliced off a bit of the outside which tasted good, then cut into a bloody rare mess with way more tendon than im willing to chew.  Im still kinda recovering from food poisoning and the smell had my gut nervous.

I almost tossed it over the fence but sliced off the best of it, reclaimed the juices and sat that all fridge overnight in a bowl.  It is now all day simmering in a pot with some wine, water, and 2 cans of chicken noodle soup plus onions and more seasoning.  I hope to pour it on white rice and salvage the time ive put into it all.  Hate to waste an animal.
Revelation 3:20

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Re: Venison on the rocks
« Reply #50 on: January 30, 2019, 09:52:21 PM »
It worked and was excellent, chopped it with a spoon like pulled pork.  An accidental win. 
Revelation 3:20

Offline Kwill

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Re: Venison on the rocks
« Reply #51 on: January 30, 2019, 09:57:52 PM »
Id like to figure out a good fajitas recipe or something mexican type to do with deer. I got 4 zip loc bags left.
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Re: Venison on the rocks
« Reply #52 on: January 30, 2019, 10:14:46 PM »
Me personally i slice a small steak into strips, fry it up with a dash of olive oil, onions and peppers.  Usually use garlic powder on everything but for that i also go heavy on chipotle and a touch of chilli powder for faint flavoring.  Im not into much heat. 

I plop that mix onto a tortilla, some shredded cheese, sourcream.  Sometimes ranch, honey mustard, sweet baby rays BBQ or a combo of them, one strip each.  Roll it up, more olive oil in the pan and toss back in for a hot sear on the buritto to brown and crispen up the flat sides then destroy it and make another.  Never any leftovers of that stuff.  You can put rice, corn, even salsa inside.  Hard to go wrong.  I bet even crunched doritos inside would taste great. 







This was above plus potato and hog jaw buritto filling.  Also great. 


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Re: Venison on the rocks
« Reply #53 on: January 30, 2019, 10:40:02 PM »
Looks good
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Offline mike_belben

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Re: Venison on the rocks
« Reply #54 on: February 14, 2019, 12:16:16 PM »
Made stew twice in the past month or so from deer necks.  

This was poured over white rice and was pretty good but kinda mushy 



This one was excellent. Subtract the rice and add taters, carrots and stewed tomato.  


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