Things We're Cooking

[FaCe-LeE-uS]

Smoked venison meatballs (80-20, venison to bacon ends ratio), lathered with smoked Buffalo sauce

 

[BigFin]

Making bone broth in the slow cooker for the first time. The aromatics are really great.

 

[DHoey]

Deer shank street tacos, kimchi and mozzarella on top.

 

[BigFin]

Making bone broth in the slow cooker for the first time. The aromatics are really great.

It began to reduce like crazy sometime after the 30-hr mark.

 

[PnkPanther]

Sunday brisket

 

[PnkPanther]

 

[Debbie Does]

The GF is doing chicken leg quarters on the Big Green Egg. We had ribs a few days ago.

 

[ANGELAKERAMS]

Smoked brisket bacon. Best bacon ever.

 

[FaCe-LeE-uS]

It’s the simple things…

Whitetail backstrap simmered in butter… seasoned with peppercorn, garlic, herb & of course salt.

 

[SteelersPride]

It’s the simple things…

Whitetail blackstrap simmered in butter… seasoned with peppercorn, garlic, herb & of course salt.

View attachment 304755View attachment 304754

I dint even know what whitetail blackstrap is

 

[FaCe-LeE-uS]

I dint even know what whitetail blackstrap is

Sorry, it was supposed to say Backstrap. It’s a muscle group that runs up the back spine of deer/elk/moose/etc. One of the biggest tender cuts off the animal. It’s like the filet mignon of venison cuts.

 

[SteelersPride]

Sorry, it was supposed to say Backstrap. It’s a muscle group that runs up the back spine of deer/elk/moose/etc. One of the biggest tender cuts off the animal. It’s like the filet mignon of venison cuts.

Even if it said the right thing I didnt know what it was

 

[fknhippie]

It’s the simple things…

Whitetail backstrap simmered in butter… seasoned with peppercorn, garlic, herb & of course salt.

View attachment 304755View attachment 304754

looks perfectly cooked.

 

[DHoey]

Sorry, it was supposed to say Backstrap. It’s a muscle group that runs up the back spine of deer/elk/moose/etc. One of the biggest tender cuts off the animal. It’s like the filet mignon of venison cuts.

You nailed the doneness, looks perfect. I can't seem to get that right if I cut the steaks before cooking. So know I butcher into 1/3rds, sear and then finish in the oven.

Small note: The tenderloin in the filet mignon, backstrap is the NY strip.

 

[FaCe-LeE-uS]

Small note: The tenderloin in the filet mignon, backstrap is the NY strip.

This here be fightin words!!!

 

[FaCe-LeE-uS]

You nailed the doneness, looks perfect. I can't seem to get that right if I cut the steaks before cooking. So know I butcher into 1/3rds, sear and then finish in the oven.

Small note: The tenderloin in the filet mignon, backstrap is the NY strip.

View attachment 304818

It was a little overdone but not too bad. Came out about medium, and I was shooting for medium-rare. When I butcher the meats I always butterfly the backstrap into 0.5in cuts before vacuum sealing. And when I thaw them out I try to trim the tendons out before cooking. Not necessary, but saves you time for the picky eaters & its easy trimming when they're still partially frozen.

Its sorta a pain to get the doneness right every time, but I do it by finger poke... Depends on the thickness of the cut though. Sear them for no more than 2 mins per side and let them rest. I think I have a pretty good feel for medium-rare doneness on the skillet, but the rest time is what overcooks them to medium.

Yours looks incredible!! Great work

 

[DHoey]

This here be fightin words!!!

Ha! Might have to settle it over some venison and whiskey!!

 

[Pure Steel]

All Natural Meat, Farm Raised Game, Wild Game Meats - Fossil Farms

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A place near me that has an incredible selection of game meats......I buy the ground wild boar a lot, make a bolognese sauce with it over pappardelle pasta.....tremendous.....they ship also

 

[Pure Steel]

It was a little overdone but not too bad. Came out about medium, and I was shooting for medium-rare. When I butcher the meats I always butterfly the backstrap into 0.5in cuts before vacuum sealing. And when I thaw them out I try to trim the tendons out before cooking. Not necessary, but saves you time for the picky eaters & its easy trimming when they're still partially frozen.

Its sorta a pain to get the doneness right every time, but I do it by finger poke... Depends on the thickness of the cut though. Sear them for no more than 2 mins per side and let them rest. I think I have a pretty good feel for medium-rare doneness on the skillet, but the rest time is what overcooks them to medium.

Yours looks incredible!! Great work

If venison is on the menu at a local restaurant, I get it every time......

 

[DHoey]

Hey Face, I got drawn for a mulie tag this year in Unit 14, you ever spend any time in there?