The meat...

[LoonWulf]

......and now im hungry again......

Think ill take a chunk of venison out and make a roast for tomorrow night. Gonna fry reef fish tonight.

 

[Appalachiannative]

My whole life we have always just ate deer slow roasted in the oven or in the form of jerky. Got all mine cut up as stew meat, stir fry or roast
Half of it is frozen other half in the fridge for the coming days. It was a very young doe probably only 100lbs but man the meat is tender. Fried up some of the shank last night in butter and garlic salt tasted just like center cut sirloin

 

[wombat13]

@wombat13 I've never knowingly tasted truffle; probably have and didn't know it. I enjoy cooking; and need to remedy that. I understand that fresh truffle loses it's flavor fast is that the same case with the powder? I know that is why it gets infused into oil and butter; as I think that preserves the flavor longer.

Do you have a truffle powder or oil that you like using?

Here are the truffle oil, salt, and powder I use. The oil is great if you use it quickly. The salt is the most convenient, just use it like you would normally and you get truffle flavor. Powder is great for things that don’t need extra salt (my kids love it on microwave popcorn).

I'll go powder and truffle salt when I really want the truffle flavor.

 

[wombat13]

Here are the truffle oil, salt, and powder I use. The oil is great if you use it quickly. The salt is the most convenient, just use it like you would normally and you get truffle flavor. Powder is great for things that don’t need extra salt (my kids love it on microwave popcorn).View attachment 1184141

You should be able to get the salt many places since it is a major brand. Truffle powder I think we got on Amazon.

 

[wombat13]

Tonight’s dinner is cheeseburgers on the wood fire. My wife mixes 2/3 venison with 1/3 veal so they’re not dry. I used to think guys who think charcoal is much better than gas grill were making it up. Now, I realize nothing beats a wood fire. Huge difference in flavor (I grilled the same burgers a week ago over propane and the taste tonight is so much better.

 

[BreechFace]

@wombat13 is that stove used for heat as well, meaning is it inside your house with a chimney?

If so, that is cool that i has accommodations for racks, but would make one want to sweep the chimney more frequently with cooking grease.

 

[wombat13]

@wombat13 is that stove used for heat as well, meaning is it inside your house with a chimney?

If so, that is cool that i has accommodations for racks, but would make one want to sweep the chimney more frequently with cooking grease.

Yes, the fireplace is in the kitchen. Having a fireplace in the kitchen with the ability to cook on it is one of the reasons we bought the house. It puts out enough heat to make the kitchen cozy while I keep the heat in the rest of the house as low as my wife and kids will let me.

It’s a 3-story brick chimney. I hate to think what it would cost to build today. Ours is an old farmhouse closing in on 200 years old for the original part. The kitchen and chimney are only about 120 years old.

We used to have it swept every 2-3 years but have been doing it annually the last few years as we w been using it more frequently.

 

[BreechFace]

@wombat13

That is awesome! I would love that, and would utilize it just as you are.

Do you have some pictures of the fireplace you could send me, would love to see size and how it looks?

 

[wombat13]

I have an idea but I’m not sure the best way to execute it. I’d like to take either venison tenderloin or backstrap and make a bight size appetizer out of it, like the really small and tender “lollipop” lamb chops.

Questions I’m pondering:

1. Do I need to use tenderloin or can I get away with backstrap? Needs to be very tender.
2. Marinate or not? If yes, what marinade recipe to use?
3. Cook whole (grill or other) and then chunk and put on toothpicks or chunk and then cook?

Anyone try something similar?

 

[BreechFace]

I have an idea but I’m not sure the best way to execute it. I’d like to take either venison tenderloin or backstrap and make a bight size appetizer out of it, like the really small and tender “lollipop” lamb chops.

Questions I’m pondering:

1. Do I need to use tenderloin or can I get away with backstrap? Needs to be very tender.
2. Marinate or not? If yes, what marinade recipe to use?
3. Cook whole (grill or other) and then chunk and put on toothpicks or chunk and then cook?

Anyone try something similar?

Not exactly what you are asking, but something to file away for the next time you are breaking down an animal.

Make small tomahawks. When breaking down a deer, cut across all the ribs on the ribcage from the backstrap about 8" or so, then section each rib with a filet of backstrap that stays attached to the 8" rib "handle", one can take a hatchet or saw on the inside cavity where the rib meats the back bone to separate the individual tomahawks. Makes for a nice handle to cook over a fire or on a stove and serve as nice tomahawk for a plated dinner event.

 

[wombat13]

@wombat13

That is awesome! I would love that, and would utilize it just as you are.

Do you have some pictures of the fireplace you could send me, would love to see size and how it looks?

Sure, I can take some photos for you. It’s relatively small. I made a key modification to it 4 years ago which made it much easier to use and that’s why we’ve been using it more. I can post photos and info in this thread if a few of you are interested, otherwise I’ll DM. Any of you who are interested like this post.

 

[LoonWulf]

I can post photos and info in this thread if a few of you are interested, otherwise I’ll DM. Any of you who are interested like this post.

Yes please! Obviously i just cook outside, but id like to see your set up

 

[AK Hunter]

Bout 100 lbs left. That what is left from 2 deer plus a half deer my parents couldn’t finish from last year. I am trying to get another one or two to be able to make it the rest of the year.

My wife and I went through 3 deer and a Nilgai last year. That was about 200 lbs of meat.

I need a bigger freezer. This is one of those cheapy chests maybe 5 cu ft. Need about an 8 cu ft. Preferably upright also.

Thought I would be getting a new one last year with the Nilgai but that little chest barely held it all.

View attachment 1184002

You must eat that meat fairly fast because any meat I put in ziploc bags freezer burns before I can get it ate.
I wrap mine in plastic wrap, then freeze it, then wrap in butcher paper & label/date it.

 

[Highland Lofts]

Our little hunting party of four generally harvest ten deer a year, we cut our deer up and vacuum seal all of it so you don't get freezer burned meat like when you use zip lock baggies.
This deer season we harvested six good size does. Last Friday afternoon we cooked half a back strap on cheery pellets on the pellet stove, slow & low.
I will be taking a hundred pounds of processed venison ( picked snack sticks, snack sticks and kielbasa) and fresh venison back to Washington with me tomorrow.
My friend from Washington flew back last Thursday and took back eighty pounds of venison.

I like fried cubed meat and venison burgers.

 

[WestKentucky]

I only killed 1 so far. Gave it to my sister. Really want to kill 1 more for my freezer but between kids ball games, sickness, tornadoes, and other various interruptions it just hasn’t happened yet. It’s muzzleloader season in KY now and I doubt we get a chance to go. Father in laws birthday is this week and mine is next week so I expect to be busy birthdaying it up all weekend. Then there’s Christmas the weekend after, then youth free weekend, and 2 weeks of archery. I haven’t killed a deer in December, or January, so maybe I’ll find a way to connect.

I really need some pulled venison butt and tomahawk steaks in my life.

 

[Hookeye]

Just some steak spice deal w added red pepper flakes, done medium rare. Used real butter. Nothing fancy, tolerable LOL

3 pcs and a beer makes for a decent dinner.

 

[Hookeye]

Another thing i do is marinate in italian salad dressing then toss small chunks ( each wrapped w half strip of bacon & jalapeno slice ) on the grill

 

[brewer12345]

My whole life we have always just ate deer slow roasted in the oven or in the form of jerky. Got all mine cut up as stew meat, stir fry or roast
Half of it is frozen other half in the fridge for the coming days. It was a very young doe probably only 100lbs but man the meat is tender. Fried up some of the shank last night in butter and garlic salt tasted just like center cut sirloin

Heh, around here we call a deer like that *vealison*. I always try to shoot one.

 

[Armored farmer]

I have an idea but I’m not sure the best way to execute it. I’d like to take either venison tenderloin or backstrap and make a bight size appetizer out of it, like the really small and tender “lollipop” lamb chops.

Questions I’m pondering:

1. Do I need to use tenderloin or can I get away with backstrap? Needs to be very tender.
2. Marinate or not? If yes, what marinade recipe to use?
3. Cook whole (grill or other) and then chunk and put on toothpicks or chunk and then cook?

Anyone try something similar?

Yes
We use the inside tenderloins. They are so tender that they're difficult to remove from inside the body cavity They're easily torn. Careful knife work and gently pull them away from the backbone.
It's something of a tradition to slice them against the grain and grill them rare and serve with horseradish sauce.

 

[Highland Lofts]

I love the inside loins grilled but forget the horseradish.

 

[earlthegoat2]

You must eat that meat fairly fast because any meat I put in ziploc bags freezer burns before I can get it ate.
I wrap mine in plastic wrap, then freeze it, then wrap in butcher paper & label/date it.

I eat it pretty fast but it will still last most of the year. It will freezer burn after about 14 months. There is some stuff from 2022 down there I need to get to first but it still hasn’t come close to burning yet.

 

[Armored farmer]

Tonight's venison taco soup.

Secret ingredient: dried ancho chillies.

 

[Appalachiannative]

Oh here is some pics of my butchery and my midnight snack tonight... Before cooking that is

 

[wombat13]

3 pcs and a beer makes for a decent dinner.

Ain't that the truth! Venison and beer (and a good woman if you can find one)! What else does a man need?

 

[wombat13]

Yes
We use the inside tenderloins. They are so tender that they're difficult to remove from inside the body cavity They're easily torn. Careful knife work and gently pull them away from the backbone.
It's something of a tradition to slice them against the grain and grill them rare and serve with horseradish sauce.

I've harvested 43 deer and processed one. I know, please don't revoke my man card. I'd love to process my own deer, but job, kids, etc., I prefer and am able to pay for processing and spend that time hunting. When the kids are grown and I have time on my hands, I'd like to get to processing my own.

Anyway, I suspect what you're calling the "inside tenderloin" is what we call the tenderloin. Perhaps what we call the backstrap is the "outside tenderloin"?

A little horseradish sauce is a fine idea!

The whole point is that when we have my father over Christmas Eve, we do appetizers/small bites and hang out in the living room. The kids play some music, maybe watch videos of Christmases past. We don't sit down at the big table. So some venison that could be little bites is the idea.