tightgroup tiger
Member
For you duck fans. One smoked duck slow roasted in my smoker for about 4hours. Wife was at work and, well, it was all gone before she got home.
The meat...
- Thread starter Shanghai McCoy
- Start date
For you duck fans. One smoked duck slow roasted in my smoker for about 4hours. Wife was at work and, well, it was all gone before she got home.
Armored farmer
Member
You have skills @tightgroup tiger !View attachment 1184735
For you duck fans. One smoked duck slow roasted in my smoker for about 4hours. Wife was at work and, well, it was all gone before she got home.
Peakbagger46
Member
- Joined
- Jan 1, 2009
- Messages
- 1,472
Home processed elk (no fat added) makes great Gouda cheese burgers.
tightgroup tiger
Member
You guys do pretty good to!
Ks5shooter
Contributing Member
Lots of jerky for keeping the hunger edge off here on the farm.Have 6 in the freezer.Sausage, meatloaf, meatballs and burgers premade and frozen.
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Ks5shooter
Contributing Member
Also have hindquarters chipped for cheesesteaks and cutlets very thin for making braciole.
brewer12345
Member
- Joined
- Nov 29, 2015
- Messages
- 2,751
Trying something new today, pickled venison heart. You boil the heart, cut it into bite size chunks and then layer it into a quart jar with sliced onions and pour pickling brine over it. Stick it in the fridge for at least a few days. I have several hearts that are just sort of kicking around the freezer, so I thought I would give this a whirl.
Would you mind detailing how you prep the meat for cheesesteaks? I've made philly cheesesteaks twice and my kids loved them, but I used backstraps that I sliced thin. I'd like to use a less precious cut. I've got several roasts that I could use.
Ks5shooter
Contributing Member
Very easy if your roast are frozen partialy thaw them,if defrosted partially freeze them.This makes slicing very thin much easier.Being a bit rigid from freezing=thinner slices and better steaks.
Captcurt
Member
When they say to pick a spot, I do it literally.
How long did you roast it for? Looks great!OK, my turn.
I was looking for something to fix for dinner tonight, and found, in one of our freezers, a vacuum-sealed bag of venison backstrap with a broken seal, which looked like it might be getting freezer-burned, so I pulled it out.
In the photo, the far piece is larger than the near piece, although the perspective of the photo doesn't show that...
Mushrooms and onions, cooking in bacon grease....
Add venison and sear on both sides.....
Put into a 450-degree oven for finishing....plate, and serve with roasted potatoes....
...and the wine to accompany:
Savage30L
Member
Not long. 5 or 6 minutes maybe. The frying pan was already hot, so it continued to cook for a while after I took it out of the oven.
burrhead
Member
Axis roast with black garlic.
Chuck R.
Member
I carry one of these with me and prefer to do it as part of field dressing to prevent the loins from drying out.
Steel Stick | Rib-Cage Spreader for Game Processing | Outdoor Edge
A must-have item for every big game hunter. Spreads the ribcage completely open for easier field dressing and faster cooling of fresh game meat
www.outdooredge.com
I have an extra ziplock bag that I carry in my field dressing kit, just for the loins.
While growing up, loins were usually eaten that day or the next with the lion's share going to the guy that harvested the deer. The way I learned it is the loins are internal, backstraps are external.
