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).@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?
You should be able to get the salt many places since it is a major brand. Truffle powder I think we got on Amazon.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
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.@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.
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?
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.@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?
Yes please! Obviously i just cook outside, but id like to see your set upI 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.
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
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
YesI 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?
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.
Ain't that the truth! Venison and beer (and a good woman if you can find one)! What else does a man need?3 pcs and a beer makes for a decent dinner.
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.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.