posted
Oh dang, I am hungry now. I can remember a particularly good season where we had a "deer processing day". There was something like 7 or 8 deer to do that day. We cut some chops from one of the loins, cleaned off a big piece of steel and laid it on the barrel stove and cooked them babies up with butter, right there on the stove.
-------------------- Got wood? - Tom Posts: 4823 | From: Illinois | Registered: Mar 2003
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I start the slow cooker with a bag of dry onion soup mix and some water. As I am cutting and come across a piece like the shanks (fore and aft)or any other semi tough or fibrous piece. I toss them in the slow cooker. Let everything cook for 5-6 hours or more. Then turn it off. When the meat is mostly cool. You will notice most of the bad stuff has melted away. The stuff that hasn't you can pull off. I then take this delicious seasoned meat and vacuum seal it for sandwiches. Nothing like onion soup seasoned venison with some horseradish sauce on good bread.
You can also cook it unseasoned as well and grind it for spaghetti meat or for other places some cooked ground works. Or seal it as is and pull out a package and mix it with BBQ sauce for some pulled venison. Or even make a soup.
For me I end up throwing a lot less meat out that I get frustrated trying to get totally cleaned up. I let the cooking separate it and it is delicious.
-------------------- "Go ahead and run ya gotta sleep sometime." - Meathook's Mom Posts: 4111 | From: Western NY | Registered: Mar 2003
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posted
Until reading Shaun's hanging post I had forgotten what a pain hanging a deer alone was after a day of hunting. Scent, hair, blood, fat, and ticks all over me and my sore muscles.. I bought a gambrel on sale and a chain block used a few years back, smile every time I use them, and wonder what the hell took me so long.
-------------------- Jock TGMM Family of the Bow Hunting should be hard. Posts: 324 | From: Evaro, Montana | Registered: Mar 2004
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posted
Good Tute Shawn. Man, for a buck, that deer sure had a lot of fat on it!
FYI - Speaking of fat, here's one for all the bird watchers/feeders here. Birds LOVE deer fat. We have done experiments with hanging onion bags of deer fat next to beef fat. The birds will usually completely consume the deer fat before they touch the beef fat.
-------------------- Cum catapultae proscriptae erunt tum soli proscripti catapultas habebunt. Posts: 1726 | From: upstate NY | Registered: Jan 2006
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posted
great post Shaun, got me thinking about a winter trip down there to cut some hedge and eat like a king in your kitchen! I need you to help me in the recipe department, the best venison I have ever had was about the half dozen times you have prepared it! These last two bucks of mine I was able to age just perfectly in an almost constant 38-40 degress for about 5-6 days. The deep redness completely converted to a beautiful rosy pink!, even the sirloin. Most of the cuts were completely relaxed. Should be some good stuff. That big 200lb. nine pointer is some of the most tender meat I have ever had. I am going down to pull some out of the freezer right now! Thanks again for the thread esp. the three separate pieces of round.
Posts: 659 | From: viroqua, WI | Registered: Feb 2005
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posted
Shaun, I need help following your first instruction...
"get one of these...."
Thanks!
-------------------- Ishi was a Californian Surfboards were invented to prevent the truly gifted from ruling the earth... Posts: 2632 | From: CA ... where the turf meets the surf | Registered: May 2004
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posted
No the crankshaft was not cut out of the deer, though it might be good with the "old boot" braise method.
Yep, its a '72 Superbeetle restoration. Changed from factory orange to factory green. Trying to drive my way into a flashback. Nearly ready for roadtrippin'.
posted
V A, I bone out the shoulders and use this for stews, chili, or grind for burger. Shoulder meat goes in packages marked "boned shoulder", and into the freezer. I prefer to make the decision about what to use each part for as the cooking muse directs me later rather than make them into finished or specialty cuts while butchering. Meat also keeps longer in large cuts rather than smaller steaks, pieces or ground.
posted
Awesome job Shaun...after seeing so many deer stacked like cordwood, some smelling like fox bait at processors I learned to take care of my own the very same way that you do. I do my steaks and loins and the rest is either jerky or summer sausage. Just smoked 30 pounds of sausage on Tuesday. thanks for sharing with the gang. I will admit I use a vacuum sealer today for all my meats and like the quality over time much better than paper but of course it's just me and mom now. Once again...great job. ...............Mac~
-------------------- " I always hunt with two other companions even though I mostly hunt alone - God and my dad." God's love is like an ocean..one can see the beginning but not the end. Posts: 2270 | From: Westfield, PA-Potter County | Registered: Mar 2003
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posted
Been doing ours the same way for years. Thanks for sharing with us.
-------------------- She said " did you see that?" He said "Of course!!!" She said " Why did you step in it then?" Posts: 343 | From: Irvington Kentucky | Registered: Sep 2005
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I'm with you all the way. I too think the ribs are a waste of my time. ![[Smile]](smile.gif)
