Before/After photos of my last doe
12-10-2008, 08:34 PM
#53
Dominant Buck
Thread Starter
Join Date: Oct 2005
Location:
Posts: 21,043
RE: Before/After photos of my last doe
Only in HNI can you cook something.....eat it....and have people tell you how awful it was!
PT....this was the first time I've ever cooked venison ribs. Please expound on how to remove all the fat from them before cooking them. Honestly.....The doe in question ...I gave to my shop owner's dad (remember the photo of the heart you questioned?). He gave me half the meat....and charged me nothing for the processing. This was in a pack of the venison he gave me. I didn't know what it was until I thawed it out.
I get my venison processed into3 things: 1. Cubed Venison 2. Sausage 3. Backstraps and inner TL"s are simply vacuum sealed.
He's pretty good about removing the fat from these items.....BUT....I've NEVER had an adversity to cooking with any fat on a cut. I don't eat it....but for cooking....I actually prefer a little.
And again....I don't need to be told how bad my dinner was.
PT....this was the first time I've ever cooked venison ribs. Please expound on how to remove all the fat from them before cooking them. Honestly.....The doe in question ...I gave to my shop owner's dad (remember the photo of the heart you questioned?). He gave me half the meat....and charged me nothing for the processing. This was in a pack of the venison he gave me. I didn't know what it was until I thawed it out.
I get my venison processed into3 things: 1. Cubed Venison 2. Sausage 3. Backstraps and inner TL"s are simply vacuum sealed.
He's pretty good about removing the fat from these items.....BUT....I've NEVER had an adversity to cooking with any fat on a cut. I don't eat it....but for cooking....I actually prefer a little.
And again....I don't need to be told how bad my dinner was.
12-10-2008, 08:39 PM
#55
Nontypical Buck
Join Date: Jul 2007
Location: Virginia
Posts: 3,882
RE: Before/After photos of my last doe
I cant remember what all I aint at Jeffs little get together back last spring, but between that and Robs venisonbologna.... I dont see it getting much any better than that. One of the best tasting meal I had all year. How much fat did you trim, Jeff?[8D]
12-10-2008, 08:39 PM
#56
Giant Nontypical
Join Date: Dec 2006
Location: Heaven is my home, temporarily residing in WNY :)
Posts: 6,679
RE: Before/After photos of my last doe
ORIGINAL: GMMAT
PT....this was the first time I've ever cooked venison ribs. Please expound on how to remove all the fat from them before cooking them. Honestly.....The doe in question ...I gave to my shop owner's dad (remember the photo of the heart you questioned?). He gave me half the meat....and charged me nothing for the processing. This was in a pack of the venison he gave me. I didn't know what it was until I thawed it out.
PT....this was the first time I've ever cooked venison ribs. Please expound on how to remove all the fat from them before cooking them. Honestly.....The doe in question ...I gave to my shop owner's dad (remember the photo of the heart you questioned?). He gave me half the meat....and charged me nothing for the processing. This was in a pack of the venison he gave me. I didn't know what it was until I thawed it out.
12-10-2008, 08:42 PM
#57
Dominant Buck
Thread Starter
Join Date: Oct 2005
Location:
Posts: 21,043
RE: Before/After photos of my last doe
You're safe with me, PT.....because I generally throw them out. I've never kept them.
But I gotta tell ya.....20 seconds with the saws-all and I think I found myself a new little gold mine!
But I gotta tell ya.....20 seconds with the saws-all and I think I found myself a new little gold mine!
12-10-2008, 08:43 PM
#58
Giant Nontypical
Join Date: Dec 2006
Location: Heaven is my home, temporarily residing in WNY :)
Posts: 6,679
RE: Before/After photos of my last doe
Adam ...whats the difference between tallow and fat [X(]I dunno .....
I have noticed that the fat in the neck doesn't stop a neck roast from tasting delicious .....
I have noticed that the fat in the neck doesn't stop a neck roast from tasting delicious .....
12-10-2008, 08:44 PM
#59
Giant Nontypical
Join Date: Sep 2007
Location: Central Minnesota
Posts: 9,445
RE: Before/After photos of my last doe
ORIGINAL: sandilands
I think this is the first time I don't agree with Schultzy too[:-]. I'm a meat cutter by trade and cut up alot of deer for other folks. I take 99% of the fat off. If you want juicy and tasty then just go get some pork/lamb/beef fat from the local butcher....... its free and you can eat it too. Tie it on.
I've eaten deer ribs and loved them.......... I've eaten deer ribs and spat them out........ then spent hrs trying to scrape the fat off the roof of my mouth. Deer fat is like candle wax.......[:'(].
You want moist try this. Take a section of loin. I eat about 6-8" in a sitting. Season it like you want. Now heat up a cast iron frying pan and put it in. Turn over after 2.5 minutes. When cooked on both sides place in preheated oven at 350 for about 12-15minutes. 12 min being rare and 15 being med rare. You want it med..... med well leave in for 20 minutes.
Try this on your next batch of sausage. Cut out all the deer fat and add only a 30% mixture of pork(lean--16%). You'll spend less money on pork and you have a beter product.
Another thought for ya. FAT goes rancid (even in the freezer) before the meat does. Once the fat turns the rest of the meat is done.
Like I said I play with meat everyday. And have done so for a long time. In fact I got into meat cutting b/c of hunting. This yr I started working part time for a small butcher shop. He is Austria/Hungarian....... makes sausage that you would kill for. Bavarian loaf......... mmmmmmmmm.
You wanna know about meat............ JUST ask.
I think this is the first time I don't agree with Schultzy too[:-]. I'm a meat cutter by trade and cut up alot of deer for other folks. I take 99% of the fat off. If you want juicy and tasty then just go get some pork/lamb/beef fat from the local butcher....... its free and you can eat it too. Tie it on.
I've eaten deer ribs and loved them.......... I've eaten deer ribs and spat them out........ then spent hrs trying to scrape the fat off the roof of my mouth. Deer fat is like candle wax.......[:'(].
You want moist try this. Take a section of loin. I eat about 6-8" in a sitting. Season it like you want. Now heat up a cast iron frying pan and put it in. Turn over after 2.5 minutes. When cooked on both sides place in preheated oven at 350 for about 12-15minutes. 12 min being rare and 15 being med rare. You want it med..... med well leave in for 20 minutes.
Try this on your next batch of sausage. Cut out all the deer fat and add only a 30% mixture of pork(lean--16%). You'll spend less money on pork and you have a beter product.
Another thought for ya. FAT goes rancid (even in the freezer) before the meat does. Once the fat turns the rest of the meat is done.
Like I said I play with meat everyday. And have done so for a long time. In fact I got into meat cutting b/c of hunting. This yr I started working part time for a small butcher shop. He is Austria/Hungarian....... makes sausage that you would kill for. Bavarian loaf......... mmmmmmmmm.
You wanna know about meat............ JUST ask.
Good post!!
12-10-2008, 08:45 PM
#60
Giant Nontypical
Join Date: Dec 2006
Location: Heaven is my home, temporarily residing in WNY :)
Posts: 6,679
RE: Before/After photos of my last doe
ORIGINAL: GMMAT
You're safe with me, PT.....because I generally throw them out. I've never kept them.
But I gotta tell ya.....20 seconds with the saws-all and I think I found myself a new little gold mine!
You're safe with me, PT.....because I generally throw them out. I've never kept them.
But I gotta tell ya.....20 seconds with the saws-all and I think I found myself a new little gold mine!