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Oh deer, yummy deer......

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  • Oh deer, yummy deer......

    Just found a local wild game butcher that says they can do pretty much any venison cut I want.. so help me out guys.. what do I ask for?
    I like the more fatty cuts & know venison tends to be lean but he says he can do untrimmed cuts etc.
    Do they portion venison the same as cattle?

    Couple things I already have on my list are Osso Bucco, Middle Neck steaks, Heart & Liver. oh and marrow bones
    Every time I hear the dirty word 'exercise', I wash my mouth out with chocolate.

    http://primaldog.blogspot.co.uk/

  • #2
    there is usually stuff all fat on any of the deer i have shot or been given. if you are lucky, it is on the back and around the ribs. otherwise lean as. i never even get enough fat to render. so.... i have no idea if venison is portioned the same as cattle. you could prob google. i like lumps of meat so after the fillets and the back straps, denver leg i think it is called. the rest, i either steak or chop into smaller pieces. no clues what it is all officially called as i just get the sharp knife and seam bone out the legs and cut. it all tastes good. do you know what type of deer it is?

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    • #3
      Red deer & Roe deer, occasionally Sitka deer.
      Yeah I figure its gonna be pretty lean so i dont want them cutting off what fat is there.
      Every time I hear the dirty word 'exercise', I wash my mouth out with chocolate.

      http://primaldog.blogspot.co.uk/

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      • #4
        it will be minimal. some of the bigger red stags have fat apparently but i guess it would be more likely there in the autumn. big stags also dont taste as good. we get fallow and red near us. i prefer fallow. sitka are in the north island. i've always wanted to get a piece of each and compare.

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        • #5
          My local farmers market sells ground venison - which I like because it's cheaper than steaks and cooks fast. My favourite way to eat it is browned with onions, bacon and fresh rosemary, salt and pepper (and a little extra fat if necessary).

          For actual recipes, any kind of stew for which I would normally use beef cubes seems to work well with chunks o' Bambi.

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          • #6
            I like the backstraps, but they do tend to be very lean. I cook them in butter or lard to add fat and aid in cooking without overcooking. Venison tends to cook very fast. Sometimes I'll cut them them and pound them flat, dip in milk or beaten egg, then coat in seasoned almond flour, and fry in butter. Or cook in lard and cover with sautéed onions, mushrooms and melted cheese.

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            • #7
              I know from experience (butchering deer myself) that there's pretty much no fat on them. I'd go for whatever you can get - haunch, shoulder, fillet, etc and cook with lots of extra fat. I pretty much always try to marinade the meat in wine and oil or vinegar and oil (olive, of course) to tenderise it first.

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              • #8
                can we not talk about venison? please. I used up the last of my venison a couple weeks ago and bow season doesn't start up until September.

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                • #9
                  Originally posted by not on the rug View Post
                  can we not talk about venison? please. I used up the last of my venison a couple weeks ago and bow season doesn't start up until September.
                  I'm in the same boat...Finished the last bit of my venison backstraps last week

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                  • #10
                    Well i have venison rump steaks for supper (picked up at the local dairy as they sometimes get
                    Stuff from the game butcher im going to be ordering from) think im gonna wrap it in bacon...
                    Every time I hear the dirty word 'exercise', I wash my mouth out with chocolate.

                    http://primaldog.blogspot.co.uk/

                    Comment


                    • #11
                      Originally posted by DinoHunter View Post
                      Just found a local wild game butcher that says they can do pretty much any venison cut I want.. so help me out guys.. what do I ask for?
                      I like the more fatty cuts & know venison tends to be lean but he says he can do untrimmed cuts etc.
                      Do they portion venison the same as cattle?

                      Couple things I already have on my list are Osso Bucco, Middle Neck steaks, Heart & Liver. oh and marrow bones
                      That sounds great! Here in Sweden we have all the game you can ask for: elk is my favorite, and it is abundant. The taste really says "wild in the forest" like nothing else. Elk is called the King of the Forest, for good reason. (If hunters wouldn't cull the elks moving down from the north every year, and the boars moving up from the south, they would soon multiply and take all the food from smaller game like deer, since they are very strong.) Elk, boar, deer, bear, transplanted Canada Geese ... maybe not boar and bear so much. Most of all I like elk and deer.

                      I don't have a hunting license myself (yeah, you need a license), but my father does, and a friend does. There are 300,000 licensed hunters in Sweden, and who knows how many hunters up in Northland where they don't always care about such things - their hunting tradition is deeply entrenched since way back. (During my military service there was a guy from Northland who had been in his father's hunting team since he was twelve. Best marksman in the platoon, which was funny because he was very peaceful and mild.) So moving in the right circles you can always find a hunter. Get to know him and you can buy some huge chunks of meat during hunting season. There is really nothing like the taste of game.

                      Plus, if you are dating and want to cook dinner for the girl, game beats everything.

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                      • #12
                        http://www.brokenarrowranch.com/Asse...rt-600x348.jpg - shows the best way to cook each piece.
                        http://www.olivierexport.com/SiteFil...primal-cut.jpg - shows what the cuts look like.
                        No venison is really fatty, its the nature of the beast, but if you ask for it untrimmed they wont remove the fat it has. Add fat when cooking; i like a bit of dripping. Ask for the liver too.
                        When I'd had enough of the grain and starched based 'diabetic eating for health' diet (eating for health, my ass!) my weight was 242.5 lbs. On starting primal- 18th April 2013 weight : 238.1.
                        27th July 2013. weight after 100 days 136.9 weight lost 101.2lb ; that's 105.6lbs since I stopped the 'diabetic eating for health'
                        new journal http://www.marksdailyapple.com/forum...ml#post1264082

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                        • #13
                          Originally posted by Erik W View Post
                          . There is really nothing like the taste of game.

                          Plus, if you are dating and want to cook dinner for the girl, game beats everything.
                          Yeah, i grew up in Canada so kinda miss all the wild game we used to have avalible there.

                          And I am the girl
                          Every time I hear the dirty word 'exercise', I wash my mouth out with chocolate.

                          http://primaldog.blogspot.co.uk/

                          Comment


                          • #14
                            Originally posted by CarbDodger View Post
                            http://www.brokenarrowranch.com/Asse...rt-600x348.jpg - shows the best way to cook each piece.
                            http://www.olivierexport.com/SiteFil...primal-cut.jpg - shows what the cuts look like.
                            No venison is really fatty, its the nature of the beast, but if you ask for it untrimmed they wont remove the fat it has. Add fat when cooking; i like a bit of dripping. Ask for the liver too.
                            Thanks, that helps a lot.

                            And for the record,
                            Venison rump steaks wrapped in streaky bacon and cooked in a grill pan...
                            OMG!!! Nom nom nom!
                            Every time I hear the dirty word 'exercise', I wash my mouth out with chocolate.

                            http://primaldog.blogspot.co.uk/

                            Comment


                            • #15
                              Originally posted by DinoHunter View Post
                              Yeah, i grew up in Canada so kinda miss all the wild game we used to have avalible there.

                              And I am the girl
                              Canada! Thank you for the geese!

                              Canada Geese were introduced to Britain in the 1600s, and in 1927 two Canada Geese were brought to Sweden by a zoologist from a park in Holland. They have spread across the Nordic countries and make excellent game. Plus they are nice to look at, and their quacking when they fly is one of the most pleasant sounds in nature.

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