billyhill

Have a saw and marrow is on the to do list. The 3rd pic I posted is bone in shanks. May cut them down further for an osso bucco style presentation. Looking forward to making stock from some of those bones. Bag of bones.

My favorite book on the topic. When I am not on my phone I will try to post a link

I would like to circle back to your experiences with deer fat. I am undergoing a revision of my thinking about deer fat. I rendered 1/3 cup from this deer and it tasted fine. Contrary to what I was taught.

Tenderloin doesn't hang around long enough to be SV. We ate both of those entirely too quickly and did an eye of round to satisfy the masses.

1 hind quarter left. Running about 1 hour per quarter.

I would love to hear more about SV and venison.

I have seen a good one online. I will check my bookshelf and reccomend some titles soon.

eye of round. We needed more after tenderloins were gone. Bones destined for stock

Taking a break, so I have a chance to answer I am a cuts guy. I grind from the muscle group on an as needed basis. A lot of that is driven by my wimpy kitchen aid grinding attachment making mass grinding a daunting task.

My venison guy is dropping off a deer. It is quartered and ready to be deboned, broken down, vac packed and frozen. Anyone want to see anything in particular?

Yes

Food and Wine has a Kennedy recipe for asado de chili colorado. It is a pork recipe but I will use it with chicken, beef, or just about anything else. Google shows the way.

@KennethT, Much respect. You are an ambassador.

Yes approximately 1 cup peas

Venison with some pork fat.

Added some demi glace to the dish, I always add mushrooms. I often add celery but not this time. I defrosted some venison stock, I added 1 cup to the dish and reduced the rest with 1/2 a Knorr's bullion cube. Ladled a little across the plated dish. It was very solid.

Photo of Shepard's pie.

I am concerned I will kill My wife's 20+ year old KitchenAid Mixer trying to grind 20 to 30 lbs of meat. I do not think she would take it very well. I am looking at a LEM or Weston 1/2 to 3/4 hp unit.

In the immortal words of Weird Al Yankovitch, "Dare to Be Stupid". @Duveland his raw pork post have been a bad influence.

All that is left.

A little pink in the middle, it was amazingly good. Probably a little under cooked for 160 purists. I am going to have faith a quality source and 140 sustained will protect us. It did not have an undercooked texture or taste.

Oh, you laugh, there was a standing order. No cap, as the kids would say.

I have not had Chicken ala King since 1989, and then it was coming out of a brown plastic MRE wrapper in 29 Palms, California. It was preferred even then. You had to beat the platoon commander to the stash first and deny you ever saw it.

Temp has been dropped; cooking time was already at the upper end of the range. My only concern is the sausage stuffing in the chops.