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'Tis Hunting Time—A smallish blog


Shelby
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@Shelby, have you ever tried cutting smaller chunks - one or two bites each, to marinade, skewer and then barbecue as kebabs? That might work for tough meat, though I couldn't swear to it. 

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Nancy Smith, aka "Smithy"
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LOL here we all are, giving advice to the Italian nonna of wild game!

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Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx; twitter.com/egullet

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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1 minute ago, Smithy said:

LOL here we all are, giving advice to the Italian nonna of wild game!

Given the number of antlers, I doubt there is a single thing we could teach @Shelbyabout what to do was wild game. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

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Oh I'm no Nonna, but I appreciate the praise lol!  

 

Honestly, the best thing that I know to do with tough meat like that is pressure cook the heck out of it in a stew.  Even cut smaller--such as a kebob, it's still tough.  Life is too short to eat tough meat! 😁--unless of course an apocalypse comes ...then any kind of meat would probably do.

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45 minutes ago, rotuts said:

@Shelby 

 

are you able to spend a little precious

 

time during the butchering 

 

to take a few tougher

 

but tastier  thick to large cuts

 

and bag and fz to then SV when you have more time ?

 

of course , as a theoretician 

 

dry : tough ==  SV

 

at least for a few cuts ?

I should try that...what's the harm...none at all.  I still have a whole backstrap.

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12 minutes ago, rotuts said:

@Shelby 

 

I have a pretty good idea

 

thanks to your pics 

 

of what the backstap is.

 

are there '' shoulders ""   ,  ""  Brisket - ish ""

 

thanks 

Yes, there are shoulders.  But you would not want to do a brisket type anything.  We make a few roasts--meaning pressure cooked or in the slow cooker--with the shoulders.  Again, there is no fat at all running through the meat so it's dry dry dry.  Now, I will say that @andiesenjitold me years ago about threading fat through venison using a needle type utensil.  I've always wanted to do it, but haven't yet.

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37 minutes ago, heidih said:

thank you so so much. So this is not your new biz plan? ;) https://www.cabinplace.com/antlerchandelier-Whitetail21.htm?

 

LOL it's crazy how much people will pay for antlers.  I guess we should look into that ha ha ha.

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3 hours ago, Shelby said:

Oh I'm no Nonna, but I appreciate the praise lol!  

 

Honestly, the best thing that I know to do with tough meat like that is pressure cook the heck out of it in a stew.  Even cut smaller--such as a kebob, it's still tough.  Life is too short to eat tough meat! 😁--unless of course an apocalypse comes ...then any kind of meat would probably do.

Meat flavored chewing gum!

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8 hours ago, Kim Shook said:

Thank you so much for linking to the bread recipe – looks like something I would like to try.  One question – you bake it in the CSO, but do you also rise it there? 

 

I’m so sorry, but I admit that I laughed in a very unladylike manner when I saw Miss Scout’s nefarious deed.  I even called Mr. Kim and Jessica over to see it.   All three of us have experience with animals doing those things.  Mr. Kim grew up with a Collie/Norwegian Elkhound blend who once ate FIVE filet mignons that his mom had set out for Mr. Kim’s 16th birthday dinner and who also ate Mr. Kim’s and his siblings' Whitman’s samplers from under the Xmas tree early one Xmas morning (with NO negative results). 

Lord. I am reminded of my erstwhile first weimaraner, Duchess, who once reared up on the kitchen counter and licked the icing off more than half the cupcakes I had prepared to take to kindergarten for Child A's birthday.

 

I re-iced them and took them anyway. Never knew of a kid suffering from sharing snacks with a dog.

 

One of her successors, Dixie, was well known for her stomach of ceramic glazed cast iron. On different occasions, that dog ate a box of two dozen fundraiser candy bars, an entire chocolate chip pie, a two-pound can of coffee, a box of shotgun shells, and the back of the bathroom door.

 

Re: Toughness of venison. Rule of thumb is does are more tender than bucks, younger is more tender than older. And the meat is better from a clean kill as opposed to one you have to track a mile or two. At least in these parts.

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Don't ask. Eat it.

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