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What's for dinner tonight?

philoshop

By philoshop,
in Game Recipes / Cooking

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Chef Grand Master

Chef

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I'm with you there with beef, im a ribeye guy. Venison its backstraps hands down.
 

Not to be a dick but the rib eye is just the. Forward half of the back strap the back half is fhe ny strip or shell steak


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wolc123 Grand Master

wolc123

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19 hours ago, dbHunterNY said:

  neck i'll leave it all in there. when cooking low and slow for a long time the silver skin and other tissue in the neck work like a meat tenderizer they say.  it's broken down completely by then and not like it would be on say a chop or steak.  it's crazy the stuff you learn from actual wild game chefs versus your deer magazine reader recipe cook books, which i have a lot of too.

....i just wish i had their skills to whip up the stuff effortlessly like they do.

I have always spent a lot of time trimming away the fat and silver skin, even on the grind meat, and the neck is the region that always takes me the most effort.   The first doe I butchered myself last fall during archery season was a particularly large and fatty one.  Being a little pressed for time, I decided to keep a neck-roast and skip most of that trimming because I had heard what you are saying from others.   Normally, we cook our roasts in the crock pot.  We put them in while still frozen in the morning, along with a few potatoes and onions, two cups of water, and a packet gravy mix and cook on low for 6-7 hours.   Rump roasts always turn out excellent when done that way.   Would that be a good way to do the neck roast or would you recommend some other technique?    

Back on topic, my wife made stroganoff using chopped up backstrap from a younger doe for dinner last night and it very good.   Even our kids, who can sometimes be fussy eaters, gobbled it up quick and went back for "seconds".   I am a little upset that there are no leftovers for lunch today.    

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kpkot Community Regular

kpkot

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12 hours ago, chefhunter86 said:


Not to be a dick but the rib eye is just the. Forward half of the back strap the back half is fhe ny strip or shell steak


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Anatomically yes tenderloin is in a ribeye, but I was refrencing the taste more than anything.  If I were to choose a beef cut it would be ribeye and venison it would be backstrap. 

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nycredneck Rookie

nycredneck

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6 hours ago, wolc123 said:

I have always spent a lot of time trimming away the fat and silver skin, even on the grind meat, and the neck is the region that always takes me the most effort.   The first doe I butchered myself last fall during archery season was a particularly large and fatty one.  Being a little pressed for time, I decided to keep a neck-roast and skip most of that trimming because I had heard what you are saying from others.   Normally, we cook our roasts in the crock pot.  We put them in while still frozen in the morning, along with a few potatoes and onions, two cups of water, and a packet gravy mix and cook on low for 6-7 hours.   Rump roasts always turn out excellent when done that way.   Would that be a good way to do the neck roast or would you recommend some other technique?    

Back on topic, my wife made stroganoff using chopped up backstrap from a younger doe for dinner last night and it very good.   Even our kids, who can sometimes be fussy eaters, gobbled it up quick and went back for "seconds".   I am a little upset that there are no leftovers for lunch today.

Instead of water try some beef broth, I do a Venison Bourguignon and I comes out tasting great. People don't think it's venison even after I tell them it is.  

 

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turkeyfeathers Veteran

turkeyfeathers

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EB Greens. Had a $50 gift card. Wasn't about to drop a deuce on "real " dinner with a petite filet with no sides for $58. So mama and I sat a little bar table for appies. Oysters Rockefeller, wings didn't make the pic and calamari. Had to burn the gift card as it's becoming a Mortons steakhouse d4dec964ba10fd316a602cf0e59859b3.jpg


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BizCT Grand Master

BizCT

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Gabriele's in Greenwich, CT tonight. Heard it's phenomenal- will find out in about 4 hours


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It lived up to the hype. Pretty amazing. Oysters, crab legs, steaks, etc.

b5997beb9b73c49649c2dacbd2611d8c.jpg

56840eab8d25a03d3358390d82843151.jpg


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BizCT Grand Master

BizCT

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Gabriele's in Greenwich, CT tonight. Heard it's phenomenal- will find out in about 4 hours


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It lived up to the hype. Pretty amazing. Oysters, crab legs, steaks, etc.

b5997beb9b73c49649c2dacbd2611d8c.jpg

56840eab8d25a03d3358390d82843151.jpg


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doebuck1234 Mentor

doebuck1234

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Ital. sausage seasoned up a touch and simmering with red onions n genny.nothing big as will be snacking for game.lastnight me and better half decided go out for a bit to batavia downs so stopped at "fortunes" inside.no pic.wasnt thinking about it until now.i got the ravioli in marinara and she got center cut chops.deff get ur money's worth!

20170205_152416.jpg

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