Jump to content

What's for dinner tonight?

philoshop

By philoshop,
in Game Recipes / Cooking

 Share

Recommended Posts

Chef Grand Master

Chef

Posted
Posted
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


Sent from my iPhone using Tapatalk
  • Like 2
Link to comment
Share on other sites
  • Replies 20.1k
  • Created
  • Last Reply

Top Posters In This Topic

  • crappyice

    1361

  • BizCT

    2003

  • turkeyfeathers

    3002

  • Bionic

    1595

Popular Days

Top Posters In This Topic

Popular Days

Popular Posts

turkeyfeathers
turkeyfeathers

Marinated a last year’s wild turkey breast split in 2. Orange juice , Italian dressing, crushed red pepper wrapped in bacon. Smoked on apple chips. Haters hate but so juicy and delicious Sent fro

johnplav
johnplav

Baby Plav’s daycare is shut down for 2 weeks because of Covid so I got a rare Thursday off to hang with him.  We checked trail cams and cooked.  I almost feel guilty posting this one.  Red wine braise

Trial153
Trial153

Moose ....it's what's for dinner

Posted Images

wolc123 Grand Master

wolc123

Posted
Posted
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.    

Link to comment
Share on other sites
kpkot Community Regular

kpkot

Posted
Posted
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


Sent from my iPhone using Tapatalk

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. 

Link to comment
Share on other sites
nycredneck Rookie

nycredneck

Posted
Posted (edited)
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.  

 

Edited by nycredneck
Link to comment
Share on other sites
turkeyfeathers Veteran

turkeyfeathers

Posted
Posted

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


Sent from my iPhone using Tapatalk

  • Like 1
Link to comment
Share on other sites
BizCT Grand Master

BizCT

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


Sent from my iPhone using Tapatalk


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

b5997beb9b73c49649c2dacbd2611d8c.jpg

56840eab8d25a03d3358390d82843151.jpg


Sent from my iPhone using Tapatalk
  • Like 4
Link to comment
Share on other sites
BizCT Grand Master

BizCT

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


Sent from my iPhone using Tapatalk


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

b5997beb9b73c49649c2dacbd2611d8c.jpg

56840eab8d25a03d3358390d82843151.jpg


Sent from my iPhone using Tapatalk
Link to comment
Share on other sites
doebuck1234 Mentor

doebuck1234

Posted
Posted (edited)

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

Edited by doebuck1234
  • Like 2
Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

×
 Share
Go to topic listing

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...