Yeah I hear ya. Most of the fallow I get are mainly on grass so I like it.
Had the odd one that had a bitter taste.
Never thought of keeping the cavity fat. Will try that. [emoji106]
Sent from my SM-G965F using Tapatalk
Printable View
Stockhttps://uploads.tapatalk-cdn.com/201...2e54929fa7.jpg
Sent from my S60 using Tapatalk
Attachment 107819
Only the one (bloody tourists learnt my honey hole) slice, fry in a heart stopping amount of butter, salt = done.
Rumphttps://uploads.tapatalk-cdn.com/201...de8c231f9a.jpg
Sent from my CPH1701 using Tapatalk
4 hours smoking at 90-100deg c hoggart brisket/ribs/belly.
Overnight marinade in Cully's hot buffalo wing sauce.https://uploads.tapatalk-cdn.com/201...6fe267c161.jpg
Sent from my S60 using Tapatalk
Yummmmm
Charcoal pork spare ribshttps://uploads.tapatalk-cdn.com/201...96c392866e.jpg
Sent from my SM-G930F using Tapatalk
Just made a couple batches of venny bacon.
Done a wet cure and a maple cure.
All in the chiller for next 5 days at least.
What I didn't use in bacon I cut into steak. Just tried a bit as this animal was bow shot and run a fair ways.
Thought it might be chewy as well as a bit rutty.
Couldn't be more wrong. Beautiful cut of meat with a clean delicious tasting fat.
Can't believe this animal had so much fat on him considering where and when he was shot.
Some places he had well over an inch in hard fat.
https://uploads.tapatalk-cdn.com/201...b0861236fb.jpg
Sent from my SM-G965F using Tapatalk
Cut its head and tail off just minutes before to stop it flapping so I could season and flour it before going in the butter.[emoji39]http://cloud.tapatalk.com/s/5ca5b85e...404_203807.mp4
https://uploads.tapatalk-cdn.com/201...9ceea1fb7a.jpg
Sent from my S60 using Tapatalk
Whole beef fillet, and some other stuff ( the spuds were rather nice, boiled and then smashed with butter and fried). Rather nice....
Attachment 108407
Your teas always look delicious
Sent from my TA-1025 using Tapatalk
Butter always make things taste better, so does bacon, Ive made bacon a few times also mutton bacon and hams but Ive never thought of doing it with venison as it needs fat in the meat. If I get a deer like that I may well give it a go.
Right this isn't dinner and I didn't go all masterchef on it but this is the heart out of the red spiker I shot earlier this week, holy hell that is some good eating ! Trimmed up Steve Rinella style as per his YouTube vid, then sliced thinly and fried in butter, brown sugar, onions, garlic with a splash of kinkomans just before it reduced enough to serve.
I'll never biff a good venni heart again.
Attachment 108544
Attachment 108545