Post your cooking recipes in this thread. Pics would be appreciated if possible. 
Cooking Thread for those great recipes both with wild game and store bought stuff.
dennishoddy
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Gonna have to try that recipe.
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Looks darn good!
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Yummy for sure!!
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If you grind your deer shanks, STOP! Try this instead. When processing, cut the shanks off between the joints, and freeze. Once frozen, saw into 2-3" sections. 2 or 3 sections make a meal for two.
Brown the shanks in butter, then add a cup beef broth, a couple of chopped up carrots, a stalk celery, and a red bell pepper. Simmer for about 10 minutes on the stove top (I do this in my Dutch oven), then move to the oven. 325 for 4 hrs. Once braised, separate the venison from the veggies, and throw the veggies and stock in the blender until pureed. Serve over cheese grits.... you'll thank me later.
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Brown the shanks in butter, then add a cup beef broth, a couple of chopped up carrots, a stalk celery, and a red bell pepper. Simmer for about 10 minutes on the stove top (I do this in my Dutch oven), then move to the oven. 325 for 4 hrs. Once braised, separate the venison from the veggies, and throw the veggies and stock in the blender until pureed. Serve over cheese grits.... you'll thank me later.
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That looks amazing.
Restaurant near us serves pork shanks as an entree.
amazingly tender.
Restaurant near us serves pork shanks as an entree.
amazingly tender.
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I call this meal french onion Wilbur if it's made with pork but I plan to make it with squirrels when I finally get some and that version will be french onion Alvin. 😁
First I cut up onions, usually 2 large sweat Vidalias and one large red, and start slowly cooking them in a cast iron with a couple Tbsp butter (I don't measure just throw some in usually whatever is sitting on the counter from making toast.)
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Then sear the meat in a second pan while the onions are cooking.
When the meat is thoroughly seared but not cooked remove it from the pan and deglaze the pan with red wine (we prefer Oak leaf Cabernet Sauvignon) and pour a glass to sip while the meal cooks then dump the wine and meat bits from the searing pan into the onions.
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Cut up the meat into bite size chunks.
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Once the onions are completely translucent, soft and beginning to get nice and sweet add the meat chunks.
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Then heat up mug of the wine in the microwave and dissolve a spoon full of chicken better than bullion in it and add it to the pot. Add a bit more wine if needed to almost cover everything with liquid. Cover and simmer on low heat until the meat is as tender as you like. I prefer a tough cut cooked until it falls apart. Towards the end of cooking I grind some fresh peppercorn medley into it to add a bit more flavor.
When there is about 30 minutes left cooking time make some white rice.
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Serve over rice. It is delicious.
First I cut up onions, usually 2 large sweat Vidalias and one large red, and start slowly cooking them in a cast iron with a couple Tbsp butter (I don't measure just throw some in usually whatever is sitting on the counter from making toast.)
Then sear the meat in a second pan while the onions are cooking.
When the meat is thoroughly seared but not cooked remove it from the pan and deglaze the pan with red wine (we prefer Oak leaf Cabernet Sauvignon) and pour a glass to sip while the meal cooks then dump the wine and meat bits from the searing pan into the onions.
Cut up the meat into bite size chunks.
Once the onions are completely translucent, soft and beginning to get nice and sweet add the meat chunks.
Then heat up mug of the wine in the microwave and dissolve a spoon full of chicken better than bullion in it and add it to the pot. Add a bit more wine if needed to almost cover everything with liquid. Cover and simmer on low heat until the meat is as tender as you like. I prefer a tough cut cooked until it falls apart. Towards the end of cooking I grind some fresh peppercorn medley into it to add a bit more flavor.
When there is about 30 minutes left cooking time make some white rice.
Serve over rice. It is delicious.
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Dang that looks good!
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It is. It takes at least 2.5 hours for medium tough meat. I can't wait to try it with squirrels. I won't be able to cut the meat up but I think it will be even better.
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I'd sink a tooth into that. Looks really good.
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Um yes please…..
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Come on down to L town. 😁
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I should probably say this first, I wrote this recipe specifically to annoy my wife so everything's metric if you just remember that 15 mL is a tablespoon and 5 ml is a teaspoon and 1 kilo is around 2 lb it's easy. This recipe is best made with extremely lean fairly tough meat with not a lot of connective tissue like London broil or venison tenderloin. I've been making it for quite a while with London broil tonight though I am making it with venison that a customer gave me after I fixed his fridge.
Amazing Reverse Seared Roast!
1 kilo London broil or top round roast
20 ml Italian seasoning
7.5 ml brown sugar
5 ml crushed dried rosemary
5 ml coarse kosher salt
5 ml dry mustard
2.5 ml coarsely ground black pepper
A bit of good sweet balsamic vinegar (I use Fins Modena organic balsamic vinegar of Medina because it is amazing!)
Mix all ingredients together in mortar (except for the vinegar) and pulverize until thoroughly mixed. Rub vinegar on the meat and then coat the meat with the herbs. Place it directly on the rack in a 200°f to 250°f oven with a roasting pan on the rack below it, and bake until it reaches 110°f internal temp. Remove meat from the oven. Heat a large cast iron pan to smoking hot and add a bit of oil, then sear the roast until it is seared on all sides and has reached 125°f internal temp.
Pictures of finished meal to follow later when it's finished.
Here's the venison after I rubbed it with the amazing balsamic vinegar.
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And here's after I rubbed on the dry rub.
![Image]()
Amazing Reverse Seared Roast!
1 kilo London broil or top round roast
20 ml Italian seasoning
7.5 ml brown sugar
5 ml crushed dried rosemary
5 ml coarse kosher salt
5 ml dry mustard
2.5 ml coarsely ground black pepper
A bit of good sweet balsamic vinegar (I use Fins Modena organic balsamic vinegar of Medina because it is amazing!)
Mix all ingredients together in mortar (except for the vinegar) and pulverize until thoroughly mixed. Rub vinegar on the meat and then coat the meat with the herbs. Place it directly on the rack in a 200°f to 250°f oven with a roasting pan on the rack below it, and bake until it reaches 110°f internal temp. Remove meat from the oven. Heat a large cast iron pan to smoking hot and add a bit of oil, then sear the roast until it is seared on all sides and has reached 125°f internal temp.
Pictures of finished meal to follow later when it's finished.
Here's the venison after I rubbed it with the amazing balsamic vinegar.
And here's after I rubbed on the dry rub.
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Looks amazing! I like every ingredient you put on it too.
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It could have been seared better but I didn't want to risk ruining my pink edge to edge perfection.
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This is so good! I am definitely going deer hunting. I got this venison from fixing a freezer for a hunter.
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Did a rack of ribs today on the pellet grill.
Seasoned the ribs last night letting it work its magic overnight. Did a 5 hour cook at 225 degrees, basting with some Head Country hickory bbq sauce at the 3.5 hour mark so it could caramelize and create a bark.
Did some bacon wrapped asparagus as a side dish.
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Seasoned the ribs last night letting it work its magic overnight. Did a 5 hour cook at 225 degrees, basting with some Head Country hickory bbq sauce at the 3.5 hour mark so it could caramelize and create a bark.
Did some bacon wrapped asparagus as a side dish.
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Looks great
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I got to try the asparagus like that!
Sent from my LG-H700 using Tapatalk
Sent from my LG-H700 using Tapatalk
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Ok I confess I didn't actually cook this. [emoji16]
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