Maybe I'm just used to the taste but squeezing every bit of blood out you can before cooking it makes a huge difference. I also like to cook it in lots of fat too. Venison is so lean it begs for it.
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Discussion in 'Freight Broker Forum' started by Scooter Jones, Mar 7, 2020.
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Far as cooking or appreciating the new topic, I bet @Accidental Trucker would have something to add.PPDCT, User666, Dale thompson and 1 other person Thank this. -
Nice mulie! Love that rack, lots of character in it.
there’s no secret to cooking venison, if you aren’t fond of the “gamey” taste, be very careful skinning (scent glands are powerful things), and make sure the carcass goes through rigor before cutting it up. Second, most of that flavor is in the fat, so closely trim that.
Higher end cuts get a very quick high heat- my absolute favorite is elk pepper steak in the wok. 3 minutes, max, at searing heat makes for incredibly tender and flavorful bites. Lower grade cuts get put in stews, chilis, etc.
For bottom end (pun intended ) cuts like the shanks, I like something like this recipe: Braised Venison Shanks Recipe - Portuguese Braised Shanks
of course, the very best way to make deer taste good is to shoot them off the alfalfa pasture.... .D.Tibbitt, Scooter Jones, Dale thompson and 3 others Thank this. -
I don’t know how I’ve made it this long without all that money
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I might as well say that one good gulp of vodka before bed and you'll leave 100 years.
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