Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Kill it and Grill it

I love to have a hot grill ready to go while I'm processing what I've killed.



Killed this meat buck about a week ago and had him on ice in a cooler. Processed him today.







Cubed up some trim from the hind quarter, marinated it in a flank steak marinade I use; Olive Oil, Red Wine Vinegar, Minced Onion, Salt, Pepper, Garlic, Crushed Red Pepper. About an hour while I worked on him.


Meat on a stick is really good...rare to medium rare is a must.

It's nice to reward the attainer.

Bet a little chimichuri would look good on top and taste good, too!

Looks delicious!

Looks good. I like to cut "jerky" strips out of some of the lesser cuts, dry rub or quick marinade and throw on a hot grill.

Snackers for the butchers and wrappers. Cooked the same way, hot, fast, and rare.

Nice buck even if it is for meat!!!

Thanks. Really a big bodied buck. Fat galore as was my buddy's buck

I'm sure some chimichuri would be great too, but you should try this flank steak marinade. The vinegar really gets your juices flowing!

Rick, I do use a marinade really.close to that one. I switch to balsamic sometimes and often use shallots instead of onions because I can get them so inexpensively at one of the markets near me. Add fresh parsley and we're darn near the chimichuri.

Flash seared at high heat is the best on those types of cuts.

The array of those offended by the title of Nugent's book sends shivers down my leg.

Define/specify 'lesser cuts' of this ungulate, please...

Rick, did you keep the front shoulders whole?Just wondering how you use them.

This guy changed the way I view them,took them from "should i pack them out" to some of my favorite eating..

IMO, after trying it a guy will kick himself for spending an hour separating the meat from tendons on the front shoulder..cut them off,wrap in butcher paper whole and freeze them till ready.(sorry, not preaching, I do want to know how you use your tougher cuts, besides grinding)

Blade roast from the top, Osso Bucco from the shank..

Lower leg, neck, flap meat. The stuff that usually gets tossed into the grind pile.

Basically just none of the steak or roast cuts.

I cut filets out of the Loins, keep the Tenderloins whole, separate all the muscles in the hind quarters and use some for cubes and the rest for Jerky. I grind the entire front quarters, neck meat, shin meat, and any trimmings....