Home Forums Hunting & Shooting Deer Hunting We all love hunting, but who loves eating Venison ?

We have that, Share the Harvest here.

The folk I give em to get the field dressed only.

They would take them with guts in them if that's how I brought them. They're just grateful to have free meat.

I mispoke, our progrtam is actually called hunters sharing the harvest as well. Brain fart on my part. I fixed my op.

Excellent.

OK, what to do with a bunch of leftover, stuffed pepper filling ?



Worked like a charm

Food should always be good, but doesn't always have to be fancy !

Lotta good pics on this thread. I need to cook some venison for dinner tonight!

Sounds like Friday lunch at school. Sloppy Joe's on Thursday then they made em into pizza on a bun for Friday.

I have it on good authority that 2 yr old backstrap in the freezer is every bit as good as 2 day old backstrap! We were organizing our freezer last wk and ran across a couple 2021 loin packs that somehow got missed. Grilled a chunk up for lunch the other day. I told my wife that's as good as food as you'll find anywhere in the world, and her comment was I'd serve that to a king. It was ridiculously good.

Not a good picture as I didn't think to take any after it came off the grill and before it got sliced up, but my half on a plate.

That is true if it is vacume packed!

Not vacuum packed. We wrap in saran wrap, then freezer paper. Silver skin is always left on as extra protection. Filet the silver skin off when preparing.

When making on the grill I usually season with course salt and pepper both sides, coat good with olive oil, or let sit in the fridge with olive oil if I've got time. Get grill good and hot, 5 minutes on 1 side, 4 minutes on the other, turn the heat down to medium or just under, and move to top rack with the lid closed for 5-7 minutes depending how thick the chunk is. Take it off the grill right into foil and wrap it up. Let sit for a couple minutes before slicing up. That'll get it close to being cooked every time the way we like it.

Thanks for the grilling tips ShadeTree!

Yes sir. You can adjust those times to your preferences of how you like it cooked, but that'll get you close. I have a gauge on my grill and run it on high with the lid closed and get it up to around 600 degrees before opening the lid and searing on both sides at the time stated above. On my grill, closing the lid and turning the heat down to just below medium will run the heat about 450 for the 5-7 minutes that it finishes off on the top rack.

Right on Mate, that looks great !!

No Venni repertoire is complete, without ..............................

I gain weight every time Paul puts pictures up........stop it.

I don't know , I bone everything out myself, this is something he learned on his own - I think he learned of the Bearded Butcher Yutube channel LOL
Cat

Haha, Brian, yep, can't waste good leftovers !!

95% of our lunches, are last nights leftovers.

I like mine a little rarer than most.

This is in the slow cooker, as I type;



Pics, tomorrow.

Cool. That looks like a good one for the slow-cooker. Any notes on rough portions/amounts for the recipe would be nice.

Brown shanks well on all sides in a hot skillet

1 cup dry red wine
1 cup beef broth
1 TBSP rosemary
2 tsp thyme
Splash red wine vinegar
1/4 cup "W" sauce

+ everything else you see

10 hours on low.

Orange zest, 1 clove raw garlic & bunch of chopped parsley (Gremolata), to serve.

Serve over mashed taters, or cauliflower or parsnip puree.