Venison cuts

[Bill/NH]

Originally Posted by danf

Even where the deer are corn-fed, I agree completely with that statement!

There is an exception to that rule- my father's parbroiled venison ribs.

I'll give you that, most of the time the ribs get launched with other non consumable deer parts, at least for me. However, one of my friends brothers is a rib nut and my buddy will cut the ribs out for him.

[NH Native]

Ahh...the ribcage, trunk, torso; my father used to leave that to me. I try not to waste an ounce of meat, but if I devastate the ribcage with bullets all the better. My dogs (not pit bulls or rottweilers by the way) might not feel the same way.

[mogwai]

Originally Posted by Bill/NH

Anybody who doesn't debone their venison is an idiot!!!! Sorry if I hurt anybody's feelings here, but it is what it is!!!!

Ayup. Sort the major muscle groups on those hind quarters and make them into steaks or roasts. I just learned that the shoulders make great roasts in a Nesco with rack. You can cook them slowly w/ low heat with a wee bit of beef stock and let the tallow drain off the meat. Sweet as can be.

[MBullism]

Originally Posted by MBullism

i have made jerky from steak before, and it's excellent...too excellent.

In the spirit of full disclosure: I just made three pounds of round steak into one pound of the "most awesomest" jerky... I feel a little guilty, but i had to hide the bag..it's that good-

[PA Huntress]

I love deer jerky cut along the grain! I remember begging my dad to make it and when he would, I'd sit with him as a lil girl and help skewer the cuts with tooth picks after they marinated over night and hang them on the top oven rack. I even remember him using a butter knife to prop the oven door open with. He'd say, Get away from there!

My mouth is watering!