Deer down

[Flysmallie]

So much for letting meat age I guess.

Great job Marty!!

[Johnsfolly]

9 hours ago, Flysmallie said:

So much for letting meat age I guess.

Great job Marty!!

I don't know about Marty but if possible I would let our deer hang up for at least 3 days or up to 6-7 days depending upon temps. We would however like the Horns cook and eat the inner tenderloin the night of the kill or the next day. I never wanted that meat to dry out before we ate it.

[BilletHead]

12 hours ago, Flysmallie said:

So much for letting meat age I guess.

Great job Marty!!

  Like John said we eat them right away.  This deer has been broken down and in cloth bags. In a spare fridge to cool. In no real hurry. Maybe Monday morning start cutting up. 

[Flysmallie]

You dorks know I was just joking right? That meat was already over half way to pulling temp before it ever hit the grill! 
 

You live a great life Marty. 

[BilletHead]

50 minutes ago, Flysmallie said:

You dorks know I was just joking right? That meat was already over half way to pulling temp before it ever hit the grill! 
 

You live a great life Marty. 

I am blessed. Don't know why I deserve it either. 

[BilletHead]

      The buck has now been broken down to many amazing meals. Perfect day yesterday for doing this. In the upper 30s all day. This let the screened in back porch being a giant fridge. Then deer quarters plus back straps have been chilling in the spare fridge in cotton bags. We just transferred to the porch and got with the program. A system that we have used and learned for over 45 years. I grabbed a hind quarter and Pat the back straps. Pat trimmed the straps and cut into sections. Into a covered bowl and back to the porch as I separated the muscle groups and did the same. 

   While All of this was going on Pat took the time to make moms vegetable soup. This is kinda an oxymoron as mom always put ground meat in it. Pat took some of the back strap trimming ends and browned in olive oil. She slipped that into the soup instead of ground meat. 

     The thought of a bowl of this just made us work harder. When all the meat was trimmed and put into specific cuts it was again brought inside to be vacuumed sealed and labeled. 

  One shoulder is vac sealed in a big expandable bag for cooking whole later while the other one will be braised today in the house instead of outside on the pellet grill. This way the heat from that will help warm the house on the cooler day. 

  When all the meat was spread out in the freezer for feasting on later we got into the soup we had smelled all morning. Sourdough skillet toast on the side. It was a good day.

[DADAKOTA]

Congrats.  Just awesome.

[ness]

1 hour ago, BilletHead said:

      The buck has now been broken down to many amazing meals. Perfect day yesterday for doing this. In the upper 30s all day. This let the screened in back porch being a giant fridge. Then deer quarters plus back straps have been chilling in the spare fridge in cotton bags. We just transferred to the porch and got with the program. A system that we have used and learned for over 45 years. I grabbed a hind quarter and Pat the back straps. Pat trimmed the straps and cut into sections. Into a covered bowl and back to the porch as I separated the muscle groups and did the same. 

   While All of this was going on Pat took the time to make moms vegetable soup. This is kinda an oxymoron as mom always put ground meat in it. Pat took some of the back strap trimming ends and browned in olive oil. She slipped that into the soup instead of ground meat. 

     The thought of a bowl of this just made us work harder. When all the meat was trimmed and put into specific cuts it was again brought inside to be vacuumed sealed and labeled. 

  One shoulder is vac sealed in a big expandable bag for cooking whole later while the other one will be braised today in the house instead of outside on the pellet grill. This way the heat from that will help warm the house on the cooler day. 

  When all the meat was spread out in the freezer for feasting on later we got into the soup we had smelled all morning. Sourdough skillet toast on the side. It was a good day.

Lotta work but very worth it I'm sure!

[Johnsfolly]

4 hours ago, BilletHead said:

      The buck has now been broken down to many amazing meals. Perfect day yesterday for doing this. In the upper 30s all day. This let the screened in back porch being a giant fridge. Then deer quarters plus back straps have been chilling in the spare fridge in cotton bags. We just transferred to the porch and got with the program. A system that we have used and learned for over 45 years. I grabbed a hind quarter and Pat the back straps. Pat trimmed the straps and cut into sections. Into a covered bowl and back to the porch as I separated the muscle groups and did the same. 

   While All of this was going on Pat took the time to make moms vegetable soup. This is kinda an oxymoron as mom always put ground meat in it. Pat took some of the back strap trimming ends and browned in olive oil. She slipped that into the soup instead of ground meat. 

     The thought of a bowl of this just made us work harder. When all the meat was trimmed and put into specific cuts it was again brought inside to be vacuumed sealed and labeled. 

  One shoulder is vac sealed in a big expandable bag for cooking whole later while the other one will be braised today in the house instead of outside on the pellet grill. This way the heat from that will help warm the house on the cooler day. 

  When all the meat was spread out in the freezer for feasting on later we got into the soup we had smelled all morning. Sourdough skillet toast on the side. It was a good day.

Breaking down and packing venison is definitely a labor of love. So worth the efforts since you get the best flavor and sustainability in the freezer. 

[BilletHead]

  The shoulder,

Olive oil and salt. Put in oven to brown,

   After browning pull meat and add a bit more salt and a bottle of cheap red or white wine. Scrape up any brown bits into the wine. Add a little more salt and herbs and spices. Replace meat and add broth up to halfway up the meat. Cover and braise at 300 for three to four hours until tender.  Take off foil and get more browning. Pat picking up the meat falling off the bones.

    While the braising was going on squash was getting happy on the bottom rack.

      Gravy/sauce made with brasing liquid. 

Add some fresh cooked cranberries. This the season you know,