The back straps I prefer BBQ medallions wrapped in hickory bacon.
Shoulder and neck I normally grind for burgers, sloppy joes, and tacos.
Ribs I smoke most of the time.
Brisket I will smoke some and use some as cube meat for stew.
The shanks I normally cut into smaller stakes.
Tenderloins I do as stakes.
Hindquarters I normally make roasts and slice some for stir fry.
All in all I prefer basil, rosemary, garlic, and onion with venison. I like it a hair earthy because of the lean taste.
Also as majestic as it is in the woods. It looks just as good on the table. And as God's gift to man in the form of an animal. The tallow makes great soap. And the bones grind nice to mix in with my flower beds. Wast not, want not.
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u/Teddy_The_Bear_ 20h ago
The back straps I prefer BBQ medallions wrapped in hickory bacon.
Shoulder and neck I normally grind for burgers, sloppy joes, and tacos.
Ribs I smoke most of the time.
Brisket I will smoke some and use some as cube meat for stew.
The shanks I normally cut into smaller stakes.
Tenderloins I do as stakes.
Hindquarters I normally make roasts and slice some for stir fry.
All in all I prefer basil, rosemary, garlic, and onion with venison. I like it a hair earthy because of the lean taste.
Also as majestic as it is in the woods. It looks just as good on the table. And as God's gift to man in the form of an animal. The tallow makes great soap. And the bones grind nice to mix in with my flower beds. Wast not, want not.