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Thinking of what I'm going to do with my latest load of venison.
I have
6 hind quarters
6 back steaks
3 front shoulders
I will probably bone out the 3 shoulders to go with some chamois and duck I have for sausage and salamis.
Leaves me with a hell of a lot of steak!
Anyone tried venison bacon or corned venison? Any other ideas and or suggestions for butchers near Christchurch.
Cheers
Bromley's Home Butcher 03 3479009
Venison bacon is quite good as is venison ham.
Bier Sticks.
+1 ( ps it's not in Bromley , west Melton ) very good service . Stag back legs are good cornedQuote:
Originally Posted by Uplandstalker
Get another freezer and what about the eye fillets?. @veitnamcam did some corned venison silverside recently and wrote it up as being good. Sausages and salamis are always useful and if you thought you had to much hind quarter then you could put the lesser cuts from those into salami as well.
Dont forget mince too. Makes mean burger patties
Mince, and schnitzel. And cube for casseroles. Shoulders and the round are nice boned, rolled and stuffed with a fruit stuffing.
You can buy crumbs in pkts for the schnitzel, and stuffing for the shoulders (add some dried fruit).
Yer corn the silversides and steak the best bits from the back wheels, trim and shin meat can go with shoulder meat for stew,mince,sausages etc.
venison bacon is ok but it can be a bit dry with the lack of fat.
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Find yourself a Yarpy girlfriend .
Get her to make Biltong for you.
It so bloody delicious that you will gobble that lot in one sitting.
Jerky some for your next trip out as well.
Be careful on the sausages, I had 15kgs turned into sausages recently.
When I went to pick them up I soon realised just how many sausages can be made from a couple of back wheels :slow:
I've got several hundred sausages coming out of me ears now and there's no way I will be able to consume them all.
Have given over half away already.
Go0d luck and let us know what you ended up doing.
Cheers
Pete
yep jerky/biltong is bloody fantastic, turns a lot of meat into not much meat that you cant stop eating.
I'm a steak man, the whole lot would be steak in my house and the front shoulders boned out for sausage.
Quote:
Originally Posted by veitnamcam
And (in a nutshell) there in lies my problem :)
Quote:
you cant stop eating.
+1 for bacon and ham, don't forget salamis!
Through the mouth and process out the rear :D
+1, not the whole lot.. but well worth it when your out and about MmmmmQuote:
Originally Posted by veitnamcam
Steaks and big chunks for casseroles or bbq scewers. I picked a vac packer up from Briscoes. Best thing ever the meat lasts for ages. Lesser cuts into mince. As mentioned it makes great patties but also meat balls for pasta. I tend to add beef or pork to it otherwise can be a little dry.
Mince is rad in stir fry as well as thin cut schnitzel. I love the magi wet packet stuff that has two sachets (one for meat then a "finishing sauce") and with oodong noodles.
Made the veni version for a mates kids and they inhaled it; use my goat mince for myself with the sauces that usually go with chicken.
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i once corned the hind quarters of a couple of deer i shot, was bloody excellent
Right, I have lesser cuts bagged for sausages and salamis, this will go with some chamois and lots of duck I have taking up space
Have some better cuts ready to be diced for some clean mince
Have a bone in roast
Silverside to be cut for jerky
Steak a large portion of back legs
One large stag rear quarter for a ham
All in the chiller to set before cutting.
Keep the ideas coming tho
Sounds Like your pretty much sorted :thumbsup:Quote:
Originally Posted by PerazziSC3
Cheers
Pete
Yep have a vac packer, so much better than putting in plastic bags with questionable labelsQuote:
Originally Posted by Groundskeeper Willie
vacuum sealers are brilliant aren't they. pics and story to go with your meat supply ?
Not much of a story and no pics sorry mate. Will do one next time.
Also have all the shanks as they go great in the slow cooker
No worries, one dead deer looks like the next, I enjoy seeing other parts of the country though especially ChCh, I have hunted a lot around there. I always bring out the shanks, they are brilliant in the slow cooker.
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That's how i roll! :thumbsup:
Groundskeeper Willie, it has to be said and I am the guy to say it. Your name is starting to really piss me off as it is so fucking long I can't open threads where you were the last to post because the little arrow thingy has disappeared.
Well how the fuck do i change it:brzzzzz:;)Quote:
Originally Posted by Rushy
You don't mate. You just keeping pissing me off and laugh.Quote:
Originally Posted by Groundskeeper Willie
What are you using to view it Rushy? Something from the cold war?Quote:
Originally Posted by Rushy
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Currently doing the same, just running out of bags thoughQuote:
Originally Posted by Groundskeeper Willie
Nope prior to thatQuote:
Originally Posted by Groundskeeper Willie
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You wont need that reactor then, i reacon that thing gives off enough radiation to make you glow like the redibrek manQuote:
Originally Posted by Rushy
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With those back wheels I'd cut them into 3 or 4 roasts.1st threw the knee joint & the top either 2 or 3 pieces.
Need to cook in an over bag though as not much fat in venison. I cover with bacon & a few herbs but must add light vege oil.(keep it moist) .Front legs either cube for stewing or mince for the bbq season coming.The back steaks steal in a plastic bag removing the air & pop into the fridge to age for a few weeks.Ya gonna have back steak you may as well have nice back steaks ,your mate will be impressed.
All of it improves if you can hang it in a chiller for a week or so until it gets a skin on & the edges start to turn a little black .
