Thread: venison rib skirt?

Hi , ive sliced off a huge nice 'skirt' of meat and fat etc from the back to the front of the ribs. On a deer both sides .Would you rolll this and roast it? or is it dog food?

Makes good mince.

thanks dont have a mincer

Originally Posted by seeker

Hi , ive sliced off a huge nice 'skirt' of meat and fat etc from the back to the front of the ribs. On a deer both sides .Would you rolll this and roast it? or is it dog food?

yes agree mince if a very young deer you could roll it stuff it and roast it but would not entertain that if an older deer -aged carefully may be okay grilled- give it a go if not great then mince it

Roll it up, wrap in bacon. Sear then slow cook over coals for a few hours. Delicious.

Most tender part of the deer because it does no work. Makes a superb stew and would make a great rolled roast. I would brown the roast in a pan and then place it on kumera slices in an oven bag to bake

IT AINT DOG FOOD!
I dont really want to post it - now the price will go up
google carne asada and churrasco
Mexican parts south America its prime cuts m8
minced in turkey in a pide -you only get it if u know the locals, they dont sell it, its a delicacy
hardest working muscle in the body except the heart maybe - every breath it works - so can be tough if u over cook with too high heat, goes good quick or low and slow, but best flavour
or go the whole thing and as above slow cook or sous vide it (waterbath it in a plastic bag at 80deg C for 40 mins to 2 hrs) if u gonna do this - sear 1st in bit of butter @Larskramer idea of bacon makes sense -so Id go garlic butter and bacon ENJOY

thanks so much for your replies. man we eat good dont we!

Originally Posted by Larskramer

Roll it up, wrap in bacon. Sear then slow cook over coals for a few hours. Delicious.

Agreed. you can also either wrap in tinfoil or put in an oven bag to stop it drying out then cook at 180 to 200 until done.

My old man always reckoned skirt made the best stew.

we did some awesome backsteaks in the bush the other week, schnitzeled 2x back steaks open, stuff jalapeno, cream cheese and back inside, roll up, then inside another stuffed back steak, rolled up, then latticed bacon all over it to hold it together. seared in hot pan until bacon was crispy all over, and left to rest for 10 minutes after... was friggen amazing

I normally cook the ribs as racks in the bbq but I would like to bone them out and give this one a crack at some stage:
https://www.themeateater.com/cook/re...belly-rouladen

😲 wow. Tonight I cooked it up re makkas suggestion using the meat eater recipe. We didn't have bacon but that didn't matter. It was absolutely amazing. Even my fussy teen liked it and I'm glad I have more in the freezer. I did it on on 160C for the first couple of hours, then turned it down to 150 for the remaining two hours. Turning it four times in total.

Awesome, makes me want to try it even more now!