January 28Jan 28 Does the back strap stand up to the braising? What's the consistency of it? I grilled a back strap the other day and frankly I just don't care for it. I need to figure out some "go-to" venison recipes because I don't care for it but my ten year old has started killing deer.Try this grilled back strap recipe.I do a little pre-cook to the bacon so it gets crispy if you are using a smoker. If bbq grill, the bacon will crisp up just fine.
January 29Jan 29 On 1/28/2025 at 11:58 AM, DalTxHornFan said: It's all about the temperature. I'd pull at 130 and let it rest. (I am not afraid of rare meat!) Totally agree with this - Grilling backstrap is my goto and I never let it get above 130 degrees. Medium rare blackstrap with a baked potato always hits the spot. Edited January 29Jan 29 by hornmpa96 Can’t type
January 30Jan 30 On 1/28/2025 at 10:53 AM, BHMCruiser said: Does the back strap stand up to the braising? What's the consistency of it? I grilled a back strap the other day and frankly I just don't care for it. I need to figure out some "go-to" venison recipes because I don't care for it but my ten year old has started killing deer. The Mississippi Pot Roast recipe using a front quarter in a crock pot is an easy way to make a fantastic venison meal. https://www.spendwithpennies.com/mississippi-pot-roast/ I let it go approximately 8 hours in the crock pot until it just falls apart. Then make gravy with the leftover juices and serve over mashed potatoes. Most people I’ve served it to had no idea that it was venison instead of beef. Edited January 30Jan 30 by Victor Lazlo
November 19Nov 19 Author Anyone got a fool proof recipe for venison tamale filling? I got two shoulders in the freezer ready to go.
November 19Nov 19 2 minutes ago, Anastasis said: Anyone got a fool proof recipe for venison tamale filling? I got two shoulders in the freezer ready to go. I would think you could just copy a beef recipe. Maybe add some fat.
November 19Nov 19 14 minutes ago, Both Tacos said: I've had them done with a venison and pork mix. Just venison will get too dry. Pork fat like you use for sausage and lots of manteca de puerco!
November 19Nov 19 Author 5 minutes ago, ztejas said: I would think you could just copy a beef recipe. Maybe add some fat. 8 minutes ago, Both Tacos said: I've had them done with a venison and pork mix. Just venison will get too dry. Yeah. I am thinking about smoking the shoulders a bit to get some flavors going and then cooking them down with some pork butt.
November 21Nov 21 Maybe give this a try. I’ve never made any but man the nilgai tamales I’ve gotten from my brother were fantastic. https://homegrownhandgathered.com/make-your-own-homegrown-tamales-with-venison-and-tallow/
December 17Dec 17 Author Steaming now. Not sure how long these are suppose to go but reading recipes that say up to 2 hours.
December 17Dec 17 Author Testing an hour in, masa seems to have set but could use some more time still. Flavor is next level.
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