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1 day ago · Michael Cimino co-wrote and directed the gripping war film, and at the time, Robert De Niro was steadily crafting his takeover of Tinseltown and proving he was one of cinema's most spectacular stars.
- Venison Neck
- Venison Ribs
- Venison Shoulder/Chuck
- Venison Loin/Backstrap
- Venison Tenderloin
- Venison Rump
- Venison Hindquarter/Round
- Shanks
- Flank
Venison neck is laced with silver skin and oftentimes fat. It’s one of my favorite cuts for slow cooking. All that collagen breaks down with slow, low heat, and takes on an amazing texture that rivals that of pork shoulder. However, because of its odd shape, I like to use the neck for dishes that call for shredded meat, dishes such as tamales, taco...
Depending on the size of the deer, you may not get more than a few scraps of meat here. We cut off strips between the rib bones and save it for grinding or filler meat for stew and chili. If you shoot a larger deer, the ribs could be worth sawing off and braising. Do not cook venison ribs like you would pork or beef ribs; they will dry out quickly....
The shoulder is full of great meat for stew, soup, braising and grinding for burgers, chili and sausage. Aside from the “mock” tenders, most of the muscles on this part of a typical white-tailed deer are too small for decent steaks. Leave the silver skin on for slow cooking – it will turn into gelatin and provide a juicy texture to the meat. If gri...
The coveted venison backstrap needs no introduction. The only rule for this cut is to not overcook it. Medium-rare is best: between 130- and 135-degrees Fahrenheit. To cook the loin for stunning medallions, remove as much silver skin as possible. Tuck in the tapered ends – if any – and tie the entire piece with kitchen twine, which helps the loin c...
The tenderloin is the first cut that is usually taken off a deer. This cut is so tender that it should be treated simply – salt and pepper is all it needs, with a quick hot sear with butter on the grill or in a pan. Do not keep the tenderloins on the deer while hanging and aging. They will dry out quickly. Recipes for Venison Tenderloin: 1. Smoked ...
The rump offers a small piece of muscle, best for pot roast and stew meat. It can also be ground for burger, chili and sausage. The size and quality of the cut will also depend on how careful you were when cutting the hindquarters from the deer. Recipes for Venison Rump: 1. Venison Fennelise Italian Sausage 2. Easy Venison Taco Dip 3. Grilled Venis...
The hindquarter is my favorite part of the deer. It’s large and variable, with cuts that are suitable for steak, jerky, braising, stew, kebabs and grinding. The major muscles in the hindquarter are the top round, bottom round, eye of round and sirloin. The top and bottom rounds are large pieces of whole muscle, great for steaks in young deer or age...
These long bones look like clubs of meat and are full of silver skin and ligaments near the joints. They’re a massive pain to debone and clean – the muscles are tiny, cradled by an extensive network of connective tissue. While shanks are not suitable in some treatments, they are absolutely amazing in the slow cooker. Remember the collagen discussed...
The flanks are thin pieces of meat that stretch between the ribs and hindquarters on both sides of a deer. You can add them to the grind pile or slice for jerky. Recipes for Venison Flank: 1. Venison Carne Asada Marinade 2. Homemade Ground Venison Jerky Click here for more venison recipes
Jun 24, 2016 · The Deer Hunter won five Academy Awards including Best Picture, Best Director for Michael Cimino, and Best Supporting Actor for Christopher Walken. The Deer Hunter was named by the American Film Institute as the 53rd greatest American film of all time. On many lists of the greatest automobiles of all time you'll also find 1959 Cadillacs.
- Crawling From The Wreckage
The labor was time-intensive and work-intensive. From the first restrictions on hunting in 1894, to nearly statewide seasons in 1997, the torch has been handed down. It took dedication to raise Kentucky’s white-tailed deer population from fewer than 2,000 in 1945 to a statewide herd of more than 450,000 today.
Sep 20, 2024 · Here's a guide to help you identify key cuts of deer and choose the best cooking methods. 1. Inspect the Carcass. After you've field-dressed your deer and removed the hide, the first step is inspecting the animal. Look for signs of bloodshot areas, which are caused by poor shot placement.
Jun 29, 2023 · Every Cut Of Venison, Explained. Ask a hunter what cuts they receive from a deer processor, and the answers will almost patently be the same because when faced with a whole animal, many people ...
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Sep 20, 2019 · This particular cut might be small on a deer, but it’s a sizeable chunk of meat on elk, upwards of 1 ½ pounds. When it comes to cooking, it’s best to flash sear the small tri-tips from deer, and slow-roast the larger ones off elk and moose. Neck. The neck is tough, making it ideal for braising and slow cooking.
