Looks like a blue ribbon to me!Work chilli cook off tomorrow so you know I’m bringing that fresh southern pine goat. View attachment 96759
Looks like a blue ribbon to me!Work chilli cook off tomorrow so you know I’m bringing that fresh southern pine goat. View attachment 96759
YumFirst attempt at breakfast sausage. Ground venison, bacon (diced), lamb kidneys (soaked in milk overnight then diced), lots of fresh thyme and sage, garlic, salt, pepper, red pepper flakes, and maple syrup. Came out really good. Next time I'll probably do ghost pepper flakes and more maple syrup, could be a little hotter and a little sweeter for my taste.
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The corned heart tasted great however it was too tough for my liking. I smoked it at 225 however it was done in an hour. If I do it again I will cook it at a lower temperature like 180 to give it more of a low and slow cook.Well, I didn't cook it today, however I prepared it today. I'm going to try brining/corning a Venison heart like a corned beef then smoking it next weekend.
Follow up postVeni cheddar burgers with caul lace! Oh my goodness!!!
I could not believe how much that caul fat improved the veni burgers. The burgers were 100% venison with cheddar cheese, no pork or beef fat. I did not expect it to be that good.View attachment 96746View attachment 96747View attachment 96748
Looks good....I guess I will have to save the tongue next time.Tacos de lengua
First time I’v done these. Not venison unfortunately, this was beef but it turned out really good. I will definitely save some deer tongues in the future and make this recipe.
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Deer Tongue Tacos Recipe - Venison Tacos de Lengua | Hank Shaw
Classic Mexican tacos de lengua, made with venison, beef or pork. If you only know one deer tongue recipe, this should be it.honest-food.net
Is there enough meat on a deer head to be worth roasting? I know people do that with beef, but obviously deer are much smaller and leaner.I just disposed of a doe’s head; should have at least saved the tongue. I almost saved the whole thing. Tongue is great, but whole roasted head is great too.
Like, not really? It’s a novelty thing though, if you’re into flexing your “no-waste” or “nose to tail” muscles for friends and family. There’s enough meat on the cheeks and tongue of a deer to make a few people happy over a BBQ. OR if you happen to shoot a hog, THAT has plenty of meat on its head and that is some of the best tasting meat on planet earth. My dad’s family would never let hog cheek/jowl, or “guanciale”, go to waste, and would often call the butcher to reserve HIS waste cheeks and jowls.Is there enough meat on a deer head to be worth roasting? I know people do that with beef, but obviously deer are much smaller and leaner.
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