Different Cuts

[JV842]

The buck I arrowed a couple weeks ago was bigger n fatter than we usually get around here so I tried some different things when I processed him
Cooked up some venison t-bones this evening n not disappointed
Sorry about the paper plates…was not feeling like doing dishes for me n the Mrs!

 

[JV842]

Also took the kidneys, heart, liver, n nuts
Let em sit in fresh parsley, chopped garlic, salt, pepper, chile flake, GOOD Hungarian paprika, olive oil, n red wine vinegar….
Skewered n cooked on direct hot mesquite coals, on a fresh tortilla, w a squeeze of lemon juice
OUTSTANDING, even the kidneys

 

[Dave N]

I've never left any fat on my deer meat. Any that WAS left coated my mouth and wasn't good. How did this work out?

 

[JV842]

Me either, but the fat was white as can be w no smell, so I figured what the hell…was great.
My cousin even rendered down the fat we did cut off, it does have a touch of gaminess to it but not that bad
This was a prerut buck that lived its life around crop fields, shot cleanly w an arrow, cleaned very quickly, n hung in a cooler for about a week n a half

I've never left any fat on my deer meat. Any that WAS left coated my mouth and wasn't good. How did this work o

 

[INMT]

View attachment 391506View attachment 391507Also took the kidneys, heart, liver, n nuts
Let em sit in fresh parsley, chopped garlic, salt, pepper, chile flake, GOOD Hungarian paprika, olive oil, n red wine vinegar….
Skewered n cooked on direct hot mesquite coals, on a fresh tortilla, w a squeeze of lemon juice
OUTSTANDING, even the kidneys

I’m gonna have to give that a shot.