Plate ‘em up

[Caseknife]

Elk neck turned tacos.
Never got a pic of an actual taco.
Was not a priority.
View attachment 405995
View attachment 405996

Your picture probably answers my question, but do you bone out the neck and leave the meat in big slabs and then package and freeze? I do shanks and bone-in blades, slow cooked in the oven, haven't done necks yet. Mincemeat is another good use for neck meat.

 

[Robert N]

Venison strap and loins with mushroom onion cream sauce.

Intentionally cooked rare so the sauce could finish the cook.

 

[WoodMoose]

You may have cooked it too long. Calamari gets rubbery if you cook it too long in the fryer. Pisses me off when I get it when me and my son go out to eat and it sucks because they cooked it too long.

Whatever it was, this version was spot on

 

[Exhausted]

You may have cooked it too long. Calamari gets rubbery if you cook it too long in the fryer. Pisses me off when I get it when me and my son go out to eat and it sucks because they cooked it too long.

One of the best things I’ve ever eaten was grilled octopus in a restaurant right on the water in Fort Lauderdale. Super tender, it was like eating the best scallop you’ve ever eaten, just a foot long version

 

[Wild Bill]

Your picture probably answers my question, but do you bone out the neck and leave the meat in big slabs and then package and freeze? I do shanks and bone-in blades, slow cooked in the oven, haven't done necks yet. Mincemeat is another good use for neck meat.

I usually just bone them out into big chunks and then process them into about two or three pound chucks. Since I cook most of them in this fashion I don't get too concerned about trimming them or making them look pretty.