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Thread: What to do with the shoulders and meat between the ribs etc.

  1. #1

    What to do with the shoulders and meat between the ribs etc.

    What I now do with say the shoulders of the smaller deer and meat between the ribs (fallow upwards in size as I'm not that patient!) is to slow cook them in an oven tin with around a litre of stock for roughly 3 hours at 160C until the meat easily comes off the bone.

    Then remove the meat, cut to size and store it in a sealed container in the fridge and simply add it to your chosen dish as and when. I would probably not keep it much longer than a week in the fridge so if you had a lot you could freeze in 1lb lots.

    I added a jar of Pataks curry to some last week and simmered in a pan for around 1/2 hour and it was great plus always good casseroled with veg.

  2. #2
    Regarding your title line, I mince all that.

  3. #3
    I mince all mine too. I like the idea of the slow cooking then freezing though. Going to start doing that, I reckon. Thanks for the tip

  4. #4
    Will definitely give this a go.

  5. #5
    Mince with pork and freeze in 1lb batches.
    Cheers
    Richard

  6. #6
    40% venison, 60% pork and Gala apples. All minced up and put in sausage skins. Absolutely fabulous for a morning fry up after an early stalk.

    BE

  7. #7
    Marinade the ribs in Jack Daniels marinade for 24hrs in the fridge, grill, bbq or quick roast, my girls aged 8 and 9 love them like this, ( no real amount of alcohol in this to affect the little uns).


    Scoby 270

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