From the larder this evening.

[Ratten]

It is something to see a good butcher doing their stuff. Lovely work.

 

[User00056]

The loin being dealt with, and frankly being the easiest bit do deal with in terms of commerce, what of the rest?

Indeed

I hope this inspires some

 

[Freeforester]

Grateful for any recommendations for meat grinder, vacuum seal machine and label printer seeing as though you guys are the pro’s.

Initially just for me to breakdown and freeze or to give to friends and family until I get some more experience and do for the DSC2 mid next year.

Keep it simple if you’re just doing the odd one now and again. Table top sealer - La.va are good, though not the cheapest. Labels can be hand written for the odd domestic use one,
I’d invest in a decent mincer though, it’s money wisely invested as you’ll find out over time.

 

[Shooterman1]

I was lucky to acquire one of these an absolute beast of a thing. I reckon it’s over 60 year’s old and will see me out I’m sure

 

[DeerHunterUK]

Thanks guys, keeps the pics and recommendations coming

 

[sauer]

Some of my efforts

 

[DeerHunterUK]

Some of my efforts

Wow - nice larder…!! I’m jealous

 

[TheOldTool]

To be contrasted with the shock and despair when you give/sell a loin to someone, and they come back to you and say ‘that was a bit disappointing - we found it a bit dry’. How did you cook it? ‘Oh, we put it in the slow cooker all day’.

Barbarians.

I have several times been tempted to make known over-cookers sign an undertaking that they will not touch slow cookers, air fryers, crock pots, Dutch ovens or casserole dishes.

That’s interesting, can you explain a bit more? Fairly new to cooking venison, but a long time and pretty competent home chef ( not the master chef type, Keith Floyd and Rick Stein are my favourites..)
I usually cook most of my venison long and slow and it always comes out great……
What am I missing?

 

[Mungo]

That’s interesting, can you explain a bit more? Fairly new to cooking venison, but a long time and pretty competent home chef ( not the master chef type, Keith Floyd and Rick Stein are my favourites..)
I usually cook most of my venison long and slow and it always comes out great……
What am I missing?

Many of the cuts are at their best if cooked hot and fast, so that they’re still pink. As you would a really good beef steak.

Fillet (loin/back strap): bring to room temperature. Cover in olive oil. Season to taste. Heat up a skillet or heavy pan, melt copious butter. Pre heat oven to 200C. Sear meat in pan till browned all over. Then place in oven for 3-5 minutes. Remove from oven, rest for 10 minutes. Deglaze pan with port and reduce, add stock and reduce. Slice meat, drizzle sauce over and serve.

Haunch: almost exactly as above. However, put in oven for 25-35 minutes (assuming a roe deer), then rest for 25, under tinfoil.

Do this with sika, and you will have the finest meat you’ve ever eaten.

These are the simplest approaches - you can go much more complicated once you get the hang of how pink you like it. My family like it essentially still bloody in the middle.

 

[sauer]

What he said !!!!

Low or nil intramuscular fat
Trace cholesterol
If overcook it its like rubber

General rule with game
As said above
Hot & fast or low n slow

Paul