Slaughterhome

[coldboremiracle]

If you haven’t noticed yet, I love to eat. Nothing is more satisfying than a home-cooked meal made from ingredients procured by my own hands. Whether it’s tomatoes grown in the garden or a lean trimmed elk roast that I cut out by hand in a cold October garage.
One of the ways I maximize the flavor and the satisfaction that comes with it, is by home game processing my own animals. It started long ago, when as a child I watched my Father bring home deer to be butchered on the kitchen counter.


Make that Slaughterhouse a Slaughterhome

 

[jthyttin]

For long time I've been going to try that boiling (shanks etc) to get rid of the fat. Not really refined the process yet.

Also bottling looks interesting, I do have put venison, with extra fat or also stuff like potato cubes, into smaller glass containers (250-500ml) and cooked them like canned meat in metal containers.

Problem with venison is the (lack of) fat. Very delicate process to introduce pure fat, even if it comes from something like wild boar. I find potato cubes (1x1x1cm or something) helps, they seem to absorb some of the fat so you have "bigger window" to get it right. But mixing venison with wild boar eis much easier (and tastier). Mixing meat and potatoes, along with some root vegs, does make nice ready-made field meal, though.

 

[coldboremiracle]

The shanks are one of my favorite parts!

 

[RM100]

Shanks are amazing!

 

[DevonRifle]

Osso Bucco style cooked rice n a Dutch Oven no a slow cooker is amazing.