Recipes for the not so desirable cuts of meat

[Erik Hendricks]

I know a few people that do not even keep the front legs of a deer or neck roasts out of their deer. The majority of people just grind all of it. Now I take a trip to WI and MO every yr so I normally have enough trimming for brats, canned venison and breakfast sausage so I've dabbled in different ways to cook some of these cuts and figured everyone here had a few to share. Now I'm talking the stuff people normally grind or don't keep. Front shoulders, Rips, Heart, Liver and neck. The only one I have yet to try is venison ribs. Seems like these would be a battle.
Over M.E.A. break (wife is a teacher) we had a family get together at my parents and my brother in law brought up his smoker.

We did 2 venison front shoulder bone in. Marinaded over night in water, salt, brown sugar, little soy and Worcestershire. Took them out, patted down dry and seasoned like you would a steak. Awesome!!!!

1 Rack of Bear Ribs. If you shoot a bear and throw these call me and I'll take them. Just a dry rub and BBQ sauce. Unreal!!!

2 Bone in Bear Roasts. 1 marinaded with the venison and one not marinaded. Seasoned like you would a steak. Both were awesome. Can't say what I liked more.

About 8 hours in the smoker and we all ate like kings. The kids could not get enough.

 

[j-bird]

Never had bear, but looks and sounds good.

 

[Erik Hendricks]

Never had bear, but looks and sounds good.

It's better than venison. Now this is a MN bear that I shot this fall. Had been eating Berries, Hazel nuts, acorns, cookie dough and trail mix for 2 months before I shot it. I've heard spring shot bears do not taste as good but that could be a myth. I have yet to have bear that I did not think was good. No game flavor at all in the bears I've had.

 

[wiscwhip]

Cube it up and pressure can all of it, it doesn't get any more tender and versatile than that.

 

[Erik Hendricks]

Cube it up and pressure can all of it, it doesn't get any more tender and versatile than that.

We eat a ton of canned venison. Favorite thing to make with it is fajitas.

 

[foggy]

My meat slicer turns all unused roasts or other cuts into jerky or fajitas. Either marinade and grill (fajitas) or add seasoning and dry for fantastic jerky. I'm becoming a jerky addict.

 

[Greta&Gus]

Cook that bear to 165, I was just listening to trichinosis stories. Have done deer ribs twice. They burn easy. Looks like a great feast.

 

[Erik Hendricks]

Cook that bear to 165, I was just listening to trichinosis stories. Have done deer ribs twice. They burn easy. Looks like a great feast.

Yes very good info. We had a meat thermometer