What's for dinner?

[Bowsnbucks]

Osso Bucco. Never thought that deer shanks would be a choice cut, but I love this dish!View attachment 84346

Looks delicious!!

 

[weekender21]

Doe flat iron steaks, worth the effort!

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[weekender21]

Grilled backstrap

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[weekender21]

Venison burgers

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[Bill]

Venison burgers

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Looks good but what's all the green stuff above the lettuce

 

[Bill]

Asking for guy who ate this tonight

 

[hunts_with_stick]

Has anyone ever deboned a hind quarter, wrapped in netting then smoked? Is it any good? Supposedly sliced thin then a used like lunch meat. I’d thing too much silver skin

 

[b116757]

Never done it quite like that but deboned the large muscle sections cleaned them of any tendons and fat and then smoked those whole is very good.

 

[Jerry-B-WI]

Has anyone ever deboned a hind quarter, wrapped in netting then smoked? Is it any good? Supposedly sliced thin then a used like lunch meat. I’d thing too much silver skin

Yep. Local processor started doing it about 25 years ago. First year they charged $5 a hind quarter to smoke slice and vacuum package. After people got hooked the price jumped up a considerable amount. Fad sorta ran its course, don't see many that do it anymore.

 

[Brian662]

Jerky is rolling on the smoker, have about an hour to go.

 

[b116757]

That looks great my boys and I love jerky

 

[BuckSutherland]

We were at Costco on Friday. They were running a flash sale on whole USDA prime ribeye. They were $75 off the listed price. I paid $187 for this beauty. Cut it into steaks on Saturday night and made one of the best meals I have ever had. Ribeye topped with fried onion and mushroom, air fryer baked potato with a little butter and sour cream and some bush grilling beans. Pumpkin pie for dessert.


The ribeye was so damn good that we hurried back on Sunday morning and bought another one. Very doubtful to see prices for this beef this low anytime soon. I cut them into 1.25-1.5" steaks with my fillet knife. I have 26 beautiful steaks in my freezer. Much cheaper than going out to eat. I like to season them with pink Himalayan sea salt and pepper only. 500 degrees for 5 mins and 30 seconds per side on the pit boss (gotta take it down to 5 mins so its a little more rare). I'm a steak snob so I was very happy to be blown away by the excellent quality.

 

[Brian662]

I saw that deal and thought about making a trip to pick up a couple. That's a great price, especially for prime grade.