Guns & Outdoors Forum

Orchidman wrote: ↑Fri Sep 26, 2025 11:45 pm

CPJ 2.0 wrote: ↑Thu Sep 25, 2025 11:21 pm

Orchidman wrote: ↑Thu Sep 25, 2025 7:11 pm

I didnt think your deer meat came in steaks etc......I thought all your hunting efforts resulted in Minced venison

I ground (minced in funny talker) ZERO of my last years deer. Grinder was kind of contrary on one before, and I figured I’d try eating the steaks. Between getting to actually let it hang for a week and age not be submerged in its own funk to “get the blood out” (if wet aging was a thing it would be a thing, fight me) and brining a good portion of it, it turned out to be almost like lean beef. Which, beef is superior to deer. (Fight me) So I’ll be doing more steaks and such from now on. Maybe shoot one specifically to grind.

The slices were from a previous years deer, a big buck. The meat is funky smelling. Not real tasty. But sliced thin and made into jerky or Heavily seasoned it’s tolerable.

Awesome! I prefer venison to any other meat.......with the following caveat.
BH has a small chiller in his shed. Any deer we shoot get field dressed and hung in the chiller with the skin on for a period of time which depends on where it was shot....head and neck shots which drop the deer DRT get hung for about 5-7 days.....deer that continued to live, even if its only for a couple of minutes stay in the chiller for up to 14 days to age. Then they are skinned, cut up into steaks and the trimmings are minced. Using this method the meat is tender and can be cut with a fork once cooked. Some steaks get cut quite thin and are bread crumbed before cooking like schnitzel. Pork fat is added to the trimmings and its either turned into sausages or made into salami's. Shanks are cooked in a slow cooker for 12 hrs until the meat falls off the bone, vegetables added and red wine or Port to make a tasty winter rib sticking stew which is served with potato mash.

Hope you still have that Frankenstein mincer though.....that was a classic CPJ invention!

Orchidman wrote: ↑Sat Sep 27, 2025 4:24 amNo, I havent.

Wambli Ska wrote: ↑Sat Sep 27, 2025 2:51 pm Not carnivore approved but when in Rome.. well Munich…. Do as the locals do right?
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Wambli Ska wrote: ↑Sat Sep 27, 2025 10:10 pm Specifically here for Oktoberfest. I have a few folks flying in. My CEO is German so Oktoberfest we do a big corporate function every year.

Chiro1989 wrote: ↑Sun Jul 20, 2025 12:58 am Not for dinner, experimenting, soak berries in booze for 6 weeks, strain off berries, add simple sugar, 1st batch with honey berries on the left, 5 more jars with Raspberries going, started a big jar with raspberries today, so far so good, Science!
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Chiro1989 wrote: ↑Wed Oct 15, 2025 4:38 pm

Chiro1989 wrote: ↑Sun Jul 20, 2025 12:58 am Not for dinner, experimenting, soak berries in booze for 6 weeks, strain off berries, add simple sugar, 1st batch with honey berries on the left, 5 more jars with Raspberries going, started a big jar with raspberries today, so far so good, Science!
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Finished up with the Concord grapes, this stuff comes out pretty good with raspberries, honey berries, or the grapes. Very easy to make, use the Quart jars filled to the neck with fruit, pour in the alcoholic beverage, let it sit for 6 weeks in a cool dark place with the lid on of course, no fermentation occurred that I can tell, for each 2 cups of liquid from the jar, add 1/2 cup simple syrup, the 1 qt jars pretty much make 2 cups of liquid, easy peasy. I strained it as shown in the above picture and crushed the fruit in the strainer with the ladle. We have not tried making a martini or a mixed drink with it yet, kids found it really enhances a hard cider or a mikes hard lemonade, we have been pretty much been doing that.