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Discussion starter · #1 ·
Women at one time use to be the cooks and I find that men are very talented at cooking. I would like to know what you think.

What is your favorite spices, marinades and oils etc.. do you like to use on you meat to cook with? Even rubs and or anything you use to preserve your meat, and for what meat?

What kind of pan do you use to cook with (Cast Iron)?


When carving do you believe the type of tools/knifes use you are important as well as the way you cook? If so what kind do you use?
 
Discussion starter · #2 ·
Not everyone tastes are the same that's why I am asking. Also asking for myself and looking to do a few new things and men think more out of the box. And it turns out pretty good
 
As for knifes tools. To butcher a VERY sharp filet knife, I keep a hand sharpener nearby and will use it often when skinning and quartering. I also have a sawzall handy o make quick work on quartering.

As far as cooking, lots of variables. Are we talking a young skippy..hmmmmmmm or a big doe or a buck?

This could be a long thread.
 
ASK RHIANNON615 .....
I am her personal Chef LOL


When in doubt... grind it.

"...It is amazing how good stuff tastes when made into sausages..."

"... OK, I can let my truck insuranse go for a month, lets get our LEM order..."

OK .. I would prally think of a bnch more... but aniother time.
 
I accept the fact that I am not a chef, so I keep it simple. Sometimes if I get a recipe that is too complicated, I screw it up. Plus in reality, I'm not a picky eater. But anyone I've shared my venison with has always fallen in love with it, especially when they've never had it before.
Backstraps I use italian dressing for a marinade, but will also experiment. I cook my straps and also steaks on the grill. Never overcook. My cutlets are usually done inside in a pan. Since I butcher my own, I can get the cuts exactly how I want them, and it makes a difference. Last year I took very thinly sliced cutlets and made rollers with some bacon, with a little salt and pepper and it came out awesome. Simple.
 
Venison- will always be on the drier side, no matter what you do before you cook it. Cook it with lower heat than beef, and leave it on the rarer side. Add some pork, backfat, or fatty ground beef to the grond meat to keep it moist. Strong spices such as Montreal Seasoning work well.

Wild turkey or pheasant- wrap in bacon before cooking, use a cooking bag. If you're just cooking boneless breast meat, don't overcook, any recipe for chicken cutlets work fine.

Geese-ducks- dry & even darker than venison. Cook the boneless breasts on the rarer side, same as you would venison, serve like beef london broil. Or better yet, make into jerky or sausage,

Squirrels/rabbit/groundhog- simmer an hour or 2, then bread & fry. Or make into a stew. Or simmer until the meat falls off of the bone & make mock chicken salad.[up]
 
You can look in the recipe section for my thread to see what spices I use. I cook everything from comfort food to high grade restaurant quality food. I don't consider myself a chef but never get complaints on the meals I cook for friends. For pots I prefer Calphalon and my knives are Wusthof Grand Prix, good pots and knives are a must if you spend a lot of time in the kitchen.
 
I just did a venison roast in the oven, after years of only pot roasting I decided to try a low temp roast...

Sear the roast in a pan and then cook at the lowest setting in the oven to an internal temp of 128. You need a remote meat thermometer cause you don't want to keep openning the oven door.

My oven has a 170 degree setting...it took about 3 hours to get done.

The science is to keep the roast below 115 degrees for an extended time to let the enzymes break down the connective tissues.

My roast was tender juicy and tasted like roast beef. I used a deli slicer to slice thin...I have left overs for sandwiches.

No more pot roast.
 
Venison- will always be on the drier side, no matter what you do before you cook it. Cook it with lower heat than beef
Wrong. High heat, seared fast and left Med/rare and it's not dry at all.
 
You must be right, I see you have 4335 posts.drinking. Enjoy your shoe-leather backstrap steaks, your family must look forward to dinner time at your trailer.
Wow. You are hilarious. typical rookie move of criticizing post count, then a trailer comment. Please keep your day job. Ding, fries are done, and where's Nick? (see, I can be hilarious too)
 
Wusthoff or henckels knives and a dexter russell tradition filet knive. A dull knife is a dangerous knife because the extra force used is what hurts you . Let the knife do the work.
 
Love my heavy cast iron pans. Love my grill. Love my crock pot. Make chilli out of deer and no one can tell the difference. Italian dressing on steaks and chops, cook um on the grill and they disappear as fast as I cook um. Deer sausage gravy and biscuts keeps me on stand longer. A good sharp knife is a must, got one of them electric sharpeners and keeps my investment top notch.
 
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