01-07-2013, 17:29
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#1
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Area Commander
Join Date: Oct 2007
Posts: 3,465
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8 pt. White Tail
Thanks to all the advice I received in the AMMO Thread, I had a very nice day.
Bullet .308 Win 150gr HI SHOK SOFT POINT
Distance appox 100 yards
See you the the GG Thread
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Penn is offline
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01-07-2013, 18:34
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#2
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Quiet Professional
Join Date: Jan 2004
Location: Free Pineland
Posts: 24,811
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Quote:
Originally Posted by Penn
Thanks to all the advice I received in the AMMO Thread, I had a very nice day.
Bullet .308 Win 150gr HI SHOK SOFT POINT
Distance appox 100 yards
See you the the GG Thread
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Probably tastes better than the tree as well.
TR
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The Reaper is offline
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01-07-2013, 20:59
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#3
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Quiet Professional
Join Date: Jun 2004
Location: Occupied Pineland
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I just want to know what you plan to do, and serve with, the tenderloins. 
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Peregrino is offline
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01-07-2013, 22:15
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#4
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Area Commander
Join Date: Oct 2007
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Great minds must think alike, because on the way home I was thinking what to pair with this tasty venison. I'll probably make a Saute Cabbage Compote de-glazed with a raspberry vinger, and a Truffled Spaghetti Squash for the veg, and for the tenderloin I Wrap them in caul fat, first sauteing them, before placing the loins in a 350^F oven for 8-10 minutes (Rare)
You can see the tenderloin wrapped on the table next to me; though that particular one was cooked some time ago...
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Penn is offline
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01-07-2013, 22:23
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#5
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Area Commander
Join Date: Oct 2007
Posts: 3,465
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Breaking down deer took about and hour,.I was surprised by the exit wound , it seemed massive.
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Penn is offline
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01-07-2013, 22:25
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#6
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Quiet Professional
Join Date: Dec 2008
Location: Southern Mo
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Are you going to age it any?
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craigepo is offline
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01-07-2013, 22:39
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#7
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Area Commander
Join Date: Oct 2007
Posts: 3,465
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No, that is folk tale. Venison doesn't improve, taste wise, by aging. Unlike prime beef, venison has very little fat in the tissue. The aging process dehydrates prime beef and allow the tissue fat to congeal. So that when heat is applied, the fat melts and carmalizes the surface of the beef. Its all about fat with prime beef. With venison, fat has to be introduced to the dish in order to enhance the taste. Meat cookery is all about fat content.
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Penn is offline
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01-09-2013, 20:50
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#8
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Asset
Join Date: Aug 2010
Location: South Florida
Posts: 24
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How was the loin?
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Retiredfire is offline
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01-09-2013, 22:19
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#9
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Area Commander
Join Date: Oct 2007
Posts: 3,465
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The loin is located on the underside of the rib cage, along the spine, its the best cut, well worth the effort, but you have to make the decision and the hassle of field stripping the carcass.
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Penn is offline
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01-10-2013, 08:22
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#10
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RIP Quiet Professional
Join Date: Jun 2009
Location: The Ozarks
Posts: 10,072
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Quote:
Originally Posted by Penn
No, that is folk tale. Venison doesn't improve, taste wise, by aging. Unlike prime beef, venison has very little fat in the tissue. The aging process dehydrates prime beef and allow the tissue fat to congeal. So that when heat is applied, the fat melts and carmalizes the surface of the beef. Its all about fat with prime beef. With venison, fat has to be introduced to the dish in order to enhance the taste. Meat cookery is all about fat content.
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Have you tried letting the carcass hang between 37 and 45 degrees until the meat relaxes? I'm sure you're correct about fat content, but to me and many others, "aged" deer meat tastes a whole lot better after 3 day's hanging.
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