Posted on 10/12/2015 3:48:12 PM PDT by DemforBush
Cooking one of the tougher cuts of deer meat to tenderness, osso-bucco style, in a mushroom sauce with pasta.
(Excerpt) Read more at youtube.com ...
Oh, and before the accusations of “BLOG PIMP!” from the fringe descend on me:
-No, this is not my channel. Wish to heck it was.
-Yes, I am a subscriber to the channel. And a total fanboy.
-Yes, I realize someone’s going to call me a blog pimp anyway, LOL.
Venison neck calls for making mince meat.
Bleh on the pasta. Just fry it up or grind it into sausage.
My guess is that you’ll be OK. I believe Humblegunner is a deer hunter.
I shouldn't speak for humblegunner, but he probably likes to eat.
Pressure cooker the sucker.
Marinade it first in some red wine and chili pepper.
Give it 15 minutes, then pull off the meat.
Hahaha! We were thinking the same exact thing... I love FR!
You do seem to have an interesting article history.
http://www.freerepublic.com/tag/by:demforbush/index?tab=articles
Quite a few unattributed vanities.
Why might that be?
I must look this up, because I like slow-cooked, tender meats.
Actually, probably 30-45 minutes.
Rustic food = I really don’t know how to cook.
He's sane.
pressure cooker + brown or broil is good
I ate some deer neck recently. Was visiting a relative and that was Sunday dinner. It was cooked in a crock pot and was absolutely delicious over rice.
BFL
Well, I’m not sure I’d call my weekly movie links vanities, but I post those because that’s kind of my shtick around here. I’m a film and music nut.
Also, note very few of the movies come from the same youtube channel, so if I’m promoting my own interests, I’m doing a rather poor job of it, LOL.
You got my vote for posting these types of articles. Keep it up.
1.) Brown the meat with a little bit of oil in a six quart stock pot.
2.) Turn the heat down to medium-low and add some water or beef broth. You don't have to cover the meat with the liquid.
3.) Sprinkle salt and pepper all over the meat. You can also sprinkle any other preferred spices.
4.) Smear a teaspoon of beef soup base on top of the meat if you used water in #2.
5.) Put the lid on and cook for about five hours. Check the pot from time to time to make sure there is water in it and the water is a very gentle simmer. DO NOT BOIL. A few little bubbles rising through the liquid is perfect.
6.) In the last two hours add carrots, potatoes, turnips, onions, etc., whatever you like. I've been known to add corn on the cob.
7.) The liquid can be made into gravy right in the pot.
.
When you are finished you have only one pot to clean. Yay!
Hi deer, I’m home...
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