momoese

Sure is!

Patty in Wisc

Thanks...I will try venison/beef & venison/pork burgers next time.
I had my first ven. backstraps last year -I made on the grill just plain. Soooo good & tender I could cut it w/ a fork.
Bob, what's a good way to cook front shoulder? My hunter-venison-supplier-brother told me to not cook it w/ the bones in as it gives a bad taste, so I cut that meat off & grind it up.

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Got a lite?
Patty




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Patty in Wisc has sadly passed away 9/05/11. We will miss you Patty.

browndrake

I would agree that all game can be pretty good....BUT it does depend on how the game is taken care of in the field, how the meat is butchered, and how it is prepared and cooked.

I have eaten most common North American big game and much small and upland game. I have found them all pretty tasty. I have also eaten game, that others have cared for, that was not palatable. Unlike Bob, I even found caribou pretty good, but have only had it once.

I grind a fair bit of meat. As Bob said, venison is usually too dry for burgers unless you add extra fat. Without the fat it does make great burger just not for hamburgers. It is great in spaghetti sauce, it makes very good taco meat, and makes a good, lean meatloaf.

I agree that bacon is a wonderful companion to about any game. They grill together really nicely.

Teriyaki type marinades are also very good with venison.

1 cup soy sauce
+-2 cups water
1 medium onion sliced thin or diced medium
a clove or two of crushed garlic
a pinch or two of ginger

marinade it for 30mins - 3 hours. I prefer shorter times, as it gets more salty the longer it sits.

grill it up to preference. I prefer med-rare, and my wife prefers med-burned. Even with the above marinade, a piece of bacon wrapped around it, while grilling, is great.


aaron

ps...Bob, you must have had some bad experiences with caribou...

Patty, I have eaten many roasts with bone in, and have not had problems. Usually,however, I bone all my meat out. It is not for reasons of taste but versatility. I separate out muscle groups, into small roasts and freeze them. Later if I decide I want some steaks, it is easy to convert a roast to steaks..

Lately, however, we have been steaking the tenderloins and the backstrap, and bottling the rest...except for the ribs which we put in a slow cooker.

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Lagniappe

The problem with Caribou may be that mostly rutty, older, males are harvested (the same often applies to other hoven game). I'm just speculating here. I've had several whitetails that were hopped up on testosterone when they were harvested and smelled like hell.
I think that recipe sounds GREAT and using 1/2 cup soy sauce and 2 cups of wine would reduce the saltiness while adding some fruity zest.

Bob

[quote=browndrake;97723]I would agree that all game can be pretty good....BUT it does depend on how the game is taken care of in the field, how the meat is butchered, and how it is prepared and cooked.

ps...Bob, you must have had some bad experiences with caribou...

Patty, I have eaten many roasts with bone in, and have not had problems. Usually,however, I bone all my meat out. It is not for reasons of taste but versatility. I separate out muscle groups, into small roasts and freeze them. Later if I decide I want some steaks, it is easy to convert a roast to steaks..

QUOTE]

Patty, I am fortunate enough to be able to take so many deer here over the season I mostly give the front shoulder to the dogs who are on a raw meat diet. I usually get 8-10 per year and have guys who give me all of theirs.The only thing I ever use the front shoulders for is chili and for sausage making.

Pete and Aaron, yeah all caribou taken are old rutting males who have been migrating so are full of hormones and somewhat run down physically. I just havent had a good cut of meat. I would guess the smaller females would be fine to eat but no one takes them.

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