My best meal to date.....

[merkaba93]

Rack of Venison over saffron couscous. Venison stuffed grape leaves (pickled them myself from the folks vineyard {suck it hipsters}). Peta, Hummus with ground sumac and an apricot cardamom sauce.

[Crunchy]

Maybe I should rethink that plate of grits I am making.   Looks like work..

[Magnum_Willys]

Wow that rack looks great, and the pickled grape leaves are way off the chart for imagination - how were they?

[Axle]

I can't believe I wasn't invited to this dinner you speak of. I don't really know what to think now......

[Angry Perch]

This is getting ridiculous! 

[jennabug]

 

[Timberstalker]

Good grief. Looks amazing.

[pd]

Merkaba, I saw your other post with the tagine.  Moroccan can be exquisite, the salted preserved lemons add so much to the mix.  Thank you for bringing this to the forum.

I personally find that venison chops served that rare are too difficult to bite & chew, I prefer just a BIT more heat (not too much more).  What was your experience here?

[NRA4LIFE]

Dang that looks good.  My moose chili verde tonight sounds a bit plain.

[merkaba93]

Merkaba, I saw your other post with the tagine.  Moroccan can be exquisite, the salted preserved lemons add so much to the mix.  Thank you for bringing this to the forum.

I personally find that venison chops served that rare are too difficult to bite & chew, I prefer just a BIT more heat (not too much more).  What was your experience here?

This was really tender. I seared it on direct heat on one side of the grill then indirect heat until the racks were done. Done for me is an internal temp of 137-139. Then a resting period of about 15 min under foil. As long as the deer was aged a bit before you butcher it you should be ok. But that's my experience, maybe I only shoot super tender baby deer. Deer veal if you will.

[merkaba93]

Dang that looks good.  My moose chili verde tonight sounds a bit plain.

Na, man moose chili sounds good.

[JimmyHoffa]

Your dishes can do so much more tipping minds about hunting amongst the hipsters than all the science articles I could ever dig up. 

[merkaba93]

Wow that rack looks great, and the pickled grape leaves are way off the chart for imagination - how were they?

They were great, used more of a Lebanese spice blend to season the meat. Steamed them in chicken stock and some lemons.