Does anyone do Elk or Venison T-Bones?

[pianoman9701]

The backstrap is the NY sirloin and the underside of the rib is the tenderloin. If you don't remove these, you can cut T-Bones. Does or has anyone done this? I was thinking about doing it with a deer but have ended up making soup, tag soup.

[highside74]

In my opinion...Bone from beef adds flavor. Bone from deer and elk does not. I trim all bone and fat.

[Stein]

I thought about it and then decided it would be a ton of work for dinky t-bones.  I am thinking about doing a bone in rib roast this year though.  We have two doe hunts and I think that would make a great holiday dish.

[JLS]

No reason why you couldn't, unless you're like me and don't have access to a power meat saw.  I used to believe the old wive's tale about bone affecting the flavor of the meat, until I learned it was much more a factor of cooking it wrong (i.e. way overdone) that made it taste awful and not the bone.

Having done some bone in roasts and other dishes, I do believe it adds flavor in a good way for braising/slow cooking.  Probably not for grilling.  Guess it depends on if the prep work outweighs the convenience on this one.

[elkinrutdrivemenuts]

About 10 years ago I took a deer to a place in Spokane who cut it up bone in, steaks included.  I though they were the best steaks I had eaten from a deer.  Could have also been that it was a young buck, but those steaks really stuck in my mind.

[pianoman9701]

Well, I guess that's settled the next time I'm up for something more substantial than soup!  Thanks for the input, all.

[Westfork]

I've done it that way on bow hunted Bitterroot River bottom whitetails.

I heartily recommend it. I took a few to a friends place and we broiled them in the oven with butter and garlic smeared on them.

It converted the guys wife from being a Humane Society donator to being pro hunting.

I'm not kidding...

[Twispriver]

It's been my experience that if you use a saw on meat you need to immediately scrape the bone and fat residue off of the steak or roast as soon as possible after sawing - for whatever reason some meat cutters don't and that is what sours the flavor of the meat. If you wrap and freeze the steaks with the residue from the saw still on the meat it's too late as the meat absorbs that flavor. 

[Mudman]

A friends Dad would do elk like a beef.  Sawzall for T-bones!   Not my style, no thanks.  Beef has tasty fats, elk doesn't.  Deer too small.

[jagermiester]

I'm thinking about doing rack of venison this year and Frenching the ribs.

[pianoman9701]

I talked to the local butcher. He also said deer are too small and they won't do it for elk because the band saw is for USDA beef.

[ridgefire]

I have had it done with deer and they were some of the best steaks I have ever had.

[Bigshooter]

I've done it with deer and elk.  The elk was a calf and it was awesome.  The deer sucked.  I've tried deer with the bone on a few times and it gives it a nasty gamey taste every time.

[Humptulips]

IMO if you leave the fat or bone on a cut and eat it fresh it will be good but if you freeze it will ruin a good piece of meat. IMO the fat goes rancid fast.
Because of this I just freeze trimmed up boneless meat. I have had fresh T-bones off venison though and thought they were good. Lot of work though if you do not have a bandsaw.

[huntnfmly]

We have a freezer full of deer t-bones that's how Mt  view meats cut my daughters deer up