Free: Contests & Raffles.
Dilly dilly to the creator of culinary uniqueness! !! Well prepared sir. (I just couldn't say well done)
A 5 bone rack roast (my personal favorite cut to butcher and cook, whenever don't kill the deer in a hell hole and need to bone it out)Dry rub: smoked salt, white pepper, juniper berries, coriander, onion powder, garlic powder dried rosemaryRoasted at 400 until it hit 130, then tented for 15 min (it was too windy to grill)Then grilled polenta, roasted parsnips and carrots and mushroom sauce I lovingly call umami bomb sauce. I also had some venison liver pate, pickled chanterelles and smoked salmon rillettes as an appetizer. Then crawfish bisque. Then for the people that didn't want venison I made sous vide pheasant breast with a bourbon morel and cream sauce. With brussel sprouts and gnocchi tossed in sage brown butter. I even made dessert, but you guys wouldn't be interested in that......Cooked for 8 people, a lot hadn't had wild game before. Just trying to make a good name of us hunters.
Yes that it my question. With only needing a 4 rib roast, would it better to use the front, middle or rear of the back strap?