Post by: merkaba93 on March 21, 2017, 01:54:46 PM
Post by: Crunchy on March 21, 2017, 02:06:44 PM
Post by: Magnum_Willys on March 21, 2017, 02:46:46 PM
Post by: Axle on March 21, 2017, 04:13:33 PM
Post by: Angry Perch on March 21, 2017, 04:21:37 PM
Post by: jennabug on March 21, 2017, 04:21:56 PM
Post by: Timberstalker on March 21, 2017, 06:25:28 PM
Post by: pd on March 21, 2017, 06:45:47 PM
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?
Post by: NRA4LIFE on March 21, 2017, 07:01:35 PM
Post by: merkaba93 on March 21, 2017, 07:18:49 PM
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.
Post by: merkaba93 on March 21, 2017, 07:19:18 PM
Dang that looks good. My moose chili verde tonight sounds a bit plain.
Na, man moose chili sounds good.
Post by: JimmyHoffa on March 21, 2017, 07:26:51 PM
Post by: merkaba93 on March 21, 2017, 11:46:58 PM
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.