Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: merkaba93 on May 03, 2017, 07:04:37 PM

Title: Venison Tomahawk Chops
Post by: merkaba93 on May 03, 2017, 07:04:37 PM: Double cut tomahawk chops. Cleaned up the cuts from all fat and silver skin. And used butcher twine to French the bone. Basted the meat with herb infused duck fat. Served with fingerling potatoes and brussel sprouts.
I'm not going to lie, I'm pretty proud of the cut of meat. This was off my mule deer this year. Decided that a two bone, bone in loin cut would make a good meal come BBQ time. And I only did the large work first then packaged and froze it. Then did the clean up work just before cooking. A person only has so much energy when butchering a deer. It's ok to spread the work out.
Title: Re: Venison Tomahawk Chops
Post by: pianoman9701 on May 04, 2017, 06:59:08 AM: Delicious-looking. Thanks for the hunger pangs. Now, I have to go buy a breakfast steak.
Title: Re: Venison Tomahawk Chops
Post by: quadrafire on May 04, 2017, 07:03:47 AM: Very nice :tup:
Title: Re: Venison Tomahawk Chops
Post by: KevinClimbs on May 04, 2017, 07:44:14 AM: Right on! :tup:
Title: Re: Venison Tomahawk Chops
Post by: jordanramos_79 on May 04, 2017, 07:54:55 AM: Wow that looks delicious. :drool: Way better than what I had for dinner.
Title: Re: Venison Tomahawk Chops
Post by: Angry Perch on May 04, 2017, 08:50:56 AM: Man that's pretty. Merkaba93, do you age your venison, and if so, for how long?
Title: Re: Venison Tomahawk Chops
Post by: merkaba93 on May 08, 2017, 12:05:34 PM: Quote from: Angry Perch on May 04, 2017, 08:50:56 AM
Man that's pretty. Merkaba93, do you age your venison, and if so, for how long?

So I did hang the deer for about 4-5 days, he was a bit of an older buck. But dry aging? No. I've dry aged beef a few times. But haven't taken the leap to do venison.