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What's for dinner?

Discussion in 'The Homestead Kitchen - Recipes Etc' started by Hinotori, Aug 28, 2017.

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  1. Feb 24, 2018
    CrealCritter

    CrealCritter Super Self-Sufficient

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    Well it's 5 gallons but in all reality if you cook 4 gallons your pushing it. So it's more like 16 quarts.
     
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  2. Feb 24, 2018
    Britesea

    Britesea Sustainability Master

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    very nice! Thassa lotta shoup!
     
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  3. Mar 7, 2018
    Hinotori

    Hinotori Super Self-Sufficient

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    Pot roast in the Instant Pot. Potatoes and carrots. Just nice and simple.

    Not sure what the meat was since it was from mom and she doesn't label stuff. I think it was elk from last year. Didn't quite taste like deer to me, but I know it wasn't beef.

    Wasn't a tenderloin so I figured the pressure cooking was best.
     
  4. Mar 7, 2018
    CrealCritter

    CrealCritter Super Self-Sufficient

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    I have a buck whole bone in hind deer thigh in the deep freeze, I would be call it a ham that I've been wanting to cook. But according to the attached chart is called a roast and steaks. I definitely get more off my dear. They don't even do anything with the neck and head which I grind for burger. They use it for a mount.

    Thinking about smoking it some then bring it in to finish off covered in the oven until medium to medium rare. I'm not much of a cook so any recipes hints tips would be most appreciated. Thanks

    deermeatchart (1).jpg
     
    Last edited: Mar 7, 2018
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  5. Mar 7, 2018
    Hinotori

    Hinotori Super Self-Sufficient

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    My family hunts for meat, not trophy. I know the meat processor they use grinds the neck for burger. My parents cannot butcher themselves with how their strength and hands are anymore.

    Last 2 deer my uncle boned out for them. The elk are a bit big for him to have time to deal with.

    I larded the roast with bacon fat before cooking. It's such lean meat
     
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  6. Mar 7, 2018
    frustratedearthmother

    frustratedearthmother Sustainability Master

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    My 'go to' for any large chunk of red meat is red wine, garlic and rosemary. It tenderizes the meat and adds lots of flavor. Go easy on the rosemary if it's not one of your favorites - it's a great big flavor! Low and slow on the heat....

    But, however you cook it I'll betcha it'll be mighty tasty!
     
  7. Mar 7, 2018
    Farmer Connie

    Farmer Connie Almost Self-Reliant

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    Lasagna/garlic bread/sauce from scratch..(last Sunday) abc (5).JPG abc (19).JPG abc (39).JPG abc (30).JPG abc (40).JPG abc (25) copy.jpg 324 (6).JPG 324 (10).JPG 324 (12).JPG 324 (9).JPG
     
  8. Mar 7, 2018
    CrealCritter

    CrealCritter Super Self-Sufficient

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    sumi, baymule and Farmer Connie like this.
  9. Mar 7, 2018
    frustratedearthmother

    frustratedearthmother Sustainability Master

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  10. Mar 8, 2018
    baymule

    baymule Sustainability Master

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    UH-OH...... I just stabbed the computer screen with my fork!
     

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