I shot a pretty big deer this year and have about 80lbs of venison. The backstraps and tenderloins I am leaving whole to sousvide and then do a reduced red wine sauce with rosemary. The roasts I am cubing up to do Venison cornish pasties with. what was ground up I am using for sausage. I am now just struggling on what to do with these cube steaks. I am trying to drop some weight so do not want to just due Country Fried Steaks every night. I thought about velveting them and using them in stir fry but was hoping to do something western.
>>20985880I have no idea but I think>The backstraps and tenderloins I am leaving whole to sousvide and then do a reduced red wine sauce with rosemary. The roasts I am cubing up to do Venison cornish pasties with. what was ground up I am using for sausage.All sound awesome. Unfortunately I’m a limp wrist butcherlet and don’t think I could handle butchering an animal unless I absolutely had to.
>>20986029This one I didn't have time to do myself unfortunately. Shot it before work real early.Most of the time I skin it and then quarter it and then take out the backstraps. Mostly grind up the rest because cutting primals is difficult af.
