Biberche
Assistant Cook
My father's hunting group shot a couple of young does and he brought one home. It was properly prepared and dressed in the woods. It was shot in the chest, so rib parts were useless. He skinned it and butchered it himself, even though this was his first try (the man is a retired surgeon afterall!). He brought meat inside and I bagged it, labeled it and put it in the freezer, smiling in anticipation.
I am fairly new to cooking game, but I also want to get the most out of this wonderful animal. So I started reading about different preparation methods, and noticed it was compared to beef in terminology. But my pieces of deer did not look like any roasts or steaks of beef I've ever seen! They looked more like lamb. And now I am confused: What to do with front quarters, which he left whole (from elbow joint up, with shoulder blades)? Can I braise them like I would a lamb's leg? What to do with neck and spine parts (they have a decent amount of meat on)? Hind quarters he deboned and I already have ideas about preparations (maybe a hearty "daube"). Tenderloins are beautifully separated and waiting a culinary muse to visit.
I'd appreciate any advice on this.
I am fairly new to cooking game, but I also want to get the most out of this wonderful animal. So I started reading about different preparation methods, and noticed it was compared to beef in terminology. But my pieces of deer did not look like any roasts or steaks of beef I've ever seen! They looked more like lamb. And now I am confused: What to do with front quarters, which he left whole (from elbow joint up, with shoulder blades)? Can I braise them like I would a lamb's leg? What to do with neck and spine parts (they have a decent amount of meat on)? Hind quarters he deboned and I already have ideas about preparations (maybe a hearty "daube"). Tenderloins are beautifully separated and waiting a culinary muse to visit.
I'd appreciate any advice on this.