"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Wild Game
Click Here to Login
Thread Tools Display Modes
Old 11-06-2007, 10:41 AM   #11
Executive Chef
AllenOK's Avatar
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
Thanks for all the tidbits of info! I was thinking about taking the shanks in to work, and using the bone saw we have to cut them up, but now, I'll just treat them like Osso Bucco without cutting them up.

I tried to make some venison sausage years ago. It didn't really work out. It "smeared" and clogged up the die plate on the grinder with connective tissue. I don't know if it's just that the grinder wasn't powerful enough to cut the connective tissues, or if the connective tissues in deer are tougher than pig or beef. I do know that you'd have to basically remove ALL of the connective tissue.

If we have a grinder at work, I may try to grind some of the venison there, using the 40 qt stand mixer (much more powerful than a KitchenAid 5qt). Not sure if I'll turn it into sausage, or just use it for chili.

The deer aren't really a problem around here. OK is not as heavily populated as many places back east, and much of the farmland is cattle/horse pasture. So, the deer are pretty much wild, and graze wild. Up in MI, when I lived there, the deer were EVERYWHERE, and were a major problem. They were also grain-fed, as much of the farmland up there is planted in corn and soy. Lots of accidents, and dead deer on the highways.

Yes, I did take some pics. I may try to get them uploaded at a later date, and post them, but right now, on this crappy 56K connection, it takes to long to upload the pics.

Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
AllenOK is offline   Reply With Quote
Old 11-06-2007, 11:48 AM   #12
Master Chef
Constance's Avatar
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
Allen, thing is, deer have a lot more connective tissue. When we made sausage a few years ago, I cleaned as much as the silverskin off as I could. After a little practice, you'll get the hang of how to angle the knife so you get the membrane and not the meat. My husband is too impatient to do a very good job, so I take over that part.

We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 11-06-2007, 02:19 PM   #13
Executive Chef
justplainbill's Avatar
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
Pretty tough to split a deer without cutting through bone.
I usually save trimmed bones and meat whose fat is impractical to remove for making soup. The tallow is more easily removable when it solidifies on the top of the broth. Birds (and squirrels) around here seem to prefer deer tallow to beef suet; perhaps because it doesn't soften as readily. Gamyness seems to be mostly a function of what deer have been eating, and how the deer was butchered.
Mad cow disease has me wondering whether splitting deer through the spinal column may have become a bad idea.
justplainbill is offline   Reply With Quote
Old 11-06-2007, 03:43 PM   #14
Executive Chef
AllenOK's Avatar
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
Back when I first tried to make venison sausage, I wasn't really that good are removing silverskin. Now, however, I'm very proficient in that skill. I'll have to bring my boning knife home from work, though.

justplainbill, I wouldn't worry about Mad Cow disease (Bovine Spongiform Encephalitis, in humans it's called Crutchfeld-Yacob or something like that). Critters get that by ingesting nervous tissue that contains the prion (an oddly-shaped protein, not a germ or virus) that causes the tissue degeneration. The only critters I know of that get this disease are cows that are fed meal made from ground-up beef carcasses, and a tribe of people, in the Phillipines, if I remember right, that used to practice ritual endo-cannabalism.

I've also heard that about half of the people on the planet are genetically pre-disposed to get Crutchfeld-Yacob, and the rest are genetically "immune" do this disease.

Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
AllenOK is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:43 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.