Here's a little hint on ribs....buy a rib rack and smoke them with them standing on their sides. The juices then fall thru and over the ribs leaving them moist

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Chris in NH.

"some days, I wish my dogs could talk"

Oh hey thanks! Never knew such a thing existed......

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MikeG

My experience with deer liver is that it's much milder in flavor than beef. I don't care for beef liver but deer liver is good.

here ya go.

they really work great!!!

Rib Rack for Smoking - Companion Group Model CC3011 - product summary - Bing Shopping

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Chris in NH.

"some days, I wish my dogs could talk"

Here's another simple wild game dish. It isn't a pig, and it isn't on the grill, but I thought that "Crock-ology" didn't sound as appealing as a thread title So it goes in here with the rest.

The missus asked me to put something on for dinner, so I grabbed this deer shoulder from about a year ago. By the way it was wrapped first in a reclosable freezer bag, then a layer of foil on top of that. There is some frost on it but it isn't freezer burnt at all. Double layers really help!

You will note the onions and celery, put whatever vegetables in you like. Some folks might use ordinary tap water for broth, but *AHEM* I prefer carefully filtered water that's been stored in brown bottles and flavored with hops, from the Spoetzl Brewery in Shiner, TX. If you are in the great state of Texas or near the great state of Texas, then I can recommend this highly. Otherwise you are on your own! On a side note we discovered by accident that the cheap red wine that comes in boxes makes pretty good broth too, and unlike the Shiner, isn't near as drinkable (my opinion!).

Also, we discovered that putting the meat in the crock pot frozen keeps it a lot more firm when you get it back out, but it is still tender. Not sure if it just affects the cooking time, or what, but it works so that's what we do.

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MikeG

Now here is an amusing little conundrum. The shoulder was too long to fit in the crock pot. So, even if you were born in the city and lived there all your life, channel your "inner redneck" and Git-R-Done! I had to find my camp saw and slice a piece off the end, you can see it on top complete with the outline of the bone! Oh well it worked and that's what counts.

Season with whatever you like. Put the lid on, set on low, and go away.

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MikeG

Here it is about 5 hours into the cooking. The meat has shrunk a little off the bone and you can see my earlier handiwork with the saw.

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MikeG

Let it rest a little coming out of the crock pot. I made a 'tent' out of aluminum foil to keep it from cooling down too fast or too much.

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MikeG

Shoulders are kinda hard to bone out but just separate it as best you can. Normally it comes off in several larger muscles, if you had a much bigger deer these could have been individual roasts.

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MikeG

Slice the big chunks across the grain (you will appreciate the meat being a bit firmer while doing this)......

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MikeG

.... and enjoy! We like to serve it with a little cup of the broth as the deer meat tends to be a bit dryer than beef or pork roasts.

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MikeG

By the way, the reason for using slow cooking with a deer shoulder is that any other method will end up with a deer-flavored shoe, basically

Shoulders are one of the tougher cuts on any animal, and deer are no exception. Just FYI to the novice game cook.....

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MikeG

Is that a jar of some type of seasoning salt? Please elaborate.

Anita's seasoning. Fairly mild as such things go, and no MSG in it unlike many commercial products. Nothing too special, just what we like!

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MikeG

Here's some actual grilling, for an appropriate update on the thread. First, defrost a deer backstrap, remove the fascia (silver stuff on the outside of it, covered previously), and cut into butterfly steaks.

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MikeG

Next, add a little seasoning..... I let my son do the seasoning and you'd better like garlic, a few red pepper flakes, and whatever else it is that he's putting on it...

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MikeG

Ready to go on the grill! Where's the emoticon for drooling.... ?

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MikeG

I heated up the grill with 2 of the 3 burners (the third one doesn't work) and then scrubbed off the grate, and lightly oiled it with a little bacon grease. Yum! *Ahem* please note that bacon grease is quite flammable and don't let your hand linger over the flare-ups

As soon as the meat was on, I shut off the other burner, only leaving the one on directly under the meat. Close the lid and wait three minutes.....

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MikeG

Flip after three minutes and give it another three or so...

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MikeG

Don't overcook; after about 6-7 minutes it should be pink in the middle. Perfect! Lightly rest the meat; simple thing to do is cover the plate with a paper towel or two for 5 minutes or so.

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MikeG