No Cook Venison

[Winterrider]

Your thoughts
(Cured venison vid , if it opens)

 

[Brokenhandle]

Not sure what to think... but I'll stick to about medium rare!

Ryan

 

[chef k-dude]

Only problem I had with the video is using a chefs knife on that glazed ceramic plate!

41 years ago as a young man, I was part of a team sent to recover a CH-53 chopper crash off the coast of the southern Japanese islands. For whatever reason (I wasn't in charge) we found ourselves off the coast of a fairly remote island. There was only a fishing village, but it had a small dock and hotel with a restaurant.

We put on our "going to town" duds, launched the Zodiac (ship was too big) and went in to see about getting a good meal. By the time we got on shore it was after 9PM and the restaurant's kitchen had closed. We explained that we came here specifically to get a meal and would appreciate anything, we would eat anything the chef prepared.

We were served deer sushi. These islands have whitetail deer just like we have in Virginia. True to our word, we ate it. It was delicious. Basically a Carpaccio marinated in soy sauce.

I got my wife to enjoy sashimi/sushi fish. She, like many was very skeptical, now she wont hesitate. I have some backstrap in the freezer, I dont think I would do this preparation but making Carpaccio with it is something I'd like to try. Convincing the wife might take a bit! But I "aint skeered"!

 

[crazymoon]

WR, Looks like a slice of biltong! LMAO on the stuffed?? squirrel in the fridge.

 

[luvcatchingbass]

WR, Looks like a slice of biltong! LMAO on the stuffed?? squirrel in the fridge.

Who says it is a stuffed squirl? If you look directly at it you can clearly see an open wound in the mid section.

Your thoughts
(Cured venison vid , if it opens)

This got posted on another outdoor circus forum called Nodak Angler. I was almost going to post it up here is hope to hear from some of the great minds. I've thought about different curing experiments using certain deer cuts but now with the population numbers so low I don't want to ruin the good stuff I have.

 

[SmokinEdge]

The process in the video is fine if you like salted raw venison tartare. Not for me though. The cure is absolutely gradient meaning time in salt is critical to final taste. For me a good cure mix including nitrates is needed then it’s about drying if not cooked. The meat piece needs to lose at least 30% of its original weight but 40% is better.

Sportsman do all kinds of crazy stuff with meat. Each to their own, but I would not use the recipe in the video personally.