- Jun 11, 2013
- 2,638
- 822
A friend of mine processes a thousand deer a season this time of year. Lately he’s been doing hogs and cattle as well. He told me to stop by as he has been getting good at cutting cattle. He decided to cut the tri tip outta some deer. Told me it’s usually meat he just grinds for people into burger.
I asked him how they’ve turned out and he told me he’s never cooked any he cut theM for me. Told me to let him know how they turned out.
I went with the sous vide. 125 for 2 hours as they are a lot smaller than beef tri tip. Then I seared them real hot.
They turned out great. Extremely tender. Some of the best venison cuts I’ve ever had.
Here’s some pics.
Buddy said it was kinda a pain to cut these outta a deer. Said he wouldn’t be adding it to his cut page and won’t do it for just anybody. If you can get your local processor to do it, or your skilled enough to do it yourself i highly suggest it.
Scott
I asked him how they’ve turned out and he told me he’s never cooked any he cut theM for me. Told me to let him know how they turned out.
I went with the sous vide. 125 for 2 hours as they are a lot smaller than beef tri tip. Then I seared them real hot.
They turned out great. Extremely tender. Some of the best venison cuts I’ve ever had.
Here’s some pics.
Buddy said it was kinda a pain to cut these outta a deer. Said he wouldn’t be adding it to his cut page and won’t do it for just anybody. If you can get your local processor to do it, or your skilled enough to do it yourself i highly suggest it.
Scott
