Elk.

[IDGETKTFO]

My wife loves lamb. I dont hate it, i just don't care for it. I prefer deer. My brother hunts, and brings me one every so often to process. I usually ground most of it up with 20% pork back fat, and save the back straps for steaks and some of the more solid cuts for jerky.

 

[Swamps]

Ain't never had it, but I would like to try it.

 

[fingercuffs]

My wife loves lamb. I dont hate it, i just don't care for it. I prefer deer. My brother hunts, and brings me one every so often to process. I usually ground most of it up with 20% pork back fat, and save the back straps for steaks and some of the more solid cuts for jerky.

I make a lot of sausages being we can't really get Lincolnshire or Cumberland here so I have to buy pork fat online to grind with the pork I buy from the butcher. It would be great to get it from the source.

@Cajun talking of Wild Fork, I make wild boar and venison sausages from their ground meats.

 

[Cajun]

I make a lot of sausages being we can't really get Lincolnshire or Cumberland here so I have to buy pork fat online to grind with the pork I buy from the butcher. It would be great to get it from the source.

@Cajun talking of Wild Fork, I make wild boar and venison sausages from their ground meats.

I bet that's good stuff. Never made deer sausage myself. Is there any area of cooking you don't dabble?

 

[Cajun]

My wife loves lamb. I dont hate it, i just don't care for it. I prefer deer. My brother hunts, and brings me one every so often to process. I usually ground most of it up with 20% pork back fat, and save the back straps for steaks and some of the more solid cuts for jerky.

Nice. I love deer sausage. Could eat it by the pound. The best I've had is a place out of Mississippi where we used to get our deer processed called Vines. Hands down best. They use just enough pork not to dry it out and smoke it to perfection. I've tried lots of places here in texas but the mix just isn't as good. Also...Marinating a deer hind quarter and loin in butter and Italian dressing then grilling is killer. Better than steak imo.

 

[Uber_Noober]

Not that I'm aware of, sadly I don't think there's much to hunt here in the desert. But Wild Fork ship everything with ice packs so I buy heaps from them like beef heart, chicken heart, alligator, goat etc. My local (only) butcher is good for lamb shanks and whole ducks. The only duck I can get from the supermarket is frozen and tiny. I cook a lot of lamb, roasted a lamb leg last weekend. I get the Arabic connection, I've been doing a lamb tagine dish for years, it's easier in the Crockpot and the house smells amazing all day.

I'd say the second best in terms of gamey flavour I've had since moving here was Grocery Outlet venison haha. You don't expect to get quality meat from somewhere like that.

You can hunt in the Piute mountains (Kelso ValleyRoad) just up the 178 from Ridgcrest, deer, bear, squirrel and some other species. I just bear hunted up there when I lived there 25 years ago.

 

[fingercuffs]

I bet that's good stuff. Never made deer sausage myself. Is there any area of cooking you don't dabble?

Friend, I have so much time on my hands. I got looked over for I think the 8th receptionist job the other day at $18 an hour. I'm constantly thinking about what to stick in the smoker at the weekend or what sausage concoction to come up with. If you have a KitcheAid upright mixer you can buy a grinder and sausage stuffer attachment. They aren't expensive.

 

[Cajun]

Friend, I have so much time on my hands. I got looked over for I think the 8th receptionist job the other day at $18 an hour. I'm constantly thinking about what to stick in the smoker at the weekend or what sausage concoction to come up with. If you have a KitcheAid upright mixer you can buy a grinder and sausage stuffer attachment. They aren't expensive.

Yeah but you have no fear of trying new things. Thats an awesome trait to get out of ones comfort zone. You're def a star in the kitchen dear

 

[fingercuffs]

Yeah but you have no fear of trying new things. Thats an awesome trait to get out of ones comfort zone. You're def a star in the kitchen dear

My step dad sent me pretty much everything of my mum's that predated them getting together a couple of months ago. One was a 1965 Army Catering Corps cooking book pretty much bible on how to dismantle carcasses from nose to tail and then fine dine it for Officers events. I won't ever be slaughtering anything but it was pretty neat seeing what processes my dad learned in a French cookery type fashion in the army. He went in as a corporal and ended up after 22 years the highest he could be. He wanted to be an engineer at 16, failed the exam and ended up the squadron masterchef, lol.

 

[Mock Artwork]

I’ve never had elk, but if I did I would go to Mill Street Bistro. Seems like the place to be for elk.

 

[Cajun]

I’ve never had elk, but if I did I would go to Mill Street Bistro. Seems like the place to be for elk.

 

[TheNinja]

I'm totally going to check this Wild Fork out and order from them. They are cheaper than my local grocery store as far as ribeye and ground beef!

 

[crabmeat]

I like moose more than elk personally.

Same. Moose has a richer flavor.

Grew up hunting deer. I found elk to be mild in comparison to it. Still, it was good.

It's sad to hear people offput by the flavor of wild game. It lets you know they've only been meat that have their flavor bred, fed, and penned out of them.

Who knows what they are injected with.

 

[TeTe]

Actually never had moose. One of the few animals in NA that I haven't had the opportunity.

I had reindeer when I was in Sweden. Can't say it was good. Id imagine its similar to moose

 

[TeTe]

Nice. I love deer sausage. Could eat it by the pound. The best I've had is a place out of Mississippi where we used to get our deer processed called Vines. Hands down best. They use just enough pork not to dry it out and smoke it to perfection. I've tried lots of places here in texas but the mix just isn't as good. Also...Marinating a deer hind quarter and loin in butter and Italian dressing then grilling is killer. Better than steak imo.

Venison summer sausage is so good. When I worked in southern Illinois my hunter friends used to bring it a lot

 

[Cajun]

Venison summer sausage is so good. When I worked in southern Illinois my hunter friends used to bring it a lot

Love me some deer summer sausage. Glad your friends introduced you to it.

 

[Cajun]

I had reindeer when I was in Sweden. Can't say it was good. Id imagine its similar to moose

Never had reindeer. Def down to try. Didn't know these countries offered that.

 

[HUGHPHUG]

Never had elk but I was at the Norfolk seaside and had some whelks

 

[fingercuffs]

I'm totally going to check this Wild Fork out and order from them. They are cheaper than my local grocery store as far as ribeye and ground beef!

If you have a chest freezer it's worth getting a job lot, they bung in freebies. Nothing expensive, just packs of jerky and burgers, which are tasty and come in handy if you can't be arsed to make them yourself. Look at all the 'exotic' meats on there and give something new a go.

 

[TheNinja]

If you have a chest freezer it's worth getting a job lot, they bung in freebies. Nothing expensive, just packs of jerky and burgers, which are tasty and come in handy if you can't be arsed to make them yourself. Look at all the 'exotic' meats on there and give something new a go.

Ya. I have a decent sized chest freezer to store it in. Order $200 and it looks like free shipping! Plus I always like freebies