Guest guest Posted December 17, 2003 Report Share Posted December 17, 2003 I just procured about forty pounds of venison loin from a local hunter here.... For free, even. Very exciting! Only thing is that they're all intact loins and I am unsure about how to carve them. I was going to cut them up tonight into more manageable chunks to freeze- was hoping for baggies holding about one pound of meat each. I know that I'm going to carve half of them into one inch cubes for stews, stir fries, etc, but does anyone know of any other cuts/uses for this cut of meat? Was thinking of doing medallions as well, but I'm not sure if that would be worth it since I don't have much experience with venison loin. Anyone have any sources or advice? One of the best parts is that the bones are in the loin, so it will be great for stock. TIA! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 17, 2003 Report Share Posted December 17, 2003 We like ground venison mixed half and half with ground beef. Use it as you would ground beef. Judith Alta -----Original Message----- I just procured about forty pounds of venison loin from a local hunter here.... For free, even. Very exciting! Only thing is that they're all intact loins and I am unsure about how to carve them. I was going to cut them up tonight into more manageable chunks to freeze- was hoping for baggies holding about one pound of meat each. I know that I'm going to carve half of them into one inch cubes for stews, stir fries, etc, but does anyone know of any other cuts/uses for this cut of meat? Was thinking of doing medallions as well, but I'm not sure if that would be worth it since I don't have much experience with venison loin. Anyone have any sources or advice? One of the best parts is that the bones are in the loin, so it will be great for stock. TIA! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 17, 2003 Report Share Posted December 17, 2003 > I just procured about forty pounds of venison loin from a local hunter here.... For free, even. Very exciting! Only thing is that they're all intact loins and I am unsure about how to carve them. I was going to cut them up tonight into more manageable chunks to freeze- was hoping for baggies holding about one pound of meat each. I know that I'm going to carve half of them into one inch cubes for stews, stir fries, etc, but does anyone know of any other cuts/uses for this cut of meat? Was thinking of doing medallions as well, but I'm not sure if that would be worth it since I don't have much experience with venison loin. Anyone have any sources or advice? One of the best parts is that the bones are in the loin, so it will be great for stock. > > TIA! @@@@@@@@@@@@@@@@@@@@@@@@@@@@@@ the most delicious meat i've ever eaten was raw venison tenderloin. unbelievable. cooking any ruminant meat is completely unnecessary, although for tough cuts there's a case for long slow cooking. for a tender cut it would be wasteful to cook it and lose flavor and nutrition for no reason. i would eat it plain in its bare glory or add it to salads, small chunks or slices. mike parker Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 18, 2003 Report Share Posted December 18, 2003 Well, I had moderate success cutting the loins up last night. Tried finding a good guide on cuts, etc and couldn't, so while it might be blasphemy, I ended up cutting the majority of them into one inch cubes (for stews, kabobs, grinding, etc) and into long strips for pies, stir fries, etc. I managed to find the tenderloin or something like it on one of the loins and saved that. It looked good enough to eat raw, and it smelled heavenly. I made the primary cuts just by instinct and was reasonably pleased at how it turned out. I was really surprised at the definition and the layers in the loin. It was really difficult, because each muscle was defined by a layer of a tight, white-ish substance that held the meat in place, so I ended up having to work around that and cut it off, since I wasn't sure if I could use it. There was also a very sticky, kind of foamy thin layer. I got, when all is said and done, between ten and fifteen pounds of meat for us and an additional seven or eight pounds in scraps for our dog (who was patiently sitting at my feet the whole time, loving every scrap thrown her way). I'm sure I'll keep getting better at doing this with each one I do. It was very fun, actually. Thanks for all the advice! Re: Venison > I just procured about forty pounds of venison loin from a local hunter here.... For free, even. Very exciting! Only thing is that they're all intact loins and I am unsure about how to carve them. I was going to cut them up tonight into more manageable chunks to freeze- was hoping for baggies holding about one pound of meat each. I know that I'm going to carve half of them into one inch cubes for stews, stir fries, etc, but does anyone know of any other cuts/uses for this cut of meat? Was thinking of doing medallions as well, but I'm not sure if that would be worth it since I don't have much experience with venison loin. Anyone have any sources or advice? One of the best parts is that the bones are in the loin, so it will be great for stock. > > TIA! @@@@@@@@@@@@@@@@@@@@@@@@@@@@@@ the most delicious meat i've ever eaten was raw venison tenderloin. unbelievable. cooking any ruminant meat is completely unnecessary, although for tough cuts there's a case for long slow cooking. for a tender cut it would be wasteful to cook it and lose flavor and nutrition for no reason. i would eat it plain in its bare glory or add it to salads, small chunks or slices. mike parker Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 18, 2003 Report Share Posted December 18, 2003 > I was really surprised at the definition and the layers in the loin. It was really difficult, because each muscle was defined by a layer of a tight, white-ish substance that held the meat in place, so I ended up having to work around that and cut it off, since I wasn't sure if I could use it. ----I believe that's called " facia " . (who dissected (sp?) a cat in high school)) Quote Link to comment Share on other sites More sharing options...
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