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Posted

Need to shoot a doe soon so I can make another batch. Stuff doesn't last long. I've given some to several people who absolutely despise the taste of venison, and claimed there is no way I could prepare venison that they would like.  Proved all of them wrong, and they always ask if I can spare some every hunting season.    This is how I make Vastrami.  Pics are from a previous batch. 

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Posted

@mowin please post this in the Wild Game Recipes thread.   Thanks, and it looks awesome.  I've just done Corned Venison, I'll have to try pastrami next. 

 

Posted
4 hours ago, Otto said:

@mowin please post this in the Wild Game Recipes thread.   Thanks, and it looks awesome.  I've just done Corned Venison, I'll have to try pastrami next. 

 

I think Matt is thinking about making the wild game recipe a sub forum in " the kitchen"  

Searching a thread with (hopefully) hundreds of recipes and responses is going to be a PITA.  

A sub forum would make life easier looking for a specific recipe. 

Posted
1 minute ago, mowin said:

I think Matt is thinking about making the wild game recipe a sub forum in " the kitchen"  

Searching a thread with (hopefully) hundreds of recipes and responses is going to be a PITA.  

A sub forum would make life easier looking for a specific recipe. 

That and you can title your recipe topic, where I can share it and you can become the Gordon Ramsey of NYW&W known to all across the land!  :cook: :)

Posted
6 hours ago, mowin said:

Need to shoot a doe soon so I can make another batch. Stuff doesn't last long. I've given some to several people who absolutely despise the taste of venison, and claimed there is no way I could prepare venison that they would like.  Proved all of them wrong, and they always ask if I can spare some every hunting season.    This is how I make Vastrami.  Pics are from a previous batch. 

Screenshot_20221110-083601~2.png

IMG_20201222_101451687.jpg

IMG_20201222_135639887.jpg

IMG_20201222_174500173.jpg

IMG_20201222_182125539.jpg

Looks amazing 

  • 2 weeks later...
  • 2 weeks later...
Posted (edited)
49 minutes ago, fletchny11 said:

Man if it looks as good as the last batch after slicing I'm not apologizing for licking my monitor screen!

What do you do for "steaming process"?

 

 

I put a rack over a disposable aluminum pan, and a cup of two or water and cover in foil.  Into the oven at 200°.  Doesn't take long to bump the temp up. 

Edited by mowin

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