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Let’s Eat! (The Ishi legacy thread)

Wapsi Tree Rat

Well-Known Member
How the heck do you fit a front shoulder in the crockpot? Maybe I need a bigger one


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Great question. Not a crock pot. It was just one of those cheap ($17 at Walmart) roaster pans. Conventional oven at 200 for 9 1/2 hrs. It was also a shoulder from a 2 year old doe. I don't shoot those freakishly large deer like you do so I also don't need a Ramsey kitchen to cook them!

I have seen guys do a crock pot though, just knife cut the meat and hack saw the bone for smaller pieces.. This is actually ideal because it lets the bone marrow out and flavors the meat. I did cut one end of mine, but not much, just enough to open the bone.
 
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Slick

Well-Known Member
Deer Ribs...........delicious............Put them in a presurer cooker for 30 minutes with 15 pounds of pressure. Pull them out and let them cool. They are fully cooked at this point so season them to your taste and put on the grill. Maybe add some pelts to get some good smoke flavor. Add your favorite barbecue once warmed up pull them off and enjoy.
20230119_175534.jpg
 

Wapsi Tree Rat

Well-Known Member
Deer Ribs...........delicious............Put them in a presurer cooker for 30 minutes with 15 pounds of pressure. Pull them out and let them cool. They are fully cooked at this point so season them to your taste and put on the grill. Maybe add some pelts to get some good smoke flavor. Add your favorite barbecue once warmed up pull them off and enjoy.
View attachment 124303



OK, that looks ridiculous!! I would like to see more pics next time you do that, How you actually cut them, how much trimming and I want to see the inside of that meat! You got any more pics?
 

Slick

Well-Known Member
OK, that looks ridiculous!! I would like to see more pics next time you do that, How you actually cut them, how much trimming and I want to see the inside of that meat! You got any more pics?
Not sure if "that looks ridiculous" is a complement of beat down.. :oops:
:p :p :p

Obviously when you skin a deer there is a layer of fat on the ribs. That easily pulls off like a sheet exposing rib meat. There will be a layer of meat then a thin layer of fat then you have the ribs themselves with meat in between. That is what you keep. The pressure cooker does two things makes the meat very tender and turns the fat into fluid. Not all the fat mind you but makes a difference. When you eat the ribs the meat easily separates from the remaining fat. I use a meat saw to cut them into manageable pieces. Sorry I did not take anymore picures this time. I do remember thinking when the old guy showed me this that he was nuts and no way would it be good......well I was very wrong
 

Slick

Well-Known Member
Wapsi go to the 13 min mark.

<iframe width="1031" height="576" src="
" title="Cooking Special: Butchering a Whole Deer | S6E06 | MeatEater" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen></iframe>
 

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