|04-24-2020 12:55 AM|
Take the elk roast, grind it, make a pattie, fry it and then put it in a bun.
|04-23-2020 10:37 AM|
Mule deer shank confit. Rubbed with a Vadouvan curry blend generously gifted to me. Added enough coconut oil to cover the meat inside the vac bag and gave it a 40 hour bath at 150. Turned out really good using coconut oil. Meat is silky smooth with just a hint of coconut from the oil and great flavor from the curry spice. Need to go bake some fresh naan
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|04-14-2020 12:43 PM|
|04-14-2020 12:29 PM|
|04-14-2020 12:17 PM|
If your pellet grill can go down to 175 and smoke, then use this recipe:
I promise you will not be disappointed. I used that recipe on a 3 lb elk loin, cooked up to 135F internal temp, and it was juicy and amazing.
If you don't want to smoke it, then use one of his other recipes:
He knows his venison
|04-14-2020 11:16 AM|
Haha sorry about that it is actually pretty simple. I've done it a few times now. I like to do a dry rub on the roast itself first then put the bacon weave around the roast. Then I put it in the smoker with hickory wood at 225 degrees until the internal temperature is 155 if it is a tender cut of meat or 200 if it's a tough cut of meat.
I like my bacon crispy so if the bacon isn't cripst by the end I broil it for a few minutes.
Here is a picture of a different roast same recipe.
|04-14-2020 10:15 AM|
|04-14-2020 10:08 AM|
|Runter||Sorry I'm late to the game but if you haven't done a bacon weave over a elk roast in the smoker it is a must!|
|04-08-2020 05:18 PM|
There's no reason coconut oil wouldn't work for that. I have done shanks confit-style in bacon grease, butter, and duck fat before and they were excellent. But one thing with shanks and confit is that you then miss out on all that beautiful collagen in the liquid that you get when you braise them instead.
|04-08-2020 04:26 PM|
I do the same thing(sear in cast iron) with solid muscle cuts like round steaks, or backstrap. Was really hoping that the coconut milk braise would be the perfect ticket for the shank to break down the connective tissue and keep the meat moist. Still a delicious meal. But could definitely be improved upon.
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