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It wouldn't be Whitetail Week without eventually getting to the eating part. Danielle Prewett breaks down a venison hindquarter, the cuts hiding inside, and how to put each one to good use. Know your cuts. Eat better deer.

40,783 görüntüleme • 7 gün önce •via X (Twitter)

12 Yorum

BuffaloRon profil fotoğrafı
BuffaloRon7 gün önce

This is the way... We just had a steer processing class for our little homestead group here. Skills are meant to be shared.

BuffaloRon profil fotoğrafı
BuffaloRon7 gün önce

Beautiful work cutting there

Nick Mustacchia profil fotoğrafı
Nick Mustacchia7 gün önce

I make Italian sausage from the deer we kill love it. Feel sorry for the folks who have to buy beef.

Hanny profil fotoğrafı
Hanny7 gün önce

I like to make birria with the hind quarter. Cut into chunks and salt overnight. Brown in a Dutch oven then pour in bone broth, 6 limes juiced, quartered onions, garlic cloves, spices and a little cinnamon. Served over Spanish rice.

Old Barn profil fotoğrafı
Old Barn7 gün önce

I like Steve’s cut it up and fry it recipe especially the tender loins

Hired Sellout profil fotoğrafı
Hired Sellout7 gün önce

Who will steer me right if I want to try making a whitetail ham this year?

JustanotherTexan profil fotoğrafı
JustanotherTexan7 gün önce

I'm missing the vegetarian receipts in the post. Now I'm offended. To calm me down invite me to a deer or hog hunt in Texas 🤣

Michelle Wegner profil fotoğrafı
Michelle Wegner7 gün önce

Wow, that was amazing as a chef. I’m very impressed and I’ve worked with a lot of venison and wild game. I’ve done it outside of a spit. Thanks. I appreciate your work.

Brian James profil fotoğrafı
Brian James7 gün önce

Just made venison stew 🍲 with the last of the pieces parts from last year… can’t wait to warm my hands up 🤠

𝔪𝔬𝔱𝔥𝔪𝔞𝔫 profil fotoğrafı
𝔪𝔬𝔱𝔥𝔪𝔞𝔫6 gün önce

It's about that time 🔫

Matthew Nash profil fotoğrafı
Matthew Nash7 gün önce

Yum

John Magee profil fotoğrafı
John Magee7 gün önce

This makes me want to sharpen my deer butchering skills along with my knives. There’s real satisfaction in learning the cuts and putting each one to good use. Respect for the animal, less waste, and a good supper to show for it.

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