First, I came across this recipe and decided that it would be the perfect night-before-the-half-marathon dinner.
http://www.startribune.com/lifestyle/ta ... y#continue
So then, it was time to start butchering the little doe I shot last Friday. (4) quarters have been pseudo-dry aging in the fridge since Saturday morning. Backstrap & tenderloins are LOOONNNG gone. Turns out, Poser and friends at www.gocarnivore.com have just done a detailed leg butchery instruction set.
Time to turn a leg into some boneless meat.
Not bad�.so I pretty well followed everything, but got a little lost, and ended up just pulling muscle groups apart. Ended up with some good meat, and used a coping saw to get the shank portioned into "osso bucco" style cross-cut pieces.
After that, time to saw into some femur bones, rib bones, and split the backbone into a number of pieces and make some stock
http://www.startribune.com/lifestyle/ta ... y#continue
So then, it was time to start butchering the little doe I shot last Friday. (4) quarters have been pseudo-dry aging in the fridge since Saturday morning. Backstrap & tenderloins are LOOONNNG gone. Turns out, Poser and friends at www.gocarnivore.com have just done a detailed leg butchery instruction set.
Time to turn a leg into some boneless meat.
Not bad�.so I pretty well followed everything, but got a little lost, and ended up just pulling muscle groups apart. Ended up with some good meat, and used a coping saw to get the shank portioned into "osso bucco" style cross-cut pieces.
After that, time to saw into some femur bones, rib bones, and split the backbone into a number of pieces and make some stock
