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<blockquote data-quote="Quailman" data-source="post: 5397169" data-attributes="member: 1952"><p>There are several really good wild game cookbooks out there that will get you started. My family bought me two of the Meateater cookbooks ("The Complete Guide to Hunting, Butchering, and Cooking Wild Game", Vol. 1&2) just to give me a few more ideas on wild game cooking. Other than the inner loins and backstrip, whole muscle cuts from the hind quarters are some of my favorite pieces of venison to cook (mainly grilling). A couple of years ago, I made my first attempt at venison pastrami and it was fantastic! I plan on doing another batch very soon. An often discarded venison cut is the shank, and rather than just grinding it up for burger, one of my favorite dishes is using the shank for "osso bucco", which is basically a slow cook method in a dutch oven. And just FYI, snack sticks are much easier than you may think, and there's plenty of information out there on how to make them yourself!</p></blockquote><p></p>
[QUOTE="Quailman, post: 5397169, member: 1952"] There are several really good wild game cookbooks out there that will get you started. My family bought me two of the Meateater cookbooks ("The Complete Guide to Hunting, Butchering, and Cooking Wild Game", Vol. 1&2) just to give me a few more ideas on wild game cooking. Other than the inner loins and backstrip, whole muscle cuts from the hind quarters are some of my favorite pieces of venison to cook (mainly grilling). A couple of years ago, I made my first attempt at venison pastrami and it was fantastic! I plan on doing another batch very soon. An often discarded venison cut is the shank, and rather than just grinding it up for burger, one of my favorite dishes is using the shank for "osso bucco", which is basically a slow cook method in a dutch oven. And just FYI, snack sticks are much easier than you may think, and there's plenty of information out there on how to make them yourself! [/QUOTE]
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