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Mar 25th, 2012
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Axis Recipes #6978218
12/01/17 02:07 AM
12/01/17 02:07 AM
Joined: Oct 2012
Posts: 510
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CB09 Offline OP
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CB09  Offline OP
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Joined: Oct 2012
Posts: 510
Finally got to shoot one on our place and now looking for a good recipe for it. What do yall recommend?

Re: Axis Recipes [Re: CB09] #6982146
12/04/17 04:53 PM
12/04/17 04:53 PM
Joined: Jun 2015
Posts: 6,264
texas
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rickym Offline
THF Trophy Hunter
rickym  Offline
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Joined: Jun 2015
Posts: 6,264
texas
Everything you do with white tail


Originally Posted By: Grizz
Wingshooting is like sex for me - I love doing it but I'm just not that good at it.
Re: Axis Recipes [Re: CB09] #6982497
12/04/17 09:23 PM
12/04/17 09:23 PM
Joined: Oct 2010
Posts: 713
Hondo, TX
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driedmeat Offline
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Hondo, TX
Assuming you are processing it yourself.
I treat every individual muscle in the hind quarters like you would a back strap from a white tail. Fried is great but seems like a waste. Once the muscles are trimmed out (silver skin removed) and steaks are cut cross grain, grilled medium rare is the ticket - drag it through a bowl of melted butter before you hit it on a hot grill for a steakhouse smokey flavor. The shoulders get roasted bone in so nothing goes to waste.. Neck can be cooked down in a roaster oven with broth and made into a hardy stew or soup once the bones are removed (I like to dump a can of french onion soup on top while cooking). All trimmed out there is usually only about a gallon bag worth of trimmings.

Re: Axis Recipes [Re: CB09] #6982804
12/04/17 11:56 PM
12/04/17 11:56 PM
Joined: Sep 2006
Posts: 23,832
Texas
kmon1 Online shocked
junior
kmon1  Online Shocked
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Joined: Sep 2006
Posts: 23,832
Texas
On the silver skin removal I wait until it is taken from the freezer then remove with catfish skinning pliers, Works great and if something happens with packaging in the freezer the silver skin protects it to a point.

On a piece try this a :dry marinate for cooking with back strap or ham muscle. Coat it heavy with Montreal steak seasoning then let sit in the fridge in plastic bag or container for 12 hours or more, I do this one day and cook the next evening. It will draw out moisture then some with the flavors will soak back in the meat. Take out of fridge and let come to room temp before cooking with the seasoning still on it over high heat turning for all sides until medium rare. Take off grill and let rest 10 minutes then slice thin like a London broil cross grain Thank me later.

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