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Something new #8225162 04/04/21 04:35 PM
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coachwhite34 Online Content OP
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[Linked Image]
We have been leaving meat on the deer bones. We slow cook for 48 hours to make bone broth. When done we take the meat off and it's like shredded brisket. Made caramelized onion and jalepenos to mix in with it.

Re: Something new [Re: coachwhite34] #8225166 04/04/21 04:37 PM
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Herbie Hancock Online Content
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I heard that!


It takes beer to make thirst worthwhile - J. Fred Schmidt
Re: Something new [Re: coachwhite34] #8225185 04/04/21 04:54 PM
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ElkOne Online Content
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Looks great, bet that meat is tasty! up


ElkOne
Re: Something new [Re: coachwhite34] #8225227 04/04/21 06:20 PM
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Looks great


Originally Posted by Sneaky
I believe in science and I’m an insufferable dickhead
Originally Posted by beaversnipe
Actually, BBC is pretty damn good

"You Cannot Simultaneously Be Politically Correct And Intellectually Honest!"
Re: Something new [Re: coachwhite34] #8225243 04/04/21 06:59 PM
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greenen Offline
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Good idea and looks great! I'll be doing that.

Re: Something new [Re: coachwhite34] #8225330 04/04/21 09:30 PM
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Blank Online Content
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Boy, that looks wonderful!!

Re: Something new [Re: coachwhite34] #8225347 04/04/21 09:46 PM
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bill oxner Online Content
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Something old. Something new. Something borrowed. Something blue.

Congratulations ! Did you just get married?


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


[Linked Image]




Re: Something new [Re: coachwhite34] #8225371 04/04/21 10:13 PM
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bobcat1 Online Content
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food cheers


Bobby Barnett

Re: Something new [Re: coachwhite34] #8225380 04/04/21 10:25 PM
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Biscuit Online Shocked
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Looking good

Re: Something new [Re: coachwhite34] #8225634 04/05/21 04:23 AM
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NORML as can be Online Content
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Bet that was good!


(R-TX)
.-- "TCNNF CURLF CRLBF VFF HEXO OGI CGC SNDL CRON APHA"

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Re: Something new [Re: coachwhite34] #8227076 04/06/21 03:55 PM
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retfuz Online Content
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Oh, Yeah!

Re: Something new [Re: coachwhite34] #8227510 04/06/21 09:53 PM
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driedmeat Offline
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Looks great!

I like to do the shoulders that way. Amazing how much more meat you get vs trying to trim it all off to grind. I use it to make a shredded venison version of “beef tips and gravy” over egg noodles, make it into chili, enchiladas, add bbq sauce for bbq buns, lots of ways to go.

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