#1 son shot a nice doe last Saturday evening with my Savage ML 10 adn as soon as he had it gutted out and skinned, I took my sawsall with a 9" blade and cut a rib roast out of the middle of the deer. I cut the ribs off just outside the backstrap and made it look like a double sided prime rib roast.

I set the roast in the pan with the backstraps up and covered them with bacon and olive oil. I made up a paste of sea salt, horseradish, crushed garlic, olive oil, a dab of balsamic vinager and black pepper and smeared it over the backstrap. Baked for an hour at 325 degrees until the paste began to turn dark and crust over. I let it rest for 20 minutes and filleted the backstrap out of the backbone....I don't want to say it was good, but..there wasn't any left for the dogs.

I like to take that rib roast and double butterfly it.Grill it hot fast and rare.

" a dab of balsamic vinegar " This is very good for marinating and basting meat.A little lower on the animal and it would have been 'saddle of venison' . How could you wait 20 minutes ?

What you made was a "double rack" or a "saddle." Pretty nice like that isn't it? It's a very calssical way of doing a smaller animal used for lamb or venison usually. It's traditionally cooked then the meat is carved and it's presented on a nice silver platter with the meat fanned off the bones and a "bouquet" of vegetables.

You did well

the chef

Y'know Mete is actually correct the saddle is lower. I must be getting old!!!

the chef

Chef,

I feel old sometimes!!

I got all excited there for a minute...I'm thinkin "double rack" and the saddle down low...thought you were talking about a young chick named Helen I used to know. She didn't have a bouquet of vegetables but she did really enjoy a big carrot once in awhile...kinda like Monica Lawinski with the cigar!!

Next backstrap I'm planning to smoke for an hour then slow cook in a dutch oven for 2 hours on simmer with red wine, a little bacon fat and the usual spices and slice over rice with some gravy made from the bottom of the pan. I'll probably throw some biscuits on the plate too....maybe a silver platter for the proper presentation.

You knew helen too? wow small world....big double rack

the chef

"Dead deer rib roast" ... as opposed to a live deer rib roast?

quote:

Originally posted by Lowrider 49:
Chef,

throw some biscuits on the plate too....maybe a silver platter for the proper presentation.

Would you have the recipe for what you guys call biscuits, last time I tried them was when I was working with some of your guys overseas, biscuits and gravy is what the cooks called it (the gravy was a sort of white sauce) tasted okay, beat the porridge hands down.
Pete.

quote:

Originally posted by nt:

Would you have the recipe for what you guys call biscuits, last time I tried them was when I was working with some of your guys overseas, biscuits and gravy is what the cooks called it (the gravy was a sort of white sauce) tasted okay, beat the porridge hands down.
Pete.

There are a shit load of biscuit recipes.Rolled ,dropped,baking powder.There are just as many mixes in the store.I generally use Bisquick as it works for pancakes and waffles as well.Matter of fact I had biscuits and gravy this morning.Did not take 30 minutes start to finish.

quote:

Originally posted by baboon:

quote:

Originally posted by nt:

Would you have the recipe for what you guys call biscuits, last time I tried them was when I was working with some of your guys overseas, biscuits and gravy is what the cooks called it (the gravy was a sort of white sauce) tasted okay, beat the porridge hands down.
Pete.

There are a shit load of biscuit recipes.Rolled ,dropped,baking powder.There are just as many mixes in the store.I generally use Bisquick as it works for pancakes and waffles as well.Matter of fact I had biscuits and gravy this morning.Did not take 30 minutes start to finish.

The bicuits that I tried were a bit like a scone/dumpling we don't (to my knowledge) have anything like Bisquick where I live nor have I heard of it either.
Pete.

nt
Here you go this is basically from srcatch biscuits.

Baking Powder Biscuit Recipe 1 ingredients
2 cups of sifted pastry flour
2 to 4 tablespoonfuls shortening
4 level teaspoonfuls of baking powder
½ to 2/3 cup of milk or water
½ teaspoonful of salt
instructions
To prepare this Baking Powder Biscuit Recipe 1, first pass together through a sieve, three times, the flour, salt and baking powder. With a knife or the tips of the fingers work in the shortening; add the liquid a little at a time, mixing it with a knife meanwhile to a soft dough, but one that can be handled. Turn the dough on to a floured board, turn it with the knife until lightly floured, then knead with the hands slightly, to get it into a smooth mass; pat with the rolling pin and roll into a sheet about three-fourths an inch thick; cut into rounds; set these close together in a buttered pan and bake from fifteen to twenty minutes. White flour, or half white and half entire wheat or Graham flour or rye meal, may be used. The recipe makes from twelve to sixteen biscuits, according to size.

For the gravy its basicaly white sauce.The better having crumbled pan sausage in it.It can also be made by frying up bacon saving some of the bacon grease for your roux.Then crumbling the bacon into you gravy.

NT,

Baboon got it right...I must admit I use the back of the box of Bisquick and never go wrong.

Biscuits and gravy is the same too...fry up some good sausage (I make it half deer and half pig butt leftovers) and mix the grease with the flour and stir in milk to the thickness you like and spice to taste....add the meat back in and spoon over biscuits and wait for your arteries to clog up.

I used to hang out with a NZ Navy Commander and he prefered shit on a shingle (creamed chipped beef on toast) to biscuits and gravy...he also smoked Cool cigarettes!!....he was s good guy anyway!!

My two little putsy dogs would hate me if they didn't get any! You are one mean person!

Thanks to all, I will have a go at making some soon.