Backstraps are boring

[PopNFresh]

per 1.5lb of backstrap:
1/2 cup lime juice
1/4 cup neutral flavored oil
4 big garlic cloves
2tbls soy sauce
2tsp cumin
2tsp brown sugar
couple jalapeños with or without seeds/veins
2tbls chopped cilantro


you can chop it all or chuck it in a blender and emulsify it but put half to 2/3 of it all over the meat for a half hour, more than that and you're lime is going to start cooking the stuff in the fridge. grill it hot and fast don't overcook but make a little char, the oil is going to want to flame up so it'll char pretty easy.
rest it covered, cut it thin, throw the last of the marinade you saved over the cut up strap, fajitas.

 

[BigE]

So many cuts that are not as popular or common. The heart is our favorite and first to be used. Absolutely delicious when the time is taken to make it delicious. Second is bone in neck or almost any roast. Not saying the straps are no good, but the depth of flavor from bone in is hard to beat.

 

[Weldor]

I just had a ground heart burger a buddy did. Outstanding. Mixed a little beef fat and high mountain seasoning.

 

[Idhunter777]

Shanks are delicious.

Rear shank, cross cut, seared and cooked all day on low.

Add ins/aromatics about 3/4 a white onion, 2 ribs of celery, a couple 'baby' carrots generous handful of dehydrated morels, a couple bullion cubes and about 5 or 6 cloves of garlic and a healthy dash of worchestershire sauce. About a tablespoon.

A nice dark porter to braise in.

When I plated, I took a few of the bigger, nicer morels out, blended the rest of the vegetables into the liquid with a hand blender to make a gravy.

Plain white rice, a shank piece and a nice helping of the sauce with some cooked morels for decoration.

I do love making osso bucco but have you ever made stuffed loins? It’s a fun way to change it up:

Thanksgiving Fare, Stuffed Venison Loin

Stuffed Venison Loin is...authentic food from pilgrims...Edward Winslow...WIlliam Bradford...venison, fowl, Indian corn...stuffed loin

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