fresh venison tomahawks

[gunsmith89]

made these up for the first time this weekend. I shot a yearling doe and couldn't resist trying it. I used a prime rib rub I got from old southern smokehouse in hayward, WI and smoked them at 180 degree until they hit 140 degrees. I then made a butter garlic gravy I dipped them in and they turned out absolutely perfect!

 

[THBZN]

Sweet Baby Jesus, those look good......

 

[Downeaster]

Food porn...my second (third?)favorite kind

 

[Tod osier]

made these up for the first time this weekend. I shot a yearling doe and couldn't resist trying it. I used a prime rib rub I got from old southern smokehouse in hayward, WI and smoked them at 180 degree until they hit 140 degrees. I then made a butter garlic gravy I dipped them in and they turned out absolutely perfect!

very nicely done. Beautiful.

 

[xcutter]

Yeah might have to try that out. Looks fantastic.

 

[ZachB]

Wow

 

[jeffpg]

I did this with Axis recently.... you can't imagine!

 

[Deplorable77]

Man that looks delicious. The crust is awesome on those.

 

[Ashy Larry]

What did you use to cut the ribs?

 

[Rob5589]

Dude, literally made my mouth water. I have never seen anyone do the tomahawk cut with venison.

 

[Olyhunter]

Gunsmith, if those taste half as good as they look!!!! Damn, I’m hungry!!

 

[tdot]

Venison Popsicles!! Its my favourite way to make our little sitka blacktails last a little longer.

Now I've never smoked them first. (Never smoked anything) But that looks amazing. Are they being cooked in the smoker? Or just smoked for flavour?

 

[gunsmith89]

Venison Popsicles!! Its my favourite way to make our little sitka blacktails last a little longer.

Now I've never smoked them first. (Never smoked anything) But that looks amazing. Are they being cooked in the smoker? Or just smoked for flavour?

they are cooked in the smoker.

 

[gunsmith89]

What did you use to cut the ribs?

I froze them and then used a meat saw to go down the spine. I have never done this cut in the past but we have froze deer in the past and cut T-bones out.

 

[Trbrincefield]

Those look awesome!!

 

[0uTkAsT]

I'm totally stealing this idea. Thanks for the inspiration!

 

[Jq2]

Wow looks good. Will be trying that.

 

[Incahoots]

Wow, bet were awesome

 

[crich]

How long at 180 did they take to come up to temp?
Mmmboy those look good.

 

[MHB]

I recently did the same thing with e mule deer. This is the first time I have left the back strap in large chunks. I will definitely be doing this in the future. It makes the cook so much easier and end result much better. I always use a meat probe and pull it around 125 for rare to med rare (A good vet should be able to get my stake back up and running on about 15 minutes). It is best to let is sit for 15 to 20 minutes after pulling from to oven or smoker before cutting into it.