Venison Belly Meat?

[Steve]

I have not been trying to save much of the belly meat off my venison
and was wondering if I have been missing something by not doing so?
It justed seemed to me to be kind of chewy or tough looking? I
suppose some might put it into burger meat? Just curious?
Thanks for any discussion on this!
Steve

[Steve @ OutdoorFrontiers.com]

"Steve" <kske...@2z.net> wrote in message
news:017eb81e-4300-4895...@15g2000prz.googlegroups.com...

I've always used it for burger.

[Alex Vitek]

At 05:52 PM 11/25/2009, Steve wrote:
>....... I suppose some might put it into burger meat? Just curious?

>Thanks for any discussion on this!

It can be used to make a broth for soup. The broth can also be used
for boiling rice or to start stews. If cooked slow enough most tough
meats will tenderize.

Alex Vitek <ale...@ix.netcom.com>
http://home.ix.netcom.com/~alexvit/outdoor/amv.htm

[Steve]

On Nov 25, 3:22 pm, Alex Vitek <alex...@ix.netcom.com> wrote:
> At 05:52 PM 11/25/2009, Steve wrote:
>
> >....... I suppose some might put it into burger meat?  Just curious?
> >Thanks for any discussion on this!
>
> It can be used to make a broth for soup. The broth can also be used
> for boiling rice or to start stews. If cooked slow enough most tough
> meats will tenderize.
>

> Alex Vitek <alex...@ix.netcom.com>http://home.ix.netcom.com/~alexvit/outdoor/amv.htm

Sounds like burger or soup broth would be a good use for it..
Thanks! Jerky maybe?

Steve

[misanthropic_curmudgeon]

On Nov 26, 10:52 am, Steve <ksken...@2z.net> wrote:
> I have not been trying to save much of the belly meat
> off my venison and was wondering if I have been
> missing something by not doing so?

Mincing it is one option (I think its called 'burger' in some places?)

Another is asking your grandmother for any recipies she has on 'beef
roll': basicially the abdoninal wall is rolled up with various
goodies, pinned or tied, and oven-baked/roasted. The 1930's
Depression spawned a whole range of really good recipes using 'lower
grade' cuts or meat, many of which have been forgotton by the baby-
boomers and subsequent generations.
Maybe a net search on 'beef roll' might help.

Another option is into a pie. A (venison) steak-and-kidney or steak-
and-mushroom pie is the best thing you can put in your mouth without
embarrassing your mother.

My personal favourite is to curry or casserole it: very low heat with
some diced potatoes, tomato paste, onions carrots, and spices to suit
for 6-8 hours. I put in on before I go to bed, and get up in the
morning and its done. Into containers, and off to work. Still warm
at lunchtime!