Gravy's Cooking Thread

moonarchia

moonarchia

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Borzak said:
We did it for several years, bringing in a dozen or more deer a week from the end of season till bucks started dropping their antlers and we couldn't tell buck from doe at night under a spotlight.

But the local food bank in a town of 30k said stop, it was offensive to people down on their luck to be fed deer meat. Not like it was a big town, rural area. Blew my mind but nowdays I expect it.

On an actual cooking topic. I had something I'm guessing very few here eat. Grits. I only eat them from time to time. I never got the shrimp and grits when I lived in Pensacola and it was a huge thing there. I would rather just have shrimp. I thought about it after I visited my parents the other day. They live near the Jerry Clower memorial highway in MS and he was always making jokes about how he went to the airport and ordered grits and the woman was like "we don't serve those here". To him that was the downfall of civilization. May have been consiering the airport he mentioned.
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How long ago was Pensacola? My sister lives there, and her husband is the type of guy who likes to kill and cook anything. Last time we were down there he had gotten a gator, so we had fried gator.
 
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Siliconemelons

Siliconemelons

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Okay,

I bought a Lamb split breast.. it was like 10$

Any ideas on how to make these things? I am sill looking for a good set of chops for Easter, but figured make this and experiment while in the lamb zone.
 
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Dr.Retarded

Dr.Retarded

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Siliconemelons said:
Okay,

I bought a Lamb split breast.. it was like 10$

Any ideas on how to make these things? I am sill looking for a good set of chops for Easter, but figured make this and experiment while in the lamb zone.
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You're going to cook it different than chops, braising or slow roasting.

Depends on what sort of flavor profile you're gunning for. I mean you could just follow like a beef bourguignon type recipe, or go more Mediterranean. I'd honestly lean into more Mediterranean.

Sear it off, and then get a roasting pan out. Throw some potatoes, head of garlic, lemon, white wine, a fennel bulb, red onion, some tomato paste, bouquet garnias of oregano, thyme and rosemary or whatever.

Serve it up with some roasted spring squash and zucchini, some cherry tomatoes, and then maybe make a good cucumber salad to go with it all.
 
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Siliconemelons

Siliconemelons

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I would say keeping it Mediterranean as you said - I will make them along with the Chops for Easter dinner this saturday with the fam... its an experiment - but I am sure bunch of herbs, olive oil and lemon will make it taste just fine.

Thanks for the info all!
 
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Dr.Retarded

Dr.Retarded

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Siliconemelons said:
I would say keeping it Mediterranean as you said - I will make them along with the Chops for Easter dinner this saturday with the fam... its an experiment - but I am sure bunch of herbs, olive oil and lemon will make it taste just fine.

Thanks for the info all!
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Was thinking about it some more last night.

I think you should debone it, roll it out, and then treat it like a porchetta. The butchering wouldn't be difficult, and then you could get a real uniform cook, and then just slice when you serve. Slather on a garlic herb mixture, salt pepper, lemon zest. I would personally add fresh fennel fronds or even flat leaf parsley, then just roll and bind it. You'll also be cutting against the grain when you go to serve.

Just Nestle that down and the roasting pan with the potatoes, onion, wine, and stuff and roast it. Would require just a little bit more work but I think you'll get a much better result.

 
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Aldarion

Aldarion

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We're about to process our first lambs for meat, but embarassed to say I have no experience cooking lamb. At 12-15$ a lb I never buy it but theyre almost free to raise, and about $2-4 per lb with final processing costs so now its affordable.

That video looks great. People with more experience cooking lamb, if you had access to all the cuts what would be your first target and how would you cook it?
 
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Furry

Furry

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Lamb is great almost any way. Make sure you kill them young, because the gaminess starts to get pretty intense later on. I'm making lamb ribs tomorrow. Going to just rub them with brown sugar and braise them in wine and herbs essentially.
 
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Dr.Retarded

Dr.Retarded

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Aldarion said:
We're about to process our first lambs for meat, but embarassed to say I have no experience cooking lamb. At 12-15$ a lb I never buy it but theyre almost free to raise, and about $2-4 per lb with final processing costs so now its affordable.

That video looks great. People with more experience cooking lamb, if you had access to all the cuts what would be your first target and how would you cook it?
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Loin chops are hard to beat grilled. You can debone a leg of lamb and do the porchetta method with it. Shanks are good for braising. Ground lamb for Shepard's pie or kafta.
 
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