I selected a packet of boned shoulder meat for this endeavor. I spent some time cutting out the more obvious silverskin. BTW, this was still partially frozen which really does make the meat easier to cube.
|Out of the vacuum bag|
|Cubed about an inch on each side. I love how dark red venison is.|
|I always use a knife to de-rib 6-8 leaves at a time, then just fold the leaves and slice.|
|Starting to brown the venison.|
|Starting to simmer.|
|Tasty-looking. It smelled pretty good at this point too.|
Turns out I was a little off on the soy to my tastes, and of course I added a bit of sriracha sauce for heat. I loved the flavor of this broth in general though, and the contrast of soft collard green and noodles with the crunchy mung bean sprout was awesome.
I remembered something from a few years ago as I was scooping up spoonfuls. On some random hunting forum, couldn't tell you which, a typical thread about what a "big buck" is was rolling. A short, concise response caught my eye "A doe eats better." I expected this meat to be a bit gamey, and it definitely was. A buck shot in the ass with buckshot after running from dogs is not going to be as tasty as a doe dropped in cold blood, I'm sure. I can see I might as well forget trying to cut any steaks from the ham, as I did with the two Catalina does. Oh well, there's plenty of recipes out there made to work with gamey, I'm sure I'll find a few.
Beggars can't be choosers, after all.