Posted under: recipes, processing
For this recipe, it’s imperative the meat is sliced thinly for two reasons. First, it helps the meat cook very quickly. But as a bonus, thinly shaving the venison also serves to offset any toughness. Toughness is generally measured by how much force we need to use to bite down on food – the thinner the piece of meat, the less work we need to do EVEN if that meat was tough to start with. So, thinly slicing meats is a GREAT way to offset toughness that can often be an issue with game meats like venison. I use and recommend this slicer from LEM (but they have others starting at under $100!). It also comes in handy for other recipes like this French Dip and is fantastic for roast beef and sandwich-friendly slices of home-smoked turkey too.
Jess Pryles is a full fledged Hardcore Carnivore. She's a live fire cook, author, meat specialist and Meat Science grad student. She's also a respected authority on Texas style barbecue. Australian born and raised, she now lives in Texas. Find a ton more great recipes from Jess on her website!