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Old 01-12-2014, 09:15 AM   #1
Sneaky
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Default Myth Busted! - Rams are delicious to eat!!

Having heard a million jokes (most of which are hilarious "recipes" that involve throwing away the meat and eating the burlap, coals, wood planks, etc), I've decided to do a little write up on just one example of how delicious any ram you shoot (Corsican, Merino, Dall, Hawaiian, Aoudad, etc) can be.

First and foremost, age the meat on ice for 5-6 days, to drain excess blood from the muscle tissue.

The dish I will be teaching y'all to make is a Greek dish named "giouvetsi" (that's the closest transliteration from Greek characters). It's pronounced "you-vetsy". In many countries (Greece, Ireland, Mexico and many more) mutton is a staple, and this dish can make a believer out of just about anyone.

Since I'm typing this on my phone, and my phone won't upload more than one pic per post, I will break this up into a few posts in this thread.

Let's get started!
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Old 01-12-2014, 09:16 AM   #2
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First , we start off with two shoulders, and put them in a big disposable roasting pan.
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Old 01-12-2014, 09:18 AM   #3
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SO you are going to eat an aluminum pan at the end???
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Old 01-12-2014, 09:18 AM   #4
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Then, we pour in one of these bad boys.
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Old 01-12-2014, 09:20 AM   #5
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In for this. Will this work using deer shoulders?
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Old 01-12-2014, 09:21 AM   #6
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Add a quartered sweet or red onion and a few dried whole cayenne peppers, and then top the exposed meat with rosemary, crushed thyme and a little coarse sea salt, and you've got this!
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Old 01-12-2014, 09:24 AM   #7
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Then, we put the pan in a 400 degree oven uncovered for 30 minutes, to give it a nice browned color. Then, cover the pan with foil and roast it for another 4-5 hours, or until the meat will effortlessly come apart with a fork and its thickest part.

It should look something like this!
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Old 01-12-2014, 09:28 AM   #8
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Looking good so far
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Old 01-12-2014, 09:29 AM   #9
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Here's the magic part! Now, we pour in 4/5ths of a container of this delicious Orzo. Orzo is pasta that has been cut to the shape of a large grain of rice.

When you pour it all in, make sure it all gets submerged in the juices.

Now, since your meat is cooked, reduce the temperature to 200 and put the foil back over the pan. Let it cook for two hours, so that the orzo totally absorbs all of the beef stock and delicious juices and fat from the meat.
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Last edited by Sneaky; 01-12-2014 at 09:42 AM..
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Old 01-12-2014, 09:29 AM   #10
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I want some ...
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Old 01-12-2014, 09:31 AM   #11
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After those two hours are up - bam! - the juices are soaked up and you've got this.

By this point, your house has been smelling so good that you should consider having your shotgun slung around your neck with a bunch of beanbag rounds to keep your folks at bay!
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Last edited by Sneaky; 01-12-2014 at 09:42 AM..
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Old 01-12-2014, 09:34 AM   #12
Iansumrall
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Wow
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Old 01-12-2014, 09:34 AM   #13
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Looks good!
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Old 01-12-2014, 09:35 AM   #14
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And there you have it! The orzo is some of the richest, most savory pasta you'll ever eat, since it didn't soak up plain old water, but instead beef stock and mutton juices.

The meat will readily fall apart with zero effort, and is moist and delicious to the max!

This recipe absolutely works work deer and hog shoulders or hams as well. All you need to do is adjust the time accordingly before you add the orzo, to ensure your meat is falling apart at its thickest point.

I hope y'all have a great Sunday and try this sometime!
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Last edited by Sneaky; 01-12-2014 at 09:59 AM..
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Old 01-12-2014, 09:36 AM   #15
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Wow that looks delicious.

LWD
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Old 01-12-2014, 09:43 AM   #16
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Looks great! I agree with you on this one. I shot a ram 2 years ago and smoked the backstraps. It was Delicious. It's all about how you prepare it..
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Old 01-12-2014, 09:43 AM   #17
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Looks very delicious
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Old 01-12-2014, 09:50 AM   #18
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looks great! don't know if I will ever need the recipe but I guess you could sub any shoulder meat.
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Old 01-12-2014, 09:51 AM   #19
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sounds delicious and looks great! can't wait to try it! gives me a reason to want to kill another ram!
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Old 01-12-2014, 09:54 AM   #20
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Hmm..

I will have to try that but I may have to hit a ram with my Ram since I wont be hunting them.

Congrats on the tablefare.
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Old 01-12-2014, 09:57 AM   #21
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looks like you got out what you put in. I need to try it.
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Old 01-12-2014, 09:57 AM   #22
Sneaky
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Quote:
Originally Posted by perfectstorm View Post
looks great! don't know if I will ever need the recipe but I guess you could sub any shoulder meat.
Frankly, any shoulder or ham will work and be amazing, it's just the traditional Greek recipe that calls for mutton, since it was historically so prevalent there. The Mouflon Ram originates from Greece as well.



Quote:
Originally Posted by skeeter View Post
sounds delicious and looks great! can't wait to try it! gives me a reason to want to kill another ram!
I hear ya, brotha. When I went on the Hotter 'n' Hell ram hunt last year, I shot a monster Merino with my bow, and ended up taking home 16 legs in total, from all the folks that didn't want the meat! I was in heaven!
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Old 01-12-2014, 09:59 AM   #23
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Mutton is awesome. Whoever said it was bad?? It's a staple food in many parts of the world.
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Old 01-12-2014, 10:01 AM   #24
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Quote:
Originally Posted by Horitexan View Post
Mutton is awesome. Whoever said it was bad?? It's a staple food in many parts of the world.
I agree 100%! Lots of folks in the US however, are unaccustomed to preparing mutton, and have this had bad experiences with it, or have heard so many horror stories that they don't even want to give mutton a chance.
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Old 01-12-2014, 10:11 AM   #25
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Interesting...may have to give it a try.
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Old 01-12-2014, 10:16 AM   #26
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dang! looks awesome
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Old 01-12-2014, 10:16 AM   #27
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Looks great!
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Old 01-12-2014, 10:20 AM   #28
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Looks good! Great work.
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Old 01-12-2014, 10:26 AM   #29
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Quote:
Originally Posted by Horitexan View Post
Mutton is awesome. Whoever said it was bad?? It's a staple food in many parts of the world.
Quote:
Originally Posted by Sneaky View Post
I agree 100%! Lots of folks in the US however, are unaccustomed to preparing mutton, and have this had bad experiences with it, or have heard so many horror stories that they don't even want to give mutton a chance.
I've had this dish in Greece while working there and it was by far my favorite.

I love lamb and mutton but after eating it in both Greece and Turkey I can tell you that it has a totally different flavor over there. It's good in the states but it's way better of there. I don't know if it's what the sheep are fed or the way it's processed but it's fantastic.
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Old 01-12-2014, 12:44 PM   #30
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Quote:
Originally Posted by Allaround View Post
I've had this dish in Greece while working there and it was by far my favorite.

I love lamb and mutton but after eating it in both Greece and Turkey I can tell you that it has a totally different flavor over there. It's good in the states but it's way better of there. I don't know if it's what the sheep are fed or the way it's processed but it's fantastic.
Yep, it is totally true that domestic mutton differs in flavor from wild mutton, just like domestic pork differs from that of a wild hog.

It's all about taking the proper care and time to prepare the meat properly!
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Old 01-12-2014, 12:56 PM   #31
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I am sure it's great but go ahead and save me a piece of the pan
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Old 01-12-2014, 12:58 PM   #32
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When you roast the meat for 4-5 hours do you leave the oven at 400 degrees?
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Old 01-12-2014, 01:02 PM   #33
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Will a mod please move this to recipes?

Please.
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Old 01-12-2014, 01:09 PM   #34
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That does look good, got some deer shoulder I think I will go this route. Thanks!
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Old 01-12-2014, 01:17 PM   #35
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I'm showing this to the wife, so she can put her twist on it.
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Old 01-12-2014, 01:22 PM   #36
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Quote:
Originally Posted by ken View Post
When you roast the meat for 4-5 hours do you leave the oven at 400 degrees?
X2

Definitely have to try this.
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Old 01-12-2014, 01:28 PM   #37
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Ram is almost like a fatter deer in taste. Merino is the only one I dislike (meat is too greasy, for my taste), but they can all be cooked up same as a rutting buck.

That dish looks good, but takes forever to cook. I have never started cooking supper during breakfast, lol
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Old 01-12-2014, 01:30 PM   #38
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Looks good, going after rams next month and will try this one.

X2 on moving it to recipe section, be easier to find next time
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Old 01-12-2014, 01:31 PM   #39
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Ctrl + D, saved...
Looks like I need to get Gage to kill another hog to try this; looks good!
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Old 01-12-2014, 01:34 PM   #40
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What kind of ram was this?

Looks great! I have two deer shoulders; think I will try this.

I'm sorta like Rubydog in this respect (but ONLY in this respect!).
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Old 01-12-2014, 01:44 PM   #41
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Quote:
Originally Posted by Loreva13 View Post
X2

Definitely have to try this.
Yes, the 4-5 hour are also at 400. I like to check it at hours 3, 4 and 5 an do a fork test. Once it's all falling apart I drop to 200 as per the recipe and add the orzo.
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Old 01-12-2014, 01:47 PM   #42
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Quote:
Originally Posted by twobittxn View Post
Will a mod please move this to recipes?

Please.
+1!
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Old 01-12-2014, 01:50 PM   #43
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Last year my daughter shot a Rambo. We ate some of it and it was good!

I'll have to try that recipe when we go again this year.
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Old 01-12-2014, 01:52 PM   #44
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i want this!
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Old 01-12-2014, 02:13 PM   #45
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this looks good. Can it be done on hams too? Just saw yes.

Lot's of the best eats take all day to cook. Think bbq.

Thanks for sharing.
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Old 01-12-2014, 02:17 PM   #46
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That looks awesome... Def gonna try this...
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Old 01-12-2014, 02:26 PM   #47
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I'll stick to believing the "myth".
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Old 01-12-2014, 02:51 PM   #48
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NUMMMM NUMMM
dang Bubba that looks good
I can almost smell it

Ron
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Old 01-12-2014, 02:52 PM   #49
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I'm sorta like Rubydog in this respect (but ONLY in this respect!). [/quote]

I Call BS
You are both OLD

Hehehehehe
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Old 01-12-2014, 02:52 PM   #50
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Quote:
Originally Posted by airehead View Post
NUMMMM NUMMM
dang Bubba that looks good
I can almost smell it

Ron
Hell, you're right around the corner - I'll let you know next time I make some so you can come get a plate!
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