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Old 02-10-2016, 01:03 PM   #151
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Originally Posted by Fishndude View Post
I'll stick to believing the "myth".
Hear hear. But I may try the recipe on a couple of young boar shoulders I have from last weekends hunting . . .
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Old 02-10-2016, 01:03 PM   #152
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Here's one of many ram shoulders and hams I have smoked. This one was yesterday and cam out freakin' awesome!

So did the beans!
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Old 02-10-2016, 01:06 PM   #153
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We are going soon sneaky. Wanna go?
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Old 02-10-2016, 01:06 PM   #154
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Thanks for sharing, good read, looks very tasty !
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Old 02-10-2016, 01:07 PM   #155
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Here's one of many ram shoulders and hams I have smoked. This one was yesterday and cam out freakin' awesome!

So did the beans!
What wood did you use?
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Old 02-10-2016, 01:09 PM   #156
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What wood did you use?
100% live oak from my ranch
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Old 02-10-2016, 01:24 PM   #157
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I suppose you could brine it too and that would take some of the gamey flavor out much like I do a hog

Last edited by cmh2007; 02-10-2016 at 01:43 PM.
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Old 02-10-2016, 01:37 PM   #158
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I suppose you could brine it too and that would take sine Gannett flavor out much like I do a hog
Did you drop your phone? It isn't autocorrecting very well today
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Old 02-10-2016, 01:42 PM   #159
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Did you drop your phone? It isn't autocorrecting very well today
It's gone stupid lately
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Old 02-10-2016, 03:18 PM   #160
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I know this post is old, where can i find the 5-7 day ice chest kill soak thread?
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Old 02-13-2016, 08:20 PM   #161
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Just tried a piece while butchering. Braised it and simmered in stock with garlic, thyme, and rosemary. Tastes like any lamb I have eaten at a restaurant.

I realize that lamb is not everybody's favorite, but I like it.
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Old 02-14-2016, 12:38 PM   #162
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Here we go!

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Old 02-14-2016, 12:42 PM   #163
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Here we go!

Looking good, brother!

I took the smoked shoulder leftovers, boiled them down, and now I'm making an incredible spit pea soup!!
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Old 02-14-2016, 12:44 PM   #164
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Oh also, SwampRabbit, when cooking, make sure to remember to check every now and then to be sure you have some stock in the pan, so it doesn't all cook off. That's stuff is the golden ticket once you wrap up and add the orzo!!
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Old 02-14-2016, 01:43 PM   #165
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Sweet jeeeebus!! This is amazing!
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Old 02-14-2016, 05:49 PM   #166
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BOOM!!!



I have to say.... this is good stuff!!!!
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Old 02-14-2016, 06:17 PM   #167
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Looks good
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Old 02-14-2016, 06:29 PM   #168
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BOOM!!!



I have to say.... this is good stuff!!!!
Well done, sir!!!!
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Old 02-14-2016, 06:31 PM   #169
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You can soak just about anything in beef broth and come up with something you can choke down! lol
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Old 02-22-2016, 02:02 PM   #170
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Who has gps coordinates to thompsons?
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Old 03-04-2016, 05:52 PM   #171
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Question for you Sneaky (or anyone else who might have tried it). Will this same recipe work even if the meat is already de-boned? I can't imagine it'd be different but I wanted to check. Gonna do it asap with this joker.
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Old 03-04-2016, 06:02 PM   #172
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Question for you Sneaky (or anyone else who might have tried it). Will this same recipe work even if the meat is already de-boned? I can't imagine it'd be different but I wanted to check. Gonna do it asap with this joker.
Excellent kill, and yes sir it will! The only thing I recommend you don't skip is aging it on ice, or in ice water, so you can make sure any excess blood is drained from the muscle tissue.

Also, when you add the orzo at the end, make sure you have enough juice/stock/water in the pan for the orzo to soak up. When you see that the juice has disappeared due to the orzo soaking it up, it's time to take it out of the oven. If you wait too long, the orzo (which is pasta, after all) will be too mushy; best to have it a bit more al dente, just to be safe!

Keep the thread updated with your pics!
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Old 03-04-2016, 06:26 PM   #173
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Excellent kill, and yes sir it will! The only thing I recommend you don't skip is aging it on ice, or in ice water, so you can make sure any excess blood is drained from the muscle tissue.



Also, when you add the orzo at the end, make sure you have enough juice/stock/water in the pan for the orzo to soak up. When you see that the juice has disappeared due to the orzo soaking it up, it's time to take it out of the oven. If you wait too long, the orzo (which is pasta, after all) will be too mushy; best to have it a bit more al dente, just to be safe!



Keep the thread updated with your pics!

Awesome. Yeah i just got it vacuum sealed yesterday and put in the freezer. Let it age on ice/water since Saturday. Thanks bro. Looking forward to the dancing taste buds!
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Old 03-04-2016, 06:28 PM   #174
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Do they taste better when killed with awesomeness?
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Old 03-04-2016, 06:34 PM   #175
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Do they taste better when killed with awesomeness?

I don't know Lloyd. I haven't killed one without awesomeness. Might be a better question for those hotter n hell guys :0
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Old 03-04-2016, 06:36 PM   #176
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Old 03-04-2016, 06:36 PM   #177
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Been eating Rams for years. It's all in the bleed of the meat in the ice.
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Old 03-04-2016, 06:40 PM   #178
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Do they taste better when killed with awesomeness?
Nice!! What tag was that, Lloyd?
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Old 03-04-2016, 06:40 PM   #179
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Yeller and thanks
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Old 03-04-2016, 11:08 PM   #180
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Tagged.
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Old 01-03-2019, 09:41 AM   #181
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Shared from my Facebook page, www.facebook.com/killtoeat:

Who has ever heard about how nasty and inedible Aoudad sheep are? That didn't scare off my gorgeous girlfriend from making her first ever kill on our hunt this past weekend! She made a perfect 120yd shot with my 7mm mag and this gorgeous Aoudad ewe was toast! I can't wait to post about her first bow kill in the months to come.

I'm here to dispel the rumors - Aoudad is delicious! However, like all things, the devil is in the details. Some animals - like nilgai - can go straight to the plate after being killed, and be both tender and delicious. Others require more nuanced preparation.

Like all quadrupeds, the shanks of an Aoudad are extremely tough, and so we must braise them in a flavorful cocktail of delicious spices and liquids to melt the gristle between the muscles and thusly infuse the meat with gelatin and flavor packed goodness that will rival any $50 lamb shank plate at a high end restaurant.

Here's the recipe!

1. Start out with a pair of Aoudad hindshanks, cleaned and patted dry. Brown the shanks thoroughly in a skillet and hot oil (tallow, olive, or whatever else you prefer - I used olive this time)

2. Chop one whole red onion and add it to your clean, empty braising pot.

3. Place the browned shanks atop the onions on the braising pot, and add four bay leaves, one large tablespoon of minced garlic (seriously, this stuff beats the hell out of mincing your own garlic), two tablespoons of rosemary leaves and two tablespoons of thyme leaves.

4. Add four tablespoons of soy sauce, six of Worcestershire sauce, two cups of chicken/beef stock, and one cup of Cabernet Sauvignon. Also add a dozen kalamata olives and two tablespoons of brine from the olive jar!

5. Bring pot to a boil, then lower heat and braise (basically just simmer it) for five hours.

6. Use tongs to remove shanks from pot, and set them aside for a moment. Using a measuring cup, add a third of a cup of water into the measuring cup and start adding/whisking corn start to the water until the two look like very thick syrup - almost like Elmer's Glue.

7. Slowly start whisking this glue-like starch solution into your braising pot. Remember that the thickening effect of both starch and flour takes a little time to fully manifest, so dont expect the results to be instant. After about five minutes of whisking and slowly adding more and more, you will see your liquids in the pot start to take on a beautiful gravy consistency. Return shanks to the pot and allow to rest for ten minutes before plating.

8. I used orzo seasoned with butter, sea salt, cracked pepper and garlic powder for my bed, but feel free to use polenta, risotto or any of your other favorite carbs. :-)

Enjoy your five star meal made out of an "inedible" animal, and please let me know any questions you might have in the comments below!

Prost!

P.S. I'd like to extend a special shoutout to Bashans Ranch in Dilley, TX for hosting my beautiful girlfriend and I for a fabulous hunt! They are a top notch operation with excellebr guides and service, and have definitely earned my future business!



Sent from my SM-N960U using Tapatalk
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Old 01-03-2019, 11:28 AM   #182
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Gawd I want that meat in my mouth.
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Old 01-03-2019, 12:20 PM   #183
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Looks good Sneaky, as always!

Shank and hares (Jackrabbits) are best braised no doubt! I am going to smoke some hog shanks this weekend though, just a craving.

What did Leah think, first field to plate for her!
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Old 01-03-2019, 12:26 PM   #184
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Looks good Sneaky, as always!

Shank and hares (Jackrabbits) are best braised no doubt! I am going to smoke some hog shanks this weekend though, just a craving.

What did Leah think, first field to plate for her!

Shanks turn out good smoked too! I smoked a deer and javi back leg and the shanks were delicious. Not tough at all
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Old 01-03-2019, 12:34 PM   #185
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Looks amazing my friend! Really looking forward to killing an Aoudad now!
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Old 01-03-2019, 12:35 PM   #186
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Looks good!! I killed one a few weeks ago. I had it made into breakfast sausage and ground meat. The sausage is great and so far I've made chili and taco soup with the ground. All good. I can't believe people don't keep them.
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Old 01-03-2019, 12:36 PM   #187
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Thanks, y'all!

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Old 01-04-2019, 11:51 AM   #188
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Never heard good things but i'd try it!
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Old 01-07-2019, 09:16 PM   #189
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I have had it as jerky and it was real good and have had be real bad
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