Wife wants to make caldo (some kinda Mexican soup) with the venison shanks and sirloin roast from the hind quarter...shes done it before with beef and it was excellent...I worry these cuts may be too lean for such a meal and don't want her experimenting and wasting time cooking all day to be chewing on something the consistency of my boot when its all done...I praised her for the grand plan but wonder what will come of this....anyone tried this before?
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Originally posted by DEREKG22 View PostWife wants to make caldo (some kinda Mexican soup) with the venison shanks and sirloin roast from the hind quarter...shes done it before with beef and it was excellent...I worry these cuts may be too lean for such a meal and don't want her experimenting and wasting time cooking all day to be chewing on something the consistency of my boot when its all done...I praised her for the grand plan but wonder what will come of this....anyone tried this before?
It's gonna take a looooong time for that venison to break down. I'd say 4-6 hours.
Yup. That long.
You know in caldo you want that meat so where when you touch it with a spoon it fails apart.
Very very soft.
Nothing though/chewy.
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I told her it was gonna be a marathon of meat cooking....she usually listens to nothing I say....I guess only time will tell....literally......
on another note, took the boy for some fun on the 4 wheeler on the icy wet grass in the field down the street. I think he saw snow when he was 4 but this may be his first snow experience he will remember
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Originally posted by diamonde40 View PostAs many have said, it is all about letting the meat cook long enough to get tender. This is the key to cooking the cheaper meats and the leaner meats. But well worth the time when it's done.
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