Quarter to Kitchen: Rib Roll скачать в хорошем качестве

Quarter to Kitchen: Rib Roll

Quarter to Kitchen: Venison Rib Roll There are a hundred ways to use venison ribs, but not all ribs are created equal. I was able to get a rack of ribs off a Michigan doe that had very little blood shot. Which is perfect for a favorite way I like to use ribs, a Rib Roll. At the Block: Starting up by the spine, careful to not knick the backstrap, score the meat and cut the whole side of the rib cage free. A hacksaw with a fine tooth blade works well. Start by squaring the rack at the last clean rib, no need to mess with blood or bone shards here. Score each rib on each side at the edge of the bone, then work the knife behind each rib. Continue to follow the ribs down to sternum, cut the ribs and sternum free, but be careful to leave the meat together as one sheet. Trim away as much tallow, fat, connective tissue as you can. It's not critical to get every bit, but the more you can get on the surface, the better results you will get. No need to chase the layers of fat inside, the roasting will render all that out. In the Kitchen: Lay the rib sheet out and add a heavy coating seasoning on both sides. I'm using a pork sausage mix I had in the spice rack. You could in any direction you would like here. Next is to roll the rib sheet. I ended up cutting a section off to make 2 manageable sheets to roll. If the roll is too big, it is hard to tie up. This left me with 2 rolls, a small and large. Time to tie. Grab the cotton butcher’s string and start in the middle, slide the string under the roll, tie a slip knot to cinch the roll tight, work your way to the ends with more loops. Tight even string loops mean consistent cooking and solid core. Use an oven safe dish with a tight fitting lid and enough water in to cover the bottom. Roast in a slow oven, 300F for 2 ½ hours, or until the rolls are tender enough to stick a fork in. We want tender, but not shredable. Using plastic wrap and tightly roll each roll twisting the ends to really make it tight. This helps with making the core solid for our rings. This also has to be done while it is hot to allow the roll to be shaped. I ended up double wrapping. Chill the rolls till cool, or at this point you could vac seal and save it for when you want to use it. When cool, cut the strings and slice 1 to 1 ½ inch rings from the rolls At the stove top, get a pan on high heat. Add oil and heat it through. Lay in rings, season the top with salt and pepper. Let the rings sit to create a sear. When one side has a good sear, flip and season. Sear the second side. To finish, add a section of butter to baste the tops, if you wanted to add fresh herbs here, add them in as well. To the Plate: With a hot buttered pan, I toasted a slice of bread and fried an egg. To add some heat I drizzled on a pepper paste. For more recipes and wildgame talk, head over to: https://sportsmensnation.com/podcaste... For more relatable hunting and fishing content, head over to: https://sportsmensnation.com/ Slow Burn by Kevin MacLeod Link: https://incompetech.filmmusic.io/song... License: https://filmmusic.io/standard-license