venison tri-tip

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Venison tri-tip has to be one of the best kept secrets. Dash of olive oil to keep the rub on and don't over cook it. Anybody else prefer this tender morsel?
 

hank4elk

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Where's the venison?
I only have elk,but the same thing works great.
 

ilovesprig

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Where's venison tri-tip on a deer?..........Had elk backstrap last night........Can't get much better.
 

outdoorplay

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thats what was for dinner in the dickerson house hold, yum yum
 

hank4elk

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ilovesprig said:
Where's venison tri-tip on a deer?..........Had elk backstrap last night........Can't get much better.
....maybe the tenders I'm eating this weekend!
 

hatchet1

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I don't wanna get to technical here{specially for the duckers}..but venison, by name= deer&elk[same family]..that being said..i hate them both :18:
 

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ilovesprig

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hatchet1

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Hmmm..pretty sure elk..caribou..and moose...are all deer species(cervidae..deer family).therefore the term venison would be generic for all species of "deer" but what do I know..I duck during the season also..

L.O.L!!
 

ilovesprig

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Matt,

As stated, just never heard it called that........Hell, per the definition, goat, sheep, hares, pigs,and other mammals can be called venison.
 

hatchet1

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as stated..i hate them both!! so much so that im thawing some out for Lloyd and the boys tonight!! :18: :10:
 

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Elk stuffed peppers last night. Elk steaks over the week end. Ready to hunt again.
 

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Just barely enough leftovers for lunch today. I really thought the kids were going to turn on me when I was packing up the rest of the meat for lunch before they had the chance at 2nds.
 

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Going by memory...the tri-tip location. If you are looking broadside at the left side of the deer, (or elk or moose or whatever four legged creature that is about to be dinner). The tri-tip will be above the knee on the left side of the hind leg. There are three muscle groups that connect down to the knee. The tri-tip is one of them. It is shaped very similar to the ones in the grocery store. It does require a little bit of trimming to remove the 'catfish skin' as I call it. If it isn't removed then the meat won't be able to relax and won't be very tender. Anyone who needs help locating, preparing, cooking, or consuming one is welcome to invite me over.
 

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I had some Buffalo tri-tip the other night,tasted a little like beef.........................Upper
 

hank4elk

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Yeah ,venison covers all ungulates in the meat name dept even in foodie books, so Matt is technicnally right,but the only folks I know that call Elk venison are from Kali..............Matt!
Course I believe ' Hatchet is good ol' boy at heart too.Love the pic. Mine looks similar.
Been giving some away to neighbors and cooking stuff to freeze ,it's evil cycle. And I have half a elk at the butcher still.....I hate elk...errr venison!
 
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