For those who love small streams, wild trout, and life...in their simplest form
Tuesday, April 2, 2019
Lamb chops and other delights...
The shoulder blade lamb chop. After forty one years of cutting meat I can honestly say I have found that this cut of lamb is probably the least favored, but the most flavored. Seems everyone prefers loin and rib chops...big mistake. The blade chop has the necessary internal fat to make for the incredible taste and tenderness.
My favorite way of cooking shoulder chops is grilled. Seasoning is simple, salt and pepper. Sometimes I'll use rubbed garlic and a touch of fresh lemon juice. I prefer my lamb cooked well.
Cabbage lasagna...I use ground turkey, rice and seasonings. Instead of using lasagna noodles I use green cabbage. For cheeses I like a nice Romano and some finely shredded Asiago. Layered with tomato sauce and baked it always hit's the spot.
True lasagna made with venison. The sauce is made with ground venison and tomatoes. The lasagna is partially cooked and then it's layered with the venison, ricotta and mozzarella. Topped with grated Romano and baked. Leftovers are great.
Venison jerky. This stuff is made quite often. I make small batches which I prefer. Most folks have their personal marinade for jerky and I'm sure mine is similar. I'll add cayenne pepper to my marinade for the heat which I like.