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Thread: "Guard of Honour" roast

  1. #1
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    Default "Guard of Honour" roast


    Anybody ever done one of these? I trimmed out a portion of venison rib and think it will give it a go this Sunday. Plan on stuffing it and maybe putting it in the kamodo.

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  3. #2
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    Quote Originally Posted by dilly View Post

    Anybody ever done one of these? I trimmed out a portion of venison rib and think it will give it a go this Sunday. Plan on stuffing it and maybe putting it in the kamodo.
    No, but that looks lovely. How did it turn out?

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    Quote Originally Posted by MeghanOOD View Post
    No, but that looks lovely. How did it turn out?
    I will let you know. I’m doing it for Valentine’s Day.

  5. #4
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    Looks good, I’m sure it will be great.
    "Only dead fish go with the flow."
    Proud Member: CCFR, CSSA, OFAH, NFA.

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    So, we had this last night. Awesome meal. I highly recommend you try it. I butchered this deer myself and did my own cutting and trimming. Not hard at all. There are lots of videos and recipe instructions on the net, so I wont re-hash them here.

    I made a basic herb stuffing and laid it in like so.

    Wrap the meat around the stuffing and tie it off with string. Interlace the rib bones like "crossed swords".

    I did it on a smoker, but an oven would work. I pulled it when the internal temp hit 115 degrees. It cooks fairly fast. Smoker was around 300.

    Delicious! Had it with a bit of horseradish. Chimichurri would also be good.

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    Man that looks good. I also had venison last night, but it did not look like your meal. Mine was done in a crock pot.

  8. #7
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    Looks awesome dilly. I'm stuck with a chunk of cow prime rib to do today as I just do steaks and chops with my deer.
    John

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    That looks great, not sure I'd have the patience to clean up all the ribs like that.

    Sent from my SM-G973W using Tapatalk
    How is it one careless cigarette can cause a forest fire, but it takes a whole box of matches to light a campfire?

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    For those that may not know...those are called TomaHawk chops. There are a few video showing how to butcher it.

    I've never tried that kind of roast , will have to give it a try, looks delish...
    Arte et marte (By Skill and by Fighting)...The RCEME motto

  11. #10
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    It does look good, makes me hungry just looking at it....
    Thanks for sharing it....
    "Everything is easy when you know how"
    "Meat is not grown in stores"

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