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moondoondude

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Registered: 02/26/10
Posts: 1,657
Reply with quote  #1 
This is similar to cream chipped beef, except you use dried and salted venison instead of beef.

After the run up to Ely's in PA we have a lot of chipped venision. The bill was $801.36

That was between my brother, dad, and I... all hindquarters and maybe a backstrap or two thrown in to be processed.

Anyways...

Pour in milk to cover up the bottom of the pan. Add butter to your own liking, I use maybe 1/8 a stick to a 1/4 stick. I know some that use a whole stick. Bring the milk/butter to a very low and simmering boil.

Then add in the chipped venison. Preferably, you want the milk/butter mixture to almost completely cover the venison.

Keep the heat low and keep it simmering.

Next, get a regular cup or small bowl and mix flour and water together in it- you don't want any chunks of flour. Pour that mixture into the pan. Continue to add the flour/water mixture to change the viscosity/thickness of the cream. The more flour/water you add the thicker it becomes. You can also keep it on the heat longer to make it thicker.

Finally, (this is how I like it), cover your plate with toast and pour the cream chipped venison right on top. It makes an awesome breakfast before or after a big hunt.

Here's the boxes we got back from Ely's, what it should look like when it's almost done simmering, and the final product.






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HighCountry

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Registered: 10/05/07
Posts: 1,401
Reply with quote  #2 

Man.......I freaking hungry. Great time to put this up, on a no-lunch day.

MDJoe

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Registered: 01/23/06
Posts: 4,310
Reply with quote  #3 

I got a hindquarter processed into chipped venison via KCC, although he sent it out ot get it done.  I don't know who he sent it to. 

What I got back is 1 bag with 4 or 5 lbs of chipped venison all frozen into 1 big ball.  I guess I have to wait until I have guests over to make a 5 lb serving of chipped venison :-/  I was expecting to get individual 1lb packages like he does with his ground.
  

moondoondude

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Registered: 02/26/10
Posts: 1,657
Reply with quote  #4 

Quote:
Originally Posted by MDJoe

I got a hindquarter processed into chipped venison via KCC, although he sent it out ot get it done.  I don't know who he sent it to. 

What I got back is 1 bag with 4 or 5 lbs of chipped venison all frozen into 1 big ball.  I guess I have to wait until I have guests over to make a 5 lb serving of chipped venison :-/  I was expecting to get individual 1lb packages like he does with his ground.
  

Let it defrost in the fridge. Since it is dried it won't get wet or anything. I keep a bag in the fridge in the meats drawer and then take it right out of the bag as I use it. The rest I keep in the freezer.


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PaBowhunter1966

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Registered: 12/17/10
Posts: 330
Reply with quote  #5 

That there is some really good stuff i have been getting it done there for years Very good people.

LngBstr

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Registered: 11/18/08
Posts: 4,242
Reply with quote  #6 

Love that stuff. I have 6 hind 1/4's in the smokehouse now. Mmmmmmmmmmmmmmmm

We take ours thaw it and put in single portion vacuum bags. I will probably eat a pound right out of the bag while sealing it.

How long does he take to get it back? Mine usually take a few months.


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Bigben

Registered: 09/28/09
Posts: 247
Reply with quote  #7 

oh man this sounds good I'm printing it out now to give to the cook

CCWhitetail

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Registered: 09/27/07
Posts: 15,960
Reply with quote  #8 
One of my favorite breakfasts.
I only have one bag left though.

Make it a Wyoming breakfast, and add a couple
fried eggs on the toast before you pour on the creamed chipped.
I learned that in Buffalo Wyoming so we call it a Wyoming breakfast.


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sika64

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Registered: 02/02/09
Posts: 832
Reply with quote  #9 

If you let it thaw in the fridge,You can then seperate and refreeze,it will be just fine.....Had an older friend of mine that did his burger and everything like that..Never had a problem with any of it

TheCobra

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Registered: 10/30/10
Posts: 1,124
Reply with quote  #10 

Good ole S.O.S.


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Deuce

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Registered: 03/03/08
Posts: 795
Reply with quote  #11 

Looks good

MDJoe

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Registered: 01/23/06
Posts: 4,310
Reply with quote  #12 
Quote:
Originally Posted by moondoondude

Quote:
Originally Posted by MDJoe

I got a hindquarter processed into chipped venison via KCC, although he sent it out ot get it done.  I don't know who he sent it to. 

What I got back is 1 bag with 4 or 5 lbs of chipped venison all frozen into 1 big ball.  I guess I have to wait until I have guests over to make a 5 lb serving of chipped venison :-/  I was expecting to get individual 1lb packages like he does with his ground.
  

Let it defrost in the fridge. Since it is dried it won't get wet or anything. I keep a bag in the fridge in the meats drawer and then take it right out of the bag as I use it. The rest I keep in the freezer.

  



Thanks, since it's dried, do you think I could vacuum pack in 1lb bags it and re-freeze it.  Or would that be a bad idea.

LngBstr, yeah it took 2 months to get mine back.

moondoondude

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Registered: 02/26/10
Posts: 1,657
Reply with quote  #13 
Quote:
Originally Posted by MDJoe
Quote:
Originally Posted by moondoondude

Quote:
Originally Posted by MDJoe

I got a hindquarter processed into chipped venison via KCC, although he sent it out ot get it done.  I don't know who he sent it to. 

What I got back is 1 bag with 4 or 5 lbs of chipped venison all frozen into 1 big ball.  I guess I have to wait until I have guests over to make a 5 lb serving of chipped venison :-/  I was expecting to get individual 1lb packages like he does with his ground.
  

Let it defrost in the fridge. Since it is dried it won't get wet or anything. I keep a bag in the fridge in the meats drawer and then take it right out of the bag as I use it. The rest I keep in the freezer.

  



Thanks, since it's dried, do you think I could vacuum pack in 1lb bags it and re-freeze it.  Or would that be a bad idea.

LngBstr, yeah it took 2 months to get mine back.

I don't think that would be a bad idea. I think it would also last a while in the fridge since it is heavily salted and dried.

I got mine back in a little more than a month.

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huntermark

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Registered: 02/19/06
Posts: 1,932
Reply with quote  #14 
I have had three hind quarters done by Hitchcock's in Severn, Md. They have their own smoker. They do a fantastic job!!! They will slice it and pack it for you. They will also give it to you unfrozen and whole if you like.They have an ad in the Hunting Reg. handbook you get with your license. I've been doing business with them for the last ten years and have been always happy with their work.

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