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making room in the freezer

My wife was giving me that “why did I marry you” look while I’m licking my screen... I then showed her your tomahawk roast and she started licking it too....
 
Letemgrowitllshow said:
How in the world did you do that?
Click to expand...
I butcher that portion of the backstrap keeping the ribs on. You can use a saw, but i normally use a lopper to cut through the ribs. I trim off the meat/fat on the "rib" portion and "French" the ribs.

This gives a pretty bone-in rack of venison that I can cut into tomahawk chops if I want, or roast intact. In this case I rubbed it with a rosemary cocoa rub, formed it into a circle and tied it up to make a crown roast, then cooked it in my green egg.

It's actually pretty easy butchering, looks awesome, and of course cooks up delicious.
 
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