Help me cook my 1st venison 'loins...
Jeff Olsen
recipe turns up. If anyone has a very special way to prepare these
babies, please tell me!
The deer was a young blacktail. Very fat and healthy, and I dropped him
in his tracks, so he's not gamey tasting at all, just delicious!
-jeff
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John Frazer
news:93rrmi$e...@garcia.efn.org...
> I have been saving the tenderloins from my first deer until just the right
> recipe turns up.
I am doing much the same with the tenderloin from my first elk. I've cooked
both elk and mule deer venison by recipes in two books:
A.D. Livingston, Venison Cookbook -- he has a couple of recipes where he
specifies very tender loin cuts.
Rebecca Gray, Eat Like a Wild Man (a collection of fish & game recipes from
Sports Afield)
So far, I've only made a couple of recipes from the backstrap steaks, made
jerky from one of the roasts, and eaten the breakfast sausage my processor
made. Some friends I gave meat to have made stew and chili from some of
Livingston's recipes and liked both, though they said the chili could be
spicier.
My mother made a Christmas roast and a delicious stew from the American
Heritage Cookbook.
John
Rlyle53
tenderloin is sliced about 3/8 or 1/2 inch across the grain and cooked in a
cast iron skillet with real butter. Preheat the pan and melt the butter and
put the pieces of tenderloin in and when they start to brown lightly turn them
over. The whole process takes 5 minutes or less. I keep telling myself that
the use of butter is outweighed by the benefits of using the best red meat.
Yum Yum!
Bunny Slayer
> recipe turns up. If anyone has a very special way to prepare these
> babies, please tell me!
>
> The deer was a young blacktail. Very fat and healthy, and I dropped him
> in his tracks, so he's not gamey tasting at all, just delicious!
The only way I fix / eat the "Back Strap" is to chicken fry it. Slice the
loin about 3/4 inch thick then place it between some plastic wrap and
lightly pound the meat with a hard object to flatten it out. Dreg in egg
then flour that has been seasoned, Salt / Pepper , repeat the dredging for a
thicker crust. Fry in a good Vegetable oil, Wesson. After meat is done make
the gravy. Easy!
Bob Gourley
From: Jeff Olsen <je...@efn.org>
Newsgroups: rec.hunting
To: HUN...@listserv.tamu.edu <HUN...@listserv.tamu.edu>
Date: Monday, January 15, 2001 11:09 AM
Subject: Help me cook my 1st venison 'loins...
>I have been saving the tenderloins from my first deer until just the right
>recipe turns up. If anyone has a very special way to prepare these
>babies, please tell me!
>
>The deer was a young blacktail. Very fat and healthy, and I dropped him
>in his tracks, so he's not gamey tasting at all, just delicious!
>
>-jeff
Jeff, If you like fried steak, try it this way.
Slice it about 5/16" thick, roll it in flour and pound it until it is about
twice as big. Put it into a medium hot skillet and add salt and pepper. When
the juices appear on top, turn it over.
You might need to turn it again. Try not to overcook or it will get dry and
tough
Congratulations on getting your first deer.
Bob
Country Boy
> recipe turns up. If anyone has a very special way to prepare these
> babies, please tell me!
>
> The deer was a young blacktail. Very fat and healthy, and I dropped him
> in his tracks, so he's not gamey tasting at all, just delicious!
>
> -jeff
Wrap them in a fatty bacon, cook them in a baking dish filled with italian
dressing and bake until done. I made some at Xmas and every last piece was
gobbled up before any other meat was eaten at the family gatherings. If you
like filet mignon, they don't hold a candle to deer steaks cooked that way.
Mark Memmott
"Jeff Olsen" <je...@efn.org> wrote in message
news:93rrmi$e...@garcia.efn.org...
> I have been saving the tenderloins from my first deer until just the right
> recipe turns up. If anyone has a very special way to prepare these
> babies, please tell me!
>
> The deer was a young blacktail. Very fat and healthy, and I dropped him
> in his tracks, so he's not gamey tasting at all, just delicious!
>
> -jeff
Wrap them in a fatty bacon, cook them in a baking dish filled with italian
dressing and bake until done. I made some at Xmas and every last piece was
gobbled up before any other meat was eaten at the family gatherings. If you
like filet mignon, they don't hold a candle to deer steaks cooked that way.>>>>>>>>>>>>>>>>>
Everyone please stop it with these delicious sounding recipes!!!!!!!! I am stuck here at work with a stupid peanut butter sandwich staring me in the face for Luch. Can't wait to go home and try some of these tasty sounding recipes.
Mark
Matt Rein
> recipe turns up. If anyone has a very special way to prepare these
> babies, please tell me!
>
> The deer was a young blacktail. Very fat and healthy, and I dropped him
> in his tracks, so he's not gamey tasting at all, just delicious!
>
I make a cut approximately 3/4 of an inch to one inch ALMOST all the way
through the loin. Then an equal distance from the first cut a second cut all
the way through. Open the steak up at the first cut and freeze them two to
a pack. (Folks in areas with smaller deer may want to freeze more to a pack)
At the grocery store I pick up a couple of packs of Adolf's Original Meat
Marinade. One pack of marinade to two Minnesota sized backstrip butterflies
is just about right.
Follow the directions on the marinade pack and grill if summer and broil if
winter. Just be careful to not dry the meat out while cooking as others have
pointed out.
Just thinking about it makes me hungry.
--
- Matt Rein
- matt...@Honeywell.COM
Charles Rice
To die for.
Country Boy wrote in message ...
>"Jeff Olsen" <je...@efn.org> wrote in message
>news:93rrmi$e...@garcia.efn.org...
>> I have been saving the tenderloins from my first deer until just the
right
>> recipe turns up. If anyone has a very special way to prepare these
>> babies, please tell me!
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David Heller
Congrats on the blacktail! My favorite method for cooking "backstrap" is
this: First I sprinkle some salt (I use Morton's kosher cooking salt because
it is flaky unlike table salt) and pepper on the meat. I like to use fresh
garlic cloves crushed and then rubbed into the meat. Garlic powder, or
reconstituted garlic will work, but I find that fresh garlic is much better
and worth the extra work. Rubbing the spices into the meat is much better
than simply sprinkling it on. The salt seems to help to break down the
cloves of garlic, and ease the spicing! (by the way, the more garlic the
better!!! This is personal though!) After spicing the meat, I place one
round toothpick in one end of the loin. I then pierce a slice of bacon on
the toothpick and begin wrapping it around the loin, adding toothpicks and
strips of bacon until the entire loin is wrapped in bacon. Then I hit the
grill! I cook until the bacon is crusty and falling off the venison in some
places. It's hard to say a time, because I do it by "feel" (the zen of
grilling?!) The bacon helps me guage when to take the meat off the grill.
Overcooking this cut of venison is tragic! The meat is then cut into
medallions and served with whatever veggies I feel like!
Hope that helps!
David
Aim small, miss small.
AZD...@webtv.net
Congrats on your 1st deer! Still haven't got mine yet, but I've had
some pretty tasty loin cooked by friends that have!
The way we cook them around here is to cut the tenderloins in about 2
in. thick pieces. Wrap each piece in bacon and secure with toothpick.
Place pieces in large dish and cover with Lea & Perrins Worcestershire
Sauce and marinate. The longer the better. Cook on hot grill slowly
until done. Be careful not to overcook! Real simple but delicious.
These babies will melt in your mouth! Good luck.
Hope you have many more deer to try out all these recipes!
Jim Chevalier
real butter!