Send Us Hatemail ! mailbag@conservativecave.com
0 Members and 1 Guest are viewing this topic.
Venison backstrap cut into 1" steaksSprinkle lightly with garlic and pepperget cast iron skillet hotfry in butter hot and fast leave medium to rarepour in 1/3 cup dry vermouthI dont know what you call that when you get all the good stuff out the pan with liquid but do that and serve with the sauce you just made. Best peice of meat you will ever have. Serve with homemade beef flavor rice and roni and corn. Num Yummy!
You guys are from the west. I have never floured venison of even heard of such a thing? I eat 2 whole deer a year. I learned early to treat venison like a fine cut of beef and not to over cook. I think if you like a great filet mignon you will love this. I pertty much treat all the better cuts this way and have all the rest processed into sausage, kielbasa and such. Sat I will go pick up my venison liverwurst. Heart is always eaten the night of the kill.
cats I am from the West but my Mom was the cook and she came from Missouri so I am not sure but around here we eat Venison year around with Elk on the side.
You try to cover the taste of Gods most excellent protein? I would rather eat venison than beef. As a matter of fact when I am butchering it I always have a taste of venison tar-tar! It just smells that good!