The Conservative Cave
Interests => All Things Edible (and how to prepare them) => Topic started by: catsmtrods on January 06, 2010, 05:02:20 PM
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Venison backstrap cut into 1" steaks
Sprinkle lightly with garlic and pepper
get cast iron skillet hot
fry in butter hot and fast leave medium to rare
pour in 1/3 cup dry vermouth
I 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!
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Venison backstrap cut into 1" steaks
Sprinkle lightly with garlic and pepper
get cast iron skillet hot
fry in butter hot and fast leave medium to rare
pour in 1/3 cup dry vermouth
I 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!
Cats sounds like a good invite my Mother made Cornmeal flour egg batter but I guess your receipt sounds good.
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The best venison I ever had was similarly prepared, but it was floured, salted and peppered and then fried. No vermouth. I don't care for beer, wine, or liquor in my foods or cooked in said alcoholic beverages
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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.
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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.
Actually, I venison that way out in Virginia. That's hardly West......... It was somewhere down in the valley between the Shenandoah & Blue Ridge Mountain ranges.
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"Chicken-fried" venison, sucka!
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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.
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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.
OK I am ready to get slap jacked up here. We or at least I brine venison, moose meat before cooking. Also wild Turkey, Partridge and Phesent. Domestic pork and hens.
Only thing I do not brine is beef, or Buffalo, I may marinade some cuts but no brining.
Buffalo I marinate in olive oil as there is very little fat.
Beef goes from store bought to counter to become room tempture before cooking and I like mine medium rare.
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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!
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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!
Well so does hamburger and steak blood, but there are chances one takes with wild meat.
Wasn't about a year ago when the hunters in the mid North states were finding 5 legged deer and other abnormalities in the wild game. Heavens knows what they are ingesting from sprayed crop land or rancid lakes.