HUGE ANNOUNCEMENT!!! . . . . . I'm Not Drinking Anymore . . . . .

resinguy said:
Hunting and venison is a completely new thing to me, no family history or traditions here. So as I went to explore recipes last year to prepare and enjoy the deer that I had harvested, it seems that the backstrap (outside) and the tenderloin (inside) are the premium cuts. The filet mignon of venison, as it were. But there were so many recipes where you would flour it, fry it, and smother it with gravy. I wouldn't do that to a beef tenderloin, or a ribeye steak, so why cover up the very essence of the meat? I just rubbed it with some oil, seasoned with a little salt and pepper, and grilled it briefly. And it was great.



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With you 100% on this. Pull the tenderloins out, cut the backstraps off, salt/pepper and (preferably) grill them as soon as everyone's back from the hunt.

I've done a vinegar based marinade on certain tougher beef cuts like flank or making London broil, but never saw the need on an ideal cut of venison harvested only a couple hours ago.
 
Hey Hoot!
Sorry it took me a whille.to get back. If I was to take BP up again, the new projectiles are really superior to the old round balls, with the lower pressures and velocities, they should DO an outstanding job.

I was once the proud owner of.a SHILOH SHARPS, in .45-70. That rifle.will make a man believe in
"OLD TECHNOLOGY".
RESIN GUY, That venison was cooked exactly right. Too many would-be chefs cook will game "TO DEATH" trying to make it taste like beef. Hats off to you sir!
 
resinguy said:
Hunting and venison is a completely new thing to me, no family history or traditions here. So as I went to explore recipes last year to prepare and enjoy the deer that I had harvested, it seems that the backstrap (outside) and the tenderloin (inside) are the premium cuts. The filet mignon of venison, as it were. But there were so many recipes where you would flour it, fry it, and smother it with gravy. I wouldn't do that to a beef tenderloin, or a ribeye steak, so why cover up the very essence of the meat? I just rubbed it with some oil, seasoned with a little salt and pepper, and grilled it briefly. And it was great.



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delicious. I am home, sick, and that looks like the perfect recipe to get my strength back. I have had plenty of venison, antelope and elk. I need to get Moose at some point. Many people like to cover up the taste, to me the difference in taste is like what you get from different scotches, Islay vs Highland Speyside, blended, vatted malts, etc.
 
Guy the best tenderloin I ever had was made in a skillet with butter. Yep that was it. Cut it out of the deer cleaned it and threw it in the pan with a half stick of butter. Cooked it medium rare and ate both tenderloins in one sitting.
 
:eek: LMAO! Sure Jerry, sure. The day you stop drinkin' is the day Busse Combat closes shop. In other words, NOT HAPPENIN'!!! :p



So, Let's Drink!!! :D :thumbup:
 
bullpin said:
For me the back straps and loins get salt and pepper and thats it. Ive fooled my family more than once thinking they were eating beef tenderloin. I think it all depends what your deer are eating that determines the gameness. Resinguy that looks great!
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You are 100% on your statement there. I have eaten deer from different parts of the country, some melts in your mouth and some tastes like it was a very angry deer lol. It is all about their diet. Get them alfalfa and lots of corn and it tastes like beef. If they are in a leaner part of the country the meat is less fatty and has a stronger taste. Just my two cents. I love it though. Salt and pepper is about the most popular method. Not sure i have ever made it in butter. Sounds good though, they need some oil or something because there is just about zero fat in most of what i get.
 
That looks good. I pretty much only make veni one way when cooking. Cut into strips, butter pan, season meat with crazy Jane's salt, garlic powder, pepper. Saute green peppers and onions in butter first ( borderline burnt, makes it taste like a grilled cabob if do so) then cook veni. When almost done cooking deglaze with soy sauce, whirechestershire?, and teriyaki, (Sriracha too if like spicy) cook til absorbed. Blows my mind every time I make it. Stir fry moist jerky. Best thing I can cook.
 
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