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Jump to page : 1 Now viewing page 1 [25 messages per page] General discussion -> Venison and Wild Game Processing and Recipes -> To DIE for good eating..

Message Subject: To DIE for good eating..

Ballistic

Posted 3/31/2009 11:48 PM (#1599)
Subject: To DIE for good eating..

Location: Rhinelander, Wisconsin

Took an '07 hindquarter roast out of the freezer, zipped it out of the vacuum seal, and cut it into 6 thick, lovely looking steaks. Rolled them in a mix of rice flour and a bit of corn meal mixed with seasoned salt, and fried them up in butter just under the temp that would brown the butter. WOW was that good!

Sam Ubl

Posted 8/27/2009 1:32 PM (#1748 - in reply to #1599)
Subject: RE: To DIE for good eating..

Veteran

Posts: 126
100

That sounds good - AND easy! I'll give her a try.

Here's my mainstay: TENDERLOINT MEDALIONS - GRILLED

THE BUTCHERING:
- After gutting the deer, immediately filet the inner tenderloins out (so they don't dry out) and place in brine (recipe to follow).
- This brine is awesome for backstraps and inner tenderloin!

THE BRINE:
- In a tupperware container, lay the meet inside before seasoning, this will allow the excess seasoning to infuse the brine.
1) Salt and Pepper (all rubs apply to both sides)
2) Mesquite rub
3) Minced Garlic
4) Horseraddish
5) Drizzle liquid smoke lightly over the filets
6) Drizzle a generous amound of Soy and Terriyaki over the filets
7) Pour vegitable oil in container so filets are almost submerged
8) Add large slices of fresh onion

NOTE:
- Let marinate for at least two full days, often best cooked after 3 days for maximum flavor penetration.

THE GRILLING:
- I love this part, it's almost time to have the best darn venison steaks you've ever had! Grill direct over medium heat until both sides are nicely browned. Be aware that when you first place steaks on grill, the dripping oil may flame, so be prepared to move the steaks around until oil burns off. Once oil has burned off, continue grilling. DO NOT Grill past medium, best grilled medium-rare, as it will cook to perfection from the time you remove it from the grill till you place it on the plate. Slice in half inch cuts as you would a whole tenderloin. Meat should be red in the middle and an orange-ish/brown ring around it. I always cook over hardwood lump coal, the flavor is smokier and more mequite.

ENJOY!

Ballistic

Posted 9/5/2009 8:50 PM (#1794 - in reply to #1599)
Subject: Re: To DIE for good eating..

Location: Rhinelander, Wisconsin

Sounds excellent Sam, I'll try it.

Sam Ubl

Posted 9/16/2009 10:48 AM (#1861 - in reply to #1599)
Subject: Re: To DIE for good eating..

Veteran

Posts: 126
100

Yum. . . I have the inner tenderloins of the buck I shot two days ago marinating. Tomorrow is the day - can't wait!!

Mr Musky

Posted 9/30/2009 9:18 PM (#2003 - in reply to #1599)
Subject: Re: To DIE for good eating..

Member

Posts: 44

Cant wait to try that myself too !

Hatcher

Posted 10/22/2009 9:32 PM (#2153 - in reply to #1599)
Subject: RE: To DIE for good eating..

Member

Posts: 18

Sounds delicious and simple.

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