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Post by urbanguy on Nov 24, 2015 11:16:00 GMT -5
Thinking of cooking up some back straps for family members on Thanksgiving or maybe some jerky. Do you guys have any venison meals you cook for tradition? A particular venison meal your family hopes you make?
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Post by HuntMeister on Nov 24, 2015 11:22:43 GMT -5
I do not have a specific meal. Lately I have been pan frying 1/2" thick backstrap chops in olive oil over medium heat. I lightly apply some creole seasonings and let that it sit on the chops for a few minutes before putting them in the pan and then cooking until just hitting the medium rare level. MMMM delicious!!
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Post by trapperdave on Nov 24, 2015 14:36:49 GMT -5
Venison pot roast a couple years ago. Mmmm mmm good.
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Post by nfalls116 on Nov 24, 2015 16:58:52 GMT -5
Do they eat venison regularly?
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Post by treetop on Nov 24, 2015 20:07:21 GMT -5
Venison pot roast a couple years ago. Mmmm mmm good. Make extra and use that to make pot pies with Drain juice add can mushroom soup stir insert into pie crust with lid poke few holes in lid with fork cook till brown Talk about good |
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Post by bullseye69 on Nov 24, 2015 20:44:15 GMT -5
I do not have a specific meal. Lately I have been pan frying 1/2" thick backstrap chops in olive oil over medium heat. I lightly apply some creole seasonings and let that it sit on the chops for a few minutes before putting them in the pan and then cooking until just hitting the medium rare level. MMMM delicious!! Try using grape seed oil, the brand Walmart carries, the taste is way better than olive oil. Its also better for you. |
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Post by bullseye69 on Nov 24, 2015 20:46:14 GMT -5
Our favorite thing is deep frying the back-straps.
Finished product tastes like prime rib.
We have had women over at the house that would not eat deer.
You couldn't pry the stuff out of their hands after they tried it.
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Post by MuzzleLoader on Nov 24, 2015 21:22:13 GMT -5
Our favorite thing is deep frying the back-straps. Finished product tastes like prime rib. We have had women over at the house that would not eat deer. You couldn't pry the stuff out of their hands after they tried it. Exactly how do you make/do this? Sounds awesome |
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Post by bullseye69 on Nov 24, 2015 21:30:15 GMT -5
Our favorite thing is deep frying the back-straps. Finished product tastes like prime rib. We have had women over at the house that would not eat deer. You couldn't pry the stuff out of their hands after they tried it. Exactly how do you make/do this? Sounds awesome Use a turkey fryer or something about the same. Heat oil to 350-375 I keep my back straps about 4 to 5 inches long. Just put them in the deep fryer,in a basket, for about 3-4 min per pound or done how you like your steaks. I like mine with just a little pinkish red in the very middle. Let stand for 5 min before slicing. The back straps that I save for deep frying I will season with Canadian steak seasoning and then vacuum seal and freeze them. That way when you take them out to thaw the seasoning starts to get into the meat as it thaws. Once its thawed all the way you can deep fry them. I make this every year for my Superbowl party and there is never any left over. |
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Post by deadeer on Nov 24, 2015 21:43:00 GMT -5
Exactly how do you make/do this? Sounds awesome Use a turkey fryer or something about the same. Heat oil to 350-375 I keep my back straps about 4 to 5 inches long. Just put them in the deep fryer,in a basket, for about 3-4 min per pound or done how you like your steaks. I like mine with just a little pinkish red in the very middle. Let stand for 5 min before slicing. The back straps that I save for deep frying I will season with Canadian steak seasoning and then vacuum seal and freeze them. That way when you take them out to thaw the seasoning starts to get into the meat as it thaws. Once its thawed all the way you can deep fry them. I make this every year for my Superbowl party and there is never any left over. Thats it. I'm coming over! Whats your address. Hahaha |
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Post by Deleted on Nov 25, 2015 4:01:49 GMT -5
Venison was the main dish for the first Thanksgiving celebration. The 3 day feast featured 5 whitetails killed for the occasion. So, if you are shooting for historical accuracy, venison is the way to go. If you want to be even more accurate, invite over about 90 Wampanoag Indians.
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Post by drs on Nov 25, 2015 5:10:03 GMT -5
I do not have a specific meal. Lately I have been pan frying 1/2" thick backstrap chops in olive oil over medium heat. I lightly apply some creole seasonings and let that it sit on the chops for a few minutes before putting them in the pan and then cooking until just hitting the medium rare level. MMMM delicious!! I too don't have a specific time to cook venison, mainly because my Brother and myself, are the only ones that enjoy venison. I normally grill venison chops & steaks on my gas grill, and take a nice sized roast, place some beef fat around it, then "triple" wrap it in aluminum foil and bake until done. Smaller cuts are used for stew or stir-fry. |
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Post by arlowe13 on Nov 25, 2015 6:44:03 GMT -5
I have a smoked, sugar cured venison ham that is going to be rocking the table.
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Post by HuntMeister on Nov 25, 2015 7:10:14 GMT -5
I do not have a specific meal. Lately I have been pan frying 1/2" thick backstrap chops in olive oil over medium heat. I lightly apply some creole seasonings and let that it sit on the chops for a few minutes before putting them in the pan and then cooking until just hitting the medium rare level. MMMM delicious!! Try using grape seed oil, the brand Walmart carries, the taste is way better than olive oil. Its also better for you. I will give that a go, thanks. |
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Post by onebentarrow on Nov 25, 2015 8:22:25 GMT -5
I have a smoked, sugar cured venison ham that is going to be rocking the table. Please pm me the recipe for this. I have wondered if it could be dune. Was it the smoke or cure that preserved the ham? |
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Post by onebentarrow on Nov 25, 2015 8:25:55 GMT -5
When I am dune butchering I throw all the bones in a pot and boil then puck clean. Will have big pot of venison and noodles for thanksgiveing
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Post by steiny on Nov 25, 2015 8:48:53 GMT -5
I'm doing elk loin Saturday for family and friends.
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Post by Woody Williams on Nov 25, 2015 9:02:40 GMT -5
I have a smoked, sugar cured venison ham that is going to be rocking the table. Please pm me the recipe for this. I have wondered if it could be dune. Was it the smoke or cure that preserved the ham? Better yet post it here for everyone to see... |
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Post by arlowe13 on Nov 25, 2015 9:12:26 GMT -5
I have a smoked, sugar cured venison ham that is going to be rocking the table. Please pm me the recipe for this. I have wondered if it could be dune. Was it the smoke or cure that preserved the ham? My processor makes them. Will post a picture Friday. |
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Post by bullseye69 on Nov 25, 2015 10:43:25 GMT -5
Please pm me the recipe for this. I have wondered if it could be dune. Was it the smoke or cure that preserved the ham? My processor makes them. Will post a picture Friday. I use Zick's in Berrien Springs, MI , they make the venison hams there, they are really good.
www.zicksmeats.com/
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