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Post by Deleted on Oct 21, 2018 8:55:35 GMT -5
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Post by greghopper on Oct 21, 2018 9:30:14 GMT -5
Dammit son....
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Post by Deleted on Oct 21, 2018 9:32:53 GMT -5
Lol...  |
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Post by scrub-buster on Oct 21, 2018 10:00:23 GMT -5
Why didn't you cook them all the way?
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Post by Deleted on Oct 21, 2018 10:44:24 GMT -5
Why didn't you cook them all the way? Venison is fabulous rare, or even medium rare! |
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Post by featherduster on Oct 21, 2018 11:06:27 GMT -5
I do the same thing in a cast iron skillet,I melt about a half a stick of butter then cook the meat to 125 internal heat (turning frequently then remove and tent for about 15 mins.
As a matter of fact that's what the wife and I are having for dinner today along with some Perch sauteed in butter,scrambled eggs with mushrooms and a bake potato.
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Post by Deleted on Oct 21, 2018 11:08:25 GMT -5
I do the same thing in a cast iron skillet,I melt about a half a stick of butter then cook the meat to 125 internal heat (turning frequently then remove and tent for about 15 mins. As a matter of fact that's what the wife and I are having for dinner today along with some Perch sauteed in butter,scrambled eggs with mushrooms and a bake potato. 125? Holy cow man, that`s rare now! |
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Post by Deleted on Oct 21, 2018 11:31:20 GMT -5
When you tent the meat it will climb to about 135 and become very juicy. Where do you live that you lost electric? West side of Indianapolis, very nearly Avon. I`m looking forward to trying these venison chops on the Weber kettle charcoal grill... |
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Post by featherduster on Oct 21, 2018 11:32:40 GMT -5
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Post by oldhoyt on Nov 21, 2018 9:22:50 GMT -5
Featherduster's right on. I usually don't bother waiting for it to get to 135 however. It is truly a sin to cook loin past medium rare.
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Post by Deleted on Nov 21, 2018 12:28:11 GMT -5
We lost power last night in the high winds, for about 6 hours. It was a long, chilly, boring Saturday night. But! To celebrate having power again, I made these venison chops, from the huge buck I killed last Saturday. Thought I`d share the before, skillet, and after pictures. I seasoned them liberally with garlic salt and black pepper, cooked them on medium-high heat in a skillet for probably 4-5 minutes per side until a meat thermometer read about 145 degrees internal temp. Oh good grief, these are wonderful! This may help warm up the guys up in trees this cold October morning!    Would anyone know why the photo of the raw venison chops would have been removed by postimage? That`s crazy. |
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