|
Post by Huntnfreak on Dec 12, 2023 19:02:21 GMT -5
Mine too Woody!!
|
|
|
Post by whitetaildave24 on Dec 12, 2023 19:08:39 GMT -5
|
|
|
Post by Huntnfreak on Dec 12, 2023 19:23:44 GMT -5
I baked these. They’re good grilled, cooked in a cast iron skillet, cooked on the Blackstone or baked. Bake at 400* until the fillet slides off the skin with a fork. When using a skillet and Blackstone I’ll flip them over to sear the seasoning real good.
|
|
|
Post by oldhoyt on Dec 13, 2023 7:20:10 GMT -5
The meal was delicious however the loins were a bit chewy. Photos attached: We've all heard forever that tenderloins are the most tender cut and can be eaten right after the deer is brought in. I've never found them to be very good that way. Always rubbery. I bring them in, clean them up and put in the fridge for several days before I cook them. Then it's just salt and pepper, into an iron skillet with a little oil and a little more butter. Cook until medium-rare. Prepared this way they are truly one of the best cuts on the deer, but to tell the truth, given a choice I prefer the loin (backstrap).
|
|
|
Post by MuzzleLoader on Dec 13, 2023 7:40:23 GMT -5
Don’t cut them against the grain. They are better that way.
|
|
|
Post by steiny on Dec 14, 2023 9:25:34 GMT -5
MY favorite way to do back straps is to wrap them with bacon held in place by toothpicks, salt pepper and whatever spices you like, then grill over charcoal. When bacon is done they're done, keep it pretty rare.
Couple good ways to use hind quarter steaks: Run through cube steaker to punch holes and flatten, bread them up real good with bread crumbs and fry in an iron skillet at 365 in peanut oil. Chicken fried venison steak. Goes good with mashed taters & gravy.
Cut steaks into little 1" x 3" chunks, wrap with half slice of bacon held in place with toothpicks, grill over charcoal till the bacon is done.
Good way to do the big ball roast from hind quarter: Put in crock pot with a big sliced up onion, sliced mushrooms, 16oz of beef broth and a packet of Louie's Italian Beef seasoning, cook all day on low till you can shred apart the roast. Serve on good bread open faced with a slice of mozzarella cheese melted on it and a few pepperoncini's.
|
|
|
Post by dawnpatrol on Dec 14, 2023 10:38:54 GMT -5
Cold packed, 1 cube of beef boulon, 1/2 teaspoon of canning salt. Cook 90 min under 10psi. Use in soups, stews, BBQ, etc...I used all meat except the back straps. We made a bunch of that growing up with my Grandfather..cold packed……my grandma made Venison pot pie…..off the charts
|
|
|
Post by old3arrows on Dec 14, 2023 11:29:53 GMT -5
Cold packed, 1 cube of beef boulon, 1/2 teaspoon of canning salt. Cook 90 min under 10psi. Use in soups, stews, BBQ, etc...I used all meat except the back straps. We made a bunch of that growing up with my Grandfather..cold packed……my grandma made Venison pot pie…..off the charts Love it!
|
|
|
Post by bullseye69 on Dec 17, 2023 18:21:44 GMT -5
Cooked up a venison top sirloin last night with some left over boiled potatoes.
|
|
|
Post by titanium700 on Dec 23, 2023 10:15:01 GMT -5
Venison smashburger with scallops fried taters and asparagus done on the blackstone.
|
|
|
Post by featherduster on Dec 23, 2023 10:43:43 GMT -5
Venison smashburger with scallops fried taters and asparagus done on the blackstone. PERFECT!
|
|
|
Post by genesis273 on Dec 23, 2023 16:03:59 GMT -5
I didn't take any pictures but, I cut up and deboned my doe last night. This morning, I ground everything for burgers, brats and summer sausage. When I was done, we had a burger and a brat on the grill. Delicious!
|
|
|
Post by deadeer on Dec 23, 2023 16:14:19 GMT -5
I didn't take any pictures but, I cut up and deboned my doe last night. This morning, I ground everything for burgers, brats and summer sausage. When I was done, we had a burger and a brat on the grill. Delicious! Good deal. Was this your first butcher job? I remember when you were saying you wanted to try one. It's really not hard at all.
|
|
|
Post by genesis273 on Dec 23, 2023 17:52:53 GMT -5
It really wasn't bad! I had a good time making the brats and sausage too. I hope to get another doe before season ends.
|
|
|
Post by scrub-buster on Jan 5, 2024 10:26:23 GMT -5
My stepson asked me to make some deer jerky from his buck. I wrote "possum jerky" on the bags before I gave it to him and his sister. She had already been eating some as it was getting done. For a few minutes she really thought she had been eating possum.
|
|