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Started By
Message
Just got a huge chunk of deer backstrap..
Posted on 1/29/10 at 3:04 pm
Posted on 1/29/10 at 3:04 pm
I want to make a sauce piquante but I'm open to suggestions.
What you got?
What you got?
Posted on 1/29/10 at 3:07 pm to eljusterina
marinate in red wine and chopped onion/celery/carrot/garlic. dry, brown on the stove in oil/butter and finish in the oven, cook about medium rare.
Posted on 1/29/10 at 3:10 pm to eljusterina
Cube, marinate, batter and deep fry. Addicting!
Posted on 1/29/10 at 4:08 pm to eljusterina
quote:
What you got?
go in your back yard.. kill a rabbit.
Put teh rabbit in your sauce piq
Leave the backstrap for some flour and hot grease.
That is my best peice of advice.
Posted on 1/29/10 at 4:34 pm to eljusterina
Cut into 2in strips, wrap it around a jalapeno and pat of cream cheese. Wrap bacon around each piece and secure with toothpick and put on the BBQ pit.
Much better than frying.
Cut up roast and tenderize with hammer, then fry that meat. Don't waste good tenderloin in the fryer.
Much better than frying.
Cut up roast and tenderize with hammer, then fry that meat. Don't waste good tenderloin in the fryer.
Posted on 1/29/10 at 4:40 pm to Lakefront-Tiger
quote:
Cut into 2in strips, wrap it around a jalapeno and pat of cream cheese. Wrap bacon around each piece and secure with toothpick and put on the BBQ pit.
took 4 posts in this thread, only took 2 in the duck thread
quote:
Don't waste good tenderloin in the fryer
Backstrap is not tenderloin
This post was edited on 1/29/10 at 4:42 pm
Posted on 1/29/10 at 4:45 pm to Tigerpaw123
From an old poster
Marinate it overnight or a maxium of 24 hours, in a plastic bag along with 3 cups of brewed community coffee (cold). About 5 hours before you grill it, take it out of coffee and dry well. Stuff with the usual amount of chopped garlic, green onions, salt and red pepper flakes. Rub about 2-3 tablespoons of Steens cane syrup over the outside and then season with salt, pepper, sage, basil, tarragon and place in corning ware dish with a few drizzles of pinot noir. Let sit at room temperature for 3 hours and then hit hot pit until interior reaches 128 degrees. Wrap in foil and let sit 15 minutes before slicing into 1/2 inch slices. I also recommend the prepared blue cheese or mushroom demi glace you can buy fully prepared in the package from the meat counter at Calandros. Enjoy!!
Marinate it overnight or a maxium of 24 hours, in a plastic bag along with 3 cups of brewed community coffee (cold). About 5 hours before you grill it, take it out of coffee and dry well. Stuff with the usual amount of chopped garlic, green onions, salt and red pepper flakes. Rub about 2-3 tablespoons of Steens cane syrup over the outside and then season with salt, pepper, sage, basil, tarragon and place in corning ware dish with a few drizzles of pinot noir. Let sit at room temperature for 3 hours and then hit hot pit until interior reaches 128 degrees. Wrap in foil and let sit 15 minutes before slicing into 1/2 inch slices. I also recommend the prepared blue cheese or mushroom demi glace you can buy fully prepared in the package from the meat counter at Calandros. Enjoy!!
Posted on 1/29/10 at 4:58 pm to Tigerpaw123
if you try to make a sauce picante with it, the meat will be VERY dry.
Posted on 1/29/10 at 7:04 pm to tigerdup07
quote:
took 4 posts in this thread, only took 2 in the duck thread
Them bacon & cream cheesers are a persistent bunch.
Posted on 1/29/10 at 7:15 pm to Tigerpaw123
quote:
took 4 posts in this thread, only took 2 in the duck thread
I noticed this too. I do not hunt and prepare game often, but today I have learned that the purpose of hunting deer and duck is to obtain a suitable medium in which to prepare jalapenos, bacon, and cream cheese.
Posted on 1/29/10 at 7:24 pm to AreJay
Cut into big cubes. Wrap in bacon and marinade in steak sauce then grill it
Posted on 1/29/10 at 7:27 pm to biggsc
i like to "unroll' the backstrap. slice into it and continue to fillet it into one big thin piece of meat. then you put your cream cheese and jalapeno peppers in it. roll it back up and then wrap in bacon. cook and then slice in nice medallions.
Posted on 1/29/10 at 9:53 pm to tke_swamprat
quote:
I noticed this too. I do not hunt and prepare game often, but today I have learned that the purpose of hunting deer and duck is to obtain a suitable medium in which to prepare jalapenos, bacon, and cream cheese.
What I can never quite get my head around is why don't they just leave all the other shite out of the deal, just eat bacon, cream cheese and jalapenos?
Posted on 1/30/10 at 5:20 am to eljusterina
bacon, cream cheese, jalapen, backstrap nachos
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