- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Another Deer Backstrap Question
Posted on 1/10/13 at 11:30 am to Martini
Posted on 1/10/13 at 11:30 am to Martini
quote:
I don't marinate any tenderloin or backstrap. I like the flavor. If I want beef I cook beef. Cook it seared well on all sides then over lower heat until 130-140 temperature or just keep turning over the high heat until same temp. Let it rest ten minutes before carving.
This. Deer meat is good as is, just season as you would beef.
1
Posted on 1/10/13 at 11:47 am to AlmaDawg
quote:
Deer meat is good as is, just season as you would beef.
Well I killed two older bucks that were in full rut. When i say they were musky smelling, i mean it smelled like a gym sock. I find that the older bucks up here have a real musky smell and taste this time of year.
To the OP, yes I use the bacon as a moisturizer for the lean venison for grilling purposes.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News