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Started By
Message
re: Shot my first deer.
Posted on 1/28/14 at 2:46 pm to mack the knife
Posted on 1/28/14 at 2:46 pm to mack the knife
quote:
do you ever have a problem with it sticking to the hot skillet?
I don't. I use a well seasoned cast iron skillet at a fairly high temperature and olive oil. I havent done it on a regular skillet to know what it would do. It doesn't take long to cook. Once you get a sear on each side, take it off. Then I put it on a plate loosely covered with foil and let it rest for 10 minutes before cutting.
0
Posted on 1/28/14 at 2:59 pm to AHouseDivided
Not saying I won't eat it if it's fried but I won't cook it that way
Posted on 1/28/14 at 3:03 pm to Bama and Beer
Why not? Not really any wrong way to do backstrap IMO, but it's hard to beat fried backstrap.
Posted on 1/28/14 at 3:09 pm to Bama and Beer
quote:
Not saying I won't eat it if it's fried but I won't cook it that way
Nothing wrong with that IMO.
Posted on 1/28/14 at 3:09 pm to TheDrunkenTigah
quote:
Nice! I like to grill it or pan sear it in a hot arse skillet and eat medium rare. Especially a little jewel like that. She's gonna be tasty
Hard to beat fried backstrap? the method quoted would be a 4 touchdown favorite over fried backstrap.
Paging KR to chime in......
Posted on 1/28/14 at 3:11 pm to MitchMartin
quote:
Paging KR to chime in......
His beacon may not go off because of the thread title.
Posted on 1/28/14 at 3:15 pm to TheDrunkenTigah
quote:
hard to beat grilled backstrap
Posted on 1/28/14 at 3:16 pm to AHouseDivided
I am also mostly joking. But, the med rare hot sear is worth a try for anyone.
Plus, OP said he wanted a way his fiance would like.
Plus, OP said he wanted a way his fiance would like.
Posted on 1/28/14 at 3:16 pm to Bama and Beer
:highjack:
Who else isn't working today?
Who else isn't working today?
Posted on 1/28/14 at 3:37 pm to kengel2
Are you a mcmap black belt ninja?
Posted on 1/28/14 at 3:40 pm to kengel2
good for you
Posted on 1/28/14 at 4:22 pm to Flanders
Thanks everyone, it was a cool feeling.
No black belt for me, highest I got was gray. MCMAP wasnt as wide spread when I was in, while all enlisted had some stuff we had officers with web belts. It was hard to get instructors to our unit. When I got out, I think they finally got two people certified or whatever. MCMAP wasn't real important to a bunch of aircraft maintainers anyway.
That's just a wilderness belt I wear when I carry a pistol, its an awesome belt but the buckle is heavy.
No black belt for me, highest I got was gray. MCMAP wasnt as wide spread when I was in, while all enlisted had some stuff we had officers with web belts. It was hard to get instructors to our unit. When I got out, I think they finally got two people certified or whatever. MCMAP wasn't real important to a bunch of aircraft maintainers anyway.
That's just a wilderness belt I wear when I carry a pistol, its an awesome belt but the buckle is heavy.
Posted on 1/28/14 at 5:53 pm to kengel2
Ah HELL yeah! 
Thin sliced, flour, salt, pepper, garlic powder, pan fried.
Thin sliced, flour, salt, pepper, garlic powder, pan fried.
Posted on 1/28/14 at 7:42 pm to kengel2
Venison Tamales are awesome!!
Posted on 1/28/14 at 7:45 pm to kengel2
Thin sliced marinated chicken fried back strap nothing better.
Posted on 1/28/14 at 7:46 pm to kengel2
Posted on 1/28/14 at 8:18 pm to kengel2
excellent, man....and congrats to you....that day is one that you will remember for the rest of your life....
as far as eating it, I think that the doe you killed will be better than either a buck or a hog...
as far as eating it, I think that the doe you killed will be better than either a buck or a hog...
Posted on 1/28/14 at 9:12 pm to kengel2
Congrats on the deer
Personally, I don't like to soak mine in ice water. I like to treat mine like I would beef, and I wouldn't soak a beef steak or roast in water.
If I were you, I'd trim all the sinew(silver skin) off the straps, then slice them about 2 inches thick. Then wrap each piece in a piece of bacon (although this step is optional depending on your taste). My wife doesn't like hers in bacon, I do. Next, drizzle with olive oil and sprinkle with fresh cracked pepper and sea salt. Then place on very hot grill for a couple minutes per side or until medium rare. A doe like you have there should come out tender and delicious.
If I do age my backstraps, I do so in a large ziplock in the fridge without any water, and have left them in there up to a week and a half before cooking. If you have access to a walkin cooler, just let her hang up to 2 week gutted with the hide on.
Personally, I don't like to soak mine in ice water. I like to treat mine like I would beef, and I wouldn't soak a beef steak or roast in water.
If I were you, I'd trim all the sinew(silver skin) off the straps, then slice them about 2 inches thick. Then wrap each piece in a piece of bacon (although this step is optional depending on your taste). My wife doesn't like hers in bacon, I do. Next, drizzle with olive oil and sprinkle with fresh cracked pepper and sea salt. Then place on very hot grill for a couple minutes per side or until medium rare. A doe like you have there should come out tender and delicious.
If I do age my backstraps, I do so in a large ziplock in the fridge without any water, and have left them in there up to a week and a half before cooking. If you have access to a walkin cooler, just let her hang up to 2 week gutted with the hide on.
Posted on 1/28/14 at 9:31 pm to kengel2
Congrats!
Welcome to the Brotherhood... More addicting than any drug though, and now you got your first hit.
This is worth trying, believe me. Just take a piece of your straps and try this...
Slice thin (1/4")
Marinade in some Dales/Moore's for an hour.
Smear some cream cheese on both sides.
Place a small amount of chopped, pickled jalapenos to the inside.
Roll up inside of a half slice of thin bacon, stick with a toothpick.
Grill med. slow, till bacon is done enough.
Say thanks!
Welcome to the Brotherhood... More addicting than any drug though, and now you got your first hit.
This is worth trying, believe me. Just take a piece of your straps and try this...
Slice thin (1/4")
Marinade in some Dales/Moore's for an hour.
Smear some cream cheese on both sides.
Place a small amount of chopped, pickled jalapenos to the inside.
Roll up inside of a half slice of thin bacon, stick with a toothpick.
Grill med. slow, till bacon is done enough.
Say thanks!
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