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Posted on 12/20/20 at 4:44 pm to The Torch
quote:
(soak in salt water over night)
WTF??
Posted on 12/20/20 at 4:51 pm to Huntinguy
That looks damn good!
Posted on 12/20/20 at 4:55 pm to Huntinguy
quote:
I let mine hang for usually 3 weeks t
I assume you hang the whole carcass no just the straps?
Posted on 12/20/20 at 7:23 pm to unclejhim
Use fillet knife to cut slit in center to create cavity. stuff cavity with cream cheese and jalapeño, wrap entire strap with bacon then vac seal. Place in sous vide at 130 for 2 hrs. Let rest then sear over hot fire. Slice into medallions and devour!!
Posted on 12/20/20 at 7:44 pm to JRinNOLA
Cut into medallions. Put in a ziplock bag and cover with milk. Store in refrigerator overnight. When ready to cook take meat out of milk and pat down with paper towels. Next, pound meat flat. Make an egg wash and dip meat in wash and than Italian breadcrumbs and pan fry. Enjoy!!!
Sides , I like egg noodles with cream corn.
Sides , I like egg noodles with cream corn.
Posted on 12/20/20 at 8:04 pm to JRinNOLA
Cut into medallions, pound flat, egg wash, seasoned breadcrumbs, pan fry.
Posted on 12/21/20 at 11:54 am to JRinNOLA
Seasoned with salt and pepper and grilled to rare plus
Posted on 12/21/20 at 11:56 am to JRinNOLA
fried or marinate with soy and teriyaki and grill.
Posted on 12/21/20 at 7:01 pm to unclejhim
Correct. I hang the whole deer minus tenderloins.
Posted on 12/21/20 at 9:31 pm to JRinNOLA
I have one marinating. Plan on smoking until 120-125 internal and then sear the outside.
Posted on 12/22/20 at 11:11 am to Got Blaze
This is our preferred method. I also enjoy a light smoke to 90-100 internal then take it up to 125 internal. I bought one of those baking torches to get a better sear.
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