Pan Fried Venison
Register

Welcome to the Prepper Forum / Survivalist Forum.

If this is your first visit, be sure to check out the FAQ by clicking the link above. You may have to register before you can post: click the register link above to proceed.

Pan Fried Venison

This is a discussion on Pan Fried Venison within the Food, Health and Fitness Survival forums, part of the Survivalist, Prepper, Bushcrafter, Forest Rangers category; My aunt used to make this for us, . . . decided I'd have a go at it. Dang, . . . forgot what I ...

Page 1 of 2 1 2 LastLast
Results 1 to 10 of 16
Like Tree32Likes

Thread: Pan Fried Venison

  1. #1
    Senior Member


    Join Date
    Nov 2012
    Location
    North Central Ohio
    Posts
    3,916

    Pan Fried Venison

    My aunt used to make this for us, . . . decided I'd have a go at it.

    Dang, . . . forgot what I was missing.

    Yummmmmmm ain't the word for it.

    May God bless,
    Dwight
    Attached Thumbnails Attached Thumbnails Pan Fried Venison-pan-fried-venison.jpg  

    A Watchman, Slippy, Denton and 2 others like this.
    If you can breathe, . . . thank God.

    If you can read, . . . thank a teacher.

    If you are reading this in English, . . . thank a veteran.

    Hidden Content
    Hidden Content

  2. #2
    Senior Member


    Join Date
    Dec 2012
    Location
    West WI
    Posts
    5,657
    No fried onions and mushrooms??
    dwight55, Slippy and Denton like this.

  3. #3
    Senior Member


    Join Date
    Sep 2014
    Location
    God's Country (aka Texas)
    Posts
    10,067
    My favorite way to cook that stuff it to tenderize the snot out of it on both sides with the sharp edge of an Old Hickory butcher knife then dredge in seasoned flour and parmesan cheese and fry it up. Fed several big chunks to some kin who claimed not to like deer meat.
    dwight55, Slippy and Denton like this.

  4. Remove Advertisements
    PrepperForums.net
    Advertisements
     

  5. #4
    Senior Member


    Join Date
    Apr 2013
    Location
    Columbia, Tennessee
    Posts
    5,420
    Pan fry back strap medallions in butter but keep them pink inside. Some Montreal steak seasoning and a touch of "What's this here sauce?" You are in carnivore/self sufficient heaven.
    Denton, bigwheel and dwight55 like this.
    "There is a destiny that shapes our ends, Rough, hew them as we will."

  6. #5
    Senior Member


    Join Date
    Nov 2012
    Location
    North Central Ohio
    Posts
    3,916
    No fried onions and mushrooms??

    Onions and mushrooms are for disguising the taste of beef and pork, . . . never mess up good venison with it (IMHO)

    My favorite way to cook that stuff it to tenderize the snot out of it on both sides with the sharp edge of an Old Hickory butcher knife then dredge in seasoned flour and parmesan cheese and fry it up. Fed several big chunks to some kin who claimed not to like deer meat.

    This was so tender, . . . I could probably have cut it with the side of my fork, . . . without the knife at all. Last I had this tender, it was a button buck that no one else in the hunting party wanted, . . . I took him home, . . . mmmmmmmmmmmmmmmmmm.

    Pan fry back strap medallions in butter but keep them pink inside. Some Montreal steak seasoning and a touch of "What's this here sauce?" You are in carnivore/self sufficient heaven.

    When I went to grab a bag (all the meat is vacuum sealed bags), . . . the label said tenderloins. I checked a second bag, . . . tenderloins, . . . same for the third, fourth, fifth, . . . so either I got a bunch of other folks tenderloins, . . . or they just used that for the label so there would be a place for me to write on the paper label (can't write on a plastic bag).

    Now I got to get my canners going, . . . gonna see if I can do it on the front porch with my propane rig, . . . not sure how that will work out in 30 degree weather.

    May God bless,
    Dwight
    Sasquatch, Joe and bigwheel like this.
    If you can breathe, . . . thank God.

    If you can read, . . . thank a teacher.

    If you are reading this in English, . . . thank a veteran.

    Hidden Content
    Hidden Content

  7. #6
    Senior Member


    Join Date
    Nov 2013
    Location
    Wherever won't get me hit.
    Posts
    19,787
    Excellent @dwight55

    Not too fond of the taste for some damn reason, I have a very sophisticated palate. But, as far as I'm concerned there are way too many of the little brown bastards running around anyway.

    (Pssst, Slippy, Pastor Dwight is talking about DEER not ILLEGALS!)

    Oooops, my bad! In that case a little buttermilk soak then a nice pan fry with plenty of butter and some salt, pepper, garlic salt. Maybe a dash of Dales Sauce or Worcestershire.

    May work on illegals but I'd rather not say...
    A Watchman and bigwheel like this.

  8. #7
    Senior Member


    Join Date
    Sep 2014
    Location
    God's Country (aka Texas)
    Posts
    10,067
    Elk and buffalo is better lol.

  9. #8
    Senior Member


    Join Date
    Feb 2017
    Posts
    643
    Quote Originally Posted by csi-tech View Post
    Pan fry back strap medallions in butter but keep them pink inside. Some Montreal steak seasoning and a touch of "What's this here sauce?" You are in carnivore/self sufficient heaven.
    backstraps & eggs = culinary delight
    Sasquatch likes this.

  10. #9
    Super Moderator


    Join Date
    Dec 2014
    Location
    Hiding in plain sight
    Posts
    9,067
    Meat good! Period.
    First you have to give up. First you have to know, not fear, know that someday you're going to die.

  11. #10
    Senior Member


    Join Date
    Dec 2012
    Location
    West WI
    Posts
    5,657
    Some times you need a little flavor if it's a big nasty buck.
    Attached Images Attached Images  
    dwight55 and Slippy like this.

 

 
Page 1 of 2 1 2 LastLast

Sponsored Links

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  
Back to Top