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Reply With QuoteNo fried onions and mushrooms??
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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 ...
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
If you can breathe, . . . thank God.
If you can read, . . . thank a teacher.
If you are reading this in English, . . . thank a veteran.
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No fried onions and mushrooms??
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.
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.
"There is a destiny that shapes our ends, Rough, hew them as we will."
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
If you can breathe, . . . thank God.
If you can read, . . . thank a teacher.
If you are reading this in English, . . . thank a veteran.
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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...
Elk and buffalo is better lol.
backstraps & eggs = culinary delightOriginally Posted by csi-tech
Meat good! Period.
First you have to give up. First you have to know, not fear, know that someday you're going to die.
Some times you need a little flavor if it's a big nasty buck.
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