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Post by reed on Sept 11, 2007 20:39:48 GMT -5
When I was younger I would hunt over a buddy's house. If we shot a couple deer his dad would cut right into one and start cooking up something to eat while we processed the deer.
With Saturday being the day, does anyone have any new recipes to hand out for some fresh deer?
Come on Osprey, you're usually good for one!
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Post by davep on Sept 15, 2007 4:23:11 GMT -5
We usually pull the tenderloins (or fish,as some folks call them:inside) ,slice them about 3/4", and sear them in a smoking hot skillet, along with bacon,eggs,biscuits,etc. Sort of breakfast for dinner, or whatever time it is.
My brothers usually eat the heart/liver right off. But I'm sort of, "with all the good meat on a deer, WHY you eating THAT?"
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Post by osprey on Sept 15, 2007 13:32:35 GMT -5
When it's really fresh I'm sort of a grill/fire keep it simple type. Don't need to do much to fresh t-loins!  |
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Post by mikevb on Sept 17, 2007 6:29:03 GMT -5
We butchered our deer last year at an 80 year old man's service garage. Once we get them hung on the engine hoist, the old man starts working on french fries. He just adds a touch of Old Bay and salt on the fries. Gotta have my spray bottle of vinegar and ketchup for that.
Then he starts cooking the tenderloins. Nothing but a little Montreal steak seasoning goes on that. Ice cold beer to drink makes it a gourmet meal.
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Post by 05wrangler on Sept 17, 2007 18:23:29 GMT -5
We butchered our deer last year at an 80 year old man's service garage. Once we get them hung on the engine hoist, the old man starts working on french fries. He just adds a touch of Old Bay and salt on the fries. Gotta have my spray bottle of vinegar and ketchup for that. Then he starts cooking the tenderloins. Nothing but a little Montreal steak seasoning goes on that. Ice cold beer to drink makes it a gourmet meal. I just drooled on my shirt when I read that  |
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Post by Huntin'Fever on Oct 23, 2007 21:27:10 GMT -5
My favorite fresh meet is the "mouse." Or at least that's what we call it. It's the two muscles opposite the T-loins on the inside near the pelvis. Very very tender and melts in your mouth. Like osprey said, not much can go wrong with fresh meat.
McCormick's "Broiled Steak" seasoning usually adds a nice touch.
Just had some ground deer tonight in spaghetti from my deer last week. The Broiled Steak seasoning, black pepper, chili powder, and traditional sauce hit the spot.
MMMM MMMM Good!
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