speaking of venison...

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john pen

Master Chef
Joined
Jan 25, 2005
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Location
Western NY
My brother dropped off a nice buck for me last night..I skinned it, quartered it and got it in the fridge waiting for further proceedings.. The backstraps will be for steaks and the rest will go through the grinder and mixed with a few butts for bambi burgers.

Pulled out the tenderloins, butterflyed them and pan fried them with onions and butter.. Supper tender and pretty darn tasty !

 
Looks mighty good. I'll take the backstraps slice about 3/8" thick dip it in egg and roll in flour season to taste and fry. Man o man is it good.
 
John you get some time...we can make some snack sticks out of another one...or a whole hell of a lot of jerky...
I know a guy that has a big smokehouse....
 
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