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Favorite Venison cut.............
mullet:
I know what you mean, Dave, Excellent piece.I cut the meat and the wife used to be a meat wrapper for Publix Stores. And, sorry, overlooked the "anything but backstrap".
mullet:
Also like the liver. I hate any other kind of liver but venison. I like to cut it in thin (1/2"), steaks, lightly flour and pan fry in butter. Delicious :)
JW_Halverson:
All right, I have to go right to the heart of the matter....it's the heart. And tradition is that I serve the heart the night of the kill. There are two "seams" running slightly diagonally down the heart delineating between chambers of the heart. Take a razor sharp knife and follow the smaller of those two seams. Follow it in, and keep fileting your way through. Eventually it opens like a scroll and you have a long rectangular steak. Trip out all the strands and blood vessel bits, season with Montreal steak seasoning and lay over very very hot coals (preferably 2" squares of hickory burned down to coals) for about 3 minutes to a side. Serve with anything you like, so long as a glass of inky dark Malbec is at my left hand.
I need to do a video of how I filet a heart. Hope I draw a deer tag this fall, so I can do that. Neat trick taught to me by my buddy, Mikey! (Semper fi, you jarhead inkslinger, happy Fourth of July)
Pat B:
Deer backstrap is a traditional Christmas dinner for Marcia, Meredith and I. I cut each side of the backstrap in half making 4 pieces. Take one piece and rub it with olive oil and salt and black pepper and sear it all around in a cast iron skillet. After searing put in a 350 oven for 15 minutes(med rare, or 20 minutes for medium). Remove from the oven and set the meat aside to rest. Deglaze the pan with stock, add a shot of bourbon(or brandy), a good splash of heavy cream and reduce by half. After the meat has rested for 10 minutes or so slice in into medallions. Add any meat juices into the sauce and pour it over the medallions. I usually serve this with over roasted new potatoes, steamed broccoli and a tossed green salad with pecan pie with real whipped cream for dessert.
bubby:
Sounds great Pat, all but the broccoli, just don't have the palate for it
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