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Favorite Venison cut.............
chamookman:
Yepper - The Heart & Inner Loins NEVER make to the freezer. The Heart Always the day of the kill - I'd really like to See Your filet how to JDub. I just cut it cross ways about 1/2" thick and pan fry in a hot pan. Bob
Olanigw (Pekane):
Anyone that harvests a deer, I will pay for the disposal of the tenderloins. I will hook you up with a dry ice supplier and the money for overnight freight to my place. No one should have to eat that cut. When you dice it and do a simple sear with caramelized onions, it's just horrible. Makes you want to die. Won't even stay together in your mouth, it just has to fall apart at the first chew and explode with "flavor".
I like the heart, I like the liver, I every scrap of meat I can get off the bones.
I do NOT like the brain. Prions terrify me.
JW_Halverson:
--- Quote from: Olanigw (Pekane) on July 03, 2014, 10:10:07 am ---
I do NOT like the brain. Prions terrify me.
--- End quote ---
I see more people driving those lately. I hear they may not have a lot of power, but get great mileage. >:D
chamookman:
TOO FUNNY JDub :laugh: :laugh: :laugh: :laugh: :laugh: :laugh: :laugh:!
Forest_Farmer:
I like to make fajitas with steaks cut from the hind quarters. Cut the meat into very thin strips, no thicker than 1/8" and try to cut them across the grain. Marinade them in Worcester sauce, soy, lime juice, adobo spice mix and green Tabasco .
Slice up red peppers and onions and fry them I a very hot cast iron skillet til soft and have some good char marks.
Remove the veg from the pan and get it very hot again. Add a couple tablespoons of oil and QUICKLY cook the meat, about 1 min. Add the veg back to the pan and pour in about a 1/4 cup of the same marinade mix that was used for the meat, mix and remove from the heat.
Sever with warm corn tortillas , sour cream , guacamole, cilantro and a squeeze of lime.
I made these at the TN Classic this year for Matt and heather Wirwicki with moose over the fire pit. Smoke in the eyes added to the flavor, lol.
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