Primitive Archer
Main Discussion Area => Cooking Forum => Topic started by: JW_Halverson on August 28, 2014, 06:13:40 pm
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My mid day meal was very eco-friendly. Everything was organic, free range-of sorts, and perfectly delicious.
Starting with a 7 inch section of Black Hills whitetail buck backstrap with treatment of a bit of common salt and some fresh ground black pepper:
(http://i365.photobucket.com/albums/oo100/JW_Halverson/Cooking/loin%20lunch/IMG_0409_zps898c75d4.jpg) (http://s365.photobucket.com/user/JW_Halverson/media/Cooking/loin%20lunch/IMG_0409_zps898c75d4.jpg.html)
Apply a little black cast iron skillet action with a dab of clarified butter to seal the deal. Three minutes per side on very high heat:(http://i365.photobucket.com/albums/oo100/JW_Halverson/Cooking/loin%20lunch/IMG_0410_zpsde865cd7.jpg) (http://s365.photobucket.com/user/JW_Halverson/media/Cooking/loin%20lunch/IMG_0410_zpsde865cd7.jpg.html)
Let stand 5 minutes, slice across the grain. Serve with fresh garden tomatoes and grilled corn on the cob:
(http://i365.photobucket.com/albums/oo100/JW_Halverson/Cooking/loin%20lunch/IMG_0411_zps2db2c133.jpg) (http://s365.photobucket.com/user/JW_Halverson/media/Cooking/loin%20lunch/IMG_0411_zps2db2c133.jpg.html)
Low fat, low in bad cholesterol, light on the salt, light on the carbs (the corn has some), and just about as good as it gets. Simple can be sublime.
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I'd have to take a nap if I ate that for lunch. Venison backstrap and cast-iron, a perfect match. I use the same size skillet for back straps also. Try deglazing the skillet with some broth, add a shot of bourbon, some heavy cream. Reduce by half and pour it over the venison medallions. ;)
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I deglaze the pan and save the drippings to add to soups and stews. I'm not one to need much sauce over these medallions, getting so I wont even use garlic or herbs on them beyond salt and pepper.
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Man - does that look good ! Just the way I like My Venison - very close to Tartar. Bob
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Looks really good, but shame on you for having half a strap left in August! Ive been out since May!
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Looks really good, but shame on you for having half a strap left in August! Ive been out since May!
No doubt! How did you manage that JW_H!! :o
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That's fantastic looking lunch!
I had grilled peanut butter 'wich & a beer. :D
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Looks really good, but shame on you for having half a strap left in August! Ive been out since May!
No doubt! How did you manage that JW_H!! :o
It slipped out of the bag and worked it's way to the bottom of the chest freezer. Actually, I save a few choice small packages for celebrations. I always save one section of backstrap for around Thanksgiving when I dress up in 1770's gear, grab a flintlock, tommyhawk, knive, bedroll and fire making and head for the woods for a day trek. Spit the meat on a skewer over a little pot fire, boil water for tea, and count my blessings as fast as I can as the meat cooks. Truth be told, I could roast an ox past well done and not count them all. One way I shorten the list a whole bunch is my saying "...the whole PA bunch and Twin Oaks, too..."
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You forgot the Budweiser. I see it!