The_Real_TCIII Posted March 5, 2020 Share Posted March 5, 2020 On 3/3/2020 at 9:41 PM, Biz-R-OWorld said: Room temp in salt & pepper and then quick on the grill. Sent from my iPhone using Tapatalk I will NEVER understand how you can eat that and not shoot does. Ill hang up and listen to your reply. 4 1 Quote Link to comment Share on other sites More sharing options...
BizCT Posted March 5, 2020 Share Posted March 5, 2020 (edited) 13 minutes ago, The_Real_TCIII said: I will NEVER understand how you can eat that and not shoot does. Ill hang up and listen to your reply. Bone-in ribeye taste a little better to me. Followed by Venison, Lamb, Pork. Edited March 5, 2020 by Biz-R-OWorld Quote Link to comment Share on other sites More sharing options...
crappyice Posted March 5, 2020 Share Posted March 5, 2020 Bone-in ribeye taste a little better to me. Followed by Venison, Lamb, Pork.Wait...bone-in is NOT the same as ANTLERED. Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
BizCT Posted March 5, 2020 Share Posted March 5, 2020 (edited) 2 minutes ago, crappyice said: Wait...bone-in is NOT the same as ANTLERED. Sent from my iPhone using Tapatalk my dream would be venison backstraps wrapped around 182" of pure unadulterated typical antlers! "Fall off the bone tender" Edited March 5, 2020 by Biz-R-OWorld Quote Link to comment Share on other sites More sharing options...
The_Real_TCIII Posted March 5, 2020 Share Posted March 5, 2020 12 minutes ago, Biz-R-OWorld said: Bone-in ribeye taste a little better to me. Followed by Venison, Lamb, Pork. let me know when free bone in ribeye is wandering around the woods for the taking 2 Quote Link to comment Share on other sites More sharing options...
BizCT Posted March 5, 2020 Share Posted March 5, 2020 1 minute ago, The_Real_TCIII said: let me know when free bone in ribeye is wandering around the woods for the taking Luckily I bought 100-head of angus in arizona few years back. rather than keep the profits, i keep the meat Quote Link to comment Share on other sites More sharing options...
Steuben Jerry Posted March 5, 2020 Share Posted March 5, 2020 33 minutes ago, crappyice said: I follow this one...sort of. https://foodforhunters.blogspot.com/2012/02/buck-wellington.html?m=1 Sent from my iPhone using Tapatalk Going by memory, that's just about identical to the one I use. Good stuff! I try to get somewhat artistic with the puff pastry. Trouble is, I'm not very artistic. That's supposed to be a buck up top, a broadhead down below, and beech leaves in the middle. 5 Quote Link to comment Share on other sites More sharing options...
The_Real_TCIII Posted March 5, 2020 Share Posted March 5, 2020 2 minutes ago, Biz-R-OWorld said: Luckily I bought 100-head of angus in arizona few years back. rather than keep the profits, i keep the meat brilliant Quote Link to comment Share on other sites More sharing options...
The_Real_TCIII Posted March 5, 2020 Share Posted March 5, 2020 Just now, Steuben Jerry said: Going by memory, that's just about identical to the one I use. Good stuff! I try to get somewhat artistic with the puff pastry. Trouble is, I'm not very artistic. That's supposed to be a buck up top, a broadhead down below, and beech leaves in the middle. Thats awesome, looks delicious! 1 Quote Link to comment Share on other sites More sharing options...
BizCT Posted March 5, 2020 Share Posted March 5, 2020 I'm scared shitless to ruin a backstrap by trying to make wellington. I don't like pastry stuff much, so i feel like i would end up peeling it off lol Quote Link to comment Share on other sites More sharing options...
The_Real_TCIII Posted March 5, 2020 Share Posted March 5, 2020 I'm scared shitless to ruin a backstrap by trying to make wellington. I don't like pastry stuff much, so i feel like i would end up peeling it off lolThat’s why it’s important to get 16’ of them each Fall!Sent from my iPhone using Tapatalk Pro 1 Quote Link to comment Share on other sites More sharing options...
dbHunterNY Posted March 5, 2020 Share Posted March 5, 2020 we had new england polled herefords on the family farm for most of my life growning up. black angus are over rated. more in how you raise, finish, and butcher them. i'm not sure i get owning walking ribeyes on the other side of the country. seems like a logistical dependence problem if you ask me. 1 Quote Link to comment Share on other sites More sharing options...
Chef Posted March 19, 2020 Share Posted March 19, 2020 I freeze all of mine in whole sections usually 9" long or so. They just cookup the best that way. I fry them in butter and garlic on high heat on each side spooning butter in pan over them as I cook them or Wrap in bacon on the grill and smoker. If I want steaks I butterfly cut them and make steaks. Can't go wrong pretty much any way unless you make jerky out of it , cause that would make me cry. Lol. (I've never been able to make deer jerky cause of my Dad the chef. He would say" how can you possibly use that beautiful venison to make meat you can stick in your pocket?")Reading this made me smile Sent from my iPhone using Tapatalk 2 Quote Link to comment Share on other sites More sharing options...
Enigma Posted March 21, 2020 Share Posted March 21, 2020 Pittsburgh venison loin. Recipe from Quality Venison Cookbook by Steve & Gale Loder. Circa 1998. My back strap go to for many years now. Butter/olive oil, soy sauce, spicey brown mustard, fresh garlic, black pepper. Double the sauce recipe because it doesn't make enough for putting on sides. You ll want more trust me. I caught my veggie loving girlfriend licking this off her plate once lol. She said she would drink it. 325 for 35min will put you right at 145 degrees meat temp. Overcook it and not so good. This will be quite rare but the ends will be pink, the middle of the roast bloody. Cut with a fork tender. Something for everyone. Perfect for popping in the microwave tomorrow if you have leftovers. 3 Quote Link to comment Share on other sites More sharing options...
boo711 Posted August 25, 2020 Author Share Posted August 25, 2020 On 3/5/2020 at 11:37 AM, Steuben Jerry said: No problem, but that's on my home pc (at work now). Any chance you'd still be willing to share this recipe?? Thinking this could be the Friday night before the opener at hunting camp dinner 1 Quote Link to comment Share on other sites More sharing options...
turkeyfeathers Posted August 25, 2020 Share Posted August 25, 2020 Backstraps cooked with Sous vide then hot pan sear and Gorgonzola cream sauce. No better way imo Sent from my iPhone using Tapatalk 3 Quote Link to comment Share on other sites More sharing options...
boo711 Posted August 25, 2020 Author Share Posted August 25, 2020 27 minutes ago, turkeyfeathers said: Backstraps cooked with Sous vide then hot pan sear and Gorgonzola cream sauce. No better way imo Sent from my iPhone using Tapatalk Dam that looks good too!! 2 Quote Link to comment Share on other sites More sharing options...
Steuben Jerry Posted August 25, 2020 Share Posted August 25, 2020 1 hour ago, boo711 said: Any chance you'd still be willing to share this recipe?? Thinking this could be the Friday night before the opener at hunting camp dinner That one that Crappyice posted above is just about identical. I don't have that PC any longer, and it was a bookmark on my browser. Quote Link to comment Share on other sites More sharing options...
crappyice Posted August 25, 2020 Share Posted August 25, 2020 Any chance you'd still be willing to share this recipe?? Thinking this could be the Friday night before the opener at hunting camp dinnerIt’s a great meal. And one you can cook ahead and reheat. I actually like it better the day afterSent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
turkeyfeathers Posted August 25, 2020 Share Posted August 25, 2020 1 hour ago, crappyice said: It’s a great meal. And one you can cook ahead and reheat. I actually like it better the day after Sent from my iPhone using Tapatalk What the F are leftover backstraps?! 2 1 Quote Link to comment Share on other sites More sharing options...
crappyice Posted August 25, 2020 Share Posted August 25, 2020 What the F are leftover backstraps?!No no fine sir...left over Wellington’s. I like my Welly’s reheated the next day. And for the record, I still have a backstrap on hold!!!! Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
squirrelwhisperer Posted August 26, 2020 Share Posted August 26, 2020 We NEED the recipe!! Quote Link to comment Share on other sites More sharing options...
Otto Posted August 26, 2020 Share Posted August 26, 2020 42 minutes ago, squirrelwhisperer said: We NEED the recipe!! https://www.amazon.com/Quality-Venison-Cookbook-Recipes-Kitchen/dp/0811735206 $23.99 in Kindle or @26.95 in print with plastic binder 1 1 Quote Link to comment Share on other sites More sharing options...
Bionic Posted August 26, 2020 Share Posted August 26, 2020 I like mine with Cow Massage Quote Link to comment Share on other sites More sharing options...
Steuben Jerry Posted August 26, 2020 Share Posted August 26, 2020 12 hours ago, squirrelwhisperer said: We NEED the recipe!! Found it! https://www.bbcgoodfood.com/recipes/venison-wellington 1 1 Quote Link to comment Share on other sites More sharing options...
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