Primitive Archer
Main Discussion Area => Around the Campfire => Topic started by: HatchA on May 11, 2011, 04:47:04 pm
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So back in November/December my mum gave me a bag containing some venison from my dad's stash (she just wanted to get rid of it).
It turned out to be four nice, big, juicy tenderloins all wrapped seperately and frozen in a bag.
I thawed them out last night and just fried them up with a little olive oil, black papper and dark soy sauce.
My kids WOLFED them down!! I mean, the plates were almost eaten, they liked them so much!!
My wife... not so much :( but at least she tried.
Me...? I'm chewing happily as I type this ;D
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That is some good eatin' there. The secret is to not to over cook it. Oh, try a little bit of onions mixed in with it, to. :P ;)
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Good job getting the kids to like wild meat. My daughter informed me(along with my wife) that they didnt care if I got a deer this year on my first try at archery hunting, they wouldnot eat "bambi" ::), more for me I suppose ;). Tenderloin is delicious, and it is so addictive, I can never get enough. Glad you got some.
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Eddie, when the meat was cooked I plated it to let it rest and fired some thin sliced red onion into the pan. They fried in the leftover meat juices and soy sauce mixture and turned out just lovely!
Scott, good information. Thanks! They were likely the outer cuts as they were fairly big and didn't taper down at one end. I always thought people just called the same thing by different names. :)
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You guys are jerks. Now I'm not only hungry, but the keyboard is all sloppy and covered with drool >:(!
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Ya'll need to quit talking about food that I'm not able to get. My belly button is tickling my vertebrae right now.
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Headed to the freezer...
Lane
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There was one that wasn't eaten so I put it in the fridge and am now chowing down on it :D
it tastes even better after sitting for a day!
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Just called my wife and told here to take out a backstrap for supper. Some of David Knights secret seasoning sliced floured fried onion gravy mashed taters corn on the cob home made biscuits and peach cobbler. YUM YUM.
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I didn't know you could freeze tenderloins.We always eat them as soon as we cut up the critter.
A little treat for the hunters.
Thanks Leroy
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Leroy, I thought that was like Gizzards in a mullet; you always tell them that all critters don't have them. ??? ::)
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When I have it we usually have venison backstrap for Christmas dinner. I like to rub it down with a bit of olive oil and a little salt and fresh ground black pepper. Sear it all around in a black skillet then 15 minutes in a 350 oven( med rare). Take it out of the skillet and let it rest. deglaze the skillet with beef broth(venison broth if you have it) and reduce by half then add a shot of bourbon(any good whiskey or brandy) and heavy cream. As that reduces cut medallions of the venison adding the juices to the sauce.
Serve with oven roasted potatoes, roasted aspiragas and a green salad. 8)
Wife and daughter both love this dish and our daughter grew up eating Bambi burgers! ;)
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This whole thread is making me very hungry, and no venison. :'( :)
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*steals Pat's recipe* ;D
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Yum Yum, Dave is doing stuffed peppers tonight but I may pull a back strap of of the freezer for Saturday nigh supper.This is making me hungry. ;) ;D ;D
Pappy
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My oldest boy told me the other night, while out for a ride to look for deer..."Dad this is so boring, can we go home? The only fun parts about deer are hunting, killing, and especially eating them"................there is hope!
The one I killed last year I canned what wasnt straps or loins.........man oh man oh man was it goooooooooooooooooooooooooooodddddd.
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Now I may be waaaay off here...and I am not trying to be argumentative...but I grew up in a Family of Farmers...and Backyard Butchers...and Tenderloin and Back-strap...were not the same Animal at all...now don't get me wrong...I love them both...can't beat them any way they are cooked...but I was always under the notion that Back-strap was the Outer Loin that runs along the Back beneath the Hide...and the Tenderloin is the Muscle that runs under the Backbone from the Diaphragm to about the Liver/Kidney area...and this is the most tender part of the Animal...this is where Filet Mignon is cut from... and Hatch....when my Kids come to visit....it's still back-strap and Tenderloins on the Grill...they cannot get enough of them...and I have it one better...My Wife loves Venison more than Me! And Justin....aint that really the Truth....the Best Part is Eating :P
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Now I may be waaaay off here...and I am not trying to be argumentative...but I grew up in a Family of Farmers...and Backyard Butchers...and Tenderloin and Back-strap...were not the same Animal at all...now don't get me wrong...I love them both...can't beat them any way they are cooked...but I was always under the notion that Back-strap was the Outer Loin that runs along the Back beneath the Hide...and the Tenderloin is the Muscle that runs under the Backbone from the Diaphragm to about the Liver/Kidney area...and this is the most tender part of the Animal...this is where Filet Mignon is cut from... and Hatch....when my Kids come to visit....it's still back-strap and Tenderloins on the Grill...they cannot get enough of them...and I have it one better...My Wife loves Venison more than Me! And Justin....aint that really the Truth....the Best Part is Eating :P
Everything you said is 110% true about the straps and loins........
I'll stir the pot more here.....I am NOT A PURIST......I'll take BEEF over DEER any day. :o.........I LOVE LOVE LOVE some fried back strap, with rice and gravy and homemade bistits....but it's hard to beat beef....pork even.
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Justin...You didn't eat the Deep Fried battered venison that Ronnie and I cooked Up on Fry Night??? That stuff was too Die for...just about chewed itself...and was soo tasty...I had a hard time stopping!
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Justin...You didn't eat the Deep Fried battered venison that Ronnie and I cooked Up on Fry Night??? That stuff was too Die for...just about chewed itself...and was soo tasty...I had a hard time stopping!
I missed most of everything that night lol Had a cooker and donated food and ended up with left over low country boil and some corn and that was about it lol Don't get me wrong, I love backstrap and tenderloin about as much as any kind of beef, but until I started canning deer, I didnt care much for any of the other parts unless it was cubed and fried. That BBQ at Pappys the last night was to die for....but I could care less for a steak from a deer.
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even Chicken-Fired Steak?? man...stay away from My House then...We eat them at least once a Week...Venison is on the Menu here twice a week...Chicken-Fry...Roast...Chilli...Stew...it's all good...and the tougher cuts...get an hour in the Pressure Cooker...and them they fall apart too...
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I like fried anything from deer........back straps any way you and cook them, same with tenderloins..........I dont care for GRILLED hams (steaks)....fried yes.
From now on, I will save the tenderloins and back straps, whole, to grill or fry......and the rest gets cut into 1" cubes, and pressure canned. 10lb for 90min 1tblsp salt (garlic. black pepper, whatever else you want to add. After that, chili, tacos, fried, favorite is just open a jar, heat it in a sauce pan, make some white rice, and spoon it over top of it like stewed beef....philly cheese steaks, BBQ..............best thing about pressure canning is not only does it taste good, it is INSTANT....just open it up, heat it up however you want and serve. and like you said. TENDER. I'll take canned deer anyday. I guess what I should have said earlier is I prefer a grilled beef steak over grilled deer steak.....same with burger, even with beef fat mixed. Otherwise Im good with deer any other way.
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;D
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You are right EL, I prefer back strap over loin anytime,Loin is very good but a bit stringy if not sliced up right,Back strap is good any way you cook it. :) :)
Pappy
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I generally just say backstrap and inner loins.....and even though I know the difference, call them "tenderloins" when I slice em up...even tho it's backstrap. ;D
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You nailed it Scott
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Backstraps in my house are never sliced into steaks, they are kept as roasts even though they do not always get roasted. Some get thrown on the grill, some are skewered on a spit and done over coals while camping, and yet others get pan seared so that they are almost venison tartare rare.
I have been known to wrap one in bacon, pinning with toothpicks and laying it directly on a deep bed of hardwood coals! Flip it when it looks like the bacon is about to fall off and pull it out when the bacon does fall off, let rest 10 minutes and start slicing. It's sad to have to sacrifice the bacon, but the venison does all it can to make it up to you!
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Justin, I just found a recipe for the lowly, venison, Cubed steak. Cut into nugget size portions, a dash of Tabasco A-1 sauce, crumble blue cheese and fold over and toothpick. Then flour, dip in egg and buttermilk and roll and press seasoned breadcrumbs in real good. Then deep fry. :P ;D, I'm going to try it this weekend.
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Sounded really good...till you added the Mold.......... :P
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Eddie you aint got to have it that fancy for me toi eat it fried...but that sounds awesome!
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Mmmmmm..........now you got me thinking about it. I've still got 4 halves of the tenderloin off the buck I shot last November. Been saving them for a rainy day, and it just so happens that it's raining outside today.
I just like em sliced into about 1/4" thick medallions, rolled in seasoned flour and fried. Course we eat everything fried here in Missouri, but that's the way I like it. Then I make a gravy out of the oil with the left over seasoned flour and milk or cream. Mashed potatoes and canned green beans from last year's garden, toss a pan of biscuits in the oven and I'm feasting like a King!
My mother also makes her own swiss steak recipe out of the steaks or a chunk of tenderloin that's so good it'll make you slap your grandma! Don't know what all she puts in it, but it's got home canned tomatoes, onions, but she breads it and sears it good in a skillet first before going in the oven. It doesn't matter what cut of meat or what part of the deer it came off of cause when it hits the plate you can cut it with a spoon.
Dang.........now I'm hungry! I better go get a package of backstraps out of the freezer.
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Man, this is starting to get confusing. I call a backstrap and a loin the same thing. Just like El D, I was taught that the backstrap, or outer loin, comes from the outside of the animal along the spine just under the skin. The tenderloin, or inner loin, is located on the inside of the animal and is the most tender cut of meat on the animal. A lot of folks seem to use these terms differently. The tenderloin is a lot smaller cut of meat and, on a deer, the most substantial part of it is along the spine, behind the rib cage near the rear legs. Here is a pic I found that illustrates what I call the different cuts of meat. #6 in the picture is the tenderloin and #7 is the backstrap. Just trying to make sure we're all on the same page here.
(http://i649.photobucket.com/albums/uu219/sddorale/loinbackstrap.jpg)
#6 we call sweet loins, and #7 is either backstraps or tenderloin. I'm sure it depends on which part of the country you grew up in. It's all good though!
During deer season when I get my deer, usually a doe first then hunt for a buck I will cut the sweet loins out and cube them up, bread in seasoned flour and fry em up for supper the same night. Fresh venison is like eating fresh fish, nun better!
Try this recipe if your not real fond of fried deer steak.
Put your deer steaks in a casserole dish that has a lid and cover with water, just enough to cover the meat. Add 1 pack of onion soup mix, liptons is best. Don't salt the meat or the water because the soup mix adds plenty of salt, but peppper if you like. Cook for about 1-1.5 hours at 350 deg. in the oven and keep checking it until the meat starts to get tender. Then add 1 can of cream of mushroom soup and return the dish covered to the oven for another 20 minutes or so, stirring occasionally. Serve over rice or mashed potatoes.
You will be packaging more deer steaks off your deer next season after trying this simple recipe.
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Makes me wish I had more jar meat :(. And I think I have successfully unplugged every freezer that may have had frozen deer in it. Sad but true lol, I've got a bad habit of doing it unknowingly.
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Man, if I wasn't cooking a pork butt roast right now I'd be digging out some Venison. :P ;D
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Justin... tell your wife I said she's to slap you!!! How in the name of all that's juicy and tasty, did you manage to unplug a multiple of freezers?
You ain't allowed near any sockets/power outlets any more!! ;D
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Hatch, two were before I was married. Dad had a spare deep freezer in the shed behind his shop and before it was wired he had a drop cord ran out to it. Well I needed a dropcord and saw one plugged in in the shop and running outside. Didn't think about what it went to, two weeks later...yuuuuck. Did that twice to that one. Did it once to my deep freezer here at the house. Thought it was the radio I had plugged in at the same outlet.