|Topic Review (Newest First)|
|05-03-2016 05:46 PM|
|a12gaugegirl||That sounds pretty dang good! I had never thought about battering elk meat. I mean, we do it all the time with fowl, but it seems so foreign for red meats. I bet the crust is great on it though! I will definitely give this one a try.|
|05-03-2016 10:33 AM|
Here is the most simple melt in your mouth deer recipe. |
Slice your backstrap into 1/4" thick slabs.
pre-heat your oven to 375*
roll out Club crackers to a coarse dusting mixture
make a light egg wash with milk
add the meat to the egg wash
remove and dust with the cracker, a gallon bag works nice for this.
pre-heat a cookie sheet in the oven with a very thin oil glaze
lay the backstrap on the cookie sheet and bake until you see some red color show through the top then turn over.
cook for a few minutes more pulling the meat when a med-rare color is present.
I assure you that this will become your next favorite quick camp dinner.
sides are what ever trips your trigger, baked potato and sweet carrots does it for me.
|05-02-2016 06:58 PM|
How do you cook your venison?
Hey all, I am working on some new recipes and was looking for suggestions on cooking with venison. I have a few tricks up my sleeve, like gorgonzola and herb topped venison steaks, but I am wanting to try some different stuff.