Thanks yall for the recipe

Cut 1/4 inch thick, roll in flour, fry in butter.

WOW Do you even taste the venison?
Gave a friend a few venison steaks , he took them home and a couple days later said his dog wouldn't eat it!
Funny thing was I was eating some leftovers for lunch.
Gave him a piece, and he said that was good!
Same deer same steak , just how he prepared it!
He told me he prepared it much like you described .

It’s a shame to fry a backstrap, and I like anything fried. Wrap the backstrap in bacon. Marinate overnight in zesty Italian dressing that has enough Dale’s added to it to turn it brown. Grill to an internal temperature of 130. Serve with a sauce of mayo/sour cream/horseradish.

Which means take it off at medium rare and tent with foil and allow to rest 15 or so minutes.

LIKE!

I cook the backstrap whole. Season to taste and allow to get to room temperature. Sear on the Blackstone or skillet for 7 or so minutes each side.

Medium rare at most, it will come to medium while resting.

Pull off and allow to rest tented under some foil for about 15 minutes.

Slice and serve.


Most folks over cook their game meats and that is why they say it’s tough or gamey. They just don’t know how to cook is all it is.

WOW Have any of you cooked anything on a stick over an open fire ?
WOW The things you do to some of the best tasting meat is criminal!

I do the bacon wrap and grill, but skip the marinade and sauces. I like the plain flavor of the meat.

AGREE!

A little garlic powder, salt and pepper, and grill them medium rare...

I mean, yeah while camping. But I also keep a small skillet while camping. Can’t beat a good wood fire cooked meal though.

Over cooking meat or smothering with stuff so you can’t taste it should be criminal. But, this is America and folks can allegedly do as they wish.


And the best tasting meat on a deer is the heart. Lol, fight me! Haha.

Salt pepper grill rare to medium rare. Eric

To thaw:
Put it in a zip loc bag and remove as much air as possible. Fill sink with cold water and put bag in. Should take less than an hour or so till you can cut into steaks. Put steaks back in bag and thaw the rest of the way in the sink full of cold water. Don’t use warm water.

That's a new one for me. I have never heard anyone use "dethaw" before. Usually it's "unthaw" that cracks me up LOL.

Always cook meat starting at room temperature. Frozen is for those cheap burgers you only serve to your enemies.

What’s the difference

Dethaw would assume that you are un thawing it? So refreezing?!

Same with unthaw. What are you doing? Putting it back in the freezer?



It’s defrost, that’s what you’re looking for. And you want to have the meat totally unfrozen!?
lol.

Defrost or thaw it in the fridge or sink and allow to get to room temperature. Not recommended for chicken and store bought turkey.

Start with a hot pan, grill or griddle.

I cook some deer roast straight from frozen in a sous vide. Not a quick process but you cant overcook with it unless you set the temp too high.

Best way to thaw quickly without cooking is to vacuum seal and submerge in cold water. Very quickly, use warm water.lol