Foodies BS Thread.

i recognize that cut... also recognize what those backstraps look like down on the blade end of the loin, tiny but tasty. real estate should be getting filled soon in the freezer though right?

 

yep! Cant thank you enough for showing me that! I got a lot of season left...NOV and a week or so in Dec. Also just got some depredation tags from a farmer so got to scout out some elk. we get 2 cow tags which is nice if we get them filled!

 

Love venison and elk and most wild game.

 

saw a bunch of steaks this evening...couple 4 doe, and 5 or 6 elk. They were out of my "range" to take a shot at one.

 

Got some black tail back strap given to me.
Never cooked venison before.

Anybody share a recipe?

 

use some "On point" rub or Salt pepper and grill to med rare. Then add pinch of garlic powder after you take off the grill.

 

Cut into medallions before grilling or grill the chunk, then slice for eating?

 

You could butterfly the whole thing and grill it then cut it if you were gonna eat all of it at one time. If you wanted more of a steak experience you can cut it like cam's above. Lay out the strap, cut ~4" section, then butterfly that proximal/distal from anatomical position. trim all the silver skin off as well.

 

I do medallions. Put the in a ziplock with a little olive oil and a whole bunch of chopped garlic for about an hour. Then put them in a hot pan for like a minute a side.

 

Thanks fellas.

 

@T4RFTMFW not much of a pic and we didnt have an easy cheese to use so I made a cheese sauce with swiss and mild cheddar (add generic French cliche`) added some garlic and onion powder, chili powder and ground cumin to give it an almost chili con queso feel and poured over the chili and chips

 

Ribeyes tonight.

 

I’d eat that.

 

Just enough chili left over for lunch tomorrow and plenty of cheese sauce so my Friday should be pretty epic

 

Breakfast for supper... Biscuits were a combined effort from the wife and daughter (who has 2 years more experience cooking than the wife) while I was on gravy duty.

 

Biscuits were a bit uneven but not bad for a 5 year old... And they tasted good

 

Taste is the main thing. I miss biscuits and gravy. I can't have wheat or gluten any longer.

 

Dang gluten covered a gluten sauce reduction that is a double whammy...

 

Yup. I don't have Celiac's, but it makes me itchy.