60+ year old thread.

@Oldie2007
HIGHLY recommend marinade (i make a homemade teriyaki) then direct on the grill..mimic beef steak on cook time, i always wait till they start to sweat, flip em and look for just the tiniest amount of sweat, pull em let em rest and enjoy...

amirite @95SLE ?

 

Good Morning Porch Pals & Sue! And it's off to the ceramic coaters this morning. That's the whole plan....

 

On the chance I get wild game. I marinate it in beer. Nothing fancy Hams or PBR.

 

“Don’t Let the Old Man In!” Very sad. My favorite country & western singer.

Life goes on. Suppose to be cloudy all day, but 52*. Looking out I only see a couple of small clouds on the horizon.
Workout day! Then off to the pharmacy and if the clouds stay away, a little yard work. Almost time to start turning/loosening the vege garden beds. Cool crop planting starts next month. I love my garden spinach whether cooked with our garlic, on sandwiches, or in a salad. Mmmmmm!
Have a great day everyone and get some vitamin D outside!

 

Morning gang. Nothing on the agenda except yard work and doing taxes.... fun stuff. Be safe out among 'em

 

Simple salt and pepper on the grill. Or a soy/teriaki bath.
As others stated, no fat so you can over cook it if you look away. Med/Rare at the most for me.

 

Venison can be a little gamey , it depends on where they are harvested and what they’ve been eating. I love venison. I usually grill it hot and fast to medium or medium rare. Often I just use a little salt and pepper and a little garlic powder. Or I use my favorite dry rub from Cabelas which is Roasted Garlic and Beer. That stuff makes anything taste great. If I’m going to marinate it I use my own simple recipe. I use it on lots of meat from venison to pheasant, chicken, beef etc. It is delicious. It also will tenderize meat if marinated all day or over night. You decide the proportions. Combine teriyaki, a little bourbon or red wine if you have it, a little brown sugar, black pepper, garlic powder. Marinate for a couple hours or overnight.
Most all game whether venison or pheasant etc. has little fat and if you over cook it will dry out quickly. Marinating helps keep it moist. Bon appetit.

 

Geeze! Your making me hungry!

 

Afternoon all:

I like venison also, I'm not the greatest at making it totally YUMMY, but I have eaten it when made by several hunting buddy's wife's where it is literally melt in your mouth and absolutely delicious. For the most part anymore, I just get sausage and hamburger made, I could eat that almost everyday!

Sue!
TAXES, , just dropped mine off, hope I paid enough in quarterly so I don't get hit with any penalties!

 

Where you been Willie, thought that you fell off the porch, glad to see you back, at least now we know how to find you, just post something about wild game cooking!

 

Backstrap...it's what's for dinner tonight.

 

Yes! My favorite. What time should I be over?

 

Heck of a storm hit San Diego last night, hailed at around 2:30am. Huge pile on my RV cover. Tried to take a photo from the staircase out the window. Shouldn't drink so much before bedtime.
Heavy US Marine helicopter went down last night east of San Diego during the night. News says it was found in Pine Valley area. No details on the crew. Not the best weather to be flying in.

Spoke to my buddy that lives in Pine Valley, he says local gossip is the Heavy went down in the Kitchen Creek area. Still no word on the crew of 5, interesting. This area can be a bit sketchy with smugglers, etc. Hope for the best in finding the Helicopter crew.

 

You can make it for dinner if you catch one of these.
Oh wait, they're extinct.

 

mahi from October trip, 1st simple cook since 12/17/23, needed "The Boss" to help..she was more than happy...

 

Went to a restaurant years ago that specialized in exotic dishes. We had a sampler of venison, gator, bison and ostrich. Once was enough for me and apparently everyone else because the place only lasted a few months before going under. Still nothing better than a big ol’ ribeye or some filets on the grill in my book. Maybe the sirloin and picanha from the local Brazilian steakhouse.

 

Venison and bison are great, I've had gator, not impressed no real flavor the way it was served. I was told later that the deepfryed method has the least flavor. I have heard that ostrich is good and a friend said the eggs are good also, but 1 will serve 3 or 4 people.

 

Yes, I opened up TacomaWorld and smelled something good. Took me awhile to find it.

 

Venny Kabobs are a favorite.
Bacon is a key ingredient.
Pairs well with a "proper" beer.