Deer hunting BS thread

heck yea get-r-done Doug!!!

 

That's the best kind of basement to have...

 

Congrats

 

That'll work!

 

Congrats

 

@MoneyMan55



@Casper66 be like

 

Got a giggle out of this

 

@dewayne
you get that pic off my spacebook page

 

Naw,saw it on facebook in a VA deerhunting site

 

Congrats!

 

Deer is all processed and put away. 7 roasts and 23 pounds of burger she was a good sized doe

 

Since I've been a little boy my father always cooked our venison steaks in a hot cast iron skillet with just salt and pepper. The roasts were always wrapped in bacon and roasted in the oven. Trying to branch out and see what anyone else has for a seasoning preference they would like to share. Thanks and enjoy the day.

 

this works good, says lamb but sub venison. Cook to med rare or whatever you like.

https://www.simplejoy.com/lamb-chops/

https://www.willcookforsmiles.com/lamb-chops/

 

One way to cook backstrap is to cut into medallions.. Cast iron skillet with butter, nice and hot
Sear one side and flip.Just before they are done, a shot of REAL maple syrup in the pan.
Don't look away as you'll over cook them.

 

Shoulder and necks (and any roasts for that matter) are great as Mississippi roast. I cut my back straps about the same size as innerloins and treat them like I'm doing a whole loin, salt pepper garlic powder, dry brine, reverse sear if you do please, but I usually just hot cast iron and bacon grease em. Way back when, we used to use a processor and get the steaks cubed and did chicken fried steaks with those... Both of these were experiments that turned out pretty cool and I have done the roast several times since, and currently have another ham salt curing right now. https://youtu.be/0pKznWSJ8cU
https://youtu.be/SsmXu-ZqMSc

 

I’ve had success making a marinade and letting it sit for a few hours, cast iron for a bit, flip and toss it in the oven at ~500 for a few minutes depending on how thick the cut is.

 

Decoyed a nice little eater this morning