Post by: jstone on December 14, 2024, 04:49:01 PM
Post by: dub870 on December 14, 2024, 04:52:13 PM
Post by: Longfield1 on December 14, 2024, 05:01:52 PM
Post by: Fidelk on December 14, 2024, 05:27:23 PM
Smack Yo Mama good.
Post by: JDArms1240 on December 14, 2024, 05:29:32 PM
Deer Steak Marsala
1 lb backstrap or tenderloin
2 tablespoons butter
1 shallot, minced (or onion)
1 package of portobello mushrooms, thinly sliced
3 cloves garlic, minced
1/8 teaspoon black pepper
1/4 cup Marsala wine
1 teaspoon fresh thyme, minced
2 teaspoons fresh rosemary, minced
A few leaves of fresh basil, chopped
2 teaspoons mustard
3/4 cup heavy cream
A drop or 2 of Balsamic vinegar
1. Clean the backstrap/tenderloin and slice into 1 inch thick medallions Or (my method, cause its easier to eat in the end) chop into 1/4"-1/2" cubes. Coat lightly with balsamic vinegar and salt and pepper and set aside.
2. Heat up a large pan over high heat and add some olive oil.
3. Once hot, add deer meat and brown for 2-3 minutes on each side. Toss in 2 tablespoons of butter when you flip and baste as the other side cooks. Move to a plate once browned.
4. Lower the heat to medium and add the shallot/onion to the same pan . Cook for about 1 minute until translucent.
5. Add in the mushrooms and cook for 5 minutes until soft and caramelized, I don't add extra butter or olive oil for this step, they will dry-saute, THEN I throw a little butter in there.
6. Toss in the garlic and pepper and cook until fragrant, about 1 minute.
7. Pour in the marsala wine to deglaze the pan and stir until evaporated. (No more alcohol smell from the steam).
8. Add in the thyme, basil, rosemary, and mustard and cook for a minute.
9. Add in the heavy cream and stir frequently until the sauce thickens, about 4-5 minutes.
10. throw the deer meat back in there to warm up and soak up some sauce.
I will cook some wild rice to throw all of this on top of while I'm making the Marsala
Post by: addicted1 on December 14, 2024, 05:41:56 PM
Post by: 7mmfan on December 14, 2024, 06:27:16 PM
Post by: Buckhunter24 on December 14, 2024, 06:34:16 PM
Post by: Shoofly09 on December 14, 2024, 10:01:37 PM
Slice about 1/4 " thick. Then I tenderize with a handheld Chef Master device (3 rows x 16 mini blades).
That tenderizer works awesome. Breaks up tough stuff and lets marinade soak in. I've had a couple of them come apart in the dishwasher, I immediately ordered a new one from Amazon that day. They are a game changer.,
Post by: fowl smacker on December 14, 2024, 10:34:53 PM
Post by: lewy on December 15, 2024, 09:10:01 AM
Post by: lewy on December 15, 2024, 09:16:13 AM
Post by: JDArms1240 on December 15, 2024, 10:00:19 AM
Speaking of getting fancy, I REALLY wanted to try doing a French cut on some backstrap this year but didn’t. There’s always next year.
Post by: buglebuster on December 15, 2024, 10:48:32 AM
Post by: boneaddict on December 15, 2024, 10:58:14 AM
Post by: Boss .300 winmag on December 15, 2024, 11:00:35 AM
I usually just grind them for burger or make jerky :chuckle:
Mine were tough this year, don’t know why. But pepperoni sticks they will be.🤣
Post by: freshgrease on December 15, 2024, 11:18:36 AM
I cut the loin into 12" lengths and then butterfly each piece twice to get it very thin with a big surface area. Pound out the meat a bit to even things out. I then roll the sheet back up with strips of feta cheese rolled into it + seasonings and tie it up to hold it all together.
Baked till 120 while spraying with vinegar. Sliced super thin then quickly flash friend and put onto sandwiches.
Post by: Sr15 on December 15, 2024, 12:30:36 PM
Butterflyed and stuffed with sautéed morels and fresh parmesean if I want to get fancy
Post by: colersu22 on December 15, 2024, 02:24:23 PM
Post by: lewy on December 15, 2024, 07:26:13 PM
I usually just grind them for burger or make jerky :chuckle:
Really? All the young age class animals you post I would have figured you liked venison
Post by: buglebuster on December 15, 2024, 07:48:46 PM
I usually just grind them for burger or make jerky :chuckle:
Really? All the young age class animals you post I would have figured you liked venison
Ouch :chuckle:
That was to trigger people
Post by: lewy on December 15, 2024, 07:51:48 PM
I usually just grind them for burger or make jerky :chuckle:
Really? All the young age class animals you post I would have figured you liked venison
Ouch :chuckle:
That was to trigger people
I hope so!!! I know you can’t eat 1000 pounds of burger a year!
Post by: buglebuster on December 15, 2024, 08:00:47 PM
I usually just grind them for burger or make jerky :chuckle:
Really? All the young age class animals you post I would have figured you liked venison
Ouch :chuckle:
That was to trigger people
I hope so!!! I know you can’t eat 1000 pounds of burger a year!
We steak just about everything possible, 50 lbs summer sausage, 50 lbs pep sticks, 50 lbs jerky, roasts, and some burger. Probably have only 80 ish lbs of burger. 1 elk went to my in laws.
Post by: lewy on December 15, 2024, 08:05:05 PM
Post by: slavenoid on December 15, 2024, 08:48:41 PM
For guest: Hank Shaws Steak Diane
For little kids: Seared in fat chopped really fine and tossed in melted butter before serving.