Post by: rasbo on January 26, 2011, 07:16:10 PM
Post by: MuleySniper on January 26, 2011, 07:19:00 PM
MS
Post by: rb2506 on January 26, 2011, 07:35:29 PM
Post by: rasbo on January 26, 2011, 07:44:05 PM
yeah what took so long :dunno:, bet it was good though :IBCOOL:been eating salmon and other stuff,momma likes it very much...for an old buck its so good
Post by: singleshot12 on January 26, 2011, 07:47:30 PM
Post by: rasbo on January 26, 2011, 07:56:27 PM
Was that old buck that tuff that you had to pound the steaks flat? :)the sirloins I pound out works good for chicken fried
Post by: ribka on January 26, 2011, 08:07:45 PM
Post by: jackelope on January 27, 2011, 08:24:19 AM
Post by: 400out on January 27, 2011, 08:31:36 AM
I've eaten a bunch of the different sausages I had made from my old buck but I haven't eaten any steaks yet. One of these days soon I will. I'm curious as to how it will taste being all rutted up and old as dirt.Pine needles :dunno: Not going to be the grain fed your used to :chuckle:
Post by: rasbo on January 27, 2011, 08:39:01 AM
I've eaten a bunch of the different sausages I had made from my old buck but I haven't eaten any steaks yet. One of these days soon I will. I'm curious as to how it will taste being all rutted up and old as dirt.my wife liked it very much also..I did not take care of this deer as I would normally,I let a meat shop handle it, I was hurt,but it came out good, he let it hang a good long while...
Post by: jackelope on January 27, 2011, 08:59:32 AM
Same here...1st time in a long while I did not take care of it myself too. There was no aging done though sadly.I've eaten a bunch of the different sausages I had made from my old buck but I haven't eaten any steaks yet. One of these days soon I will. I'm curious as to how it will taste being all rutted up and old as dirt.my wife liked it very much also..I did not take care of this deer as I would normally,I let a meat shop handle it, I was hurt,but it came out good, he let it hang a good long while...
Quote
Pine needles Not going to be the grain fed your used to
Yeah I figure that'll be the case.
:chuckle:
Post by: huntlakewood on January 28, 2011, 06:08:28 AM
? for you what kind of batter do you use to make the fried steak?
Post by: rasbo on January 28, 2011, 06:29:17 AM
I sould not read these things first thing in the morning.I use pepper and garlic powder.and some Johnny's seasoned salt on the meat,beat it like a cube steak,then roll in seasoned flour with the same seasons plus a little Hungarian paprika,then dip in milk then back in the flour again,really work the flour into the meat..Let the meat sit a Lil bit.Then I fry in a cast iron pan at 350 in oil,brown it good then turn and cook the other side of the meat...when done put the meat on a paper towel,dump all the oil out but leave in the little goodies ,,then I put a table spoon of butter add some flour for the roux,and the add milk and cook it till the disired thickness you like for gravy
? for you what kind of batter do you use to make the fried steak?