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User avatar
By Woolybug25
#642132
pxatim wrote:
Nevs wrote:This is my favorite way to eat venison. Period, hands down. Jerky is good. Sausage awesome but there isnt a better cut of meat than that backstrap. As such, you gotta treat it right.
After youve shot your animal and butcher it, clean that meat up.
I like to keep it in a cooler on ice for 3 to 4 days if you have the time before you package it all up.
That sounds amazing... for a cheaper cut of beef.

For me.. fresh venison back straps need none of that and will totally overpower the meat. That strap will shine on it's own. Quality sea salt, fresh cracked black pepper and MAYBE a bit of garlic. Couple minutes each side on a ripping hot open flame or grill. Rest covered for 15 mins and slice. Serve it rare/med rare.

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Agree. Any quality red meat gets real by sea salt alone.
User avatar
By Nevs
#642177
Yes and no, at least for me. I think something like a venison backstrap is a cut that can take some herbs and still not be over powered. Venison, or any game really has actual meat flavor unlike most beef. I just like that you can play with venison and it will still shine, for a lot of cheap cuts of beef you have hide the fact that it doesn't have flavor vs with a good cut of venison other things can accentuate the flavor.

Just my two cents. I'm no Redchaser or Joe with the foods.
User avatar
By Average Joe
#642249
Nevs wrote:This is my favorite way to eat venison. Period, hands down. Jerky is good. Sausage awesome but there isnt a better cut of meat than that backstrap. As such, you gotta treat it right.
After youve shot your animal and butcher it, clean that meat up.
I like to keep it in a cooler on ice for 3 to 4 days if you have the time before you package it all up.

My wife and I usually eat half a backstrap for a meal. Thaw your meat out. I like to let it sit in red wine during this process.

Prep your meat and bring it up close to room temp. Time to make your meat coating. I like equal parts rosemary, thyme, minced shallots and parsley. Chop that shit up real fine and add a bit of olive oil. Make youself a nice meat paste.

Coat your meat.

Cook that fucker 4 minutes on one side and 3 on the other in your piping fucking hot cast iron in butter or oil, your choice. Have a few smashed garlic cloves and a spring of rosemary in the pan. Baste continually. Throw that meat and pan in the oven for 8 minutes at 400 or 425 depending on how done you like your meat. I prefer the rarer cuts, therefore less time.

Make yourself a good red win reduction sause, i prefer something made with a very dry red versus the tangier version with a sweeter wine.

Slice that baby thin cross grain so the family can divvy up for thanksgiving.

For 2 people serve with nice buttered parsley potatos.


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I don't get the opportunity to each much venison, but that looks pretty damn good to me.
User avatar
By stillsteamin
#642291
Average Joe wrote:I don't get the opportunity to each much venison, but that looks pretty damn good to me.
x2.

It's not like he doused it in ketchup for chrissakes. Sure, pepper and sea salt makes loin sing a beautiful song, but I'll never say no to deglazing the fuck out of a pan with a little vino.
User avatar
By Redchaser
#642428
[report]Crabs are the gift that keep on giving...this crab, shrimp and sausage gumbo does not suck
1-IMG_2228.JPG
1-IMG_2228.JPG (148.32 KiB) Viewed 947 times
[/report]
User avatar
By stillsteamin
#642478
austrotard wrote:recipe for portuguese norts.
Dunno about that racket but i'll eat what she's serving.

Shark ceviche.
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Cleaned, drained, and on ice immediately after catching.
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In a shallow dish, cover the shark in lime juice, refrigerate 3-4 hours until cooked through.
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Strain, adding fresh lime juice, orange juice, and accouterments.
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Add avocado just before serving.
User avatar
By pxatim
#642483
[report]Venison back strap.
1.5hr @129.
Seared on the lodge cast iron.
IMG_20170117_183116_308.jpg
IMG_20170117_183116_308.jpg (1.78 MiB) Viewed 875 times
[/report]
User avatar
By Redchaser
#642491
stillsteamin wrote:
austrotard wrote:recipe for portuguese norts.
Dunno about that racket but i'll eat what she's serving.

Shark ceviche.
Image
Cleaned, drained, and on ice immediately after catching.
Image
In a shallow dish, cover the shark in lime juice, refrigerate 3-4 hours until cooked through.
Image
Strain, adding fresh lime juice, orange juice, and accouterments.
Image
Add avocado just before serving.
What kind of shark is that?
User avatar
By fly-chucker
#642492
Redchaser wrote:
stillsteamin wrote:
austrotard wrote:recipe for portuguese norts.
Dunno about that racket but i'll eat what she's serving.
What kind of shark is that?
pune :wink
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