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Hungry?...a little farm cookin....

Discussion in 'Hunting' started by Rembrandt, Jun 27, 2009.

  1. Rembrandt

    Rembrandt Well-Known Member

    One of the side benefits to hunting.....

    Bacon wrapped Deer back strap, sliced in 1.5" pieces.....marinated overnight in Italian dressing, sea salt, fresh ground pepper, pan seared in olive oil....finished on the grill. Pink center, tender enough to cut with a fork.


  2. indoorsoccerfrea

    indoorsoccerfrea Well-Known Member

  3. Marlin 45 carbine

    Marlin 45 carbine Well-Known Member

    risotto and fried squash for sides.:)
  4. wankerjake

    wankerjake Well-Known Member

    Now that's eatin! I consider that one of the main benefits to hunting;)
  5. moosehunt

    moosehunt Well-Known Member

    Sounds and looks mighty good, but I reckon I'd prefer them just out of the skillet--that second cooking on the grill makes 'em over done for me. I like my meat very rare. Or maybeso just straight to the charcoal, skip the skillet. My squaw would appreciate that, as I don't do dishes! Against my principles!

    The bummer is that I haven't had much deer in the last 8 years. No tags drawn (finally got one this year). I've had to make do with moose, elk, caribou, and sheep--and deer is my favorite!
  6. sm

    sm member


    Mighty fine eatin' for sure.

    After I "hunt" yeller or white onion, *wink* I like to core them, add a pat of butter, some black pepper and wrap in foil.
    Toss on the grill and have this as one of the side dishes.
  7. moosehunt

    moosehunt Well-Known Member

    You roast and eat a whole onion? You sure have no competition from me!
  8. sm

    sm member

    Baked onion is great with dishes such as Rembrandt shared.

    Along with -
    -Bacon wrapped dove breasts, with or without jalapeno' jack cheese...

    -Fresh caught trout, with a pat of butter, squirt of lemon, wrapped in foil and tossed on the coals

    -Duck Breasts, marinated in Italian dressing over night, wrapped with bacon and cooked slow in a smoker...

    Ya know, I am not sure what we folks would do without bacon, or Italian dressing, as darn near everything I do with game , and everyone else I know, has bacon and Italian dressing as being part of the recipe.

    I guess we would have to eat Southern Fried Quail with homemade gravy and scratch biscuits...
  9. JShirley

    JShirley Administrator Staff Member

    I had a friend that just cooked some very thick backstraps on the grill. The outside was done, but most of the middle of some of them was like cool jello. :barf: I could not eat it. Wish he had put 'em in the pan first...
  10. bobbytm

    bobbytm Well-Known Member

    wow;looks good ! Really nice !:)
  11. Seven©

    Seven© Well-Known Member

    I slice them, sprinkle some sugar on each slice, and put on a good amount of butter.


    Broccoli florets on the side...

  12. Flyboy

    Flyboy Well-Known Member

    Damnit! Here I am, trying to lose weight, and you SOBs keep posting all kinds of great food.

    mumble grumble damned rabbit food...go walk to the grocery and buy some steaks...
  13. Rembrandt

    Rembrandt Well-Known Member

    Wild game is often overcooked and dry....pan searing the meat prior to putting on the grill seals in the moisture. Too bad we don't have scratch & sniff monitors....you'd be in for a real treat. Now if the sweet corn was ready.....mmmm, mmmmm.
  14. Tim the student

    Tim the student Well-Known Member

    We have all sorts of good sweet corn now! And it is tasty!

    That backstrap looks good, I wish I still had some.
  15. sm

    sm member

    Yes sir, and thank you posting it for the benefit of everyone.
    Now with it in quotes, folks cannot "say" we did not share that with them.

    Paging Derek, paging...

    Re: scratch & sniff monitors

    Since you are checking out new toys this new version of vB has, would you please check to see if one of the toys is scratch & sniff monitors?

    Somebody with fresh sweet corn, please bribe the Sys Admin.

    *stomach grumbles-n-drooling*
  16. moosehunt

    moosehunt Well-Known Member

    Ain't seen anything here that ain't great--sep onions!!!!! From my point of view, put onions in the mix and that's all that can be tasted--and it ain't a good taste! Each to his own, though. Not suggesting what anyone else should do.

    I think someone gave my viewpoint (about overcooking)--just knock the hooves off! Keep it very rare and you won't hear this "it's so dry" BS.

    I cooked a beef rib steak and a Caribou round steak for supper this evening--over charcoal. The beef came from my neighbor, as I help him out now and then--branding, sorting, gathering, etc., and he gives me some meat. This came from a steer that graded USDA Prime. The Caribou came from Alaska. I ate them on the same plate, kind of switching bites. The Caribou had much more, better flavor and was more tender than the beef, even though it was round steak! Really, it was no contest! In this case, I did nothing to either--from the freezer to the grill (well, thawed first).

    Incidently, I was not the least bit surprised by the comparison results.
  17. 3pairs12

    3pairs12 Well-Known Member

    I like to put a purple onion in tin foil, sliced in 1/4s from the top but not all of the way through. Add some butter about a tablespoon and a table spoon of soy sauce and throw it on the grill for an hour. Goes good with all game.
  18. GodGuns&Guitars

    GodGuns&Guitars Well-Known Member

    Back strap steaks, lightly seared, placed in crock pot with cream of mushroom soup. Cook on low most of day, then serve over rice with red wine.
  19. ~z

    ~z Well-Known Member

    I wanna play too,

    4-8 382.jpg

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    4-8 387.jpg

  20. joshk-k

    joshk-k Well-Known Member


    What meat is that that you're able to lay out so flat and then roll up?

    That looks superb!


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