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

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

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  1. Rembrandt

    Rembrandt Member

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    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.

    backstrap1.gif

    backstrap2.gif
     
  2. indoorsoccerfrea

    indoorsoccerfrea Member

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  3. Marlin 45 carbine

    Marlin 45 carbine Member

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

    wankerjake Member

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

    moosehunt Member

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    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

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    Rembrandt,

    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 Member

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

    sm member

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    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...
    *grin*
     
  9. JShirley

    JShirley Administrator Staff Member

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    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 Member

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

    Seven© Member

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

    [​IMG]

    Broccoli florets on the side...

    [​IMG]
     
  12. Flyboy

    Flyboy Member

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    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 Member

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    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 Member

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    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

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    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 Member

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    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 Member

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    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 Member

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    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 Member

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    I wanna play too,

    4-8 382.jpg

    4-8 384.jpg

    4-8 387.jpg

    ~z
     
  20. joshk-k

    joshk-k Member

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    Z,

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

    That looks superb!

    JOsh
     
  21. ~z

    ~z Member

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    It is deer backstrap. Just spiral cut along the length of it (jelly roll style) and lay it out and wack it with a meat hammer for a while till it is about 3/8" thick then fill with goodies. i like fresh spinach, mushrooms, jalapenos, onions, celanto, and a good pungent cheese (like bleu chese). Throw sea salt & cracked pepper on it while wacking, roll it up and wrap with bacon and tie it up with cooking string. Throw it on a good WOOD FIRE and sear the bacon, when the bacon is done move it off the heat and throw some wet wood chunks (mesquite or pecan) on the fire and let it get about 5 mins of heavy smoke. Remove, cut the string off, slice it about an inch thick, and eat with your hands.

    It is one of my best creations. Works with any critter with a backstrap.
    ~z
     
    Last edited: Jun 29, 2009
  22. Floppy_D

    Floppy_D Member In Memoriam

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    Well done ~z, I'm a sucker for a roulade. :D
     
  23. Rembrandt

    Rembrandt Member

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    ~z.....I sense you have a culinary background, very nicely done.



    P.S.
    Eased my mind knowing you used a hammer.....only time I saw deer meat that flat was a roadkill.
     
  24. ~z

    ~z Member

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    Thanks Floppy, I didnt know it had a name, sounds much more refined than "Goodie Roll" or "Meat Log ala Stuff in the Middle". I'm not much of a recipe guy, but I looked up "roulade" and sure enough, it is one, meat...check, cheese...check, even spinach...check, got the string on there too! Bacon is the secret, shhh, dont tell wikipedia, I dont think they know about that...yet. I do like the idea of finishing it in the oven with wine, may have to try that.

    However, this is excellent with a fresh liver and done over a camp fire in the field. It will make you wonder what the poor people are having for dinner.

    pinky out bon appitite
    ~z

    PS Rem, just read your post above. Growing up poor with a rifle makes you a good shot and a chef. Getting tired of the same ole deer meat gives you a "culinary background". And If you wanna talk road kill, I have recipes for that too. They all start with "check for rigormortis...insert meat thermometer into body cavity, if temp is below 80, drive on insearch for the next...
     
    Last edited: Jun 29, 2009
  25. 627PCFan

    627PCFan Member

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    This is the cruelest thread of all time
     
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