huntsman
Member
I use red wine, couple of cloves of garlic pressed and ground salt/pepper for a marinade on grilled backstraps. Roasts are smoked everything else made into smokies.
Wife won't eat venison, can't even stand the smell of it cooking.
Trophy hunting vs sport hunting
- Thread starter Armored farmer
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I use red wine, couple of cloves of garlic pressed and ground salt/pepper for a marinade on grilled backstraps. Roasts are smoked everything else made into smokies.
Wife won't eat venison, can't even stand the smell of it cooking.
MCgunner
Member
A crock pot/slow cooker can really make a tender roast out of a tough buck. 
I grind most for sausage and jerky/meat snacks (dehydrator) and venison chili, keep the rump roasts, back strap, tender loins. Not sure what that has to do with the OP except it's the desired end result of my efforts in the field. Even the crock pot can't make tender antlers.
I grind most for sausage and jerky/meat snacks (dehydrator) and venison chili, keep the rump roasts, back strap, tender loins. Not sure what that has to do with the OP except it's the desired end result of my efforts in the field. Even the crock pot can't make tender antlers. MCgunner
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BTW, it's blasphemy in Texas to cook back strap any other way, but chicken fried with cream gravy. Yum....
jmorris
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We were down at the farm one night and decided to fry up some hog back strap but were out of flower. Some quick thinking from a friend, had him crush some pork rinds to use as a batter instead. We called it twice fried pork and it was pretty good, albeit spicy.
Officers'Wife
Member
Again, to each their own, however, I know of a few cattleman groups that if you offered fried steak of any species save hog you would need to fear for your fate on Judgment Day between the time you locked yourself in the kitchen and the time the door was broken down. (just kidding of course. You would just get thrown out with the strongly worded request to never return.)
MCgunner
Member
I will have to try that. One thing, someone on this board suggested using spicy mustard to coat the pieces instead of eggs which I usually use on everything to batter. WOW, that was awesome. I now use mustard
wankerjake
Member
Oh my God, that is genius. Of course, mustard. I can't wait to try this. Think I have some English mustard.
buck460XVR
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The Pork rind thing sounds good, but using Flowers? I dunno about that one.
This is starting to sound like a Trophy vs Sport cooking thread.
Rickt300
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My feeling is that if I didn't "Trophy" hunt I would only be in the woods a few days during deer season. I could shoot a doe any time, won't shoot a small buck at all. So usually I take a couple of does during bow season and trophy hunt during gun season. I like deer put in the smoker for a minimal amount of time, just enough to get it's bacon wrapping done enough to eat. Or fried quickly on a hot pan with just a bit of butter, salt and pepper to go with eggs in the morning. Or shishkabobbed, might try spicy mustard doing this sometime.
Arkansas Paul
Member
I agree that on most deer they are too small for my liking as far as steaks go.
They are great marinated and grilled whole. Just be careful, they cook fast and nothing is worse than overcooked venison.
The only decent sized venison tenderloin steaks I've had were from my 300lb+ buck, which more likely than not was once in a lifetime experience. I usually cook tenderloins coeur de filet provencale style, salted and lightly marinated overnight, stuffed with pepper cream cheese. Or variation thereof. Cooked rare or blue rare.
Probably the best game steaks I've ever had have been wildebeest and eland. Both shot as trophies, which obviously doesn't change the principle that every last ounce of every kill will be used in one way or another. Even though those were the first bits to be used.
J-Bar
Member
Late to the party as usual. When I saw Hookeye's photo above, I had deja vu as you might guess:
My wife fixed one of his backstraps about a week ago, and it was some of the best venison I have tasted. I'm mostly after a table trophy, already have a nice head on the wall, no need to better it.
I've only seen two that top my avatar buck while hunting.
Chances of it happening again (different area) are slim.
I broke in my #1 so won't shoot a small buck with it this yr.
Might actually bowhunt through gun season.
Depends on if the 10 pt makes it (fingers crossed a car doesn't thump him).
Chances of it happening again (different area) are slim.
I broke in my #1 so won't shoot a small buck with it this yr.
Might actually bowhunt through gun season.
Depends on if the 10 pt makes it (fingers crossed a car doesn't thump him).
MCgunner
Member
Officers'Wife
Member
Obviously, those "cattlemen" aren't Texans cause they have no taste.
Or perhaps not being around Texas women and have wives and mothers that know how to cook properly. After all, the man that has ate hot dogs all his life thinks a hamburger is high cuisine.
Art Eatman
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Enuf drift for one thread.
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