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  1. #21
    Moderator kennymo's Avatar
    Join Date
    Jul 2014
    Winnipeg, MB
    I season the backstraps, then wrap them in bacon with a couple toothpicks holding everything together. Hit lightly with your favourite BBQ sauce and grill away. Make sure it stays pink in the centre. Guaranteed to drop a case of the meat sweats on you....

    Steaks and chops are preferred grilled as well, but I am a sucker for occasionally pan frying one in butter.

    And yes, we do make a mean garlic deer sausage out at the farm. Cut with 25% pork and pork fat, the pickled garlic chunks from Costco give it fantastic flavour over any sort of dry mix.

    Best thing I have ever eaten though was a painstakingly monitored moose roast. Real low temperature, he watched that thermometer like a hawk and served it up with a peppercorn gravy. It put every steakhouse that ever was to shame......
    Last edited by kennymo; 12-22-2018 at 02:38 PM.
    Cleverly disguised as a responsible adult.

  2. The Following User Liked This Post By kennymo

    SIR VEYOR (12-23-2018)

  3. #22
    Senior Member
    Join Date
    Mar 2013
    Quote Originally Posted by SIR VEYOR View Post
    And it would appear that everyone here only roasts their harvest, if cooking it all. Backstraps as well?

    Mostly a ground and jerky crew, huh?

    No talk of grill, frying pan, rotisserie on a spit over the fire, nada...
    Most of my deer and moose is either pan fried or roasted...chops 1 inch thick are fried on hi with a little olive oil in a cast pan, nothing is added for extra flavour...on hi 2 minutes flip, 2 mins....reduce heat to med. and 1 min, 1 minute...done...awesome if you have good non rut deer... you cant buy anything comparable in the local grocery store.

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