Two recipes I don't see on the front page.
Jan 16, 2010 0:52:24 GMT -5
Post by cfvickers on Jan 16, 2010 0:52:24 GMT -5
I cut up my own deer and my father in law tenderizes it with a cube tenderizer that was once employed at walmart till the case cracked.
This one isn't kid friendly unless they like hot stuff, my 3 y/o and 2 y/o do but the 5 y/o doesn't.
Here's what you need:
a couple pounds of tenderized deer steak, you can use cut up loin if you want to waist it.
your favorite marinade, I use olive oil, worcestershire, lemon juice, garlic cloves, montreal steak seasoning, lots of black pepper, seasoned meat tenderizer, and garlic powder (I like garlic its still good without it.)
10-20 jalapenos, depending on size,
Creme cheese
bacon, I like thick cut but you can use the cheapest and it still tastes good.
Marinate the deer steak for 6-24 hours, split the jalapenos, quarter if they are big and remove the seeds and core, when finished wash them thouroughly twice with HOT water (if you like extra hot forgo this step but the hot water will release some of the oils that make it hot.) let them cool in between washings then rinse with cold water. cut the deer steak into strips maybe 2-4 inches long and 3/4-1 inch wide. take a butter knife and smear a dab of the creme cheese in the jalapeno, don't get it slam full it will just run out. lay a strip of meat on top of the creme cheese and wrap it with bacon securing it with a toothpick through the whole thing. when you are finished lay these over a hot coal grill and grill 3-6 minutes on each side and it is ready. You can thank me later this is the best way to have deer steak bar none.
Tenderloin/backstrap
Marinate in the above marinade for 36 hours or more WHOLE. Spiral wrap bacon down it securing with toothpicks. grill over a flame to pink-red in the middle. if you like it well done make sure it is a little pink in the center when you pull it out. pull it off the fire and let it set for 5 minutes before cutting into 1.5-2 inch chunks to serve. While it sets it will still be cooking in the center. This too is wonderful, and the only way I cook deer tenderloin/backstraps.
This one isn't kid friendly unless they like hot stuff, my 3 y/o and 2 y/o do but the 5 y/o doesn't.
Here's what you need:
a couple pounds of tenderized deer steak, you can use cut up loin if you want to waist it.
your favorite marinade, I use olive oil, worcestershire, lemon juice, garlic cloves, montreal steak seasoning, lots of black pepper, seasoned meat tenderizer, and garlic powder (I like garlic its still good without it.)
10-20 jalapenos, depending on size,
Creme cheese
bacon, I like thick cut but you can use the cheapest and it still tastes good.
Marinate the deer steak for 6-24 hours, split the jalapenos, quarter if they are big and remove the seeds and core, when finished wash them thouroughly twice with HOT water (if you like extra hot forgo this step but the hot water will release some of the oils that make it hot.) let them cool in between washings then rinse with cold water. cut the deer steak into strips maybe 2-4 inches long and 3/4-1 inch wide. take a butter knife and smear a dab of the creme cheese in the jalapeno, don't get it slam full it will just run out. lay a strip of meat on top of the creme cheese and wrap it with bacon securing it with a toothpick through the whole thing. when you are finished lay these over a hot coal grill and grill 3-6 minutes on each side and it is ready. You can thank me later this is the best way to have deer steak bar none.
Tenderloin/backstrap
Marinate in the above marinade for 36 hours or more WHOLE. Spiral wrap bacon down it securing with toothpicks. grill over a flame to pink-red in the middle. if you like it well done make sure it is a little pink in the center when you pull it out. pull it off the fire and let it set for 5 minutes before cutting into 1.5-2 inch chunks to serve. While it sets it will still be cooking in the center. This too is wonderful, and the only way I cook deer tenderloin/backstraps.