I've seen quite a few topics being about food and recipes. I gotta be honest with you guys I don't eat much meat and not from the taste but because I don't know how to cook it. My family would rather go to the garden and eat lettuce all day but I need some meat.. makes my body feel much more energized when I eat it. What are some good ways to cook some backstrap and tenderloin.. I need some good ways to cook it and I'm not asking for your family recipe, actually yes I am..lol... thanks guys
WTF is wrong with you?...lol. i do it a bunch of different ways but most times simple is best!!.. backstrap i cut into 2"pieces, butterfly, throw it in a zip lock, a few glugs of soy sauce and wortcechire, and a crap load of black pepper..maybe a couple garlic clove..thyme,marjorum,parsley..hot sauce sometimes...i throw everything in while its defrosting shaking it up every now and then...grill on high heat 2mins a side..done rare..
Leave it whole but remember to tuck in the tail for even cooking...use above stuff..spike with garlic..wrap in bacon..oven 350* 15mins(depends) grill crank one side low other..put on low side ..15 mins..or until you finish 1beer and 2smokes...lol
Most steaks I use a teriyaki glaze and marinade. Sometimes I will slice em up and put em on skewers, fun to eat. Ground meat I'll make Bambi burgers, meatloaf and tacos. Sheppard pie would work. Some we make into jerky, some salami. I have two guys that know how to make it better than oberto or pepperidge farms themselves.
I just cooked the inner tenderloins and heart from the buck I got yesterday morning. I did what I always do: Onion powder, Garlic powder and McCormick's Montreal steak seasoning. Super hot grill and 3-4 minutes per side. Pull off and cover with foil and let the meat rest for 10 minutes if you have the patience. You want medium rare, no more or it starts getting dry.
Problem is not needing recipes. Need a new wife. Ha. Seriously my wife cooks all our family meals and my favorites are her venison stew, instapot roast and back strap cooked of the grill. Of course you can never go wrong with jerky. We eat venision as our source of red meat for the family.
My favorite is chops seasoned with lawyers salt and garlic, seared on a cast iron pan, rare in the middle.
I also love to make meatloaf. Take about 3 lbs of ground venison, 2 eggs, planko crumbs, season salt, garlic itialian seasoning, diced onions. Turn that into a log 12-14 I’m he’s long. Then take I package of raw bacon, cut strips in half. Layer on top of the meatloaf log. Cock on 350 for 35 min or create a tinfoil tray and cook on grill. Low direct heat high indirect. Cut into 2” slices and enjoy. Also great the next day for sandwiches. Yum.
Think I’m gonna go home and make some meatloaf today. Haha
You MUST start with good bottle of red wine, either a nice California Cabernet Sauvignon or Brunello di Montalcino. Open the bottle about 2 hours before you start cooking to let it breath, and then light the grill and pour a big glass of wine at the start of hour 3. Drink the first glass and then put the steaks on the grill, no seasoning other than salt and pepper and pour a 2nd glass of wine and drink. Cook on high heat until med rare (picture above is perfection), and pour your 3rd glass of wine and drink with the steak. DONE!! The balance of the wine should be drunk with some nice dark chocolate while sitting in the hot tub (bathing suit not required unless those damn neighborhood kids are out). Making your own bubbles is optional. Enjoy!