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Thread: Favorite Blacktail Deer receipes?

  1. #1
    Member Sobie2's Avatar
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    Default Favorite Blacktail Deer receipes?

    I like to take the tenderloins and BBQ them with a cajun rub seasoning

    I also am a fan of jarred deer meat stew (stew tomatoes, potatoes, Worchester Sauce, minced garlic, stringbeans)

    What about others?


    Sobie2

  2. #2
    Member akiceman25's Avatar
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    Garlic salt and pepper then fried quickly in bacon grease.....
    I am serious... and don't call me Shirley.

    http://www.youtube.com/watch?v=KM2K7sV-K74

  3. #3
    Moderator bkmail's Avatar
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    Leave the tenderloins and backstraps on the spinal column, bandsaw it down the middle to split them into 2 halves lengthwise, then rotate 90 degrees and bandsaw again into 2" thick T-bones.
    Wrap T-bones in home made bacon slices pinned with a toothpick and grill till med. to med. rare. Awesome!
    BK

  4. #4
    Member akgun&ammo's Avatar
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    one I got this year:

    clean/trim ribs of all most all fat

    cut into serving size pieces (two ribs)


    soak in vinegar, pickling spice, and water for about two hours..

    place in roasting pan with bbq sauce and corn on the cob

    cook in oven at 325 for about four hours..


    Even Mike liked this rib recipe!

    Chris

  5. #5
    Member akgun&ammo's Avatar
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    DeeDee's favorite is for me to grind chile size and she makes spagetti, pasta and meat, heck - even chili!!

    Backstraps cut and butterflied into steaks, then fried in bacon grease is hard to beat..

    Guess, there just isn't a lot of bad recipes for good meat

    Chris

  6. #6
    Member dkwarthog's Avatar
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    My favorite way to eat venison or moose is to take a frozen loin or steak out of the freezer and shave it with a sharp knife perpendicular to the grain while frozen. Im talking like 1/16" or less thickness.

    In a cast iron frying pan, brown a chopped onion in a little olive oil, with A1 and worchester sauce. Toss the venison in and fry it just until it browns. Serve it on toasted bread with mayo and cheese melted over the top. Add a bowl of soup alongside and its a pretty darn good meal that even the kids will love. Almost like an open faced Philly.

  7. #7
    Member mud dawg's Avatar
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    i take loin steaks cut 1/2 inch thick put in baggie with a little terriaki a bit olive oil and herbs of choice and let sit at least a couple hrs then fry some onion in olive oil till carmalized (kinda burnt )at the end of cooking the onion add some chopped garlic for a min or so remove to bowl to top finished steaks / drain steaks season with spicy montreal and roll in flower and fry in the oil from the onions about 3 or 4 mins per side/ still pink in the middle. serve with corn and mashed potatos/ butter and roll. i have gotten fat though???

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