Aye Sir! I was stationed at Davis-Monthan 1992-1996 and U of A is my wife's alma mater. Bear down!
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WT doe tenderloin, it's what's for dinner ...
- Thread starter FEENIX
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Aye Sir! I was stationed at Davis-Monthan 1992-1996 and U of A is my wife's alma mater. Bear down!
Aye Sir! I was stationed at Davis-Monthan 1992-1996 and U of A is my wife's alma mater. Bear down!
Bear down!
aushunter1
Well-Known Member
Very nice @FEENIX
I've had some venison leg cuts that were more tender that larger animal fillets I've sampled but when I think of fillet I tend to think of making a really nice wellington.
Mushroom duxelle, pate, pastry with some nice mash tatters & steamed veg.
Dont get me wrong, as a chef I love simple ways of eating my game to.
I quite often just do a simple roasted garlic herb marinade & throw it on the bbq on high heat cooked to rare & then let it rest, ends up being medium rare which is how I like it.
There is no doubt having a lot in the freezer give you something to play & experiment with.
I have been making some slow cooked bbq pulled meat recently for rolls & wraps with slaw etc & its another very nice way of using this amazing meat.
Thanks for sharing.
I've had some venison leg cuts that were more tender that larger animal fillets I've sampled but when I think of fillet I tend to think of making a really nice wellington.
Mushroom duxelle, pate, pastry with some nice mash tatters & steamed veg.
Dont get me wrong, as a chef I love simple ways of eating my game to.
I quite often just do a simple roasted garlic herb marinade & throw it on the bbq on high heat cooked to rare & then let it rest, ends up being medium rare which is how I like it.
There is no doubt having a lot in the freezer give you something to play & experiment with.
I have been making some slow cooked bbq pulled meat recently for rolls & wraps with slaw etc & its another very nice way of using this amazing meat
.Thanks for sharing.
nmbarta
Well-Known Member
Looks just right, fair chase applies to my dinner table as well.
Agreed! Bear (poultry, pork, etc) meat is bad juju when not cooked properly.
bowhunter123456789
Well-Known Member
When pan frying and wild game , I like to use sesame oil for a unique flavor.
TX Badger
Well-Known Member
I use 1/2 butter, 1/2 canola. Deglaze with port, red wine vinegar, add a little soy sauce, butter, black pepper and tarragon to make a pan sauce. Quick, simple, adds a lot.
