Deer meat ? How to cook

[jbones11]

DALE'S meat marinade in the clear bottle. Ginger root. Shred ginger root and put in gallon ziplock bag with meat medallions and the DALE'S marinade. Only let it marinade for about fifteen to twenty minutes. Get a frying pan sizzling hot , put two tablespoon's olive oil in the pan. Drop the medallions on the heat to sear quickly, Flip to sear other side then turn the frying pan off, cover and let it set for a few over the hot burner as the burner cools. Holwachagot.

I only took what I could eat in a sitting and did it this way !! Great stuff! tasty...I don't know why I didn't find deer meat earlier in life...

I printed off this page for the other recipes to try. I made a call or three to get me some more meat and having a few slabs delivered this weekend.

Good stuff..thanks everyone

[Fiore3]

Here are two of the ways that I cook deer meat for people that are not used to eating wild game...

1: Steaks, chops, and small roasts
- 2 cups Kikkomen Teryaki sauce
- 1/4 cup Kikkomen Soy sauce
- 1/4 cup Worchester sauce
- 1/4 cup Brown Sugar
- 4 or 5 big garlic cloves minced
Mix mrinade in a ziplock bag and marinate for 6 to 12 hours , depending on the ammount of meat. Make sure that all of the air is pressed out of the bag before sealing so that all of the meat is covered.. Grill it to taste... Approximatly 150 F for medium rare...

2:Tenderloins or backstarp medalions
- 1 stick butter
- Lawrys season salt
Lightly coat the the meat with the season salt, do not use to much or it will be like eating a very salty piece of ham... Melt the butter in a frying pan and add the seasoned meat.. Cook to taste..
You can also skip the season salt if you would like...

Good cooking..
fiore

[Cowboy]

Simple and fast and good anywhere anytime, if you are slicing the hind quarter (the round) use 1 1/2" thick slices in a ziplock soak them overnight in italian salad dressing with some perdomes meat seasoning mixed in, grill over very hot coals until pink in the center and serve. Same recipe for loin medallions about 2" thick again do not overcook serve done medium max.

[HOLWACHAGOT]

I only took what I could eat in a sitting and did it this way !! Great stuff! tasty...I don't know why I didn't find deer meat earlier in life...

I printed off this page for the other recipes to try. I made a call or three to get me some more meat and having a few slabs delivered this weekend.

Good stuff..thanks everyone

Glad you liked it. Funny how the simplest recipe's can come out so tasty. Keep us informed how the rest work out. Have you tried GOFSHN's Basalmic recipe? TO DIE FOR! HOLWACHAGOT!