Been saving that deer tenderloin? Depending on how many you feed, (I think a fairly good starting place is about a third to a half pound of meat per person, we like lots of meat) keep those tenderloins whole and serve them up for your Holiday Feast! Elk, Venison, Grass-fed Beef, you name it!
Sides, it will often get the whole family involved in the cooking process. And, there is nothing funner than firing up the grill in the snow!
Marinade
a can of pinapple chunks
Juice of 1-2 limes (or a few squirts from the little green plastic lime!)
salt and pepper
a dash of rosemary, garlic salt (or the real stuff, fresh garlic is great, just dice a clove up), paprika, seasoned salt
1-3 tenderloins
You may need to double the marinade if you are doing more than this.
Mix your marinade in a plastic tub large enough for the tenderloins to fit into. Let meat set for at least 30 minutes, maybe an hour or two. To grill, I take off the chunks, they will just fall in anyway.
Get your grill good and hot and set a few small dampened chunks of wood (ok, a word of caution here, fruit wood is great, oak is pretty strong flavored stuff, mesquite is available at most stores) into the coals for a good smokey flavor. Set your tenderloins on and keep on eye on them. Last time I did this, the deer cooked about 14 minutes, I rotated it around about 3 times to get it grilled on the outside and moved to the back of the grill off of the heat so it smoked, and I got a good medium temperature on it (pink and moist in the center). My good friend, Bill, at the Timbers at Chama, says the most important thing is to not let it dry out... (if you want great NM hunting, check them out http://www.thetimbersatchama.com/)
Let set a few minutes befor you carve and then set that plate in the center of the table and slice off thin slices of heaven for everyone!
I love my meat medium rare, that said, I rarely get it cooked there. I am impatient, etc. and so just know that trying recipes a few times is the best way to master it.
Showing posts with label deer. Show all posts
Showing posts with label deer. Show all posts
Friday, November 30, 2007
Chicken Fried Game, Beef
Chicken Fried Steak, it is the meal I eat with the most feeling of comfort food associated. It is good, wholesome, tasty, easy to change up and did I mention, good? We chicken fry elk, deer (venison), beef, Barbary sheep (oh, so good!) - you name it, we chicken fry it!
You can do lots to make it your own, serve it up with green chili, put in a touch of lemon pepper to your flour mixture, etc. I dare say, almost anything can be chicken fried... and taste good.
My fondest memories are of Moms Chicken Fried Steak, I like mine, but her's is just that bit better because, well, she made it! So, here it is, and just in getting this written down, I learned a few things (like she uses water with her eggs, I use milk!) who knew, maybe that is her secret to making it the best!
Mom's Chicken Fried Steak and gravy
(most of my recipes are for a healthy family of 4 - try 'em out and see if it works and then adjust as you need)
2-3 lbs of meat, cut into steaks, about 1/2 thick (If thicker, just flatten them a little more)
1 cup flour
1 or 2 eggs
a few tablespoons milk, plus a cup or two for the gravy
2 TBSP oil
salt and pepper to taste
Tools: frying pan, cutting board, meat mallet or large knife, bowls or pie plates, fork or spatula
Pound meat until about 1/3 inch thick, using mallet or back-side of knife (hit meat repeatedly, moving across steak, then turn again so you are making a criss-cross pattern) turn over and do the same. Don't pound until you are blue in the face! Just get it good and tender and give it a try. If it didn't work, try again - it is a simple method but one that takes a little time getting comfortable with.
Put flour into bowl large enough to lay steaks in (a pie plate works great) and add a little salt and pepper. Break eggs into other pie plate and whisk until one color with about 2 TBSN milk.
Get your oil hot in frying pan in a medium to medium hot stove. don't let it smoke, this is a little too hot!
Take a steak, and lay into flour. Then, using fork, dip into egg mixture. Shake off, and back into the flour mix. Lay into hot oil, careful not to spash yourself! Repeat until your pan is full.
Turn when tanned. As done, take out and fill your frying pan until all your meat is cooked.
After done, add a bit of oil if there isn't any left in the pan. Add about 2 TBSP of flour from your flour mix and stir into the hot oil. Turn down the heat on the stove, and add 1-2 cups milk and mix into the oil/flour mixture. Bring to a boil, stirring the whole time and serve it up!
Umm, umm good. If it doesn't turn out don't worry - the mistakes arent too bad, and I have been making gravy for 25 years and it still gets a little lumpy or thin sometimes!
You can do lots to make it your own, serve it up with green chili, put in a touch of lemon pepper to your flour mixture, etc. I dare say, almost anything can be chicken fried... and taste good.
My fondest memories are of Moms Chicken Fried Steak, I like mine, but her's is just that bit better because, well, she made it! So, here it is, and just in getting this written down, I learned a few things (like she uses water with her eggs, I use milk!) who knew, maybe that is her secret to making it the best!
Mom's Chicken Fried Steak and gravy
(most of my recipes are for a healthy family of 4 - try 'em out and see if it works and then adjust as you need)
2-3 lbs of meat, cut into steaks, about 1/2 thick (If thicker, just flatten them a little more)
1 cup flour
1 or 2 eggs
a few tablespoons milk, plus a cup or two for the gravy
2 TBSP oil
salt and pepper to taste
Tools: frying pan, cutting board, meat mallet or large knife, bowls or pie plates, fork or spatula
Pound meat until about 1/3 inch thick, using mallet or back-side of knife (hit meat repeatedly, moving across steak, then turn again so you are making a criss-cross pattern) turn over and do the same. Don't pound until you are blue in the face! Just get it good and tender and give it a try. If it didn't work, try again - it is a simple method but one that takes a little time getting comfortable with.
Put flour into bowl large enough to lay steaks in (a pie plate works great) and add a little salt and pepper. Break eggs into other pie plate and whisk until one color with about 2 TBSN milk.
Get your oil hot in frying pan in a medium to medium hot stove. don't let it smoke, this is a little too hot!
Take a steak, and lay into flour. Then, using fork, dip into egg mixture. Shake off, and back into the flour mix. Lay into hot oil, careful not to spash yourself! Repeat until your pan is full.
Turn when tanned. As done, take out and fill your frying pan until all your meat is cooked.
After done, add a bit of oil if there isn't any left in the pan. Add about 2 TBSP of flour from your flour mix and stir into the hot oil. Turn down the heat on the stove, and add 1-2 cups milk and mix into the oil/flour mixture. Bring to a boil, stirring the whole time and serve it up!
Umm, umm good. If it doesn't turn out don't worry - the mistakes arent too bad, and I have been making gravy for 25 years and it still gets a little lumpy or thin sometimes!
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