i am in college and have now way to cook my venison other than in a pan. i always use a barbeque grill at home so this is new to me. how do i do it? i always end up with tough overcooked meat.
thanks
andy
I'd play around with olive oil, seasoned salt and pepper. That's I fix pork in a skillet last semester. Its easy to over cook on a skillet so take it off before you think its done and try it...you can always throw it back on.
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i am in college and have now way to cook my venison other than in a pan. i always use a barbeque grill at home so this is new to me. how do i do it? i always end up with tough overcooked meat.
thanks
andy
you say in a pan.is that in a pan on the grill, or on a burner? hot plate?
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I am not a hunter ; I am a whitetail population reduction specialest
remember keep your back to the sun, your knife sharp, and your powder dry.
frying in a pan? do it slow, really slow. I just cooked some tenderloin the other day at college. Used a little pepper, onion powder, and garlic powder. I pan fryed it for like over a half hour on really really low. And it was some of the best venison i have ever had, it was like falling apart in my mouth. It was fresh tenderloin, so that is probably most of it, but if you want your meat tender, cook it slow.
get a small grill and cook outside. i know on our campus the cops dont mind if people grill in the parking lot.
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PETA - lying to your children, since 1980
get a small grill and cook outside. i know on our campus the cops dont mind if people grill in the parking lot.
You can find a stamped steel version of the classic bachelor cooking aid , the hibachi , nearly anywhere for about $5-10 . Throwas much Matchlight™ charcoal as you think you'll need in it and make some kabobs while you're waiting for the coals to get ready . This rig also does burgers , chicken breasts , hot dogs , and porkchops very well . Top it with some foil and you can make pancakesand scrambled eggs for breakfast .
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Kevin Haendiges
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Venison needs to be cooked very slowly. Remember that cows and pigs are fat @$$es, their meat can be cooked at much higher temperatures. When heated, the fats in these meats release moisture that tenderizes the meat. Deer are much more lean, and if you cook their meat at the same temperature as beef and pork it will dry out leaving you eating a piece of meat that has the same texture as a baseball glove
college blues
