Before/After photos of my last doe
12-10-2008 | 09:06 PM
#75
Giant Nontypical
Joined: Mar 2004
Posts: 5,702
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From: Somewhere in Michigan
RE: Before/After photos of my last doe
ORIGINAL: PreacherTony
Adam ...whats the difference between tallow and fat [X(]I dunno .....
I have noticed that the fat in the neck doesn't stop a neck roast from tasting delicious .....
Adam ...whats the difference between tallow and fat [X(]I dunno .....
I have noticed that the fat in the neck doesn't stop a neck roast from tasting delicious .....
12-10-2008 | 09:08 PM
#76
Senior Member
Joined: Aug 2006
Posts: 3,465
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From:
RE: Before/After photos of my last doe
ORIGINAL: sandilands
You wnat moist try this. Take a section of loin. I eat about 6-8" in a sitting. Season it like you want. Now heat upm a cast iron frying pan and put it in. Turn over after 2.5 minutes. When cooked on both sides place in preheated oven at 350 for about 12-15minutes. 12 min being rare and 15 being med rare. You want it med..... med well leave in for 20 minutes.
You wnat moist try this. Take a section of loin. I eat about 6-8" in a sitting. Season it like you want. Now heat upm a cast iron frying pan and put it in. Turn over after 2.5 minutes. When cooked on both sides place in preheated oven at 350 for about 12-15minutes. 12 min being rare and 15 being med rare. You want it med..... med well leave in for 20 minutes.
Do you put it in anything like wrapped in tin foil...or just place in baking dish, and place in oven for just under 20 minutes?
Ive been looking for easy enough ways for me to cook up the tenderloins, this may be the ticket.
12-10-2008 | 09:11 PM
#78
Boone & Crockett
Joined: Oct 1998
Posts: 18,322
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From: Hughesville, PA USA
RE: Before/After photos of my last doe
ORIGINAL: GMMAT
I never knew that, Rob. What do you consider "Processing"?
I never knew that, Rob. What do you consider "Processing"?
Ask Ben how quickly I can take down a deer.
12-10-2008 | 09:12 PM
#79
Thread Starter
Dominant Buck
Joined: Oct 2005
Posts: 21,043
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From:
RE: Before/After photos of my last doe
I just had no idea you did that. I honestly thought you had your whole deer done into bologna.
So you take the inner TL's and the backstraps and ship off the rest.
Hell I processs my own, too, then!
So you take the inner TL's and the backstraps and ship off the rest.
Hell I processs my own, too, then!
