If we kill'em, how we grilln'em?
 

what's some fav. ways to cook'em up. mine is fresh loins off the deer, on the grill, baste with beer(Yuengling!) pepper and garlic salt untill light pink in the middle.(Garnish with Beer). let's hear some new ways to prepare some tastey viddels.

RE: If we kill'em, how we grilln'em?
 

When I bring a deer home, that night I always try to get the inside straps out and clean them up. Take a good skillet and get it very hot, roll the tenderloins in a little melted butter and then dredge in cracked peppercorns and garlic powder. Sear for a just a few minutes in the skillet then slice......

Can't wait for deer season!!!!!!!!!!!!!!!!!!!!1

RE: If we kill'em, how we grilln'em?
 

I like to country fry my backstraps. I butterfly them , dip them in egg , roll them in bread crumbs , fry in butter on low heat , salt n pepper.

RE: If we kill'em, how we grilln'em?
 

I season the entire back strap, then put it on the grill just like I would a regular steak. Cook it until it is about medium and enjoy!!!

My mouth is watering just thinking about it, can't wait for hunting season!

RE: If we kill'em, how we grilln'em?
 

This is a little more work, but definately worth it.

Take a medium or large sized zucchini and cut it in half, lengthwise. Scoop out the center, leaving the ends on to form a zucchini "boat".

Take the tender loins out right away and clean them up. Cut up eggplant and portabella mushrooms, and saute in garlic and olive oil. Don't completely cook them, just get them started. At the same time, sear the tenderloins in oilve oil with minced garlic. Take them out and pull apart so you have shreds of meat.

Sprinkle a little garlic powder on the zucchini, then lay in the tenderloin shreds, layer with roasted peppers, the eggplant and portabella mushrooms. Top with tomato slices (Jersey Tomatoes are best :D). Bake in the oven on 350 for about 25 minutes. Take out and top with chunks of fresh mozzerella (the white stuff, not the yellowish kind).

If you throw a few slices of garlic bread in the oven for the last five minutes of cooking time, and pour your favorite brew in a frosty mug, life will be good,....... very good. :D

RE: If we kill'em, how we grilln'em?
 

Hollow out a backstrap and marinade in Italian dressing for about 2 hours.Rub meat with fresh garlic,stuff with pork sausage and wrap with bacon. Grill till desired doneness, I prefer medium rare. Super easy and awesome taste.
Another easy one is marinading any venison steak in cola soda,minced garlic, worcestershire sauce and a little lemon juice about 2 hours each side. Add seasoning salt to taste when grilling.
Of course any venison is good as long as it is served hot and trimmed up real good to get rid of the fat.

RE: If we kill'em, how we grilln'em?
 

Fresh heart is good boiled. Slice it up, add a little salt and pepper. Kind of a tradition in my family.

RE: If we kill'em, how we grilln'em?
 

I'm gonna slice up some steaks tonight and dip 'em in flour, then egg, then Panko breading and fry em up. If you haven't tried Panko, it is awesome, but you can only get from an oriental grocery.
Another good one is to slice up the tenderloins, wrap it around a sliced jalapeno, wrap in 1/2 strip of bacon, marinate and grill. Awesome.
Take a roast, inject it with Cajun Injector Creole Butter, brown it and then put it in a crock pot overnight with beef broth, potatoes, carrots, etc. The next day it is painfully good.

RE: If we kill'em, how we grilln'em?
 

What exactly is "Panko" breading? I'd like to give it a try.

RE: If we kill'em, how we grilln'em?
 

LOL-:D ALL OF THE ABOVE!

RE: If we kill'em, how we grilln'em?
 

Mmmmmmmmmm......Yuengling from Pottsville, PA. Very tasty brew. Was out that way this past March...should have taken the brewery tour. Oh yeah, the meat is pretty darn good too!

RE: If we kill'em, how we grilln'em?
 

You guys cook yours?

Personally I can't wait that long - its been a long off season.

RE: If we kill'em, how we grilln'em?
 

Panko is a really light shredded-looking breading that my parents started using from the oriental grocery. Don't know who turned them on to it. It looks, but does not taste, a lot like the "coconut shrimp" breading you see at Outback. I'm not sure what it is made from, but it is really light so you don't get a heavy, fried feel to it. Try it. It works great on just about anything you fry. By the way, it was absolutely delicious last night and today for lunch. It reheats in a microwave much better than most fried stuff.

RE: If we kill'em, how we grilln'em?
 

i like it chipped and then cooked in butter, onion and garlic.

RE: If we kill'em, how we grilln'em?
 

Butterfly the back strap then stuff with jalopenos and feta cheese. Wrap in bacon. Put on the grill until medium.

RE: If we kill'em, how we grilln'em?
 

Here's a brand new way I came up with last night, atleast for me. Take a 2 or 3 of deer steaks and season with salt, pepper and garlic. lightly grill till slightly above medium rare. take off the heat then slice up into small strips, sprinkle with worchesteshire. set aside. In a large skillet, saute in butter half a green pepper, half a medium onion and two stalks of celery. Add salt and cracked pepper and about 1/2 tablespoon of crushed red pepper. Next add two cans of Cream of Mushroom soup and 1-1/2 half can of water. Stir well and let come to a boil then turn heat to medium and add the deer strips, plus about 1/4 teaspoon of paprika. Let cook for about 30 minutes. Cook up some egg noodles till almost done then add in to the mix and let cook another 10-15 minutes on low. Kind of a twist on beef stroganoff but VERY tasty.

RE: If we kill'em, how we grilln'em?
 

Take the loins right out of the deer cut them into thin slices and throw into a pan with mushrooms and onions and sprinkle a little seasoning salt on them! It's hard 2 beat how i've been eatin loin ever since i was a lil pup.

RE: If we kill'em, how we grilln'em?
 

I kinda stumbled on this one a couple Thanksgivings ago. My mom wanted to try deep fried turkey instead of the boring (and very dry) roasted one. I had instructed her to make SURE her bird was completely thawed out. A lot of good that did me, when I got there with the fryer, there was still ice inside the bird. Ice and very hot oil do NOT mix...lol Anyway, as my brother and stepdad were getting very hungry as was the rest of us, we had done a couple short drives that morning before going to dinner. I cut the small inner loins out and cleaned them up. I put them on a stainless steel skewer and seasoned them with salt and pepper and dunked them in the oil for about 3 minutes. The reult was absolutely awesome, and now it has become a tradition for an appetizer at Thanksgiving....lol ENJOY!