Tasty treats
12-17-2003, 12:04 PM
#16
Giant Nontypical
Join Date: Feb 2003
Location: Saskatchewan Canada
Posts: 6,921
RE: Tasty treats
GT, sounds good but one question why olive oil in the merinade??? I have used olive oil in a merinade for fowl and the barbie...but never a skillet style receipe! I am curious what you found the olive oil did in your receipe, seal it, keep it moist, etc. Very interesting.
Groundhunter that is a great idea I have done it for fish & fowl but never straps.
I have posted my simple bstraps receipe before but here we go again.
Backstraps cut into 3/4-1" medallions (trimmed of course)
Place a sliver of garlic in a slit in each medallion
Season to liking(Garlic, seasoning salt, cajun spice or montreal steak spice)
Wrap in bacon and skewer -2-3 per depending on the skewer size(Skewer just hold the bacon on the edges of the meat)
Off to the barbie and cook rare-med rare.
This receipe will let you even cook the meat to med-well and still be juicy full of flavour for the ones who don't like blood on the plate[
]! If you choose a merinade of beer or merlot red wine can be added with your favorite spices. Simple and delish!!! The bacon will let the Q flare up but prevent burning of the straps, it gives it a smoke, bbq flavor not a bacon greasy flavour.
Groundhunter that is a great idea I have done it for fish & fowl but never straps.
I have posted my simple bstraps receipe before but here we go again.
Backstraps cut into 3/4-1" medallions (trimmed of course)
Place a sliver of garlic in a slit in each medallion
Season to liking(Garlic, seasoning salt, cajun spice or montreal steak spice)
Wrap in bacon and skewer -2-3 per depending on the skewer size(Skewer just hold the bacon on the edges of the meat)
Off to the barbie and cook rare-med rare.
This receipe will let you even cook the meat to med-well and still be juicy full of flavour for the ones who don't like blood on the plate[
]! If you choose a merinade of beer or merlot red wine can be added with your favorite spices. Simple and delish!!! The bacon will let the Q flare up but prevent burning of the straps, it gives it a smoke, bbq flavor not a bacon greasy flavour.
12-17-2003, 02:31 PM
#18
Join Date: Feb 2003
Location: Cypress TX USA
Posts: 66
RE: Tasty treats
This is a fav of mine from The Texas Gormet http://www.thetexasgourmet.com/. When it calls for milk use buttermilk.
Ingredients:
2-3 lbs. venison meat (top round or backstrap)
3 eggs- beaten well
3/4 cup milk
1 cup flour
1/2 cup Italian bread crumbs
1 t. garlic salt
1/2 t. black pepper
Preparation:
Slice meat into 3/8 inch thick slices. Place slices one at a time on a cutting board, and lightly pound with stipple faced tenderizing mallet to 1/4 inch thick.
Mix together the flour, bread crumbs, garlic salt, and pepper in a large bowl or in a large ziploc bag. In a separate bowl, mix together the beaten eggs, and the milk.
Dip the tenderized cutlets into the egg/milk mix, one at a time, then dredge through the flour breadcrumb mixture, coating well. Arrange 3-4 cutlets in approximately 1/4 to 3/8 inch hot vegetable oil in a cast iron or heavy non stick skillet. Cook until golden brown and crispy on both sides(about 2-3 minutes per side.) Remove and drain over paper towels.
Gravy:
3/4 cup milk
2 T flour
2 T reserved oil
2 T salted butter
Salt and Pepper
Serving:
Remove pan from heat after frying all cutlets. Pour off all oil except for approximately 2 Tablespoons. Add butter on medium low heat to pan. Scrape bottom of pan to release drippings. Add 2 T flour, and stir until smooth. Slowly add milk, stirring while adding until all milk is in the pan. Add salt and pepper to taste.
Serve hot with cutlets and biscuits or Texas Toast.
Ingredients:
2-3 lbs. venison meat (top round or backstrap)
3 eggs- beaten well
3/4 cup milk
1 cup flour
1/2 cup Italian bread crumbs
1 t. garlic salt
1/2 t. black pepper
Preparation:
Slice meat into 3/8 inch thick slices. Place slices one at a time on a cutting board, and lightly pound with stipple faced tenderizing mallet to 1/4 inch thick.
Mix together the flour, bread crumbs, garlic salt, and pepper in a large bowl or in a large ziploc bag. In a separate bowl, mix together the beaten eggs, and the milk.
Dip the tenderized cutlets into the egg/milk mix, one at a time, then dredge through the flour breadcrumb mixture, coating well. Arrange 3-4 cutlets in approximately 1/4 to 3/8 inch hot vegetable oil in a cast iron or heavy non stick skillet. Cook until golden brown and crispy on both sides(about 2-3 minutes per side.) Remove and drain over paper towels.
Gravy:
3/4 cup milk
2 T flour
2 T reserved oil
2 T salted butter
Salt and Pepper
Serving:
Remove pan from heat after frying all cutlets. Pour off all oil except for approximately 2 Tablespoons. Add butter on medium low heat to pan. Scrape bottom of pan to release drippings. Add 2 T flour, and stir until smooth. Slowly add milk, stirring while adding until all milk is in the pan. Add salt and pepper to taste.
Serve hot with cutlets and biscuits or Texas Toast.
12-17-2003, 10:22 PM
#20
Giant Nontypical
Join Date: Feb 2003
Location: Saskatchewan Canada
Posts: 6,921
RE: Tasty treats
GT I agree 100% on the smoke less and flavor olive oil gives for cooking in a skillet and wild game. I just never thought of merinating it in olive oil, I was intereted on why or how you came up with the idea. I will have to give it try this year for sure....thanks for posting your receipe. 