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Thread: Venison

  1. #1
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    Venison

    Salted & Seared Venison Tenderloin, medium rare
    Caramelized onions with lots of garlic/red pepper


    Ragnar Benson:
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    Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.

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    A meal fit for a king. Cooked as it should be, no frying, baking or boiling just roasted on hot coals with some salt and pepper. I love it!
    Dance naked my friends, life is short.

  3. #3
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    Quote Originally Posted by Big Dawg View Post
    A meal fit for a king. Cooked as it should be, no frying, baking or boiling just roasted on hot coals with some salt and pepper. I love it!
    Ummm... No, it was seared in my favorite cast iron skillet, after the onions, garlic & red pepper had seasoned the olive oil.
    chillinfish likes this.
    Ragnar Benson:
    Never, under any circumstances, ever become a refugee.
    Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.

  4. #4
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    lookin good!!!
    ChileRelleno likes this.
    Bill..............

  5. #5
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    It's great like that. I like to cut the loin into medallions (or little steaks, whatever your viewpoint) season with Kosher salt and fresh ground black pepper, and cook it hot in the cast-iron skillet---about one minute on each side to keep it rare. Make a train leave the tracks.

  6. #6
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    mine gets cut to steaks & hits the egg for a little smoke and grillin time

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    usa, Haywire, oldfisherman and 1 others like this.
    Bill..............

  7. #7
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    Marinade in moores steak sauce. Butterfly and fill with fried mushrooms and onions. Wrap in bacon and grill just till bacon is crisp.

  8. #8
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    Mine are coated with olive oil and seasoned with Montreal steak seasoning / wrapped with bacon.....grilled to medium rare.
    chillinfish likes this.

 

 

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