I've started to enjoy the meat from the deer I killed in September (you can read about that here). In fact, I've been enjoying it a lot, but just getting around to posting about it.
My first sampling came on a Sunday when the wife and kids were gone and a couple of friends came over to watch football.
The backstrap is a cut that runs up either side of the spine. It's known as the "hunter's choice." From what I've read elsewhere around the web that this is the first cut to get eaten up by most folks. Recipes abound. What caught my eye was a simple recipe I found after some googling.
Venison Backstrap Medallions:
- Pan fry some (where "some" equals the number of medallions you're cooking) bacon strips until they're partially cooked, but still floppy. Set aside.
- Season the medallions with salt and pepper.
- Sear the medallions in the pan using the bacon grease.
- Wrap the medallions with the bacon.
- Transfer to the Big Green Egg (I used a raised grid at 350f)
- Cook to desired doneness.
- Enjoy right away.
Using toothpicks would've been a good idea to hold the bacon together. I thought if I started with the medallions on their side with the heat hitting where the bacon overlaps it would all work out. Well, it all worked out from a flavor standpoint. But the bacon didn't cooperate totally from a presentation point of view. Nobody complained.
This particular batch I made into golf ball sized meatballs and placed them into the meatball rack that Labon had given me for my birthday. It was perfect for the job. I just got these nice and brown and we snacked on them too. Just ate 'em plain. And, by golly, they were plain good.
Other times I've made sausage patties and fried the sausage in the frying pan. There's not too much pork in there that I can tell. The pan needs to be oiled rather liberally, because these things are a far cry from fatty.
Anyway, I've enjoyed trying the different cuts. I still have some cube steak to cook up. I'm not sure what to do with that exactly. But it is very gratifying to have some meat in the freezer that I harvested that I know is lean, healthy and even where it came from.