Yet another vote for the “sammich”. That was the best deer meat meal I’ve ever eaten. I would assume the 09 version was that same as that made in 08?
My favorite as of late has been covering a roast with olive oil and Famous Dave's Steak & Burger Seasoning. Bake in the oven til med-rare. Slice paper thin and enjoy the best Roast Beast Sandwich.... mmmm.... Otherwise nothing beats tenderloin fried in butter the night of harvest!
Backstraps marinated in worcestershire sauce, garlic, salt, pepper and tossed on the grill. mmmmmmm mmmmmm good!
Marinated in a mixture of red wine vinegar,ketchup,wocestershire sauce,minced garlic,mustard powder,salt&pepper. I also like the Italian dressing thing and I think I'll try that honey & bacon thing it sounds delish!!!
Ifin' I told U the recipe for the Sammich', I'd have to take you out! :d The way to find out about the Sammich', is to be at the next GTG in 2010!
Well, if thats the case then I'll try to make it next year. Its just a long ways to travel for a deer sammich though. :D
Here it is .... trust me on this guys ... unreal yummy .... EVERYONE who has had it this way says its the best deer meat they have EVER had ... My wife and kids would rather eat this over ANY cut of beef .....and it's basic ,,, DO NOT butterfly your backstrap ... cut it into 4-8" sections ...... completely coat in salt pepper and garlic powder .... dont be shy, as this will be the outside of the medalion 1. Now get a non-stick pan with olive oil and butter... 2. place 3-4 whole cloves of garlic in pan with oil .... 3. allow oil and butter to get real hot ...till it starts to smoke.. 4. place seasoned backstraps in pan and cook until golden brown and flip...about 1-2 minutes per side 5. pull out backstraps and slice into about 1" thick medalions.... the meat will be totally raw inside.. 6. throw medalions back in the super hot pan and either toss or turn pieces until desired doneness (rare - medium rare will be the best) 7. take out medalions and there should be a gravy left in the pain from the oil, butter, and dripping, already seasoned from the backstraps..pour over backstraps 8. allow to rest for a few minutes to let the juices disperse evenly ...... UNBELIEVEABLE!!!!!!!!!! dip bread in juices and eat the now cooked cloves of garlic ...... is it bow season yet????:d In Da Woods ... PM sent
