Unbelievable venison loin steaks!

[Colorado Cowboy]

I've been butchering and cooking my wild game for 50 years with great success. A friend suggested I try something different preparing some venison I shot last fall.

I cut backstrap steaks extra thick (1 1/2 to 2") and soaked them in buttermilk in the refer overnight. Removed them and put them on a cookie sheet to dry. Wrapped each steak with thick cut bacon secured with toothpicks and then vacuum packed and into the freezer for use at a later date.

Last weekend I was at a regional cowboy shoot in California and prepared some for 10 people. After thawing, peppered then and added garlic powder liberally. Cooked on a super hot BBQ (500 degrees) about 2 minutes on each side until bacon was cooked. They were still pink in the middle.

Everyone was blown away, they were delicious, best I have ever eaten! I was told the buttermilk removes residual blood from the meat and the enzymes tenderize the meat. Can't wait to try some elk this way this fall....after I fill my tag!

 

[CrossCreeks]

Sounds really tasty I will have to try it. Thanks

 

[ivorytip]

damn CC, my mouth is watering! I ran out of deer meat last night cmon September!!!

 

[Tim McCoy]

Sounds very good. Have a few packages of loin left, am going to try that.

 

[Slugz]

Sounds great! We have tried that ( soaking in buttermilk) with antelope/mule deer that didn't have access to any farmer fields and it worked great.

Along similar lines although not for the purpose of removing blood. The best chicken meat in he world is said to come from France and the Bresse breed of fowl. After I did some research it really wasn't due to the breed IMO but was to the lifestyle of free range in a nice grassy pasture.....then finished like we do our cattle......on a buttermilk cornmeal mix of feed for 30-45 days.

 

[packmule]

Sounds good.


You can soak fish like that as well that have blood lines.

 

[B&C Blacktails]

Utah muley backstrap this morning. Smoked on the grill last night with pecan and cherrywood! Man were they tasty!

I have cooked meals for friends that rarely eat wild meat and during a blind taste test having elk and mule deer steaks to eat everyone chose the mule deer.

Anyone notice the vast difference in the taste of wild game from state to state? Or even region to region?

 

[Finsandtines]

I always wrap butterflied venison in bacon, never put any other spices or anything on it, just bacon. I will have to try the buttermilk.

 

[ivorytip]

Utah muley backstrap this morning. Smoked on the grill last night with pecan and cherrywood! Man were they tasty!

I have cooked meals for friends that rarely eat wild meat and during a blind taste test having elk and mule deer steaks to eat everyone chose the mule deer.

Anyone notice the vast difference in the taste of wild game from state to state? Or even region to region?

i notice a vast difference from one side of a unit to the other.

 

[Shooter]

Sounds great! We have tried that ( soaking in buttermilk) with antelope/mule deer that didn't have access to any farmer fields and it worked great.

Along similar lines although not for the purpose of removing blood. The best chicken meat in he world is said to come from France and the Bresse breed of fowl. After I did some research it really wasn't due to the breed IMO but was to the lifestyle of free range in a nice grassy pasture.....then finished like we do our cattle......on a buttermilk cornmeal mix of feed for 30-45 days.

I raise Bresse and I do believe it is the best chicken in the world.

 

[ore hunter]

Ill give that a try w some of my antelope,,,thanks cc

 

[Fink]

Any time we fry wild turkey, it gets soaked in buttermilk for a day or so. I think it really makes for a better end result. Had it for dinner tonight, as a matter of fact! Springfield style cashew turkey:

 

[brianboh]

I am gonna tell you it is hard to beat tenderloin soaked in dales sauce wrapped in bacon and grilled. Not sure if a lot of people out west use Dales sauce because since moving here I have mentioned it several times to people and they don't know what it is. Its a pretty big deal in the south but can find it at most grocery stores and walmart. Even in wyoming

 

[Finsandtines]

X2 on dales! Love mixing it in with ground venison for burgers.

 

[Prerylyon]

Back east where I grew up in MD, on the Eastern Shore, a standard way the old timers had of dealing with late season diver ducks suspected of eating shelfish instead of vegetation-it affected the meat flavor) and for the more adventureome-sea ducks (kinds that mostly ate shellfish) -was to soak the breasts overnight in buttermilk to draw out the strong taste and tenderize the meat. They would then season and cook the meat like you would a steak in cast iron-over high heat/pink center. I would think it would work on other critters too.

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[hoshour]

I LOVE Lysander's meat rub for beef. IMO, nothing can touch it for flavor. On Amazon, it gets 4.9 stars. Anyone tried Lysander's on wild game?