Deer hunting season is over and treat the game dishes. What do you do? Here's what to do my hunter. The game should be to age for 10-14 days hiding in the temperature between 35-42 degrees to the left, without the prior processing. If the temperature is warmer than the meat cut and chilled, preserved in jars or frozen. Some is ground up for burgers. Some is made in the sausage be cut for steak and roasts.
The fillets, rarely makes it into the freezer, as the simplestand quickest to cook. I cut them into 1-inch pieces, butterfly it and cook it with onions and mushrooms. Deer burger with ground pork mixed delicious. I have never frozen mix the two together before freezing, such as game will last longer than pork. I mix them just before cooking. Spicy sausage meat to put into the case and hung to dry overnight before smoking. The heart and liver are used as well, nothing is lost.
I cook wild game for many years. I have dozens of provenRecipes and methods. In this way, is one of my favorites. I have the round steaks in the pan, pour buttermilk over are completely covered and let it marinate overnight or longer in the refrigerator. The next day, drain off the buttermilk and transfer the steaks with seasoned flour. I dice a few pieces of bacon and brown it in my cast iron pan. I add a few cloves of garlic and then I cut the steaks and brown and top with sweet onions into thin slices. So, I sliced red, green and yellow peppers into stripsand layer them on top. Sometimes I add sliced mushrooms. Last I pour dark beer over the whole works, replace the cover and bake in oven at 350 degrees for about an hour.
The buttermilk is the steaks tender and you can cut with a fork. This marinade is perfect for grilling too.
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