Big antlers are great, so are long beards, and big mean tusks.
What about after the kill and all your preperation, practicing, and hard work are chilling in the freezer?
I am all about a good meal. Obviously across the country we do things a little different from the culture we live in, "Philly Cheese Steak" "Chicago Hot Dogs" "New York style Pizza" "Southern Fried" ... etc
How do you prepare your favorite dish you worked so hard for?
With that said I'll share one of my favorites
GRILLED LOIN WITH BROWN SUGAR BASTE
2-4 lbs deer, antelope, elk, or moose loin portion or whole backstrap
3 tablespoons butter or margarine
3 tablespoons soy sauce
3 tablespoons packed brown sugar
Start charcoal briquets in grill. Remove all fat and silverskin from meat. Cut into lengths about 4" long, or about 6-8oz each. In small saucepan, melt butter over medium heat. Add soy sauce and brown sugar. Cook, stirring constantly, until brown sugar desolves and sauce bubbles.
When charcoal is ready, place meat on grate, grill on one side until seared. Turn meat over; brush with brown sugar mixture. Continue grilling, brushing frequently with brown sugar mixture and turning occasionally to grill all sides, until desired doneness.
Attachment 29092
I know this isn't a cooking forum, but it is something I look very forward to when it comes to hunting season just as much as a wall trophy... if not more.
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