Frederick, MD - LBGE and some accessories
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Venison backstrap/tenderloin chunks: how to cook?
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oldgeezeystax
Posts: 313
Father in law gave me these chunks, how should I cook them? If they were whole I'd just flip over high heat till mid rare but should I treat the chunks differently?
I imagine i should use them soon since they aren't vacuum sealed?
Thanks in advance!
Comments
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This is how I do it. http://eggheadforum.com/discussion/1173442/venison-picsLouisville, GA - 2 Large BGE's
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Looks like he already got a lot of that silver skin off so they are ready to go.
They are fine to toss some olive oil and seasoning on and cook to about 140ish.
Or you can cube it and do ABT style poppers if you don't care for the venison taste.
Just dont overcook it.
Edit. Ziploc is fine. Push as much air out as possible. It will be fine for a few months. You only have about 6 servings so they should go quick."Brought to you by bourbon, bacon, and a series of questionable life decisions."
South of Nashville, TN
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You could hot tub/sous vide/ water bathe, then sear.
Or sear on the egg direct hot and fast.
Or chop and stir fry via wok on the egg.BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Focker said:You could hot tub/sous vide/ water bathe, then sear.
Or sear on the egg direct hot and fast.
Or chop and stir fry via wok on the egg.Sandy Springs & Dawsonville Ga -
I know its not whole roasts but this may work for you.
http://eggheadforum.com/discussion/1144954/update-on-deer-roast-thanks-to-glw#latest
Soaking in the buttermilk definitely helped. the big thing is not to overcook it.
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Terrible pic but I just went s&p sauteed in ghee in the skillet... Tasty and tender. Steak and eggs is my number 1 breakfast.Frederick, MD - LBGE and some accessories
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