I killed me about a one-hundred pound doe for meatI took the back-straps (tenderloins) outI plan to put the meat in a pan with water on the bottom of it, season it and cover it with aluminum foilI will probably set the oven on about 350 degreesHow long should i let it cook forWe don't have a thermometer to check the internal temperature of the meatThanks
I saw a study the other day that said a glass of wine is good for you, but a beer a day is betterIt has some nutritious value, and a drink of alcohol a day can be good for you, it depends on your situation, and the beer.
I have been drinking 1/4 keg of beer a week-That's 4 1/2 cases for 40 years! I drink a variety and like keg beer for its taste.No, I'm not really fat.It does make me horny! I noticed a strange thing with me and beerWhen I drink beer and have sex with a woman-I stay up all night-It never seems to go downWomen have said that they cant take anymore-God I love beer!!
Coors, Bud, Rolling Rock and Papst Blue Ribbon are all mild flavored beers (Papst is very cheap and has a nice dry flavor), Corona with lime blue moon are citrus beers that go down easyI got started on Killian's Irish RedReally, try them all, beer comes in more variations than wine and they all have their own charactersIf you want to try the Pepsi challenge, just for the hell of it, to tell how different they can be, line up a Bud, a Corona, a Sam Adams Ale, a Heineken and a Guinness the next time your at a barBud is has a mild flavor and Guinness (to me) almost tastes like rich black coffee and it's just as DarkBeer is an acquired taste for sure and some of them are absolutely horrid by any standard but once you get the first few down, they all taste good.
Too much beer is bad for you for sure, im saying if you drink beer everydaybut every once in a while i am sure it isnt bad for youI think a glass of wine a day or something like that is good for youWell i heard that it is.
Lord have merecy!!! Do not cook back straps in the ovenThe proper way to cut them is to butterfly themDo this by cutting across the grain every inch and a half to form medallionsTake each of these medallions and cut almost all the way through them and open them up like a bookSeason each one with some salt, pepper and garlic powderMelt a mixturre of half butter and half olive oil in a frying panSautee the butterflied backstrap steaks in the butter/olive oil until they are medium rare to medium in donenessServe them with whatever sides you likeVenison should never be overcookedIt is a very lean meat and will become tough and chewy if you over cook itIt should be pink in the middle when you serve itBackstrap is a very tender and delicious cut of meat and must be handled properly to preserve it's tender delicious qualitiesWhatever you do, do not put any meat sauce on your backstraps and God forbid anyone should put catsup on themIf anyone reaches for or even asks for catsup, banish them from the tableI can make one exception to the no sauce rule but only this one exceptionSeason your meat just as you did above but this time sear the meat on both sides for abut 45 seconds per sideDo this in a cast iron skillet that you can put into the ovenPreheat the oven to 350 degAs soon as the meat is seared, put the skillet into the preheated oven for about 10 minutesRemove the skillet from the oven, remove the steaks from the skillet and place them on a plate and cover loosely with foilMix 1 tablespoonful of catsup (yeah I remember what I said but this is different), 1 teaspoonful of Wostershire sauce and 1 overflowing tablespoonful of cognac together and pour into the skiletStir to loosen any browned bits and add about 1/2 cup of heavy creamBring to a boil and cook for a couple of minutes to slightly thickenPlace the steaks on each plate and spoon some of the sauce over each of themYou will think you have died and gone to heaven.
