Those are good looking steaks brother, don't know if you've tried this or not I soak mine over night with a little salt in water and then salt and pepper dip in egg and cover them with Panko crumbs and fry in crisco makes for some mighty fine eating.Didn’t come out perfect, but they actually tasted good. I didn’t them soak in buttermilk or anything. There is no “gamey” flavor. I’m not sure I even know what that means. These are deer steaks (cut from the ham) pan cooked in butter and onion.
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And this concludes my Christmas Eve Whitetail Spike thread.
@Cheplicki Hey thanks man. I learned a good amount from you.nice... great work.. happy to see some more deer pics on here...
Those are good looking steaks brother, don't know if you've tried this or not I soak mine over night with a little salt in water and then salt and pepper dip in egg and cover them with Panko crumbs and fry in crisco makes for some mighty fine eating.
I posted a video showing how I like to Cook it ... I never soak the meat in water unless I don't plan on eating it right away..@Cheplicki Hey thanks man. I learned a good amount from you.
@Bowhunter73 Thanks. I haven't tried cooking deer that way. Why do you soak it overnight in lightly salted water? There are plenty of recipes I haven't tried. I'd like to learn to make other deer meat products for myself.
@Shahrilstephen Thank you.
@Chpelicki I will check your channel for it.I posted a video showing how I like to Cook it ... I never soak the meat in water unless I don't plan on eating it right away..
I soak them in the salted water to help pull the blood out, don't know that it's necessary but something I've always done before cooking.@Cheplicki Hey thanks man. I learned a good amount from you.
@Bowhunter73 Thanks. I haven't tried cooking deer that way. Why do you soak it overnight in lightly salted water? There are plenty of recipes I haven't tried. I'd like to learn to make other deer meat products for myself.
@Shahrilstephen Thank you.
@Bowhunter73 I let the meat sit on ice for a couple of days before butchering. A decent amount of blood came out in that process.I soak them in the salted water to help pull the blood out, don't know that it's necessary but something I've always done before cooking.
I usually put mine on ice for a couple of days before cutting it up, I just got in the habit of soaking over night but that's just me.@Bowhunter73 I let the meat sit on ice for a couple of days before butchering. A decent amount of blood came out in that process.
@tunzuf I've read of people hanging the meat for several days and placing the meat on ice with salt to draw more blood out. I am not too familiar with such practices. Hanging a carcass or quarters for an extended period isn't feasible here unless you have a very large or walk-in refrigerator. We don't tend to have consistently cold weather here. It was 60F the night I skinned and quartered this deer. As for the blood taste, this is what I am familiar with. I don't eat commercially farmed meat. Therefore I have nothing to compare the flavor of natural meat to. I do appreciate the suggestions.
@beerthief Yes, a spike is a young buck with unbranched antlers (no additional tines on the antlers).
@Cheplicki Yes, I did see the one where you cooked the backstraps. I remember the shirt. I do that with squirrel sometimes.I posted a video showing how I like to Cook it ... I never soak the meat in water unless I don't plan on eating it right away..
Mannnnn that sounds delicious! Gonna try it out one of this daysThose are good looking steaks brother, don't know if you've tried this or not I soak mine over night with a little salt in water and then salt and pepper dip in egg and cover them with Panko crumbs and fry in crisco makes for some mighty fine eating.