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I can taste the back straps already
First one of the year falls. Nice tender back straps - mmm, they are going to be good. Now you gotta understand, I live in a suburb here in Kansas City, hung it in the front yard, butchered her up as I always have- Guess I broke in the new neighbors right, the teenage girl comes out and ask, "excuse me, but what is that?"
Only in Overland Park, KS! LOL
Only in Overland Park, KS! LOL
Replies
Had some back steaks thurs night off the deer I shot last sunday. Heated the pan, a smidgen of butter, half a teaspoon of crushed garlic, the same of fresh crushed ginger. Seared the steaks for about 60 seconds each side and they were so tender a knife was not required. Soaked up the juice left on the plate with big chunks torn off a 'Farmhouse' loaf of fresh bread.
Best meal I have had for a while.
Son that's somebody with nothing to do with his time but keep me in trouble with mom.
AKA: Former Founding Member
Should be quite tasty.
"The Un-Tactical"
JAY
Like you said, even the little ones still give me a rush. Besides, it's always good to take a smaller doe for the freezer if you have the tags to do it. I do the same thing most seasons if I'm holding a bonus antlerless tag and haven't had luck for a larger doe. You KNOW the smaller one is going to eat well.
Around this house, backstraps from a deer that size get grilled whole....rub them down with some olive oil, apply your favorite rub, let them sit for a couple of hours and then toss it on the grill....