Two Big Bucks Down!

[bullbriar]

Nice deer, so much bigger-bodied than the deer we shoot in Connecticut! The necks look fat and rutted-up, and I love the fact that those brow tines are almost touching. Enjoy the meat!
Peck, I've been using the same marinade on my venison steaks for years. White wine, a splash of teriyaki, olive oil, and garlic. The wine tenderizes the meat, while the olive oil helps the meat from drying out.Soak the meat in the mixture for a couple of hours, then as said before, cook as rare as you dare. I like beef medium-rare, and alway cook venison rare.

 

[canadianbiggame]

Thanks guys for all the kind words. If anyone is planning on coming up for a hunt here in alberta let me know and maybe I can get in on the action with you.

 

[hobie1dog]

[/quote]So was the cow that the steak you had tonight came from.... Man I love these holier that thou types,.... Get over yourself Hobie!!!!

I was just telling the wife tonite while eating at the Hot Stone Grill, where they serve the Filet on a slab of volcanic rock heated to 400 degrees, that I could not become a vegetarian in this lifetime.

 

[rickpal14]

Glad to see that you took my jesting to heart Hobie!!! Just having some fun!!!

 

[bentmike]

Congrats guys on two great deer! Not much more honorable then harvesting fine animals like those from the wild. It is a lot of work but the reward is oh so worth it. One of my favorite ways to enjoy venison is to chop the various cuts to stew meat size, add a few spices and can in pint and quart size jars with the pressure cooker. Meat is then safely preserved to be enjoyed all winter long and easily prepared various ways.