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A peice of backstrap smother in gravy and musherooms cooked medium rare with biscuits and tea.
Posts: 10 | From: Kempner, Texas | Registered: Apr 2005
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No comparison. BEEEEEEEEF, dry aged rib eye meduim rare with kosher salt sprinkled on top.
-------------------- 1 Corinthians 1:18
For the word of the cross is to them that perish foolishness; but unto us who are saved it is the power of God. Posts: 721 | From: New Jersey | Registered: Dec 2004
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W. Tim
***unregistered***
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beef for a steak, but ground ---deer meat, ground with beef fat....i grind my own in my old "hobart grinder"...cook my deer and beef medium..that reminds me i have coals going outside and 4 ribeyes....to put on there!!!!!over and out!!!W.Tim
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Man what a decision I love a thick beef porterhouse steak with plentiy of fat cooked medium. But a thick vension steak cooked rare drives me absolutely crazy. .....Van
-------------------- Retired USAF (1966 - 1989) Retired DoD Civilian (1989 - 2009) And drawing Social Security! I love this country ;-) Posts: 5696 | From: Live Oak, Texas | Registered: Mar 2003
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Roughcountry
Contributing Member 2006
Member # 2496
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between those two I'd go with wheatfield mulie, med rare. That said, my favoite is lion followed by elk.
Posts: 2048 | From: Eastern Oregon | Registered: Jan 2004
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Venison! Every New Years at our cottage in Maine, we have venison tenderloins and anyone who shows up raves about it all year! I usually give to some local charity auctions a venison dinner and it will many time bring in the high bid of the night. Maybe too many Yuppies around Boston, But the deer out here are out standing in flavor...possibly due to all the expensive yard plantings (even beats the corn feed deer from my home state of Wisconsin!)...Jeff
-------------------- TGMM Family of the Bow VP of Consumption MK,LLC Posts: 6892 | From: Carlisle, MA & Aiken, SC | Registered: May 2003
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Its hard to beat beef just about any cut of beef is good. I eat venison but only the choice cuts the rest is turned into sausage or something then usally given away. I don't give away many beef parts. Guess I would like to think I like venison better than I really do.
Posts: 731 | From: Fulton,NY | Registered: Dec 2004
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I like Venison backstrap better than beef ones, but if we are talking steak. Give me the beef every time. I like it rare, but hot inside not warm and a boneless sirloin by far has the most flavor. Shawn
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I forgot to add a couple of tidbits to my fried deer steak and special milk gravy meal. We also have fried green tomatos, fried hot peppers and a pan of homemade biscuits to go with the deer steak and gravy. Hmmmmmm, Hmmmmmm Gooooooood!!!
Bill
P.S. French fries or some other form of potatos are optional if you are so inclined!!
-------------------- TGMM Family of the Bow
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Praise the Lord Jesus Christ, He is Worthy Posts: 4035 | From: Goose Creek, SC | Registered: Mar 2003
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Venison medium , could eat it all year if I can kill that many and keep the kids away from it.LOL.
Danny
-------------------- "When shooting instinctivly,it matters not which eye is dominant"
Jay Kidwell and Glenn St. Charles
TGMM Family Of The Bow NRA Life/Patron member NAHC life member Retired CPO US Navy 1972-1993 Posts: 6589 | From: Guam | Registered: Jul 2003
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Cubed venison steaks, seasoned, floured and fried are my favorite hands down. Add gravy and it only gets better. But as far as a grilled steak, I would pick beef cooked medium.
A couple of folks here have mentioned hamburger. Hamburger comes from deer for chili, tacos, spaghetti, meatloaf, etc. If it is going to be served as a patty for a sandwhich, it gets mixed 50/50 with ground beef.
-------------------- MOLON LABE
Traditional Bowhunters Of Florida Charity Shoot January 26, 2013. State Championship Shoot March 1-3, 2013. Come shoot with us! Posts: 4672 | From: weirsdale, fl | Registered: Mar 2004
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