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Soak it in salt water for a couple of days. Works like a charm on duck, as well.
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caning only way to go any cut is tender.
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The only parts of a deer I cook with dry heat are the back straps and tenderloins. I cut steaks from the roasts from the hams but I cube those ( used to beat them with cubing mallet ). I either do country fried steaks or country style steak from those. ya i think thats where i'm heading. good thing i like chicken fried steak. gonna be eating it a lot. its also easy to make which is good. i have yet to try the backstraps from this one. hopefully those will be good. i save those for when the asparagus and morels are up and for teryaki on the campfire in summer.
My diploma is a DD214
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any ideas on breading? i usually do an flour, egg, flour or flour, egg, breadcrumbs on the pounded steak.
My diploma is a DD214
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Campfire Kahuna
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Campfire Kahuna
Joined: May 2016
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Wife likes to take Club crackers and run em through a food processor forn the breading.
Seasoned with season salt.
I am MAGA.
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i was just thinking something like that. but it would require a trip to covid mart. i think i may try smashed up saltines.
My diploma is a DD214
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just did the chicken fried deal. beaten severely, flour, egg, cracker crumb/panko combo. fried in peanut oil and then made peppery cream gravy and smashed tators and GB's. friggen awesome. never had better. me, wife and two boys ate 12 steaks. not a hint of gaminess and perfect texture.
My diploma is a DD214
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Joined: Jul 2001
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Campfire Kahuna
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Campfire Kahuna
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The solutions suggested so far all work. You could also buy a copy of TENDERIZE THE WILD ( www.riflesandrecipes.com) which explains why they work, and suggests a wider variety of solutions.
“Montana seems to me to be what a small boy would think Texas is like from hearing Texans.” John Steinbeck
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I like half whole wheat flour and half corn flour.Season meat,flour,dip in egg and milk whipped,then back in flour.Fried with about 1/4" of oil in a cast iron skillet.Don't turn until the batter starts browning.Just watch the edges and you can see it.
~Molɔ̀ːn Labé Skýla~ As Bob Hagel would say"You should not use a rifle that will kill an animal when everything goes right; you should use one that will do the job when everything goes wrong."Good words of wisdom...............
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Campfire 'Bwana
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Campfire 'Bwana
Joined: Jan 2005
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In reference to another thread, is poached venison tougher or more tender than that taken legally?
Not a real member - just an ordinary guy who appreciates being able to hang around and say something once in awhile.
Happily Trapped In the Past (Thanks, Joe)
Not only a less than minimally educated person, but stupid and out of touch as well.
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This is why I’ve owned a hobart tenderizer for 25 years. Damn thing will tenderize shoe leather. Hand crank tenderizers don’t do near as good a job either.
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Campfire Tracker
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This is why I’ve owned a hobart tenderizer for 25 years. Damn thing will tenderize shoe leather. Hand crank tenderizers don’t do near as good a job either. I have an old Hobart too.I paid $60 for it,money well spent.
~Molɔ̀ːn Labé Skýla~ As Bob Hagel would say"You should not use a rifle that will kill an animal when everything goes right; you should use one that will do the job when everything goes wrong."Good words of wisdom...............
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Meat hammer, marinate in buttermilk and chicken fry it. It that doesn't make it tinder run it through the grinder and make chilli.
"The only thing necessary for the triumph of evil is for good men to do nothing." Edmund Burke 1795
"Give me liberty or give me death" Patrick Henry 1775
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ya i took the hammer to it. looks like me and the fambly will be eating a lot of chicken fried venison in the coming months. not that its a bad thing.
My diploma is a DD214
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Hard to do better than chicken fry venison.
"The only thing necessary for the triumph of evil is for good men to do nothing." Edmund Burke 1795
"Give me liberty or give me death" Patrick Henry 1775
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Campfire Tracker
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caning only way to go any cut is tender. This. The Ninja pressure cooker would do the same thing.
NRA Life Member
~Molɔ̀ːn Labé Skýla~
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Try Swiss steak the slow cooking should do the trick. Smothered steak with onions and mushrooms gravy is good too. Less greasy than frying.
"When you disarm the people, you commence to offend them and show that you distrust them either through cowardice or lack of confidence, and both of these opinions generate hatred." Niccolo Machiavelli
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just did the chicken fried deal. beaten severely, flour, egg, cracker crumb/panko combo. fried in peanut oil and then made peppery cream gravy and smashed tators and GB's. friggen awesome. never had better. me, wife and two boys ate 12 steaks. not a hint of gaminess and perfect texture. Good to hear.
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