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Tasty Deer
- Thread starter Daktari
- Start date
Above is a Venison backstrap with a orange blossum honey glaze and topped with crushed bourbon flavored pecans. (Best recipe of deer I have had so far)
Below are Venison empanadas with salsa.
My old buck has turned out to be delicious and goes to show the value of proper meat handling.
Below are Venison empanadas with salsa.
My old buck has turned out to be delicious and goes to show the value of proper meat handling.
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Looks better than that damn turkey I'm stuck with today.
Boyd Brooks
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Looks awesome! Could you share the recipe? Always looking for great new flavours for game meat.
Its very simple, sear the backstrap in a pan with butter until brown. Once brown put orange blossum honey on the side up and do the same to bottom once you turn it. Sprinkle the crushed pecans ontop of the backstrap. Let it rest for 10 minutes and enjoy! The glaze with the pecans was the perfect addition to the lean backstrap.
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A Frame66 wrote on Marcus bock's profile.
Hi Marcus
I'll 2nd limcroma! Booked 2nd trip at SCI last week. Those guys are great. Trying to get hooked up with Peter when he gets to the states if I can break away.
I'll 2nd limcroma! Booked 2nd trip at SCI last week. Those guys are great. Trying to get hooked up with Peter when he gets to the states if I can break away.
roklok wrote on SkullKeeper's profile.
What sling studs do those swivels fit ? They look to be quite a bit wider than the standard modern swivels. They may be just what I need for my Remington 30 Express wide swivel studs. Can you measure the pin diameter ?
