Thursday, November 19, 2009

Venison

Venison, mmmm.
Lots of good ways to cook it.
Butter fried tenderloin.


Then seared under the roaster.
Just a bit of rosemary, a squeeze of lemon.

Joel, I put a hind quarter (most of it) in marinade this evening for jerky for you. Wet weight 6lbs. Tenderquick, Soy sauce, Worchestershire, onion powder, minced garlic, brown sugar, honey, and a handful of crushed tepins from the batch you sent me. I'll do the drying tomorrow evening. I'll try to get it sent off the beginning of next week.

The venison quarter is great. Aged 2 weeks on the hook. I had a steak from the batch for supper. Nice and tender, great flavor. I'll let you know when I send it off.

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