Best. Venison. Ever.

So, I've always heard guys say that when it comes to the better cuts of venison - straps & chops - less is better. I've always used pretty tasty and heavy marinades for both cuts but tonight . . .

Rubbed some chops lightly with some garlic pepper a few hours before dinner and let it sit . . .

Got a skillet nice and hot and dropped in a couple tablespoons of butter . . .

Seared them for a few minutes on each side till they were pink in the middle . . .

WOW! Seriously, it was as tender, juicy and tasty as some of the fillet mignon I've had. Hardly even had to chew it. No more messin' with marinades and killing the taste of these little gems anymore.

'Bout ready to go out and fill my 2B doe tag now. I could get used to this for dinner a few times a week.

Talk about a new recipe or new way of eating venison....

my wife surprised me with something we have never had before..it looked so good I had to take a picture of it before eating it.. or maybe I should say inhaling it !!!!

Venison teriyaki ===

I like the taste of venison.
never make sausage - I just carve out the straps and roasts.

If pan fry - cast iron skillet, bit of veg oil, and salt & pepper - that's it.

the roasts I sometime chop up and make venison stew or lay a roast on some taters&carrots - both cooked in crock pot.

good stuff

This was a good hunk of loin I grilled up
Fresh black pepper, kosher salt, fresh garlic, montreal steak
[image][/image]

We did mushroom/swiss elk burgers Saturday after coyote hunting...the one without swiss was mine...not that the onion/mushroom/swiss was overpowering - I love the taste of elk meat...



served on fresh sliced italian bread toasted over the wood stove...



aaahhhh...chris's garage in January

Damm, I hate to eat before going to bed but you guys are making me hungry.