Venison Backstraps

[fidelity]

Congrats to the winners! Posts number #32 & #23

No way! That's awesome! My wife will be thrilled to hear. Thanks so much for your generosity.

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[Rick]

Congratulations to the winners!

 

[Red1917]

I had a chance to try some of the ones 67temp grilled in that picture, I can assure the winners they will be quite pleased!

 

[Mack C-85]

No way! That's awesome! My wife will be thrilled to hear. Thanks so much for your generosity.

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Thanks again....

My wife's ticked....lost a wisdom tooth this past Monday, not allowed solid food for another week!!! I told her it will be something to look forward to.

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[Doco Overboard]

Cube them up, marinate or season to taste and brown in an iron skillet, wrap with bacon then toss them in a deep fryer right before the bacon turns hard. Pin the bacon with toothpicks so they don't fly apart.
Pretty good like that.

 

[Squaregrouper]

Congrats to the winners.
Great karma!!!

 

[babalou]

congrats!!! it surely was an awesome karma.

 

[motorcoachdoug]

Somehow I missed this. RATS!

 

[ted76]

Congratulations to the winners.

 

[fidelity]

Lucked out and was able to see 67temp this morn when he was making a stop in Frederick. Really looking forward to enjoying the venison in the next few days.

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[fidelity]

Wife is off this weekend (helping with busy kids schedules) and was excited to start on the venison right away. Sous-vide cooked for 4 hrs and then pan seared. Tender and melts in your mouth like a delicate filet mignon. Yum. If it wasn't lunch with bit of running around soon, a Cabernet Sauvignon would be a great match. Look forward to grilling the next backstrap as per 67temp's suggested conditions.

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[Speed3]

Looks wonderful! Love my sous vide

 

[toppkatt]

looks like it went to a good home. Thanks for letting me play.

 

[noddaz]

Sorry I missed this! But thank you for offering it.
noddaz

 

[outrider58]

Sous-vide sucks...

(There's a joke in there, somewhere...)

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