2lumpy
Long Time Member
- Messages
- 7,989
Send the straps to me and I will write you a receipt...
NOT!!
Clean the straps real good by removing any silver side, then marinate overnight in Italian dressing..
Cook the straps until they are still very rare in the center then remove from heat.
While straps are on the grill cut up some Bell pepper and onion into strips about 1/4 to 1/2" wide....Also dice up some Garlic...
Slice up the straps cross the grain into 1/8" slices and set aside...
Into large skillet add onions into hot Olive oil and fry until translucent...now add the Garlic and Bell pepper and the meat...fry until the meat is hot then remove skillet from heat and drain off any liquid from pan...
Put some mayo on your favorite bread roll(s) and top it off with the deer meat and vegetables...Goes really good with Pilaf..
Hoagie had a mild flavor of garlic and Italian, venison was tender and mild flavored. Mayo added flavor. The recipe did not call for any seasons, salt or pepper etc. I would add just a little next time. Made four hoagies with a few peppers and onions left over.
Thanks BuckSnot, it was a great use of the backstrap and I'm make it again in the future.
Finally, ya, I know, GET A LIFE. Truth is, I got one and I'll never promise to do a graphic response to a recipe again. Took longer to hunt, harvest and prepare than it did to publish.
Thanks ya'll, I'm going hunting!!
DC
Disclaimer:
The poster does not take any responsibility for any hurt or bad feelings. Reading threads poses inherent risks. The poster would like to remind readers to make sure they have a functional sense of humor before they visit any discussion board.
NOT!!
Clean the straps real good by removing any silver side, then marinate overnight in Italian dressing..
Cook the straps until they are still very rare in the center then remove from heat.
While straps are on the grill cut up some Bell pepper and onion into strips about 1/4 to 1/2" wide....Also dice up some Garlic...
Slice up the straps cross the grain into 1/8" slices and set aside...
Into large skillet add onions into hot Olive oil and fry until translucent...now add the Garlic and Bell pepper and the meat...fry until the meat is hot then remove skillet from heat and drain off any liquid from pan...
Put some mayo on your favorite bread roll(s) and top it off with the deer meat and vegetables...Goes really good with Pilaf..
Hoagie had a mild flavor of garlic and Italian, venison was tender and mild flavored. Mayo added flavor. The recipe did not call for any seasons, salt or pepper etc. I would add just a little next time. Made four hoagies with a few peppers and onions left over.
Thanks BuckSnot, it was a great use of the backstrap and I'm make it again in the future.
Finally, ya, I know, GET A LIFE. Truth is, I got one and I'll never promise to do a graphic response to a recipe again. Took longer to hunt, harvest and prepare than it did to publish.
Thanks ya'll, I'm going hunting!!
DC
Disclaimer:
The poster does not take any responsibility for any hurt or bad feelings. Reading threads poses inherent risks. The poster would like to remind readers to make sure they have a functional sense of humor before they visit any discussion board.
