Wiszard
Long Time Member
- Messages
- 10,886
My Dad called me the other day and mentioned he had found some backstrap that he had vacuum sealed from Oct 2020. We realized he had MY Pine Valley deer meat from last season. I grabbed most of it...left a package for him of course and put it in my fridge planning on cooking it in the next day or two. Today was the day. I looked in our pantry and found some HOt and Spicy Chicken breading and figured that would be worth a shot. I usually just fry the venison in butter and onion with a bit of season salt and that is all. I was so surprised at how good this backstrap came out. This meat is from a 2 1/2 year old deer I am sure...a meat buck. I will tell you it ranked up there with the best venison I have ever cooked. I don't like rare or even medium well meat so I cook mine longer than most. This combo of hot and spicy with the cool and crispness of the green pepper was perfect. Maybe give it a try your next time cooking backstrap.
