My wife takes all my deer steaks and tender loins that are still in the freezer before the beginning each new season and Cold Packs it. It is what I consider a finger.
1) cube the steak
2) use a cast iron skillet
3) put a little oil in the skillet, get it hot and add the steak and brown for a few minutes
4) add salt and pepper, then a cup of water and add flour a little bit at a time and bring to a boil
5) Cut back the heat to low, let the water evaporate so the steak gets a nice crispy brown layer,
6) turn the steak over, scrape ALL that dark crispy stuff from the bottom of the pan ( leaving in the pan) and add a little more water
7) Repeat 4,5 and 6 several times over the next 6 hours or so....take it easy on too much salt
You can make some warm sandwiches if you want, but I like letting it cool, putting it a plastic sandwich bag and the in the refrig. Once it is cool, you get nice chunks of very tender meat stuck together and it tastes great cold!!!
Try is some time! The key is scraping the bottom burnt stuff and flipping it back into the steak....adds great flavor.
This sounds delicious. I’ll have to give it a try. I love to try new venison recipes. Several years ago my oldest son was in the Cub Scouts. They had a Chili cook off. I made my venison chili. One of the boy’s mothers came up to me and said her son loved my chili. She said she rarely gets him to eat meat, but he kept going back for more of my chili and asked me what was in it. When I replied that it was venison chili, her mouth dropped and she was speechless. 😂 I took second place in the cook off by the way, but I think it was rigged. Just kidding.
All you guys and your scrapple. It’s not my thing. My dad’s uncle had a pig farm and butchering shop. He made his own scrapple. My dad would help with the butchering sometimes and he still doesn’t eat scrapple. He said he saw what goes into it and no thanks. I’ll stick with Southern’s gravy and biscuits. There isn’t much better than sausage gravy and biscuits.
As a kid I used to help the neighbor butcher his hogs. lol Not sure what your Dad's Uncle put in his scrapple, but the worst thing that went into ours was the liver. Not a liver liker, kinda like eating flavored tofooy. But once it's ground up and mixed in with the rest of the scraps, you can't tell. We used to make ponhaus for those of us that did the work, more meat, less cornmeal. And the regular scrapple that got sold or given to the neighbors. haha Got a little too much hard cider in me one time, (damn cold!) set my pants on fire stirring the kettle. My bell bottom jeans were frayed from dragging on the ground, made for great fire starter. Yep, the good old days!
I am the only one that eats venison in my house. This is just a nice way to use up the last of what I have before I get some new stock.
I am the only one that eats venison in my house. This is just a nice way to use up the last of what I have before I get some new stock.
Over at my condo this week on LBK. Having fresh Grouper sandwiches for dinner tomorrow night! I mean this marina I go to is cutting them up fresh right off the boat and on to the grill and then to my table! Just had some Mullet dip today.....this ranks right up there with scrapple!! You either like or you don't!
All this pig talk made me think of a history lesson I once received. It was the history of the Condom. Back in 1802 the kiwi's discovered that you could use Sheep Intestines as a condom. Not to be outdone, the Aussies in 1823 improved upon this discovery by determining the sheep intestine works much better if removed from the sheep first!
@bobs-dimpled-chin
BDC: Now THAT was damned funny!! Montana couldnt have been too far behind the Aussies. A Montana Butte is also known as a sheep.
