Thread: First deerburgers in the smoker Santa brought

Looks good to me. I bet it doesn’t take you long to have it dialed in and cooking some delicious food.

Yum, yummy

Good eats

So I can't say it happened all the time but it happened enough I stopped cooking deer at higher temps. I came up with a Mushroom & reduced Noble Muscadine Wine glazed Venison Tenderloin Medallions. I served with homemade mashed heavy Cream & Butter potatoes underneath. Here is the thing I ran across, I got the bright idea to use Black Iron instead of Aluminum to prepare the dish thinking a little sear directly on the meat would bring another level of flavor. Instead I got a burst of GUT flavor throughout the entire dish. Once the flavor developed there was no going back. I used Black Iron on one side and went back to my Aluminum pan on the other, cooked a pair of the same tenderloins, one in each pan, the GUT flavor developed in the Iron pan once again. Using a infrared thermometer I checked both pans and the Iron pan bottom was significantly hotter. The Aluminum conducted the heat all the way up the sides of the pan preventing the high temperature for damaging the piece of tenderloin. I never cooked Venison hot again. If you have Pork or Beef cut into ground Venison it helps the Venison take higher temperatures. When I country fry my tenderized Venison steaks the coating browns but prevents the high temp reaction to the meat. Just my

My kinda meal!