Reckon

What to do with these????
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They look like they might be bad, send them over here and I will dispose of them for you!

You won't like em. Might as well let me get rid of em for you. Lol

Good one Sat. You beat me

Slice exactly 3/8 inch thick. Lay all pieces out on a cutting board. Salt and pepper and then beat it with a tenderizing hammer. Flip over and repeat. Dip in flour and then in a milk/egg wash and flour again. Fry in skillet. Melt in your mouth good.

On second thought, I think I just wasted my time replying cause I've got a suspicion you already know what to do with them:ThumbsUp

Quote:

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Originally Posted by RCC

Slice exactly 3/8 inch thick. Lay all pieces out on a cutting board. Salt and pepper and then beat it with a tenderizing hammer. Flip over and repeat. Dip in flour and then in a milk/egg wash and flour again. Fry in skillet. Melt in your mouth good.

On second thought, I think I just wasted my time replying cause I've got a suspicion you already know what to do with them:ThumbsUp

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Will give that a try Wed night, thanks

Quote:

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Originally Posted by RCC

Slice exactly 3/8 inch thick. Lay all pieces out on a cutting board. Salt and pepper and then beat it with a tenderizing hammer. Flip over and repeat. Dip in flour and then in a milk/egg wash and flour again. Fry in skillet. Melt in your mouth good.

On second thought, I think I just wasted my time replying cause I've got a suspicion you already know what to do with them:ThumbsUp

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I never fry tenderloin. It is too good of a piece of meat. You can fry hind qtrs for fry meat, but for the loins, they must be marinated and grilled with bacon wrapped around them.

We cooked some bout 2 weeks ago. Butterfly end the whole strip. First garlic salt, then hot and mild peppers , then philly cheese slices then Colby jack slices. Folded it up wrapped it tight with bacon. On the grill she went. Aw heck I am hungry now. What am I telling you geezers. , y'all know how to cook they stuff probably better than me. Y'all ever heard of HOOVER. Sauce. Made in a little grocery store in Louise , ms. Kinda taste like a Chinese barque sauce. There is a awesome recipe for backstrap that includes brown sugar and different cheeses. There I go getting hungry again.

chum with them as for me. Longer I chew it the bigger it gets.

Quote:

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Originally Posted by RCC

Slice exactly 3/8 inch thick. Lay all pieces out on a cutting board. Salt and pepper and then beat it with a tenderizing hammer. Flip over and repeat. Dip in flour and then in a milk/egg wash and flour again. Fry in skillet. Melt in your mouth good.

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Exactly what I was thinking!!!

Quote:

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Originally Posted by RCC

Slice exactly 3/8 inch thick. Lay all pieces out on a cutting board. Salt and pepper and then beat it with a tenderizing hammer. Flip over and repeat. Dip in flour and then in a milk/egg wash and flour again. Fry in skillet. Melt in your mouth good.

On second thought, I think I just wasted my time replying cause I've got a suspicion you already know what to do with them:ThumbsUp

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Had deer steaks cooked like that for supper last night.

I had some last night to with home made biscuits . I deep fried it so no gravy . Had butter and molasses with the biscuits . Fine Mighty fine . gotta love it

Verdict is in.
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Problem is these dang backstraps is adding up. Dang deer everywhere.

looks good John

Now we got to figure out what to do with these .
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Maybe this, I know what's for breakfast, too full of deer meat to eat any tonight.
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You ought to weigh 300 lbs John the way you eat :)

Little homemade candy.
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