Last Friday a friend and I went to his cabin on 65 acres in Tioga County, PA for the opening of firearms season. We hunted Saturday and again on Sunday but then really bad rain blew in and we bailed.
He missed a big buck at ~210 yards Saturday morning (for which I busted his chops) and the rest of the deer we saw over the weekend were does. Both of us already tagged out on does during the early muzzleloader season, so they all got to walk. We may go up again for flintlock in January.
Anyway, Friday night's dinner was backstrap from the fat corn-fed doe I shot in October.
We cooked it on the cabin's wood stove, along with sliced red potatoes, onions, and garlic.
Paper plate, because it's a primitive cabin with no running water and we like to limit the dishes we need to wash.
This was one of the best pieces of meat I have ever had. Absolutely no gaminess and if I didn't know better, I would have thought it was top quality beef.
How to make for those so inclined:
- Pre-season both sides of the meat with Montreal Steak Seasoning to taste (or don't).
- Pre-heat your skillet with olive oil in it until you can flick a drop of water into it so that it pops. Then put in the meat which will sear on the bottom side. Flip over after about 4 minutes. Cook on that side for another 4 minutes. Remove from the heat to rest for a few minutes.
- Optional: Deglaze the pan by pouring in some red wine or some other spirit, let it reduce, then pour over the meat. We didn't have any wine with us so we didn't do that and I wasn't about to pour Longbranch bourbon into a hot frying pan.
How we made the side:
- Slice up small red potatoes so that they are pretty thin. Also slice up one large or two small onions and a few cloves of garlic.
- Fry the potatoes and garlic in olive oil, turning occasionally. Cook until they are starting to turn golden brown then add the sliced onions. Cook until the onions are soft.
Proceed to stuff your face.
Serves two.
Posts
No comments:
Post a Comment