VENISON BACK STRAP DINNER

 Welcome back to AROUND THE KITCHEN

A complete index to all of our recipes can be found HERE.

Today, we are bagging us a deer, and making one of the best dinners, 

E V E R!

Actually, we are going out to the freezer and getting a paper wrapped treat.

My dearest friend Gator gifted me some Venison Back strap for my birthday, so we are inviting Gator and Christie over for dinner.

They have been our friends for years, so much that they get to 'unplug' us in our old age.

Usually Gator makes the back strap, but I wanted to try a different approach.

So Fresh, what is 'backstrap'?

According to The Daily Meal, Backstrap (Longissimus dorsi) consists of the long strips of muscle that start at the shoulder blades on deer, elk, moose, and other four-legged animals and run down the length of the spine, all the way to the final vertebrae. Generally, when most people talk about backstrap they are referring to venison — or deer meat. This cut is renowned for being especially tender and low in fat. Although it is a muscle, it is not one that is in constant use — hence its tenderness.

Today we are using a recipe from my OLD food blog, 'killitcutitupandcookit' that we used for CUBED STEAK. You can find it HERE

So, let's get to it.

First thing we did was remove the Silver Skin' I started with a knife, then was able to 'pull it off.'

Then we cut the backstrap into 3/4inch pieces. Using a meat pounder, and a piece of plastic wrap, we ponded the meat down to about 1/4 inch.Using a meat tenderizer, we poke it, and poke it, and poke it some more.

Then we turn it over and poke it again, and again.

Set it aside.

In a bowl put in some Buttermilk.

Salt and pepper, and stir.

Add the tenderized Backstrap to the buttermilk.

Add more buttermilk to cover (if needed) Cover the bowl in plastic wrap and place in the cold box for 24 hours.

Now it's the next day and time to cook.

Start by slicing up some Mushrooms.

And an Onion

Using a Vegetable Spray, coat the inside of a baking dish. Set it aside.

In a pan, melt a 1/4 stick of Salted Butter.

In a bowl add 2 Cups of flour, a bit of salt and some pepper. Stir

Take the Venison out of the buttermilk and hold it up a bit so the buttermilk can drain off the Venison. Then you drudge it into the flour.

Place the dredged piece into the frying and repeat with the other pieces.

When the meat is 'browned' layer it into the baking dish.

Now you can fry up the rest of the venison.

When you are done browning the meat, you can start to sauté the onions and the mushrooms.

Add a bit of Red Wine. (Penny's idea)

When the onions and mushrooms are softened, layer them on top of the venison in the baking dish.

Now you can make the gravy. I use flour to make the roux, then add chicken broth.

Add a packet of Beef Boulion

When the gravy is done, pour it over the venison.

Cover with foil and bake at 350 until it is golden brown and bubbling.

While the venison cooks, let's make up a nice salad.

Earlier in the afternoon, I made up a huge batch of mashed up taters and kept them warm in the slow cooker. It's a great time saver.

When the Venison is done, take it out of the oven and let it cool just a bit. (5-10min)

Time to enjoy the salad.

Serve it up.

This meal turned out well. The meat was as tender as can be and did not taste like a 'game' meat.

Our friends loved it. And so did Penny.

If you have a friend who hunts, suck up to them. Get you some backstrap. It makes for a great meal.

Or in a pinch you can use cube steak. That's good as well.

Don't forget the adult beverages.

That's all for now. Get into the kitchen and COOK!!!!

See you next time.

God Speed, Mother Nature,

CHICKEN AND NOODLES 2.0

Welcome back to "AROUND THE KITCHEN"

A complete index to all of our recipes can be found HERE.

It's 'catch-up' time, as we are posting some recipes that we had not got around to.

And so, it goes. 

Today, we are featuring a recipe I pulled out of my ()^^&*&%$ as we went along.

It's Chicken and Noodles 2.0

Start with Chicken Legs and Thighs

In a shallow dish, place 1 1/2 Cups of AP Flower, seasoned with Salt and Pepper

Pat dry the Chicken

You will need 2 cans of Cream of Mushroom Soup (I added one more later)

Slice up 1/2 of a Large Onion

Add some EVOO to a frying pan. Dredge the chicken in the flour mixture and sauté. You want to BROWN it, not cook it all the way.

Chop 2 cloves GARLIC    
And slice up some white mushrooms.

Remove the Sautéed Chicken from the pan and set aside.

Sauté the Onions until they start to soften. The add the sliced Mushrooms 

Cook until Mushrooms are soft and tender. 

Don't forget some RED wine, AND some Lemon Pepper and French Tarragon. (to taste)

Now add two cans of the soup. Stir well, and add to your slow cooker.

Here is where I added some Chicken Broth (Homemade) and another can of the soup.

Add a bag of (uncooked) noodles of your choice.

And the sautéed Chicken

Cook until noodles are El Dante. and the Chicken is done (165 degrees)

What can we do while it cooks???? I know.'

I added some Scallions for garnish and served.

If you so desire you can fish out the chicken, shred the chicken away from the bones, then add the chicken back to the crockpot BEFORE serving. I did not do that as we were HUNGRY!!!

I wish I had kept better track of the ingredient amounts for you folks, but I forgot.

It turned out better than anticipated. It was quick and filling.

Not a bad dinner on a very busy weekend.

Give it a try, you'll thank me later.

That's all for now. 

Coming up NEXT: It's a Venison dinner. (For those of you that went to U.C.F., that means DEER MEAT)

Just kidding, but we are having Venison BACKSTRAP.

See you then.

God Speed, Mother Nature.