... for what it's worth ...
[ame="https://youtu.be/0RWJEOScToE?t=89"]https://youtu.be/0RWJEOScToE?t=3[/ame]
[ame="https://youtu.be/0RWJEOScToE?t=89"]https://youtu.be/0RWJEOScToE?t=3[/ame]
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Poorman's Filet Mignon ...
- Thread starter FEENIX
- Start date
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Buckammo
Well-Known Member
I have tried this with speed goat and mule deer and it works very well to break down white sinew.
I have no hands on experience with this technique/method; I just normally adjust my cooking with the type of meat accordingly, or NOT cook it at all.
Thinly sliced raw Montana mule deer tenderloin as-is (no spices), dashes of sriracha sauce on the side, pickled ginger, and a shot of Montana moonshine honey whiskey to wash it down.
Cheers!
Ed
You're an animal.
You're an animal.
L
L! You should have seen the guys I've hunted with when I did a taste test while field dressing.
Predator 22
Well-Known Member
This reminds me of one of my uncles. He is half Eskimo, when we are cutting up beef he eats about as much as he gets cut. Never could handle meat completely raw it has to at least be seared on the outside and warm. Thanks for sharing the video FEENIX.I have no hands on experience with this technique/method; I just normally adjust my cooking with the type of meat accordingly, or NOT cook it at all.
Thinly sliced raw Montana mule deer tenderloin as-is (no spices), dashes of sriracha sauce on the side, pickled ginger, and a shot of Montana moonshine honey whiskey to wash it down.
Cheers!
Ed
L
L! My hunting buddies calls me "Eskimo Ed" not because I'm anywhere near an Eskimo but rather my high tolerance of the cold weather. 
