FYI on Backstraps and Tenderloins

[DntBrnDPig]

I still havent had any Morels. I meant to go look for some this year but procrastinated since I was unsure about them.

EDIT.. Im talking about the mushrooms here..btw.. :)

 

[plinker22]

Here are some sauce suggestions:

Mushroom sauce (especially Morels) -like you would for Stroganoff.
Brandy, Mustard, cream sauce -lie you would for Steak Diane
Chestnut sauce
Bourbon sauce
Port wine sauce with roasted peppers
Variations on mustard sauce (such as ground mustard seed, nuts, vinegar, salt and water)

Dude, you forgot Ketchup! :D

 

[Hawk]

[/quote]
Dude, you forgot Ketchup! :D [/quote]

Oh yeah... and ketchup. And white bread, too.... [/quote]

That's's light bread down south.

 

[TAFKAP]

Good post, Poser.

The one I hate to hear the most is Italian dressing on venison. :sick:

 

[BigAl]

So what is the difference between marinating and brining?

 

[jb3]

Brine chicken and pork. Never done red meat.

 

[TAFKAP]

So what is the difference between marinating and brining?

A marinade generally utilizes an acid of some time. Brining is simply a salty mixture of liquids.

 

[TAFKAP]

Marinade for tenderness and a little flavor
Brine for flavor & moisture.

Marinades aren't intended to penetrate the meat and provide any flavor addition, whereas a salty brine will saturate the meat. That's why it's used to deliver flavor and moisture.

 

[TAFKAP]

Whatever you do, never brine your venison before freezing!

Thoughts?

From what I recall, freezing meat expands the water and damages surrounding tissue. When it thaws, the now expanded tissue becomes mealy.

 

[Skully]

I use marinades and spices, never had anyone complain. It's all in how you cook it.

 

[Skully]

To each is own. Cooked a backstrap the other night marinated in worchestshire and italian dressing, was as juicy as any filet.

 

[SALTMAN]

Skully, I also put woschestshier, you know what I mean, on my blackstrap, hour or two before dredging in flour and frying slowly. EVERYONE That I let know I,m coking it shows up ! It just seems to add some different flavor, along with some onions and light dusting with some other powdered seasonings .

 

[Skully]

Oh Im with you, but when I put it on the grill, I marinade it. If Im frying it, its gravey with biscuits which I prefer more than the grill.

 

[Crosshairy]

I usually grill tenderloin with salt, pepper, and sometimes a bit of garlic. It's like the most expensive steak you can buy, so I prefer to keep the base flavor of the meat in the forefront.

I fried some tenderloin this morning for a change of pace. I don't think my wife had ever eaten it that way, because usually we grill our tenderloins. She went on and on about how awesome it was. Salt, a dash of garlic powder, and a light coating of flour. Great stuff!

On a related note, a few days ago my wife was telling me about the flavor benefits of using coarse ground kosher salt as opposed to typical table salt. I've never tried to do a taste comparison, but evidently some chef on TV was ranting about the quality and flavor benefits.

We use kosher salt a lot on larger meals, because it's easier to pour from the box than the shaker. I've started using it for everything now. Anyone here done any taste comparisons between the two kinds?

 

[TAFKAP]

It's not really a different taste, but how the salt behaves on the meat. Kosher salt's larger crystals make it more difficult to dissolve and absorb into the meat. Plus, 1 tbsp of Kosher is less salt than the same volume of table salt. It's easier to control, and generally results in less over-salted dishes.