huntmeister
10-16-2008, 04:05 AM
12 butterfly chops, 10 pack of tortillas, salsa, shreded cheese, shredded lettuce.
You can use your round steaks at least 4 also. But trim off all that silver skin the clear and white stuff around the edges.
These are approximate, don't skimp on the spices.
Take and mix in a bowl:
3 tbsp chilli powder
1 tbsp garlic powder >(NOT GARLIC SALT!)
1 tbsp onion powder >(NOT ONION SALT!)
1 tbsp oregano
2 tbsp course ground black pepper
1 tbsp cummin
1 tbsp beef bullion grandules *( It helps take the edge off the gamieness for those non deer eaters) + I let my deer hang for 4 to 5 days before proceessing or butchering. Small amount decay helps break down the meat and makes more tender. sounds gross but its true. I never take a fresh kill to the butcher. + blood settles to The neck. I hang deer by the back legs so the blood stays out of my round steaks. cut the throat or whole head off to help drain blood+the neck roasts get sliced up for jerky and dried out anyway.
Combine all spices in a bowl and mix and set aside.
1. Slice butterfly /backstrap/steaks> into 1/4 inch thick slices or less,*slice against the grain of the meat not with it.
2. Marinate overnight in red wine vinagar (you won't taste it later)
3. Drain meat of vinagar and any juice.(just empty the juice till it drips)
4. I use a cast iron pan, with a lid but any big pan will work. heat 1/2 cup of olive oil in pan, when hot and a drop of water "dances" in it add the meat and cover. QUICKLY! and cover.
5. When the sizzleing slows mix it up. When the sizzleing stops and the meat has turned a light brown, drain the juice, not all of it, just what comes out untill it drips,
6. Add the spices and mix together.
7. Mix the combined spices and heat for 5 minutes on high heat, but keep the meat moving for that 5 minutes. KEEP IT MOVING!
8. Serve hot! on a warmed tortilla or on oil fried tortilla with all the fixings.
You can use your round steaks at least 4 also. But trim off all that silver skin the clear and white stuff around the edges.
These are approximate, don't skimp on the spices.
Take and mix in a bowl:
3 tbsp chilli powder
1 tbsp garlic powder >(NOT GARLIC SALT!)
1 tbsp onion powder >(NOT ONION SALT!)
1 tbsp oregano
2 tbsp course ground black pepper
1 tbsp cummin
1 tbsp beef bullion grandules *( It helps take the edge off the gamieness for those non deer eaters) + I let my deer hang for 4 to 5 days before proceessing or butchering. Small amount decay helps break down the meat and makes more tender. sounds gross but its true. I never take a fresh kill to the butcher. + blood settles to The neck. I hang deer by the back legs so the blood stays out of my round steaks. cut the throat or whole head off to help drain blood+the neck roasts get sliced up for jerky and dried out anyway.
Combine all spices in a bowl and mix and set aside.
1. Slice butterfly /backstrap/steaks> into 1/4 inch thick slices or less,*slice against the grain of the meat not with it.
2. Marinate overnight in red wine vinagar (you won't taste it later)
3. Drain meat of vinagar and any juice.(just empty the juice till it drips)
4. I use a cast iron pan, with a lid but any big pan will work. heat 1/2 cup of olive oil in pan, when hot and a drop of water "dances" in it add the meat and cover. QUICKLY! and cover.
5. When the sizzleing slows mix it up. When the sizzleing stops and the meat has turned a light brown, drain the juice, not all of it, just what comes out untill it drips,
6. Add the spices and mix together.
7. Mix the combined spices and heat for 5 minutes on high heat, but keep the meat moving for that 5 minutes. KEEP IT MOVING!
8. Serve hot! on a warmed tortilla or on oil fried tortilla with all the fixings.