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God, Family, Outdoors - Life don't get better then that
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09/01/2008 08:50:01 |
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11/11/2008 22:43:24 |
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Blessing all that I come in contact with, and help everyone I can to enjoy the great outdoors.
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Anyone willing to stand-up for God, Family, and Country, and not be ashamed. Thank you to all my brothers and sisters serving our country in the military, I truely appriciate your service.
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preachermanrandy Got two doe and a hog this week
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Been with my beautiful wife Christine for 19 years, and have three wonderful children, my son Justin-11,and two daughters Sierra-6, and Savana-3. I'm a disabled/retired Marine that loves to hunt and fish, and a minister of our Lord and Savior's word. I am national co-director of a wonderful outreach organization named A Hunt Above, www.ahuntabove.org , and a proud staff member of the hunting teams www.just-hunt.com and www.myarcheryhunt.com, in which I also write monthly articles for from my experiance of being a hunting/fishing guide. I truely believe in the statement, "It's not the amount years in one's life that matters, it's the amount of life in those years that counts.", So - GO OUT AND LIVE LIFE TO IT'S FULLEST......
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preachermanrandy has 28 friend(s)
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Terry Meiners
www.myarcheryhunt.com
Terry
L.L. Bean wants to carry my whole line in all their stores and catalogs starting in 2009.
For those that don't have a credit card...you can mail me a money order.
The best marinade is olive oil and fresh herbs/spices. Primary reason is that most marinades mask the flavor of meats and all you end up tasting is the marinade!!! With my WildCheff Spice Blends, I generally recommend you let meat sit in fridge (covered) with olive oil and herbs for 2 hours to overnight - the longer it sits the more the herbs infuse flavor, but it can be cooked right off too and still be flavorful.
Directions of cooking stuffed venison loin
You have to carefully make a small insertion on one end of the backstrap and then slice lengthwise evenly. Then what you do is slowly slice the same procedure a little bit at a time so that eventually you end up with a flat piece of meat.
A good word picture would be to visualize how you take the hide off a deer...you generally work your knife along the venison by the fat layer as you are stripping the hide simultaneously.
If there is any challenge to you initially doing this, talk to a local butcher and have him help you or show you how he does it to a piece of meat he is planning to sell. Once you see or do it once it gets easier.
I'm not sure, but would assume that you wanted the bacon on the outside as a means for fat - due to the tenderloin being so lean???
Once you have prepped the meat, take your 2-3 jalapenos (Poblanos could be substituted if you want less heat) - dice them, along with 3-4 shallots and sauté them in a pan to just get them past the raw stage. Sauté them in light olive oil and I would suggest you season the veggies with some Cumin or my Tex/Mex Blend you can find on my website @ www.wildcheff.com Let the veggies cool.
Now drizzle light olive oil over both sides of the venison and then season it. Again, I am partial to my gourmet spice blends as they truly are kick-butt...I would use either my Tuscan Blend which has rosemary, garlic, etc. or my BBQ Rub which has mustard seed, paprika, brown sugar, black peppercorns or my Tex/Mex which has 7 different types of chiles and it is seriously flavorful if you want that Southwestern taste.
Once loin is seasoned and coated with olive oil, take your veggies and spread them over the flat piece of loin. Roll the loin up into a log-type shape. Take your bacon strips and wrap the outside of the loin. I would suggest putting them on an angle. Now take some kitchen twine - (you can get it at any kitchen store or probably hardware store) and cut pieces that are long enough to go around the roll with excess for tying off. Put one piece of twine lengthwise down the middle and tie off and multiple ones around the circumference of the loin. Cut extra off with scissors.
Now heat grill up to medium high heat. Make sure your grates are clean and brush them with some olive oil by brush or with a soaked paper towel and some tongs (this helps its not to stick to grill). Place loin on grill and reduce heat to medium to medium low heat. Turn as needed so that all sides get browned. Cook to desired level.
Keep in mind that when you are learning what the right feel is for a steak, loin, etc to be done, it is o.k. to take a sharp knife and check whether it is raw or cooked to medium rare or pink internally. I always pulled it when it is just a hare beyond medium rare and then let it rest for 10 minutes on a platter or plate. This lets the juices redistribute. Then take scissors and cut twine off and then you can slice it and enjoy.
Note: Two keys:
1) Make sure that you don't allow the heat to be too high on grill as it will flare and make life difficult for you.
2) Gently feel the meat with your fingers or tongs when you pull it off the grill so you get used to the feel of the meat when it reaches a certain stage of cooking internally - then over time you will know when to pull something off the grill without having to cut into it.
Don't worry, there are no food police that will arrest you for learning in the beginning :)
Bon appetite and happy hunting,
Denny Corriveau
President/Master Game Chef
Mossy Oak National Pro-Staff Game Chef
WildCheff Enterprises, LLC
Amesbury, MA / Sebago Lake, ME
info@wildcheff.com
http://www.wildcheff.com/
"I'm Game if You Are!"
Member: NRA, Professional Outdoor Media Association, New England Outdoor Writer’s Association, Professional Outdoor Speaker’s Bureau, Sportsman’s Alliance of Maine