Good Looking Backstrap

LBrandt

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Butter and hot cast iron. Salt and pepper to your own taste when its on your own plate. When ever we cut deer we have an old electric fry pan the we keep melted butter in and when we get a nice little pile of those little bite size chunks thats right next to the bones turn up the heat and cook to med rare and enjoy until you get another pile. LB
 


CatDaddy

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Butter and hot cast iron. Salt and pepper to your own taste when its on your own plate. When ever we cut deer we have an old electric fry pan the we keep melted butter in and when we get a nice little pile of those little bite size chunks thats right next to the bones turn up the heat and cook to med rare and enjoy until you get another pile. LB

What's the German word for that again? I know you told me, just can't remember!
 

sl1000794

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Butter and hot cast iron. Salt and pepper to your own taste when its on your own plate. When ever we cut deer we have an old electric fry pan the we keep melted butter in and when we get a nice little pile of those little bite size chunks thats right next to the bones turn up the heat and cook to med rare and enjoy until you get another pile. LB

We would slice up the heart and liver and fry with bacon and onions and nibble on that while we processed the rest of the deer.
 

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