The Great Outdoors


What can you do with deer meat that you can’t/won’t do with regular beef?

First of all deer meat is leaner than regular beef so you may have to cook some dishes differently than say a beef dish that relies on fat to make the meat juicy and flavorful like a nice thick beef T-bone steak.

Ray’s Way To Cook a Filay
(I know it’s misspelled so don’t write in.)
One whole back strap (some people call it filet)

Olive oil and butter combination
1 large well seasoned cast-iron skillet (This gives a better flavor to the meat.)

Garlic powder, salt, and pepper, to taste

Slice back strap into 1/2 to 3/4 inch pieces. Heat the skillet along with the butter/oil combination. Fill the skillet with the back strap slices and fry until they are half-way cooked and then turn the pieces in the skillet and cook the other half until just pink inside. Sprinkle on the garlic powder just before turning the pieces and again right after turning them. Take the meat off the heat and place in a 9″ X 13″ cake pan with a lid. Let the meat ‘rest’ for about 15 to 20 minutes before serving. Let everyone season their meat with salt and pepper to their own taste.

Filet Mignon is a slice of back strap with a strip of bacon wrapped around it and secured with tooth picks. All you have to do is fry the filets until the bacon is done (both sides). It is easier this way but I prefer a buttery taste to the greasy smoky bacon flavor. Be your own judge.

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Ray McCune

He has lived in Waynedale for over 45 years. He has taken to his lifelong dream of being a full time Outdoor Freelance Writer and author. Ray has authored one book and has written Kampfire Kookin' as well as other outdoors articles for the newspaper. > Read Full Biography > More Articles Written By This Writer