My brother dropped off some deer and caribou meat . A get together that got cancelled , not frozen but all vacuum packed . He said if I couldn't cook it all up , the dogs will love it . A couple days later I'm frying up a lot of bacon , I fry it about 3/4 done , we use it for quick heat breakfest and blt's. Now I have this pan with about 1/2 in of grease left , when I remembered the meat in the basement fridge . Decided to make use of the grease and cook it up for the dogs , usually if I get deer scraps , I boil them and cut up for dog treats . The pieces were thick, The first two pieces fryed, one deer one caribou, set them aside while frying the others . After a few minutes , cut into the deer and was a little surprised wasn't over cooked not greasy or bacon taste . So I tried the caribou , first thought was this is as good as any steak I have had . Usually I fry deer I smother in onions mushrooms butter and cook very rare. This meat I just threw in the grease turned over a couple of times . The caribou was way better than the deer in taste and texture. Now I saved the cooked caribou and tried a experiment reheated a piece in a toaster oven, again surprised reheated pretty good, . I have never fryed in deep grease , is it better , did it seal in all the juices , because the meat sat after cooking is that why it was so moist . I have tried frying beef steak with olive oil thought it came out oily, I like pepper and butter. What are your frying secrets ? I would never have thought about frying meat like that . I'm going to thank my brother and his son who got the caribou about a year ago , hope he wants to get rid of some more .
Bacon grease for frying !
- Thread starter Ricki7
- Start date
coin chaser
Forum Supporter
I even cover venison roasts in raw bacon before they go in the oven or on the grill. The fat renders out of the bacon while the roast cooks and keeps the meat moist.
Now next time cut thin madalions and season and bread them then fry them. Now that's good eats!
Now next time cut thin madalions and season and bread them then fry them. Now that's good eats!
Sounds good ,I'm just surprised that frying in grease like they fry chicken or French fries the meat stayed moist not greasy . I'm going try it with steak sometime .
HH
NC_Digger
Elite Member
You won't get the same result. In fact you'll probably just ruin a good steak.
Deer, unlike cows, carry their fat in a layer under the skin. Most of the fat in venison gets peeled off with the hide. You won't see venison steaks marbled like a good beef steak. That's the reason that you have to add fat as a binder to ground venison to make burgers or a meatloaf.
I've not worked with caribou but I suspect they're built the same way.
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R3d Indian
New Member
Moose meat is the same. Ground moose needs to be mixed with a bit of beef. Otherwise it's too dry. I mix 2 parts moose to 1 part beef and it's great for bbq burgers.
Roasts need some help also and usually I just use strips of bacon shoved into the roast in half a dozen random spots
Roasts need some help also and usually I just use strips of bacon shoved into the roast in half a dozen random spots
TandTmrh
Full Member
Do yourself a favor also, a good, thick cast iron pan is a must when frying. Take care to season it and keep it seasoned. My fried chicken, pork chops come out so much better when using cast iron. I use my wife's grandmother's pan, it is at least 75 years old, and is amazing for fried food.
zeemang
Forum Supporter
Frying ANYTHING in bacon grease will make it better...
