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My new gear, new year blog

Discuss any thing bowhunting from teqniques, to gear, to tree stands, to types of broadheads, etc. All bowhunting discussions are welcome here.

Re: My new gear, new year blog

Postby DIY_guy » Wed Nov 25, 2015 9:21 am

To cook these, allow them to get to room temperature (never cook cold meat)

1. Preheat your oven to 425 F
2. Melt butter in a cast iron skillet (or use olive oil). Get the pan very hot but down brown or burn the butter.
3. Sprinkle the meat with salt and pepper (other whatever you like)
4. Sear both sides in the butter. 2 minutes on each side.
5. Place fillets in baking safe dish and place in 425 F oven for 5 to 7 minutes.
6. After 5 to 7 minutes, check internal temp of the meat (with a probe) for doneness. Rare meat is 120–125 degrees, medium is 140–150 degrees.
7. Remove from oven, wrap in foil and let rest for no less than 5 minutes. Save the juices in the pan.
8. Serve and pour juices from pan over the meat.
9. Remember the hunt where you took this deer as you enjoy it.
The joy is in the planing and doing.
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