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Same day fried trout

bj139

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Trout looks good.
I put a venison tenderloin and backstrap in a pan today and seared and simmered it for the past hour. My former dog's brother and I tried a bit and we like it cooked in beef fat. We are now waiting for it to cool a bit to eat more.


 
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Hardly_Hangin

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Nov 25, 2019
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Trout looks good.
I put a venison tenderloin and backstrap in a pan today and seared and simmered it for the past hour. My former dog's brother and I tried a bit and we like it cooked in beef fat. We are now waiting for it to cool a bit to eat more.


Nice ! Hard to beat a cast iron skillet
 

Shane6491

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How do you prepare your smoked trout?
Lots of ways but mainly with a brown Sugar and Salt brine. Sometimes a lemon pepper brine. All depend what we have and catch that day. But always down to try new ways also. Always good to change stuff up in the food department lol
 

Hardly_Hangin

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Lots of ways but mainly with a brown Sugar and Salt brine. Sometimes a lemon pepper brine. All depend what we have and catch that day. But always down to try new ways also. Always good to change stuff up in the food department lol
Agreed on changing things up - i think lemon goes really well with trout, but ive never tried brown sugar that one sounds delicious
 

PEEJAY

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oh man...bj! you need to cut all that fat and silverskin off (GAMEY TASTE) and sear it. cook it medium rare, medium at most. wild game is not meant to be cooked like that! but if thats how you like it by all means cook it that way though. backstrap is super tender you dont need to cook it that long even if well done is your thing. tenderloin you can eat like sushi! if your the only person handling your kill and you do it properly, you dont have to worry about your meat like you do from the store/markets IMO
 

bj139

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oh man...bj! you need to cut all that fat and silverskin off (GAMEY TASTE) and sear it. cook it medium rare, medium at most. wild game is not meant to be cooked like that! but if thats how you like it by all means cook it that way though. backstrap is super tender you dont need to cook it that long even if well done is your thing. tenderloin you can eat like sushi! if your the only person handling your kill and you do it properly, you dont have to worry about your meat like you do from the store/markets IMO
I will try it rare next time. I did before and it seemed nothing like rare beef. I don't remember exactly like what. I only have backstrap and tenderloin left. The legs are all eaten.
 

elk yinzer

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I will try it rare next time. I did before and it seemed nothing like rare beef. I don't remember exactly like what. I only have backstrap and tenderloin left. The legs are all eaten.
Have you ever taken the skin off a fish fillet? That silverskin comes off a lot like that and will dramatically improve how that backstrap cooks up.
 

bj139

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Have you ever taken the skin off a fish fillet? That silverskin comes off a lot like that and will dramatically improve how that backstrap cooks up.
I didn't need to remove it. I cooked it until it was tender. It is all protein.
 

Bama_Xander

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I didn't need to remove it. I cooked it until it was tender. It is all protein.
I have to say, I have never seen someone cook and eat the silver skin, nor prepare it that way in a skillet. To each his own. I guess I can't knock it till I try it :rolleyes:
 

CrackbottomLouis

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Trout....either simple gut and leave whole, stuff with some fresh herbs, wrap that sucker in bacon and throw in a fry pan....or.....filet and coat with panko bread crumbs mixed with crushed pecans and fry till golden serve with raspberry, cream and butter sauce. Either one will reaffirm the goodness in the world around you on a spiritual level. I usually do option one in cast iron while camping right next to the trout stream.

Tenderloin. Man. Remove the silver skin. Slice into think filets like you would for beef tenderloin steaks. Put them suckers in a gallon ziploc with some thai sweet chili sauce, worchester, touch of soy, olive oil or bacon fat, Coleman's mustard powder, touch of fresh ginger, touch cayenne, black pepper and just a tad of salt. Let all of it just hang around in the fridge overnight and get to know each other. Next day let em sizzle on a 500+ degree grill no more than medium rare (cut em thick so you can cook outside without over cooking in). Put a dollop of your favorite (or homemade) blackberry chutney on those bitches and go to town. Some things in this world just make everything ok and that's one of em.
 

bj139

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I usually cook meat with no seasonings. I want it to taste like meat, not ginger or other things. Fully cooked meat develops is own flavor with the searing process and slow cooking.
 

PEEJAY

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I usually cook meat with no seasonings. I want it to taste like meat, not ginger or other things. Fully cooked meat develops is own flavor with the searing process and slow cooking.
I know what you mean here. I never marinate steaks or any red meat. Little salt and pepper to bring out the MEAT flavor BUT THATS IT. Store bought Chicken has almost no flavor so I will marinate, but not beef/venison/elk unless I'm making jerky. If you like the taste of the silver skin eat it! I just think it cooks nicer without it and doesn't taint the better flavors. I like the fat on beef but with venison its gamey IMO

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bj139

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I know what you mean here. I never marinate steaks or any red meat. Little salt and pepper to bring out the MEAT flavor BUT THATS IT. Store bought Chicken has almost no flavor so I will marinate, but not beef/venison/elk unless I'm making jerky. If you like the taste of the silver skin eat it! I just think it cooks nicer without it and doesn't taint the better flavors. I like the fat on beef but with venison its gamey IMO

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I was planning on throwing the silverskin out or give it to the dog but it was tender and had the same flavor as the rest of it. I have never noticed connective tissue having a bad flavor maybe because I cook till tender. If cooked rare, the connective tissue is doing what it was designed for, being a tough connective tissue and chewing it in that state is like chewing on leather if not worse.
 
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