Chef Report post Posted June 14, 2013 That looks great oneshot! Red wine, Brussel sprouts and all! Â Btw, I love to roast Brussel sprouts in butter and olive oil, cracked black pepper, sea salt, tossed in honey and whole grain mustard. Yum! Share this post Link to post Share on other sites
My Rights As An American Report post Posted June 14, 2013 Gotta go with a nice dark red wine when enjoying whitetail backstrap! The flavors really complement each other well!!!! Share this post Link to post Share on other sites
huntjunkie Report post Posted June 14, 2013 My favorite is a Jerk marinade! Grill till medium. I love Brussels too oneshot. But my wife never fixes them. Don't know why. Share this post Link to post Share on other sites
CouesWhitetail Report post Posted June 15, 2013 I think Coues are the best tasting game meat around! Chef gave a great description....the meat is much more mild tasting than mule deer or elk. "It tastes like Victory!" ===> great quote! Â Although we love coues meat just straight off the grill, we also really love chicken fried backstrap with country gravy....it's amazingly tender and tastey! Â I also really enjoy using some of the meat to make sausage of all kinds. Â Â Â Â Â 3 Share this post Link to post Share on other sites
huntjunkie Report post Posted June 15, 2013 A Coues cookoff would be awesome! Amanda and Chef should judge. (Don't want Chef cooking we'll all lose! ). Share this post Link to post Share on other sites
Antmo23 Report post Posted June 15, 2013 Some of the best coues I've had was a piece of tender loin right outta my still warm, just field dressed buck. Coues tartar! It was super sweet and tender, but it absolutely horrified my hunting buddies... Share this post Link to post Share on other sites
CouesWhitetail Report post Posted June 15, 2013 A Coues cookoff would be awesome! Amanda and Chef should judge. (Don't want Chef cooking we'll all lose! ). Â Â Sounds fun!! We will have to give this idea some thought! Share this post Link to post Share on other sites
huntjunkie Report post Posted June 15, 2013 That means I better tag out this year! 😳 2 Share this post Link to post Share on other sites
jarheadhunter Report post Posted June 17, 2013 Wow that looks great. I love all game meats I have tried even Antalope steaks are eatible to me. I will have to see if I can find some next time I come to AZ. Share this post Link to post Share on other sites
jarheadhunter Report post Posted June 18, 2013 Is there a place in AZ I can go and order it when I am back in town? Share this post Link to post Share on other sites
Antmo23 Report post Posted June 18, 2013 Not that I'm aware of, though you might be able to find someone to donate some steaks. Share this post Link to post Share on other sites
antlerfreak Report post Posted June 18, 2013 the best is eating coues steaks during those late bull hunts, wash it down with a coors light now thats great living Share this post Link to post Share on other sites
huntjunkie Report post Posted October 17, 2013 Just had the most delicious steak EVER!! Coues back strap. Hands down the best steak I've ever had. Ruth Chris........please. Sweet manna from heaven! Coues carne asada is off the hook as well! Share this post Link to post Share on other sites
lamrith Report post Posted August 6, 2015 So what sort of temp is considered rare or medium rare with Coues? How are you guys judging a loin is medium rare without the cardinal sin of cutting it? Â Those pictures all look amazing and you made me hungry! Share this post Link to post Share on other sites
bhuntin Report post Posted August 7, 2015 meat thermometer, or better yet the squeeze test..try it on some grilled steaks or burgers....firm=welldone ,, squishy = rare..everything else in between is to your preference...practice a little,its foolproof Share this post Link to post Share on other sites
