Backstrap seared in a hot pan four minutes per side. Slow roasted in the oven at 200 degrees until the internal temperature was at 135 degrees (just under 2 hours). I marinated it overnight in KC Masterpice Classic Steakhouse. Served with mashed potatoes and sweet corn (frozen). Our daughter said "I Love Deer Meat"! Sometimes simple meals are the best.
Hahaha pretty easy.. If you have braised rabbit down you can do spaetzle. the key is to find something that will be able to push the sticky dough into the water. Most people don't have a large sieve. I took a hard plastic cup from the cupboard and drilled a bunch of holes in it to get the dough out. It's not hard! Just don't cook it too long in the simmering water as it will get tough. little butter with some already sauteed onions in the pan, quick fry and you are done!
And what a game it was - my son is a Huge Packer fan. Fun game. We had BLTs but yours looks good too.
Dang, where do you find 130-day dry aged beef? Sounds great!
