Fried DeerTenderloin, Pickled Beans & Corn, Fried Taters with Ramps, and Biscuits = Best Supper!

[@bravochick]

I can’t thank you enough Miss Tipper for sharing your biscuit recipe! They’re so easy and so delicious!!

[@sergiovalenti7255]

I was glad to hear you call it supper instead of dinner. Reminds me of the good ole days.

[@simbaroux]

Matt seems to be the most gentle man I have ever seen. You are very blessed Tipper.

[@lindahutslar7733]

Looks so good! Love watching you and Matt working together!

[@clairejackson7521]

Everything looks wonderful, and I just wanted to say that it is great how Matt participates in the videos with you.

[@CelebratingAppalachia]

Thank you 😀

[@ruarifinn]

I love all the comments about Matt cooking for you. Makes me smile. I’ve always thought that it takes a man who is very secure in his “manhood” to show a tender side and do things like cook for his family. Yea Matt! Lucky Tipper!

[@rad7965]

Matt made it look so simple and easy. A meal that looks that good should take at least a couple of hours or more to make. Matt is so laid back and easy to listen to.

[@melaniefisher8823]

There is no hiding, no matter how hard he tries, the pride on Matt's face, because he KNOWS how good it really is. He makes his like I make mine and sure enough it is the BEST tenderloin that ever was. I trade pies and casseroles to my nephew to be able to get that SMALLLL YET DELICIOUS piece of meat!!

[@musictib2735]

Yes, Matt does have a certain pride but it’s well deserved. I know that look, I see it whenever my husband fry’s the fish he catches. And he’s a great fisherman, especially in ice fishing.

[@debbieroberts600]

Hello Ms. Tipper & Matt! Everything Looks sooo Delicious! Matt is A Good Cook! You Guys have A Blessed Day!

[@gloriajackson2021]

Congratulations on 200k!!! You've already got 2k more! I know your channel is going to grow even more! You and your family are such lovable people!

[@CelebratingAppalachia]

Thank you so much!!

[@sandymyers827]

Those fried potatoes look delicious.

[@CelebratingAppalachia]

They are so good 😀 Thank you for watching

[@dirtfloormotors]

That looks so good, you won't go hungry with Matt around!

[@annee810]

What a wonderful meal! What a great cook Matt is and what a treat for you, Tipper, having him cook a meal. Sure looks yummy. Making me hungry..lol. God bless.👍🙏✝️🥰

[@sandramoore5039]

oh my goodness, i am drooling watching Matt cook the fried potatoes!! they look so good

[@highdeserthollow4447]

Frying fresh elk this way is one of our favorite ways as well.

[@nedraleigh]

Matt is wonderful He cooks He hunts the eye rolls speaks volumes. Tipper and the girls are great Enjoy the show so much

[@lisalooney2681]

That's a good looking plate of food!!!!!! I know what I'm missing out on, honestly. Ya'll are so sweet together & I just love both of you! God Bless You & thank you Tipper & Matt fir Celebrating Appalachia!!!

[@dianesmith3225]

Tipper, Matt, my husband and I enjoyed watching your cooking video.He was raised in Kentucky, so deer hunting was a yearly food harvest. We appreciate the tip about removing the extra potatoe frying grease. Y'all are great people.

[@esunday]

Matt = 'The Humble Chef' His food prep is great, beautiful, I learned so much!

[@airshots5556]

Matt is a great sport hanging in with all this videoing! Always gracious, kind, etc.

[@swoodhaus]

Thats wonderful with Matt in the kitchen! Meal looked so delicious! Good change of pace for someone to cook for you. Thanks for taking us along Tipper!

[@CelebratingAppalachia]

Thanks for watching!

[@suzannemiller5743]

Tipper just wanted you to know that I look forward to watching your videos! Nice to watch you and Matt cooking together. I can see the love you both have for each other. Please tell the story of how you and Matt found out you were having twins. God Bless you and your family 🙏🌲

[@zanylewis6653]

Matt did a good job teaching. Was a pleasure watching and learning. Thank you for sharing! 💕 to both of you

[@CelebratingAppalachia]

Thank you! Glad you enjoyed it 😀

[@thomasmccardle725]

Matt cook’s like all great chef’s, just a scoop of this and pinch of that! All from experience!

[@Jean-ko4xv]

My mouth is watering. God Bless. Jean

[@saner6888]

That was well done, great instructions👍 Matt that’s got to be a special feeling, seeing your family enjoying what you hunted and cooked! Very nice💛🕊️💛

[@kristycook6041]

@saner6888 A special feeling indeed. I'm glad somebody recognizes that. The man did straight up good all the way around and his woman said, I concur. Nothin' like it in all the world.

[@virginiamesko6369]

I am 70 years old and had given up on fried potatoes because it was unpredictable how they would turn out. Thanks for the lesson, Matt. I am ready to fix me a skillet full.

[@williambain2646]

Matt is the man !!!! We love him !!!!!

[@lorchid23]

Clean, organic and self-reliant is always the BEST kind of fewd. And btw, at 51, I *still* struggle not to flip my home-fries too much. 💯🇺🇸❣️

[@CelebratingAppalachia]

😀 Thank you for watching!!

[@Roadtaken-fi1cd]

Looks so delicious! More cooking with Matt videos please! You are so sweet tigether

[@cheryllamb8831]

Oh my, what a scrumptious meal! Matt is the king of fried potatoes, I could make a meal of those but wouldn't want to forgo the tenderloin. Those drippings would make fine gravy to go with the biscuits. Thank you both - such a wonderful home cooked meal.

[@sidedishesandmore]

What a great meal! You two really work together well as a team. What I like most is the genuine respect you show each other 🙂

[@lynette8234]

Oh so delicious! Back-strap is what we call the tenderloin around here: “saw a fresh road kill..”, “did ya get the back-strap?”, “yup having it for supper tonight of course”. Love you guys!!!🙋‍♀️❤️❄️🙏

[@CelebratingAppalachia]

Thank you 😀

[@kristycook6041]

His initial smiles and body language, watching and hearing, you, thoroughly enjoy his gift... well now that is priceless. Looks superb. I'm sure it tastes superb too. Thanks for sharing.

[@katemoore6249]

I love Matt cooking for you. So precious! Looks wonderful. Thank you, Tipper and Matt!!

[@UncleSasquatchOutdoors]

That is a meal that is hard to beat. Thanks Matt for sharing your method.

[@CelebratingAppalachia]

Glad you enjoyed it 😀

[@michellenelson6587]

I just enjoy you and Matt in the kitchen together. Matt is a wonderful man to take time out to cook a delicious meal for his wife.💓💓 wished I was there to enjoy some of that delicious deer and some of those beans and corn that is my favorite. I love you guys so much and may the Lord bless.

[@surrethauebel1682]

My favorite meal when I was growing up was fried deer tenderloin and biscuits. We would split the biscuit open and put inside a piece of tenderloin. Delicious! My daddy always harvest two deer a season. This was our red meat as we didn’t butcher our cows which were for milking. Our other meat was from two hogs that we butchered in the fall. Chickens were only butchered for special occasions like Thanksgiving or Christmas to make chicken and dressing. Thank you for reminding me of the simple, but delicious meals from my childhood.

[@meltcmelinda4012]

Be right over, cannot wait to dig in and share that fabulous meal. Enjoyed the entire experience of Matt cooking and spending time with the viewer. Take care and God bless

[@tammyc1903]

We call potatoes like this smothered potatoes. I add just thin sliced onions , salt, pepper and garlic powder. Probably the same flavor you get using the ramp (sp?). Your meal looks delicious!

[@nancyduffer1808]

Love watching Matt in the kitchen with you. Everything looked delicious 😋

[@tumblebugspace]

I’d say that hot oil and enough of it is how to fry potatoes well. I think that is in agreement with what Matt said. Thanks for sharing! ☮️❤️🐾

[@vickidolph1581]

My sweet Dad, rest his soul, used to love the back strap of a deer🥰🥰🥰 He would tenderize it with yellow mustard and then flour it with salt and pepper 😋 It was absolutely delicious!!

[@rolandpinette9946]

Matt is a good guy to have around! I think you should keep him, Tipper! As I watched, I was once again reminded how comfortable Matt looked in front of the camera and how far he's come this year. His personal growth is wonderful and he really enriches your channel. If Appalachia is about family, your channel really exemplifies it now!

[@CelebratingAppalachia]

Thank you Roland-he's a keeper for sure 😀

[@LittleOcasioHomestead]

You have no idea how many of your recipes I have used on my family and they're so easy and quick I love them!

[@CelebratingAppalachia]

Glad you like them!

[@kathybruce100]

Matt is handier than a pocket in a shirt! Lucky you Tipper. My mouth is watering from all the good food. Thank you Matt!

[@Firewind1969]

Venison is my favorite meat. I remember when my grandpa and uncle would come home with deer and go into the shed to prepare it for freezing. We'd always eat well that evening. Yummieness.

[@paxkassandra842]

That was really sweet seeing you plate up this time. Looks amazing.

[@DukeOOO]

Outstanding, Matt. Brought back memories of my dad mastering the art of cooking wild game!!

[@CelebratingAppalachia]

Glad you enjoyed it 😀

[@sarachesterfield9028]

Great job Matt. That meal looked delicious. I've never eaten ramps but now I aim to find and try some.

[@debbieyzuel7887]

I so enjoy watching you guys work together.

[@rhondabutler4172]

This is a meal fit for company or any king or queen!!! When my husband cooks a meal for me, I just love it. He usually cooks the fried potatoes out on the Blackstone grill. Any cooking that he does he prefers to do on the pellet grill or the Blackstone. It is always so good, and I certainly appreciate it. Good job, Matt.👍🏻

[@CelebratingAppalachia]

That is so nice Rhonda 😀

[@molliebrandon625]

Ok..I have got to quit watching y’all cook at 9 o’clock at night..Now I’m hungry again😁 Everything looked wonderful! I haven’t had any fried deer tenderloin in years,I miss that. I also love it for breakfast with eggs! Great job Matt! You’re the man!😊

[@donaldwells2102]

Wow,everything looks delicious.The fried potatoes would make a great meal alone,Matt's got that down to an art. Thanks Tipper, you all have a Good Evening 🙂.

[@CelebratingAppalachia]

Thank you Donald! Hope you're having a good week 😀

[@janh519]

From the beginning it’s easy to see that Matt is a good cook! He also supplied the deer meat, which is really good to have. His fried potatoes look amazing, too. Your biscuits look delicious, Tipper! I know you two enjoyed this delicious meal!!!

[@chelym4094]

I LOVE this video! Y’all are too cute, and anything with food in it is FABULOUS! Thanks for sharing!

[@cheryl9950]

Thank you Matt, for showing us your wonderful tips!! Congratulations on getting a deer. Love seeing you in the kitchen. Looks delicious

[@CelebratingAppalachia]

Thanks so much!

[@rhondajo3]

This year, my son found a turkey tenderloin for Thanksgiving, which was only $9! And, let me tell you, it was the best, juiciest white turkey meat I have ever tasted! I went to youtube to find out how to cook it, because I never had before. So, I seasoned it with pepper, but you can add sage and rosemary. Then, I seared it on all sides in a hot frying pan in olive oil. Then, I put it in a glass meatloaf sized baking dish that was covered with olive oil, covered it with tin foil and baked it for a little over an hour, maybe an hour and 10 minutes. Best turkey breast I have ever eaten! Those taters and deer meat look so delicious! 😀

[@brandiegger8808]

I have honestly spent the last 25 years trying to figure out how my Mama made her fried potatoes. This is the closest I have ever seen to the same result as hers. Thank you Matt and Tipper!

[@staceyn2541]

My granny's always came out the same way and since she died youngish, I never got the secrets. I did learn that it takes WAY more oil than I felt comfortable using and she definitely covered it for a bit, add the onions after a while, and Matt's trick of taking the oil out has to be the best advice. Use too much oil and then remove it near the end... can't wait to try that!

[@jewelmccurley4578]

Hats off to chef Matt! Looks delicious!❤

[@lindastansbury2067]

I love watching Matt cook. He reminds me of how my Dad cooked - simple, practical and just eyeballing his measurements. It always turned out good and so does Matt's. Everything looks delicious. I can almost taste that deer meat.

[@3251JOE]

Many thanks to Matt for showing me how to fry the crispy, brown potatoes I so crave. We do not have ramps in my area, so I won't be adding those, but I 've always preferred fried potatoes with just salt and pepper, anyway. I wasn't sure this old dog could be taught any new cooking tricks, but Matt proved me wrong. I can taste the ones I'll fry for my breakfast tomorrow right now!

[@paulajones5018]

WOW Matt can cook for me anytime. It all looks so yummy especially those fried potatoes

[@jamesoconnor9711]

Mom was born in Grayson county Virginia a place called Mouth of Wilson just five miles from Sparta NC . Wood burning stove my grandma Ruby Dale Halsey made miracles on that stove 😊I’m 70 now and I still have dreams about that farm ,thank you for bringing me back those memories,I could smell your kitchen 🥰❤️

[@MrCorvettegirl2]

Hello Matt & Tipper Everything Looks delicious , I love fried potatoes & onions !!tender on the inside & crispy on the edges so good 😊 Thanks for sharing Matt 👍 Take care

[@SoulsprouterZ]

I just love y’all❤️ you feel like my extended family. The Love the world needs right now.

[@keithmoore7948]

Thank you Tipper.🙏

[@wrench8149]

I would love to see a start to finish video (or a series) of Matt breaking down the deer. Including: after harvest, what certain parts of the deer are for, best way to eat those parts, how to part out the large hunks of meat like rear legs, how to store to use throughout the year, etc. kindof like a beginners guide or complete process guide. My family has traditionally taken our deer to a butcher but I’d rather be able to do it myself but would need some direction.

[@janemartin229]

This reminds me of my old boss who used to "cube" deer meat and fry it a huge iron skillet in the office kitchen. It was so good--he just used salt and lots of pepper, flour, and fried it in Crisco. We ate it on white bread. His other specialty was Catfish Stew made with home canned tomatoes and it was delicious, too. My husband's mother was out picking ramps in WV when she went into labor with him--I've heard that story many times, but I've never had ramps.

[@Landor1Gentoo]

In Canada we call the fried potatoes home fries. A tip I picked up from watching a number of my family making these is to boil the potatoes the day before when you are making potatoes for supper. You peel extra and take them out when they're still fairly firm. Then the next day you take them out of the fridge and they cut up easily to fry and crust/brown perfectly.

[@staceyn2541]

I noticed that in the UK, they parboil their potatoes before oven roasting, too. Their potatoes always look so crunchy and golden brown in the vids. I always worried they would turn brown overnight...good tip!

[@jonathanbriefcase2748]

Hello… The feast was so enjoyable to watch, as Mr. Matt told his tips on frying up those delicious potatoes and ramps, then the savory tenderloins. I m recovering from a sprained ankle and the soothing sounds of the cooking and talking between you both was a relief and distraction from my pain. Thank you both for your wonderful channel and your kindly sharing of your lives there. God bless 🍃

[@CelebratingAppalachia]

Hope that ankle is better soon! Thank you 😀

[@Butterfly_Kisses8085]

This meal is my childhood. Love meals like this. Nowadays you don't see people cooking like we ate at home. I still cook like this for my family. West Virginia born and raised and my roots will always be planted here.

[@lisagreenlee143]

Everything looks wonderful! I have a recipe for deer tenderloin I'll share. It's not mine but I make it often as I can. Same way Matt cut and tenderized it. I pan sear it on each side and when done, I put the medallions on a plate I've had warming in the oven. Then with a spoon, I put a little dollop of bramble jelly on top of each piece. I then sprinkle a little flour in the pan and stir, scarping the bits from the bottom. I stir a few minutes to let the raw flour cook off. I then add a little beef stock and bring to the boil. I let it simmer and then lower the heat and add some heavy cream and make a simple pan gravy to spoon over the venison medallions with the bramble jelly. It's delish!

[@CelebratingAppalachia]

Sounds wonderful 😀

[@craftlover9702]

Looks delicious! Matt's potatoes look just like how my Mom cooked them! I do not have luck with frying potatoes and so miss them!! Great to see you both working together in the kitchen! I don't think there's anything better then your man cooking for you!! He looked so proud and I love how you guys always praise each other!! The way it should be!

[@yvonnemcmahan9037]

It reminds me of my daddy cooking. I really miss his cooking. His cooking and mom's were different but both wonderful and old-fashioned.

[@EricaFDP]

Matt has so many tips in this video, I think this will ramp my fried potato game up- no pun intended, haha! Sending love and gratitude from Ohio xoxox

[@AuntMaryNC]

I've eaten in some fancy restaurants during my professional years in the restaurant business. That meal would be $100 a plate in Chicago or New York, but around your kitchen table with the people you love it's absolutely priceless. What a pleasure to watch. Hey, by the way, that oil that Matt removed from the taters would be wonderful to use to wilt greens.

[@tonyn3123]

Matt said "good stuff" and he is correct. We don't live far from one another, and this is the type of food I was raised on. Makes my mouth water! Thanks.

[@PellyjellyMom]

Sounds wonderful. My husband, bless him, can cook two things…Frozen waffles in the toaster and hotdogs or sausages in the Microwave. His Mother, Aunt Ollie and Grandma were great southern cooks so no one else challenged them in the kitchen.

[@wilfbentley6738]

A couple things: I use a rolling pin to "tenderize" meat. If you par-boil your potato chunks before frying, it cuts down the frying time and ensures that all the potatoes are soft inside. Those "ramps" are AKA wild leeks, wild garlic, wild onions, depending on where you are and what the local custom is. . . . and they are indeed delicious.

[@user-cd5up9ph3y]

Leftover boiled potatoes sliced up and fried for breakfast plus a runny egg is the best!

[@user-cd5up9ph3y]

Do you guys make bubble & squeak ? (leftovers of boiled potatoes with cabbage or other greens mashed together & fried up until crispy)

[@Nancy68fromNJ]

Handsome and a good cook! You’re a lucky lady. And he’s a lucky man to have you.

[@annswinton7980]

That looks so delicious! I have never tried deer meat! It’s making me hungry just looking at it! 😊

[@CelebratingAppalachia]

Thank you for watching Ann 😀

[@Littlestofthings52]

Deer meat is the best in my opinion!

[@frankscarborough1428]

This looks like a delicious meal. Especially the potatoes. Thanks Matt and Tipper

[@kathy.7475]

My aunt used to can fresh tuna. She lived near the Oregon coast. I have never tasted tuna so delicious. Receiving jars of her tuna was like gold in our family. Absolutely no comparison to anything from the store, but I find that true of most canned foods.

[@robertwalker7595]

AWESOME THANKS AMEN YA'LL LOVE APPALACHIA 🦌⛄️☃️🙏🇺🇸

[@D.J.R63]

We grew up in WV, we always process our own deer too. We canned ours this year. It’s great to see Matt cooking too!! I always enjoy your videos. We grew up on ramps too.❤❤❤

[@smokyoakbbqco2385]

My parents grew up in western NC, deer tenderloin, taters and ramps is one of the finest meals in God's creation!

[@darlingusa2pettee57]

sheesh ... my mouth is watering watching Matt cook up those potatoes. Oh wow, now the deer meat. What a dinner! I expected Katie to follow the aromas and be upstairs half-way through the video. lol. I know I would have been. Glad everyone is well and enjoying the season.

[@dianadavis7651]

Congrats on getting the deer Matt!!! My youngest son and oldest step son both got one this year. Made them so happy! And Matt you are a keeper, love to see you help Tipper in the garden, and now cooking. Wow, does she rent you out?

[@CelebratingAppalachia]

😀

[@rhondas.2477]

Oh my goodness. I love hearing you and Matt laughing together. But I’m not gonna lie, watching you mix your jam (or honey/syrup) with butter before putting it on your biscuit has become a comfort of sorts. Also RAMPS! I want to try them so badly. They aren’t sold here on the west coast. I don’t think they’re the kind of thing that would be able to make the produce trip across the country. My big loss.

[@ruthannwillie5327]

It’s good to have a man around the house ❤ good job Matt

[@kimdavis2508]

Simple ways you both have. That’s what I like about y’all. ❤

[@dustyroselansall8185]

what a delicious meal - a feast, as you call it Tipper. How sweet Matt for Matt to cook for you and does seem to know his way around the kitchen! My husband loved to cook as well and so do both my sons. Thanks for sharing Mat & Tipper. Oh, growing up we also only called it tenderloin.

[@shirleyjensen417]

My daddy hunted when I was growing up. We never bought any meat from the store. He hunted deer, squirrel, rabbit. We raised chickens, hogs. And I remember him calling that part of the deer, the back strap. This all looks incredibly delicious. ❤

[@grimdesaye6534]

Now that's a Meal:) God Bless Y'all

[@janetschep5581]

I love you guys, I feel a true sense of peace when I watch your videos, thankyou and God bless 🙏🙏💙

[@OnaMuir]

Yum! All these years cooking “taters” - loved Matt’s technique and tips. I think mine will improve. Congrats on the deer. TY for sharing. 🥔🌽🥰🦌!

[@starlakelsey2782]

This looks so much better than what I'm cooking for supper tonight.

[@CelebratingAppalachia]

Thank you for watching 😀

[@0Hillbilly]

I believe Matt was standing there at the end of the video, thinking, "Hurry up, i wanna eat." That's how we always did it. Ramps are delicious. God bless y'all.

[@CelebratingAppalachia]

You're right! 😀

[@dougwalker4947]

I'm jealous of the ramps. I can never put any away in the spring to have throughout the year. We always called ramps (spring tonic), there's more vitamin C in ramps than oranges and they have the cleansing properties of onions and garlic.