Backstrap recipes

[Wilderjack]

Does anyone have a good and easy recipe that women will like too?

[JustinJ]

salt. pepper. fire.

[Etxbuckman]

Hard to beat them chicken fried. Sprinkle with salt, pepper and powdered sage; dredge in seasoned flour; dip in egg/milk combo then dredge again in some Italian breadcrumbs. Fry them about 1.5 minutes per side and enjoy.

[jerp]

For Valentines dinner I'm going to give this one a try:

http://discussions.texasbowhunter.com/forums/showthread.php?t=429342

[Denton]

This is a good one, headed to the store in a bit so I can make some up for the weekend, my wife loves them and this is the only way she will eat deer meat, these are awesome! Got the recipe here several years ago:

"DEER BALLS!!
Glenn Lemke

This is a great recipe to use at camp, a backyard cookout, or for that formal meal with your in-laws! It is best prepared the day before and allowed to fully marinate. You can use backstrap or meat cut from the hams. Always try to use meat that has been tenderized. You will need the following:

Approximately ½ lb. Venison per person
Jalapeno Peppers (1/2lb.)
Red or Yellow Bell Pepper (2)
Purple Onion (1 large)
Peppered Bacon (approximately 2lbs.)
Toothpicks
Seasonings of your choice

Make a meat marinade using the following:

1 cup of Olive oil
1cup of Worchester sauce
1cup of Italian dressing
3 tablespoons of zesty mustard
Tabasco sauce (You be the judge!)
1 lime

Mix all ingredients together and put into your frig for several hours. Save the lime for the meat. Prepare your other ingredients. Start with you venison and cut into thin strips (1/8" thick and 6-8" long, the width will depend on the cut of meat, but usually 1" or less. Season all meat, cover with limejuice and set aside. Cut your peppers, and onions into strips about 2" long.

Take a strip of meat, place the pepper and onion strips on it and proceed to wrap it into a roll. Wrap a strip of bacon around the venison, securing everything in place with toothpicks. Next place the completed balls into a Tupperware or other plastic container. Take the marinade and pour an adequate amount over the balls. Secure a lid on your container so that it can be rotated several times while in the frig. Marinade for at least ½ day. All night is better.

Cook over hot mesquite coals and serve with a good wine or a cold Shiner Bock! The average person can usually take on about a ½ doz. of these.

TIP: You can do the same with quail, doves, duck breasts, elk, bear, coon, possum, or whatever you can get your hands on!!"

[Lost Arra]

Boudin stuffed backstrap

[Drax Shockey]

salt. pepper. fire.

this

[Coach]

My wife just started a venison cooking blog. No recipes for backstrap yet, but they're coming!

https://www.mywildkitchen.com

https://www.facebook.com/mywildkitchen

[hammer123]

salt. pepper. fire.

agreed

[DuramaxDude]

Boudin stuffed backstrap

BACON!!!!!!!!!!! Dude this looks freaking awesome like redneck deer-sushi!!!!

[hoythunter28]

That is making way too hungry this late at night lol. I will have to give it a try!

[NeilC]

I do it like I do doves. Marinate in Italian dressing, stuff with cream cheese and jalapeño, wrap in bacon, then cook until the bacon is done. My wife says it tastes like Filet Mignon.