deer backstrap recipes

[TheHammer]

You cannot post recipe without the pictures. It's in the.... rules ... They all sound good!

[mhunter6]

All my better cut get the souse vide treatment these days.

I'm temped to try Venison carpaccio this year. Probably with tenderloin.

I did carpaccio the first time this year and it was awesome.


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[JSBrit]

in for later

[texan4ut]

Have backstrap thawed as we speak. Some good ideas.

[Skinny]

Cut into 3” steaks. Salt. Pepper. Super hot mesquite coals. Good sear. Rare!


Skinny

[trash2]

Any ways to cook sliced back straps in a skillet or crockpot or oven? I unfortunately don't have access to a grill right now but I have about 10 pounds of backstrap. Looking for another way to cook it besides fried.

Broil for 6-8mins, season with soy, salt, pepper, garlic

[dustoffer]

You cannot post recipe without the pictures. It's in the.... rules ... They all sound good!

Pictures? No time for pictures--gotta eat!

[Stoof]

Cut into 3” steaks. Salt. Pepper. Super hot mesquite coals. Good sear. Rare!


Skinny

Exactly,
Best piece of meat on the deer. I like to keep it simple so I can taste it.

[Cajun Blake]

Light coat of EVOO
Salt & pepper
Sear at high heat on grill
Serve with chimichuri sauce

[Jared.King]

^Dang that looks amazing! I need some more backstrap!

[texan4ut]

Lunch is ready. Backstrap and taters

[MasonCo.]

This is how I do it.
https://www.theselfishconservationis...iron-backstrap

That looks nice, will try tonight

[matthews1227]

This is the way I did it last time and it turned out pretty dang good!!

[TexZ71]

For the last 50+ years we have cooked venison this way: We cut the backstrap into 1/2"to 3/4" thick medallions and dredge in spices/flour. Heat a cast iron skillet with oil. Slice an onion into rings and throw a few in the hot grease with each pan of venison. Add the floured backstraps and cook halfway done, turning one time. Cook all the backstrap and onions the same way till done. Then take a covered cast iron skillet or pot(line with aluminum foil if you like) and layer the backstrap and onions in it as they come out of the frying pan. Place it in a heated 225-250 degree oven for 2.5-3 hrs. You can do the same with hindquarter steaks. They will fall apart and taste great. Take the drippings in the skillet and make gravy of your choice. Takes a while to prepare and cook it but well worth. I have done this for the last 3 Christmas meals. Grew up eating venison cooked this way.

Sounds wonderful, I gotta try this! Got any pics of it?

[Roy Munson]

Salt and pepper. Pan seared in smoking hot skillet and finished in 500 degree oven or same method on hot charcoal fire.