deer backstrap recipes

[CrossTimbers]

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

4 minutes on top, then bottom, then another 4 minutes in the oven. Let rest for ten. Enjoy.

[Grizz83]

Never really cared for all this covered in bacon, filled with a bunch of stuff, etc. things on venison backstrap. IMO the best way is to season and grill over hot coals or sear in cast iron skillet in butter. Simple and delicious.

[czechgrubworm]

Never really cared for all this covered in bacon, filled with a bunch of stuff, etc. things on venison backstrap. IMO the best way is to season and grill over hot coals or sear in cast iron skillet in butter. Simple and delicious.

Agreed.... yummy

[kruppa24]

Marinate in zesty Italian salad dressing, wrap in bacon and grill.

x2

[freerhunter16]

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

This is similar to what I like to do.

Start with thin piece of backstrap about 6-8" in diameter and tenderized well. Season that with preferred seasonings. Put a layer of cream cheese. Then a layer of boudain (I buy it without the casing). The a layer of sliced jalapeños and onion. Roll that up and wrap in bacon. Cook until bacon is done. Once bacon is done, put a slice of pepper jack cheese on top and leave on until melted.

[whakm]

grill mates montreal seasoning then wrapped in bacon then inject tony chacheres butter injection. Cook over mesquite just until the bacon is cooked ( dont over cook it) Gooooood stuff!

[lovemylegacy]

Other than fried, we like to put backstrap medallions on a bed of rice, a plank of onion on each medallion, covered with Golden Mushroom soup and Rotell tomatoes, cook in oven on 350 till done...pretty dog gone good.

[Justin Spies]

Tagged!

[Justin Spies]

What temp do you guys like for grilled? Do you do anything special to tenderize? I got some axis on ice as we speak from this weekend!

[Roy Munson]

depending how close the grate is to the fire, 500-700 degrees. I do not tenderize. I age. I let straps sit whole, untrimmed in the beer fridge for 4 or 5 days. Then I trim all silver skin and desiccated portions off. Then cook whole.

[Justin Spies]

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

This looks awesome! Did you do something special to get the meat so tender?

[Grizz83]

depending how close the grate is to the fire, 500-700 degrees. I do not tenderize. I age. I let straps sit whole, untrimmed in the beer fridge for 4 or 5 days. Then I trim all silver skin and desiccated portions off. Then cook whole.

Yep, age. I do the same thing, except I trim off all silverskin first.

[bboswell]

Never really cared for all this covered in bacon, filled with a bunch of stuff, etc. things on venison backstrap. IMO the best way is to season and grill over hot coals or sear in cast iron skillet in butter. Simple and delicious.

People going to a lot of trouble to cover up the flavor of a great piece of meat!

[Justin Spies]

depending how close the grate is to the fire, 500-700 degrees. I do not tenderize. I age. I let straps sit whole, untrimmed in the beer fridge for 4 or 5 days. Then I trim all silver skin and desiccated portions off. Then cook whole.

What if you have more than you plan to cook? Do you age then freeze or freeze then pull out to age age and trim?

[Tony Pic]

My wife found this Mr Yoshidas gourmet marinade at Costco. Not too salty or garlicky.
Let strap defrost over night in it. Meat heaven on the grill. Rare of course. Then we use the left over marinade to make jerky with. It is kind of like a Teriyaki sauce.