What am I doing wrong with backstrap?

[tbeak]

The last 2 deer I have shot have had terribly tough backstrap. These are two different years and ages of bucks. I have soaked it in buttermilk, used tenderizer, haven't smashed it yet. I cut them fairly thin and wrap with bacon or floured and fried. I just cannot get them tender. I've NEVER had this issue except with the past two lavaca county bucks.
It's to the point that I'm ready to just make jerky cause that's what it's like eating it. The wife and I love backstrap but just cannot eat this.

Tell me what I'm doing wrong?

[APDBrad]

Sounds like your cooking it to long. Rare or medium rare. Over cooked venison is like chewing on a boot. I've made this mistake several times.

[Muddy Bud]

Sounds like your cooking it to long. Rare or medium rare. Over cooked venison is like chewing on a boot. I've made this mistake several times.

This. Cook medium to rare, just like duck. Make sure to fillet all the membrane out and try not to overcook.

[Colton]

^

Probably cooking it too long

[35remington]

Time yourself while it's cooking. It really needs to be about 1.5 mins per side on a good fire. I messed up an axis last week.

[Sleepy]

The second you THINK it might need to go a little longer, take it off.

[TD2000]

Let medallions sit out to get to room temperature before cooking

Nothing beats a hot cast iron skillet for searing and cooking - 1.5 minutes per side - tent after cooking for 5 minutes

[longstride]

I know a man with a few teeth left,he soaks his meats in vinegar over night,briskets mainly.

[Txbownut]

It is still deer meat. It has no marbling (fat), so it is going to be naturally drier and tougher than meat that is commercially produced (beef and pork). I agree with the guys above, cook it hot and fast to sear it. Or you could wrap it in bacon for a little extra flavor and fat to keep the meat from drying out. Sadly enough, it will never be a ribeye, but cows are no fun to hunt!

[BrandonH]

I would imagine your problem is with the cooking or prep merhod you are doing. I cut my back straps into 1.5-2" steaks then sear them hot and fast. They come out medium rare at most and my wife and kids prefer them over a good beef steak any day. The meat just melts in you mouth.

[Gummi Bear]

If you're struggling with grilling it, cut it into medallions, bread it, and chicken fry it.

Cover it with some good flour gravy made from the drippings. Mmm mmm good!

[Patton]

Make sure all of that silver skin is off, let the meat sit out and get to room temperature before you grill it, let it rest 5 minutes after pulling from the flame

[highspeed]

You gotta beat that meat, Bubbles! I do with all my backstrap, pork and deer.

[Shane]

How are you cutting it? Make sure you cut it across the grain, not with the grain. Pound it with a tenderizing mallet, season, cook. Don't overcook.

[tbeak]

ok to address all the comments above, I cook it to medium rare on the grill when it is wrapped in bacon. I have breaded and fried and if I did any method to long it is that one.

This last batch was certainly medium rare, after letting it rest there was blood on the pan, much like a good steak. I had high hopes.

Been eating deer meat since I was a very little kid so I have had it and made it overcooked and medium rare. trust me this is not my first rodeo. my grandma would fry it longer than I do and her's was tender.

All silver is off, I'll sacrifice a lil meat to cut it off.

cut against the grain, come on Shane, give me more credit than that

I've almost gotten to the point, and this sounds stupid, that it might just be the deer in the county. if someone else hunts Lavaca Co. please speak up. are yall having the same issues as me.