Backstrap

[petemi]

I mentioned venison backstrap earlier, and if you want to negate all the good chloresterol free virtues of venison, here we go. I like to grill it plain, hot and fast, cook it pink, even a little red. slice it thin, dip it in hot melted butter, put it on good fresh, crusty Italian bread, a little salt or garlic salt and pepper. Enjoy! Serve with a nice salad and a bottle of good wine. I got my mouth watering!

 

[ssettle]

I like to fry mine in alittle bacon grease until brown then add onions and green peppers and liquid smoke, season to taste.I then like to pile it onto a nice pile of mashed potatoes and enjoy .

 

[Nifeman]

I like to melt a little butter in a skillet, add garlic, brown 1/2" thick medallions of backstap, get almost to reqired doneness, add merlot and a good heaping tablespoon of raspberry or stawberry jam. Cook till you like it done and pour drippings over it. Try it, you'll be amazed...Bud

 

[Blizzard of '93]

many different ways to cook, but I prefer mine bone-in (chop-style), seasoned then tossed onto hot grill to scorch each side. spread some garlic butter on as they cook and cracked black pepper. about 3/4" cutlets.

 

[bucktales]

Nifeman,
I do them almost the same way, only I pour a slug of REAL maple syrup in.
On the grill with some Teriaki also works for me.

 

[petemi]

Up here, I get my maple syrup from a neighbor. Venison and maple syrup go together naturally. But of course, they live in the same woods with their buddies wild leeks and mushrooms. I guess the bottom line is you'd have to work hard to ruin backstrap. All your receipes sound great, I'll have to try them.

We also slice it thin, 1/4 inch, saute onions and mushrooms in half olive oil and half butter, add the venison, cook to pink, add what you like for seasoning, and just rough it out and suffer thru it! In the Spring, the onions and mushrooms are replaced by wild leeks and morels.

 

[petemi]

Bud, sounds fantastic, I'll keep it and try it.

 

[Big Lee]

Role it in seasoning,add bacon, wrap in tinfoil put on grate over a campfire turn a couple of times. Serve with morels,biscuits and baked patato. So tender you can cut it with a fork.

 

[smo]

Battered & fried with cathead biscuit's & gravy, Three eggs over easy & nice big glass of ice cold milk. I think I will lay some out tonite to cook in the morning,I have made myself hungry with all this reading. :rotf:

 

[jethro224]

Hard to beat breaded and fried butterfly cut chops with some garlic, onion and pepper.... and then you pour gravy on 'em. Mmmmmmmm!

 

[Blizzard of '93]

Battered & fried with cathead biscuit's & gravy, Three eggs over easy

Uuummmmm, yeah steak biscuits and gravy. give me black coffee tho :thumbsup:

 

[Birdman]

try slicen yer meat about 3/8 inch thick n runnen two skewers through it with a slice of tart apple n onion every other piece, (meat,apple,onion,meat apple ya get the picture)roast slow over an open fire n dig in, ya can add a little bacon too if ya want, adds a nice smoky saltyness to it all. A good mug a cold beer n skewers like that just can't be beat, n no clean up later LOL

 

[longshot47]

I can't take it; I'm headed to the freezer! :surrender:

 

[Bountyhunter]

This takes a little planning and preparation, but it is worth it.

Get a couple small rock lobster tails and steam them then take the shells off.

Cut a pocket in your backstrap and put the lobster tails in the pocket with some butter and garlic. Tie the backstrap shut with some twine about every 2" and put in a dutch oven or roaster with some white wine/butter/garlic sauce and roast on medium heat for about 30 minutes until the backstrap is as done as you like it.

Take it out and let it rest for about 10 minutes and then slice it and serve with more of the wine/butter/garlic sauce. It just dont get much better.

 

[Halftail]

Where in the Heck IS that Drooling Icon?You guys sure know how to make a guy hungry..... :thumbsup:

 

[aloyalistdawg]

Hi Guys
venison yaaaaaaaaaa... well I take mine and cut the back strap into dollars and batter them also... deep fry them in sunflour. or peanut oil ... the boys fight over all of them, damn lucky that I get any..
well best regards a loyalist Dawg :hatsoff:

 

[Osprey]

I butcher my own and always leave the backstraps whole. Marinate overnight in a mix of 1/2 soy sauce, 1/2 cooking oil with a cut up onion, cook the whole strap on a hot grill and thin slice it when done. Eat all you can, and if there's any left have it the next day on a cold sandwich with horseradish sauce. Mmmmm.

I even do this with whole hindquarters for parties, guest end up fighting over the bones! :thumbsup:

 

[buttonbuck]

any deer meat brined 3 days, in 1 gallon water 1 cup each of pickling or kosher salt, venigar and sugar cold smoked less than 120f with a mixture of pear or any fruit wood and hickory chips for a good 8 hours and then cooked medium, 150 f and sliced. sooo good.

 

[Blizzard of '93]

backstrap needs to be sliced about 3/8"thick, breaded and fried then gravy made with the pan drippings and served with biscuits and grits or hashbrowns and fried eggs and washed down with strong hot coffee. :thumbsup:

 

[Runner]

Slice thin, dredge in spiced flower, fry until hard! Serve with fried potatoes with onions, bisquits, and pan gravy. Hide some for yourself if people are about while you are cooking. Works with any good clean cut. This is one of those dishes that people continue to eat until it is gone. If guys are coming in from a hard days hunt, it can be real hard to get enough piled up to start an official meal!
Take about an 8 inch section and using a knife slice it about 3/4 thick and just keep rolling it out that thin until you have one flat sheet of meat. Smear with real butter and add spices to suit yourself. Roll it back up and tie it with string. You want it pink in the middle this way. Sliced thin with some fancy side dish like a really good brocholli and cheese, this one is for those I don't eat deer folks!
One of our old hunters used to cube his entire deer up into clean about 1 inch cubes of meat. His family would not touch it. He used the skewers and cooked all his deer on a balcony hibatchi for himself. He claimed there was no need for any other way to cook it! If you were tired of it one way, put the next skewer together with some new ingredient.