backstrap ideas


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horsemen61
November 17, 2012, 11:19 PM
hey yall i just got some fresh meat and I was wondering if anybody had a good recipe:D for the backstraps thanks

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MutinousDoug
November 17, 2012, 11:36 PM
Don't know what kind of meat you're talking about but if I were to come into possession of some elk or deer or antelope (or beef or lamb) backstraps I'd cut them into about 1 1/2" thick steaks, put some rock salt and pepper on them and grill them about 5 minutes on one side and 4 on the other. Turn over half way through each side. Garlic powder is good too.
HTH

horsemen61
November 17, 2012, 11:37 PM
its whitetail deer

courtgreene
November 18, 2012, 02:05 AM
soak them in salt water to draw out the blood. refrigerated of course. then cut them into steaks as mentioned above and let them sit in house italian dressing or a1 new york something or another sauce for a few days, also refrigerated. Then wrap them with bacon and grill them with somewhat low heat for seven and one half minutes each side. Get too hot and your bacon wrapping will catch on fire and ruin everything, but if you do it right you'll never swear you're the world's greatest chef. Enjoy.

Stumpknocker
November 18, 2012, 03:45 AM
cut into 1 inch thick medallions. butterfly each medallion and place a strip of fresh jalapeno and a slice of cream cheese in the middle. Fold it closed, wrap in bacon, then grill until bacon is sizzling good.

Sent from my SGH-T769 using Tapatalk 2

Rembrandt
November 18, 2012, 08:31 AM
Cut back straps about 1.5" thick, wrap thick sliced bacon and let sit overnight in Italian salad dressing. Pan sear each side in olive oil, finish on grill.

http://img.photobucket.com/albums/v405/Rembrandt51/backstrap1.jpg


http://img.photobucket.com/albums/v405/Rembrandt51/backstrap2.jpg

Patocazador
November 18, 2012, 09:32 AM
Don't know what kind of meat you're talking about but if I were to come into possession of some elk or deer or antelope (or beef or lamb) backstraps I'd cut them into about 1 1/2" thick steaks, put some rock salt and pepper on them and grill them about 5 minutes on one side and 4 on the other. Turn over half way through each side. Garlic powder is good too.
HTH
Soaking in salt water is to remove blood clots from shot up meat. Doctoring them up with marinades, etc. is just for meat that you don't like the taste of. You can take any kind of meat and soak it, marinade it, and wrap bacon around it and it will all taste the same .. like bacon.

If you like meat and the taste of meat, do as Mutinous Doug suggests. The choice of seasoning is yours and broiling may be substituted for grilling. Just don't overcook it - medium rare is best.

wyohome
November 18, 2012, 12:31 PM
http://i5.photobucket.com/albums/y156/Deaver/d54e4718.jpg
I sprinkle with Montreal Steak Seasoning, wrap in plastic wrap and chill for a day or two, then vac-pac them and freeze. Before use, I thaw, then rinse off the extra seasoning. Then they go into the smoker, with apple wood until they reach 120F internal temp.

wyohome
November 18, 2012, 01:07 PM
http://i5.photobucket.com/albums/y156/Deaver/IMGP2435.jpg

MCgunner
November 18, 2012, 01:22 PM
Ain't but one way to do TEXAS backstrap, breaded/chicken fried with white gravy. :D

Texan Scott
November 18, 2012, 03:19 PM
MC is too fast... and he is correct.

I like a bit of peanut oil for this, and DON'T OVERCOOK IT!

horsemen61
November 18, 2012, 03:46 PM
you know fried with gravy sounds damn good add some potatoes and ill be all set.

Texan Scott
November 18, 2012, 03:52 PM
Potatoes? Why? Did your mama not teach you to make biscuits? BISCUITS, sir!

Eta: biscuits

4 cups all-star purpose flour
2 TBS sugar
6 tsp baking powder NOT baking soda!
2 tsp salt

1 cup Crisco shortening.
Use two butter knives, one in each hand, crossed like scissors, to chop the shortening into the dry mix into pea-sized bits before adding

1 & 1/2 cup of milk.
Work it into a ball of dough, cover with a towel, and let it sit for 30 minutes before rolling an inch thick and cutting into circles with a cookie cutter.

450° for about 12 minutes.

Hunterdad
November 18, 2012, 07:24 PM
This thread got me hungry. I gotta shoot a deer...and soon!

MCgunner
November 18, 2012, 08:37 PM
Yep, busquits to sop that gravy up!

Rembrandt and Wyohome's pix are making my mouth water, though, and I just got through eatin' a T bone. :D

Went this afternoon, saw nothing. The guy on the place behind me got something, though. I heard the shot and the thump and it weren't pigs, don't think, cause I didn't hear any squealin'. Was about 30 minutes before dark. Darn, well, my day will come. :D

788Ham
November 19, 2012, 12:08 AM
WHEW ! Wish I had me a skillet of that meat, and some of those soppin' biscuits, mmm, you fellers sure know how to eat.

sixgunner455
November 19, 2012, 12:23 AM
We had whitetail roast with potatoes, onions, and carrots done in the crock pot for dinner.

Half of it's sitting in the fridge, waiting for dinner tomorrow.

Those backstraps look good, though.

Art Eatman
November 19, 2012, 07:41 AM
Had some backstrap at a wild game cookout. It was sliced about 1/2" thick. Rolled in cornmeal batter that had just a smidgen of mustard in it. Deep fried.

Absolutely splendiferous!

Cooking a half of a backstrap as a roast works okay, too. Low-heat oven.

j1
November 19, 2012, 08:13 AM
You are talking top quality meat here. Never soak or marinate. Grilled med rare is all it needs.

MtnCreek
November 19, 2012, 08:34 AM
Potatoes? Why? Did your mama not teach you to make biscuits? BISCUITS, sir!

That made me laugh. Kinda one of those ‘just where in the heck are you from’ moments! Regarding the biscuits, use butter milk if you have it or let sweet milk sit on the counter for a couple hours if you don’t. If the dough is easy to handle, you’ve got too much flour in it and they won’t rise and they’ll be like little bricks.

If you want taters and backstrap, pan fry them (seperatly) in oil. If you have ramps, add them to the taters after turning them. If you don’t know what ramps are, you don’t have ramps…

T.R.
November 19, 2012, 09:35 AM
I like to slice them thin like medallions, then fry lightly on each side. Add into a package mix of Beef Stroganoff by McCormick. Add sliced mushrooms and chopped onions during the simmering phase. Serve with hot rolls and Shiraz wine by Charles Shaw Winery.

Enjoy!

TR

MtnCreek
November 19, 2012, 09:41 AM
TR,
That sounds very good. Do you keep the meat in the pan while making the sause?
Thanks.

Arkansas Paul
November 19, 2012, 12:32 PM
DON'T OVERCOOK IT!

Whatever method you choose, this is key with venison. Cooked to medium, it's great. Any more than that, it's like chewing on your hunting boot. There is an exception and that's when you cook it up in the crock pot. Cook all night in some broth and add some cream of mushroom and cream of celery the next day and let simmer for a few more hours. Mmmmmm
You do that with shoulder meat though, not good steaks.

horsemen61
November 20, 2012, 04:53 PM
Fellas my momma taught me how to make biscuits just fine I figured that was a given when a man makes a good gravy :D yes it was awesome

joecil
November 20, 2012, 05:09 PM
We make as a roast in the oven. We marinate it with buttermilk for 24 hours in the fridge. Rinse it after removing it and put slivers of garlic inside the meat every couple of inches (just inside) and season it with a spice mix or a dry rub you like will work fine as we change it from time to time. Lightly brown in bacon drippings. The put it in a roasting pan with mushroom soap over the meat and dry onion soap mix over that. 1/2 cup of water (we use beef stock) in the bottom of the pan as this makes a gravy. In a preheated oven at 350 F check with an meat thermometer until done to the level you like. You can cut it with a fork when served and sliced down.

Patocazador
November 20, 2012, 06:11 PM
Some of you have never tried this but it is delicious: Fried deer heart. We always would fry up the deer heart(s) for appetizers at hunt camp and it would disappear in a hurry.

Just clean the valves and fat of the heart and slice in thin strips. Dust in flour with salt, pepper, and garlic powder and fry in a hot skillet. When you don't see blood coming out of the pieces any more, it's done. And it's so good that my kids fight over it.

MCgunner
November 20, 2012, 06:42 PM
I had an aunt that liked the brains. Me?.....nah.....:D

TEAM101
November 20, 2012, 06:53 PM
Heart- trim, split, clean, marinate in soy sauce overnight, bake or grill medium.

Straps- slice to 2.5", inject with worchestershire sauce, let sit overnight, butterfly, rub with salt and pepper, grill to medium rare.

sleepyone
November 20, 2012, 08:08 PM
McGunner and Texan Scott. I'm a fellow Texan, but I can't believe you fry back strap! :barf: Just kidding. Actually, I have never fried back strap. However, we always fry the hind quarter steaks and make cream gravy and mashed taters. My back strap and loins always hit the grill after marinading overnight in Italian dressing or something similar.

I guess it depends on how you first ate venison prepared by someone else.

GJgo
November 21, 2012, 12:40 AM
Funny, just tonight we cut up the perfectly aged backstraps & tenderloins from my bull, yummmm!!! We usually grill them with very little seasoning, maybe just some salt & pepper.
http://farm9.staticflickr.com/8063/8205354178_21a7fcbf68_z.jpg

Elkins45
November 22, 2012, 08:09 AM
I'm a big fan of rolling them in minced garlic, kosher salt and fresh ground black pepper just like the professional chefs do to prime rib. I usually finish them on the grill, but have been known to use a smoker with hickory chips or the oven in winter.

Arkansas Paul
November 22, 2012, 09:58 AM
McGunner and Texan Scott. I'm a fellow Texan, but I can't believe you fry back strap! Just kidding. Actually, I have never fried back strap.

I was 30 years old before I tried backstrap any way other than fried. It's still my preferred method, but I also like to marinate in soy sauce, olive oil and minced garlic, then add salt and pepper and grill the whole thing to medium. Let sit for 10 minutes and slice. Mmmmmm

j1
November 23, 2012, 09:11 AM
Any damned way you like it cooked as long as it is rare. It is the best piece of meat on the animal, any animal, deer elk or beefer.

Twogun1975
November 28, 2012, 08:21 PM
I fry 2 strips of bacon long enough to grease the pan, then add the steaks for two minutes per side on medium heat. They come out with a little pink in the middle and all their juice intact. Cut about 3/4' thick. Twogun1975

Zombiphobia
November 29, 2012, 07:39 PM
I cut them in 1 1/2 inch 'steaks', marinade them in Italian dressing for 48 hrs and jerk grill them(constant flipping) with honey-citrus or mix-berry glaze, medium rare to medium done, and dip bite size pieces in candied pepper relish.

It's had a few snobby folks fooled into thinking they were eating premium cuts of beef.

That way, or marinade for the same time, and deep fry in peanut oil, batter with flour and bread crumbs, mixing in whatever seasoning I'm in the mood for.

Lloyd Smale
December 2, 2012, 03:17 PM
Art Eatman
Administrator



Join Date: December 22, 2002
Location: Terlingua, Texas
Posts: 33,772 Had some backstrap at a wild game cookout. It was sliced about 1/2" thick. Rolled in cornmeal batter that had just a smidgen of mustard in it. Deep fried.

Absolutely splendiferous!

Cooking a half of a backstrap as a roast works okay, too. Low-heat oven.

Art i was at the chev dealer getting work done on my truck earlier this year and an old timer there was talking with me about venison and he told me he deep fries it. Says its the best hes ate. Im going to have to give it a try.

Mango88
December 7, 2012, 10:50 PM
Ain't but one way to do TEXAS backstrap, breaded/chicken fried with white gravy.
+1
With cream gravy!

Lloyd Smale
December 10, 2012, 01:49 PM
make that sausage gravy on mine!

BBQLS1
December 12, 2012, 05:17 PM
I posted this in the recipe sticky:

I screwed up and made these for people. Every time I see them they ask me to make some more. These are very good. They can be cold and still taste great.


Medalions

Venison cut into thin slices (cut for short grain) with little sinew about 2"X3".... Example, just slice the back strap into thin slices.

Fork both sides.
Apply UNseasoned meat tenderizer and Cavenders to both sides.
Let sit for 1 hour to over night.
Cover with 1 part butter (melted) and 1 part olive oil mix.
Get grill hot.
Grill for 2-3 minutes on one side.
Brush with yellow table mustard... both sides.
Grill on the other side for 2-3 minutes.
Eat. Hot or Cold these are awesome.

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