backstrap ideas

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

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.

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

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.

MutinousDoug said:

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

Click to expand...

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.

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.

Ain't but one way to do TEXAS backstrap, breaded/chicken fried with white gravy.

MC is too fast... and he is correct.

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

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.

This thread got me hungry. I gotta shoot a deer...and soon!

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.

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.

WHEW ! Wish I had me a skillet of that meat, and some of those soppin' biscuits, mmm, you fellers sure know how to eat.

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.

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.

You are talking top quality meat here. Never soak or marinate. Grilled med rare is all it needs.

Texan Scott said:

Potatoes? Why? Did your mama not teach you to make biscuits? BISCUITS, sir!

Click to expand...

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…

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

TR,
That sounds very good. Do you keep the meat in the pan while making the sause?
Thanks.

DON'T OVERCOOK IT!

Click to expand...

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.

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.