Quantcast
  1. This site uses cookies. By continuing to use this site, you are agreeing to our use of cookies. Learn More.

backstrap ideas

Discussion in 'Hunting' started by horsemen61, Nov 17, 2012.

Thread Status:
Not open for further replies.
  1. Patocazador

    Patocazador Member

    Joined:
    Jul 8, 2012
    Messages:
    2,782
    Location:
    Central Florida
    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.
     
  2. MCgunner

    MCgunner Member

    Joined:
    Dec 3, 2005
    Messages:
    25,183
    Location:
    The end of the road between Sodom and Gomorrah Tex
    I had an aunt that liked the brains. Me?.....nah.....:D
     
  3. TEAM101

    TEAM101 Member

    Joined:
    Aug 7, 2009
    Messages:
    188
    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.
     
  4. sleepyone

    sleepyone Member

    Joined:
    Oct 28, 2009
    Messages:
    724
    Location:
    The Great State of Texas
    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.
     
    Last edited: Nov 20, 2012
  5. GJgo

    GJgo Member

    Joined:
    Feb 12, 2007
    Messages:
    966
    Location:
    Western Colorado
    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.
    8205354178_21a7fcbf68_z.png
     
  6. Elkins45

    Elkins45 Member

    Joined:
    Dec 25, 2009
    Messages:
    3,536
    Location:
    Northern KY
    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.
     
  7. Arkansas Paul

    Arkansas Paul Member

    Joined:
    Mar 18, 2009
    Messages:
    7,397
    Location:
    Central Arkansas
    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
     
  8. j1

    j1 Member

    Joined:
    Oct 17, 2011
    Messages:
    939
    Location:
    Nepa
    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.
     
  9. Twogun1975

    Twogun1975 Member

    Joined:
    Feb 8, 2011
    Messages:
    16
    bacon grease

    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
     
  10. Zombiphobia

    Zombiphobia Member

    Joined:
    Oct 31, 2010
    Messages:
    646
    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.
     
  11. Lloyd Smale

    Lloyd Smale Member

    Joined:
    Jan 23, 2003
    Messages:
    1,970
    Location:
    Munising MI
    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.
     
  12. Mango88

    Mango88 Member

    Joined:
    Aug 20, 2011
    Messages:
    149
    Location:
    League City, TX
    +1
    With cream gravy!
     
  13. Lloyd Smale

    Lloyd Smale Member

    Joined:
    Jan 23, 2003
    Messages:
    1,970
    Location:
    Munising MI
    make that sausage gravy on mine!
     
  14. BBQLS1

    BBQLS1 Member

    Joined:
    Feb 12, 2008
    Messages:
    978
    I posted this in the recipe sticky:

     
Thread Status:
Not open for further replies.

Share This Page