backstrap ideas

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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.
 
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.
 
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.
 
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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.
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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.
 
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.
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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
 
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.
 
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
 
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.
 
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.
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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.
 
I posted this in the recipe sticky:

BBQLS1 said:
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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