How do you cook your backstrap?

[JBurn34]

Looking for some good suggestions/recipes for cooking backstrap.

Thanks!

[Tenpoint]

Ok, here's what you do. This is best for a young deer. You can use the inside tenderloins or strap ends, smaller is better. (I'll post another recipe for larger cuts).

Cut the strap or tenderloin into 1-1/4 inch thick "medalion" pieces. Sprinkel with salt, pepper and garlic powder. Wrap bacon around the medalions and skewer sidways through with a toothpick. Put a teaspoon of butter and a teaspoon of oil in a heavy based pan and heat the pan to medium/high heat. Add the medalions just before the butter turns brown. Cook for about seven minutes on each side. Hmmmm......OH YA!

Tenpoint

[Tenpoint]

For larger boneless venison steaks, or backstrap medalions try this. The following portions are good for four medalion steaks.

Steaks:
Cut backstrap (cross section) into 1-1/4 inch thick steaks. Dry steaks off with paper towel, then sprinkle both sides with salt and peper and set aside. (drying them helps them to seal better once you put them in the pan). Heat a tablespon of vegetable oil and a tablespoon of butter in a pan. Once the pan is hot (but before butter burns), add the steaks and cook for about seven minutes a side. (Only flip once to ensure a good seal, and overcooking a backstrap should be classified as an unforgivable sin!).

Sauce:
Onces steaks are done remove from pan and set aside and keep warm. Add three liquid ounces of cream (18 to 35% butter fat) to the pan. Also add one teaspoon of dry mustard powder. Warm and stir up the contents of the pan to make a sauce. If the steaks bleed a bit whil doing this, add that to the pan too.

Now serve the steaks and spoon a bit of the sauce on top.

Let me know if you try it, this is my favourite steak recipe.

Tenpoint

[NYBuckhunter]

I do my backstraps whole. I do them one of two ways, both are equally delicious.

1 - I take the backstrap and marinate it in Zesty Red Pepper Italian dressing (whole bottle) in the fridge for about a day or day and a half. I get the grill nice and hot for about 20 minutes and then take the back strap out of the dressing and put on the grill. I grill it on high for about 3 - 5 minutes per side to sear the outside. I then turn the grill down to medium low and cook the backstrap for about 35 - 45 minutes turning every 5 - 7 minutes and dripping a small amount of the dressing on it each time. The combination of searing the meat and dripping the dressing on it every time you turn it keeps it nice and juicy.

2 - Take some foil out and lay it out on the table (make it about 3 inches on each end longer than the backstrap), take some BBQ sauce and pour it on the foil about the length of the backstrap, then lay the backstrap on the BBQ sauce. start getting the foil up on the closest to the backstrap edge to prevent the sauce from going everywhere and pour a bunch more BBQ sauce on the backstrap. Then roll the backstrap up in the foil and twist the ends closed, then double over the twisted foil to seal it up. Get the grill warmed up and then put the wrapped up backstrap on there and turn every now and then for about 45 mins. If done right, the meat should be so tender the knife goes through like butter.

great, now im hungry lol

[Tenpoint]

Those sound like great simple recipes NYBuckhunter. I'll have to try those.

Tenpoint

[NYBuckhunter]

Yeah they are really good, I like making things that are more complicated sometimes, but I just dont usually have the time and have found that I have quite a knack for figuring out some great, simple recipes. One of these days I have got to write them all down so that I dont forget them. I have some great jerky marinades, chili recipies, etc. Ill post some more later.

[amteurhntr]

i just throw mine on the grill throw on some seasonig and cook taste great to me

[Tony204ing]

In my opinion a nice young back strap has all the flavor you need. I just cut it into 1/4 inch thick steaks an fry or grill it.Maybe add a little season salt but thats it.

[stealthhunter11]

I always cut them up into about 1/4" pieces, load the cast iron pan up with butter and fry them. Add some pepper, onion powder, and garlic powder depending on how you want it, I usually add all on some and nothing on the rest. Makes for a great deer meat sandwhich (meat, bread, butter) simple. My mouth is actually watering now wth?

[Brow Tine]

I usually salt and pepper and throw them on the grill.
Or i will cook them on the grill in a cast iron skillet and some onion and butter.
I really like to do them on kbobs also.

[HuntingGearGuy]

Hey all,

I cook mine in an iron skillet with butter or on the grill. I have found that aging the meat first will make even the oldest deer tender. When the weather is right I will hang my deer for 3 weeks! All the recipes posted here sound great but I add one more spice. Try sprinkling your steaks or whole straps with a bit of Rosemary.

[Highr0llr]

Ummm Yea, i thought about adding a recipe but all these sound like mine... only better. Thanks fellas

[Tenpoint]

I got a nice doe a couple weeks ago tuesday and took out the tenderloins before sending it into the butcher. I was staying in a trailer for the one week rifle season, and did not bring any of my usual marinades, so I improvised and it turned out great.

The deer was shot Tuesday morning and by mid morning I took out the tenderloins and cut them into big pieces, then put them in a ziplock with a couple tablespoons of soya sauce and a couple tablespoons of dejon mustard (shook up to coat).

I baked them at 350 for 15 minutes and they were awsome!

Tenpoint

[Bucknut]

For larger boneless venison steaks, or backstrap medalions try this. The following portions are good for four medalion steaks.

Tenpoint

I tried this last night with backstrap medalions, and I must say it was awsome. So simple. I did 7min one side, 5 the other. Perfect! Also, the presentation looked grate with some fresh greens, and the sauce drizzled on the medalions.

Thanx Tenpoint...it's a keeper!

[rah07]

Hey thanks for sharing these recipes. They have to be tried out .

[Tenpoint]

Thanx Tenpoint...it's a keeper!

Glad you liked it.

Tenpoint

[instinkthaft]

I always love the backstrap/tenderlions. I always chunk it up, slow cook them in butter, onions, mushrooms, wochester, some seasonings. Slow cook it til it falls apart.
Eat it in different ways, over rice, on a bun, with potatoes-n-carrots, just to poke at with a tooth pic everytime I walk by it.
Then the next day I make my leftover casserole. Line bottom of casserole dish with any kind of frozen potatoes (tater tots) leftover meat on taters. Mix 2 or 3 cans french style green beans (drained) with 2 or 3 cans cream of mushroom soup. Add about 1 or 2 cans of milk (make not to thick not to runny). Add French's onions to soup mixture. Pour mixture over meat, top with french onions (optional). Cover and bake 375 about an hour (until potates are cooked through). Enjoy.

[jscorbett]

I cure them just like I do boar. They don't come out as sweet as hog meat does, but, it is quite good. Hit me a reply if you want to learn how.

[backwoodsman]

I love to cook. Ive got many ways of doing loins but if we're in a hurry ie: deercamp supper heres what we usualy do. I cut them 1 1/2" thick.Turn each "medallion" meat side up and cut thru to the silverskin but not thru it(its easy to remove after theyre cooked). I'll mix up flour, Grill in grill out seasoning, garlic salt and seasoning salt, all to taste. I dredge each butterfly in the flour mix, really grind it in them. I skillet fry them with just enough oil to cover the bottom of the skillet. Turn only once so the breading stays on good, med heat. After theyre browned I remove them and place them on a rack to cool anddrain or a spaghetti drainer. I dump the rest of the flour in after draining all the oil but maybe 2 tablespoons. Stir up the "goodies" from the steaks, make sure all the flour has adhered to the goodies and oil, like a roux. Turn up the heat and pour whole milk/vitamin D in slowly, stirring as you go, we fill the skillet within 1" of the edge(its a big skillet 28"). Bring to a boil then take down to a simmer stirring constantly. It'll thicken quick, bout half way thru the cooking u can dump 3 or 4 cans of mushrooms in too. Then eat like a king. Fried taters and onions are great topped with the gravy and some like it on the steaks too as opposed to steak sauce(Country Bobs is excellent on these) etc. Few brown and serve rolls are good too. Mouth is watering now,lol. From start to sitting down to feast this can be done in less then 30 minutes. Sorry theres few measurements, I rarely measure anything, just eyeball it. If I marinate them before this recipe we usually use Mccormicks steak and chop marinade, hard to beat and quick. P.S. the gravy is good on fried deer liver and onions and heart steak too.

[unclee]

This is the way to get people who think they hate venison to rethink their taste.
Cut in to small chunks and wrap in MAPLE smoked bacon.
Marinade in a Lowrys Teriyaki pineapple, some Italian dressing and I sprinkle liberally with powered garlic. Let marinade for atleast 1 hour and cook on the Grill. You will have people begging for more. Must use the Maple bacon.

[JBaker]

I take the backstrap and cut it all into 1 1/2 in. peices and just dip it in Dale's Seasoning and wrap them with a piece of bacon stick a toothpick through it and grill it to your liking . When I use Dale's Seasoning it says to let it marinade for 30 min. but I think it makes it too salty thats why I just dip it in there . They normally don't make it to the plate cause every one grabs them off the grill and they are gone in no time .

[backwoodsman]

"Backstrap" ie: Loin is great grilled in roast size peices too. We'll cut it in pieces about 8" long and cook it on the grill over medium heat turning frequently, takes about 20 min-30min. I like to baste it with worchestershire sauce and/or soy sauce. You can baste with garlic butter etc too up to your taste. Oven Baked Stuffed Loin is good also, stove tops easiest but you can make your own too. Sometimes I'll cut one about 6" long just for me and stuff it with "wet" oyster dressing and bake at 350 for 30-40 min. Thats good and if you pin bacon acros the top to cover it and keep it moist, cover with aluminum foil its fit for a king. Cut in from one side to the middle, lay the whole loin open like a tresure chest, stuff, warp with cooking twine or just the bacon pinned onto it will hold the whole bundle.

[taracole7205]

Can someone please tell me what it means to cut it into "medallions"??

[backwoodsman]

Medalions= lay the loin out and cut it across the "grain" making small steaks. Hince the name "medalions". Different recipes call for different thickness's. Most of ours are cut at 3/4"-1 1/4" thick.

[yngbowhntr24]

i like to make k-bobs. Marinade the chunks in your favorite marinade and then grill. whats importent is whats on the sides of the chunked meat. i have found that scewering tomatoe , venison, pineapple is my favorite order. that way the flavor of the pinapple and and the tomatoe get into the veinson. sounds a little weird to some grilling pineapple but its fantastic. i put other vegtibles on the scewer also i just like to make sure to have the tomatoe and pineapple on the outside of the meat.