I've got a couple venison back straps that I should probably get to cooking up. Wondering what you guys have done to prepare them? Usually I cut them up into steaks but I've got enough steaks that I kept these whole and thought maybe there would be some good ideas for popping them in the oven/etc...
I do a lot of venison on the grill. Just my opinion, but I would suggest leaving the back strap whole and slice after it's cooked.
I marinade the whole back strap in Stubbs Beef Marinade in the fridge, overnight.
I have a bit different approach from some others, in that I don't use high heat until the end. I use Weber gas grills and I start out with settings all set on the lowest setting. I play it by eye, so I don't have an exact temp. I put the whole strap on for about 10 minutes a side. Again, on low, away from direct heat. This allows for more uniform cooking. With a whole loin, it's easy to get a well done outer layer and a nearly raw inner core. When I do it this way, the very outside is medium and inner core is a uniform, cooked pink medium rare.
Use tongs for flipping. Do not pierce with a fork.
Then I crank the heat up to high and cook for about 2-3 minutes a side. This gives a crispy outside and uniform, prime rib like juicy medium rare in the middle.
I remove the back strap, plate it and cover with foil for at least 5 minutes. Do not cut for at least 5 minutes or all the juices will flow out.
Then slice into about 1" slices and hit it with a sea salt grinder, to taste. Pepper isn't needed or even suggested, in my opinion.
Kabobs, man, kabobs. Melt half a stick of butter, no not margarine..real buddah in a saucepan and stir in a half packet of zesty Italian dry salad dressing mix. Cube meat(1/2-3/4") and skewer. Brush on seasoning several times as you grill....real charcoal, but I confess that this time of year I'll cheat with gas, but add hickory or applewood chips. And I'll tinker and change something about every time I make it. Flip once and don't overcook. I don't pursue trophy whitetails...I pursue tasty venison!
Cut your straps into 1 in thick steaks. Tenderize both sides with a meat mallet. Marinate them for an hour ( I use italian, worchester, and allegro hickory.
Slice cream cheese about 3/8 in thick spread it in the middle of the flattened marinated meat. Add a few Jalapenos fold it over so edges meet. Then wrap it in bacon and grill.
I eat deer 3 times a week and other than aged(hung in walk in cooler marinated and wrapped in bacon like a filet) this is my favorite change of ordinary way
Posts: 963 | From: MS | Registered: Feb 2012
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get a group of young hunters or just young people together, get a big campfire going, have a bunch of meat stick cut and sharpened. give each person a stick and some steak, everyone cooks their own steak like cooking hot dogs, man how much fun this is and the look on their faces after the first bite is priceless. a little salt and pepper goes a long way but its not needed.
-------------------- We are what we do repeatedly. Execellence is, therefore, not an act but a habit.
-------------------- Traditional Bowhunters of Texas Life Member Lone Star Bowhunters Assn Life Member TGMM Family of the Bow Posts: 11671 | From: Georgetown, Texas | Registered: Sep 2008
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Venison has been the greatest source of protein in my diet for as long as I remember. My dad killed enough meat to feed our family for the year in deer season. I am now doing the same to feed my own family.
I love venison in all forms. Burger is great in chili, spaghetti, etc. The hams make the best cube steak in the world for breading and frying...and who doesn't love deer jerky?
My favorite, by far, is backstraps! I've cooked em every way you could think of but this is my favorite:
Leave them whole or cut them in half...depending on the size of the deer. Once they have thawed out, put just a little bit of Allegro on them to marinate just a few mins...just long enough to kill the gamey taste for the folks who don't like it.
Next, make a split down the center of the tubular cut of meat. Then make another split off to both sides of the initial cut. What we are doing here is butterflying the backstrap. It should look like a peace sign minus the middle leg.
Now fill the butterfly with grated Parmesan, worchestishire, garlic powder, and black pepper. Close the opening back up.
Next wrap the entire backstrap with bacon. It helps to have butchers twine to tie it up for the first time or two you try this recipe. But once you figure it out, you just pull the bacon tight enough to hold everything together.
Put it on a hot grill and cook til med rare.
It is the BEST backstrap you will ever eat.
I just got done making this for supper. I'll post a few pics after I eat lol.
Posts: 812 | From: Middle Tennessee | Registered: Apr 2013
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Cast Iron black skillet, butter, a bunch of onion and a bunch of black pepper. Slice the loins thin and fry them up. More batches you make each one tastes better. Grab a slice of bread and lay a few pieces of meat and onion in there, fold it over and YUM!
-------------------- "I can skin a GRIZZ as fast as you can catch um"...HA! stay right there pilgrim I'll be back! JOHN 3:16 Posts: 130 | From: WISCONSIN | Registered: Mar 2008
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We love to make fajita meat with the straps. Cut them in half lengthwise and marinate overnight in a mixture of orange juice(1 cup), tequila(1/2 cup), lime juice(1/2 cup), pepper, and diced onions and jalapenos. Once done marinating, dry with a paper towel and rub generously with kosher salt, it will give it a good crust when cooked over the charcoal. The whole family loves it, thats usually hard to accomplish in my house!
Posts: 122 | From: Jamestown North Dakota | Registered: Dec 2012
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