Deer backstrap recipes?

[Altiman94]

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...

[bretto]

Roll in your favorite dry seasoning like Montreal steak, Cachere's, or whatever trips your trigger.

Get a good hot charcoal fire going. Grill right over the hottest part of the fire.This will give you a nice crust. You want charred not burnt.

 Cook to rare or medium rare. Let rest for 10-15 mins. tented under foil not wrapped tight. Cut on the bias and serve with some grilled taters and onions.

Great while camping. Easy to make and clean up is a cinch. My friends lick the plates clean. LOL

Don't overcook!!

bretto

[Mojostick]

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.

Hope this helps.

[Gator1]

     

I've got a pair to make good tips guys

[meathead]

Bretto's idea is great.  I cook mine that way too.  I put a little butter sauce on mine after resting and slicing.

[olddogrib]

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!

[Will Cocke 2]

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

[Traditional-Archer]

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.    

Here is one I just posted the other day! This stuff is YUMMY!!!!

 http://tradgang.com/noncgi/ultimatebb.php?ubb=get_topic;f=7;t=000627

Bisch

[shag08]

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.

[shag08]

[shag08]

I almost forgot to mention...make sure to let it rest long enough to post your recipe on TradGang. For me, that's about 10 mins punching around on my iPhone lol.

Enjoy.

[Ray Lyon]

I posted this years ago, but still one of my favorites.

  tradgang post regarding grilled venison loin

[PASQUINELL]

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!

[pukwana]

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!

[pukwana]

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!

[Ray Hammond]

Always cook your backstrap in sections- like a 12 inch long section for three to four people.

Since venison is so lean, you need to sear it to avoid losing the natural juices.

Get your grill going- I like home made wood chunk coals or oak coals off a fire put into a grill- while that's being readied, lightly cover the outside with your favorite dry rub- I like McCormick steak seasoning- let it set for fifteen twenty minutes in the fridge. Heat a cast iron skillet fairly hot and add olive oil- put the loin in and sear it all the way around the outside and on the ends just enough to seal it and get a slight crust.

Transfer the loin to the grill and finish cooking to your taste- I like mine really pink inside so it doesn't take too long.

Once you try it like this, without all the "cover" additives- you'll never eat it done any other way. One warning- I treat venison like a farmer treats beef- once it's been killed, it isn't long before its getting chilled down in a big way.  Every minute it sits around unprocessed, the interior temperature of that animal is rising for some time- that causes the gamey taste. Once its processed, I store it in a dry, cold place like a refrigerator or walk in cooler for five days, maybe six, before packaging. The difference is amazing. Don't sit it in watery ice and drain all the flavor out of your precious venison...you'll enjoy it more.

Here is another one that is AWESOME!

 http://tradgang.com/noncgi/ultimatebb.php?ubb=get_topic;f=7;t=000645

Bisch

[Danny Rowan]

Cut the strap cross wise in 1 1/2" slices, butterfly, pound with meat hammer. put flour,black pepper and salt in a bowl and mix, in another bowl put milk and one egg and mix. roll the buttefly in flour mix, dip in milk and egg solution, roll in flour mix again then put in pan with hot olive oil and fry. Yummy and tender, do not over cook, just golden brown on both sides and the steak should be medium.

[Krex1010]

I freeze my blackstrap in whole portions, usually three strips per strap. I like cooking the sections uncut because I like my venison pretty rare. My fave blackstrap prep is to start with a buttered skillet and sweat some shallots for a minute or two then fill the skillet with mushrooms and cook slowly until the mushrooms lose their moisture, then add about 4 cups of at least decent red wine and let it simmer until it's reduced by about 75%, then add a half stick of butter and that there is some addictive mushrooms that can top or be a side to your blackstrap. The backstrap section get salt and a really nice coating of very coarse black pepper. Grill it or sear in cast iron and finish in the oven, cook until it's 120 degrees then let it rest 5-10 minutes, slice her up and eat with the mushrooms.