User Panel
User Panel
User Panel
|
Posted: 1/13/2019 1:30:50 PM EDT
[#1]
Quoted:
So my wife was given the back strap and I'm looking for a recipe for the grill. Never cooked one so looking for advice on this! Thanks!! If so, remove any silver skin. Then marinate in olive oil with a bit of Worcestershire sauce for a couple of hours. Grill over medium/medium high heat to no more than medium rare. Pour marinade over back strap when you flip it. Slice medallions and serve (or lengths of back strap for the diner to slice themselves.) I think roasted potatoes or wild rice go well with venison, I like broccoli, but green beans or asparagus work too. |
|
|
|
Posted: 1/13/2019 2:55:46 PM EDT
[#2]
We do stir fry.
Like mentioned cut any silver off, which shouldnt be much. I marinate in soy sauce over night. Butter up pan and some extra virgin olive oil and put in veggies for stir fry mix., let that slow cook for 10-15 minutes. Stir on occasion In mean time, get another pan and fast sere venision (make sure to drain the marinade first), i cook it jus enough to turn outside brown, when done, i put in with veggies and quick stir for a few minutes with heat on low. Serve and eat... Ive posted it before in gd, lol |
|
|
|
Posted: 1/13/2019 4:59:22 PM EDT
[#3]
Quote HistoryQuoted:
Of a deer? If so, remove any silver skin. Then marinate in olive oil with a bit of Worcestershire sauce for a couple of hours. Grill over medium/medium high heat to no more than medium rare. Pour marinade over back strap when you flip it. Slice medallions and serve (or lengths of back strap for the diner to slice themselves.) I think roasted potatoes or wild rice go well with venison, I like broccoli, but green beans or asparagus work too. Quote HistoryQuoted:
Quoted:
So my wife was given the back strap and I'm looking for a recipe for the grill. Never cooked one so looking for advice on this! Thanks!! If so, remove any silver skin. Then marinate in olive oil with a bit of Worcestershire sauce for a couple of hours. Grill over medium/medium high heat to no more than medium rare. Pour marinade over back strap when you flip it. Slice medallions and serve (or lengths of back strap for the diner to slice themselves.) I think roasted potatoes or wild rice go well with venison, I like broccoli, but green beans or asparagus work too. Season with salt and pepper. Sear in a stupidly hot pan. I want a cool red center. Slice into medallions and serve on top of a salad; Baby and spring greens Red onion Crumbled blue cheese ( good stuff from Danishlandia) Croutons Dress the works with olive oil and a reduced balsamic vinegar that is reduced to an almost syrup consistency. Fresh cracked pepper and some sea salt. |
|
|
|
Posted: 1/13/2019 5:06:35 PM EDT
[#4]
Do....not.....over.....cook!
By the way, had heart for the first time yesterday. Very smooth and tender. Medium rare. |
|
|
|
Posted: 1/14/2019 1:14:37 PM EDT
[#5]
Marinating back strap!?
Please don't ruin it like that. This is the second best cut of meat on the deer and it needs no marinating. It has it's own good flavor and is already tender. We're going to dry brine and reverse sear it, searing at the end, and only salt and pepper seasoning to let the meat speak for itself. Remove all silver skin(this is where a lot of 'game' taste comes from) Cut into 8" or so hunks. The bigger the better as we have more meat that's properly cooked...don't do steaks IMO, WAY too easy to overcook. Dry Brine: Salt the meat about 8 hours before serving with Kosher salt replace in the fridge. Fresh cracked pepper on the meat just before putting in the oven. Place in the oven at 250º and cook until the internal temp of about 125ºF. It will carry over to a perfect medium rare. Once you're getting close to internal temps, get a cast iron pan on and slowly bring it up to very hot. Move the strap to the hot pan and sear on all sides. You can sear it on the grill if you want that flavor, but get it as hot as you can and only sear for short period of time. We're trying to avoi overcooking the outer layer of meat. You want to go from seared outside directly to medium rare inside. Slice against the grain and enjoy. |
|
|
|
Posted: 1/14/2019 1:45:29 PM EDT
[#6]
Throw it on the grill with Montreal steak seasoning until medium-rare, you're welcome
|
|
|
|
Posted: 1/14/2019 1:54:05 PM EDT
[#7]
IMHO, as long as you know your grill and know the meat, steaks are not a problems. As said, overcooking is the main problem. I hand-cut steaks, salt & pepper at least 4 hrs before grill time, then grill them until they are just start to firm up. They cook fast... maybe 5 minutes total cook time at 800 degrees on my grill. You want the grill HOT to get the outside perfect but still leave the inside cook to your liking (anything more than medium will be dry, FYI).
|
|
|
|
Posted: 1/14/2019 2:01:01 PM EDT
[#8]
Best I have had was sous vide for about an hour and then thrown on to a hot grill or cast iron pan with salt and pepper for about a minute or less per side. Just to get a little crust. I have done both and think I like the pan better.
Had red deer backstrap for the first time last week. It was incredible. |
|
|
|
Posted: 1/15/2019 11:43:44 AM EDT
[#9]
Quote HistoryQuoted:
Throw it on the grill with Montreal steak seasoning until medium-rare, you're welcome I can’t believe I’m agreeing with a cheese head. Go Bears! |
|
|
|
Posted: 1/15/2019 11:34:01 PM EDT
[#10]
Like was said do not over cook the meat.
What I like to do is use a good sea salt or a good coarse salt. I coat it and let it sit for a few hours and then add fresh ground pepper and smoked paprika and then throw it on the grill using mesquite wood. Good and hot bed of coals and cook until medium rare. You can serve it like that or you can slice it into 2"-3" medallions and pan sear them in a good hot iron skillet with a large pat of garlic butter. My wife is not a big fan of wild game but she loves when I cook up the back strap or tenderloins of deer, antelope, or Elk. |
|
|
|
Posted: 2/22/2019 1:21:45 AM EDT
[#11]
Not for the grill, but. Pretty much how we do it. Southern style....fry it up!
Link After you fry it, make a gravy with the leftover grease and make either some rice or mashed potatoes. |
|
|
|
Posted: 2/27/2019 5:01:08 PM EDT
[#12]
These are moose steaks(not backstraps but we do the backstraps the same way...) Course salt and Montreal seasoning and put in a hot cast iron pan...A pat of butter on each one as well as in the pan...Don't over cook it..
 Attached File |
|
|
|
Posted: 3/1/2019 9:55:08 AM EDT
[#13]
Quote HistoryQuoted:
Not for the grill, but. Pretty much how we do it. Southern style....fry it up! Link After you fry it, make a gravy with the leftover grease and make either some rice or mashed potatoes. Chicken fried is for junk steak, not quality meat like back strap. |
|
|
|
Posted: 3/1/2019 10:13:49 AM EDT
[#14]
Echoing the advice to not overcook. Rare or medium rare only.
I like to marinade mine, but a dry rub works as well. Sous vide (to 123 Deg F) then sear in cast iron or with a torch another method is the Alton Brown one (heat cast iron in the oven to 500 deg f, sear meat 30 seconds per side and slide the skillet and meat back into the oven until internal temp reaches 120, pull and rest the meat until it reaches 125, slice and serve) the sous vide is the most full proof method |
|
|
|
Posted: 3/1/2019 9:38:43 PM EDT
[#15]
Remove all silver skin. Slice backstrap into 1/2 inch medallions. Saute onions in butter. When onions are about done add backstrap pieces. Cook minute or 2 per side. Add Lowry season salt and pepper. Eat and enjoy.
|
|
|
|
Posted: 3/5/2019 8:13:32 PM EDT
[#16]
I cut them into 1/2" pieces and pound them.
-Flour -Egg -Panko breadcrumbs -Egg again -Panko again Fry and serve with mayo on the side. |
|
|
|
Posted: 7/8/2019 1:22:49 AM EDT
[#17]
Cut in 1" cubes
Beat some eggs in a bowl Mix flour, a little bit of salt, pepper, and a small amount of cayenne (or smoked cayenne) powder. Tenderize backstrap with a tenderizer (hammer or otherwise...not the salt tenderizer) Toss it in the eggs, toss it in the four mix, and fry it until its golden brown. |
|
|
|
Posted: 7/11/2019 8:30:09 AM EDT
[#18]
Quote HistoryQuoted:
Not for the grill, but. Pretty much how we do it. Southern style....fry it up! Link After you fry it, make a gravy with the leftover grease and make either some rice or mashed potatoes. The time honored use of backstrap is with biscuits and gravy. This is definitely the tasty and tender and greatly prized cut. Fry it up with just a little salt and pepper, its more than excellent as long as the meat is properly cared for. |
|
|
|
Posted: 7/17/2019 9:03:50 PM EDT
[#19]
Quote HistoryQuoted:
Remove all silver skin. Slice backstrap into 1/2 inch medallions. Saute onions in butter. When onions are about done add backstrap pieces. Cook minute or 2 per side. Add Lowry season salt and pepper. Eat and enjoy. |
|
|
|
Posted: 7/17/2019 10:32:40 PM EDT
[#20]
Last couple of weeks I've been putting Montreal wrapped with bacon on the grill
I've never done this with venison before and it was pretty amazing, I do that for waterfowl quite a bit though |
|
|
|
Posted: 7/19/2019 11:33:06 AM EDT
[#22]
If you cook it past medium rare, you should be beaten with a hose.
I like simple for the loins (backstraps). The meat has it's own flavor. Enjoy it not whatever concoction you get advised to marinate it in. Find stuff that compliments, not covers, the flavor of the meat. My wife puts a thin layer of usually peach jelly and some chopped nuts on a deer loin roast then cooks it for about 10-15 mins in the oven. It's usually rare when we eat it. It's awesome. |
|
|
|
Posted: 7/25/2019 8:52:47 AM EDT
[#23]
Quote HistoryQuoted:
If you cook it past medium rare, you should be beaten with a hose. I like simple for the loins (backstraps). The meat has it's own flavor. Enjoy it not whatever concoction you get advised to marinate it in. Find stuff that compliments, not covers, the flavor of the meat. My wife puts a thin layer of usually peach jelly and some chopped nuts on a deer loin roast then cooks it for about 10-15 mins in the oven. It's usually rare when we eat it. It's awesome. |
|
|
|
Posted: 7/25/2019 11:30:26 AM EDT
[#24]
Quote HistoryQuoted:
Maybe my sarcasm meter is broke....but if you think peach jelly and chopped nuts 'compliments and doesn't cover' the flavor, you're nuts. Quote HistoryQuoted:
Quoted:
If you cook it past medium rare, you should be beaten with a hose. I like simple for the loins (backstraps). The meat has it's own flavor. Enjoy it not whatever concoction you get advised to marinate it in. Find stuff that compliments, not covers, the flavor of the meat. My wife puts a thin layer of usually peach jelly and some chopped nuts on a deer loin roast then cooks it for about 10-15 mins in the oven. It's usually rare when we eat it. It's awesome. |
|
|
|
Posted: 7/25/2019 3:45:47 PM EDT
[#25]
Quote HistoryQuoted: @eclark53520 I'm not talking about soaking it in jelly. It's just a very light brushing and a few pecans or almonds for an entire loin roast. Just enough to accent, not cover. Salt/Pepper and fire. That's the only thing they need. No sugar necessary. Crunch comes from a good sear. Flavor is already there. |
|
|
|
Posted: 7/25/2019 4:09:19 PM EDT
[#26]
Cut the backstrap into ultra thin slices appx. 1/8". Lightly salt. Deep fry in oil and eat them as soon as they are cool enough. No need for side dishes.
|
|
|
|
Posted: 7/25/2019 6:54:07 PM EDT
[#27]
Quote HistoryQuoted:
No thanks. Salt/Pepper and fire. That's the only thing they need. No sugar necessary. Crunch comes from a good sear. Flavor is already there. Quote HistoryQuoted:
Quoted: @eclark53520 Try it before running your trap. I'm not talking about soaking it in jelly. It's just a very light brushing and a few pecans or almonds for an entire loin roast. Just enough to accent, not cover. Salt/Pepper and fire. That's the only thing they need. No sugar necessary. Crunch comes from a good sear. Flavor is already there. |
|
|
|
Posted: 7/26/2019 8:42:50 AM EDT
[#28]
Quote HistoryQuoted:
Snip Someone's salty. |
|
|
|
Posted: 7/26/2019 9:12:57 AM EDT
[#29]
Quote HistoryQuoted:
Way to stay on topic. Someone's salty. Quote HistoryQuoted:
Quoted:
Snip Someone's salty. |
|
|
|
Posted: 7/26/2019 3:38:55 PM EDT
[#30]
Quote HistoryQuoted:
Do....not.....over.....cook! By the way, had heart for the first time yesterday. Very smooth and tender. Medium rare. I had heart for the first time last season and it was much better than expected. You can also slit the back strap, insert jalapeños, cheese, and bits of bacon. But if you cook it much past rare it will ruin it. |
|
|
Win a FREE Membership!
Sign up for the ARFCOM weekly newsletter and be entered to win a free ARFCOM membership. One new winner* is announced every week!
You will receive an email every Friday morning featuring the latest chatter from the hottest topics, breaking news surrounding legislation, as well as exclusive deals only available to ARFCOM email subscribers.
AR15.COM is the world's largest firearm community and is a gathering place for firearm enthusiasts of all types.
From hunters and military members, to competition shooters and general firearm enthusiasts, we welcome anyone who values and respects the way of the firearm.
Subscribe to our monthly Newsletter to receive firearm news, product discounts from your favorite Industry Partners, and more.
Copyright © 1996-2024 AR15.COM LLC. All Rights Reserved.
Any use of this content without express written consent is prohibited.
AR15.Com reserves the right to overwrite or replace any affiliate, commercial, or monetizable links, posted by users, with our own.
