Posted: 3/8/2014 5:08:07 PM EDT
| Anybody got some good backstrap recipes? Trying a bacon wrapped one right now. We'll see how it comes out. |
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Here's two ways of preparing backstrap:
Chicken frying 1 Cut backstrap across the grain into approximately 1/4" slices. 2 Pound to 3/16". A rubber mallet works well in combination with a tenderizer or just use one of those spiked meat tenderizer hammers. 3 Dredge in flour that's got 1 tsp salt per cup flour. You can amp it further with any color pepper. 4 Coat in beaten egg. When I say "beaten" I mean, it should be frothy. 5 Coat in Italian bread crumbs 6 Fry in a well oiled pan, or deep fry if you don't care about calories. 7. Flip as soon as you see any sign of blood at the surface. 8. Best cooked only until medium rate. (warm red center). Pinwheels 1 Slice backstrap or a complete muscle from the hindquarter per above. If you use backstrap, cut it at 45 degrees to get a bigger slice. 2 Pound per above 3 Dip each slice in Teriyaki + Worcestershire (3:1) 4 Coat one side with cream cheese about 1/8" thick 5. Put Jalapenos cut matchstick style across the piece 6 Put chopped sausage if you have it handy 7 Roll it up and cover the circumference with thin cut bacon 8 Smoke, broil or bake until the cream cheese in the center is hot. Shoot for 350F so the back gets crispy but the outside doesn't dry out. Enjoy |
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Cut to desired size
salt/pepper to taste Wrap in aluminum foil with dollop of butter Grill to desired done-ness Simple and delicious OR Same as above, but slice after done cooking Serve with grilled onions, peppers, and diced jalapeños. Wrap in fresh tortilla, enjoy Some may call it blasphemy to fajita-ize a backstrap...but I'm telling you, don't knock it til you try it |
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Fried is the the best in my opinion. This is a dish my mom always cooked from any deer we brought home. I now cook it for my family:
Slice backstrap into 1/2" thick medallions across the grain. Pound the medallions out a litttle until roughly 1/4" thick Dredge in some flour seasoned with salt and pepper Fry to medium in skillet with about 1/2" of oil in it (if you over cook it it can get a little chewy) Drain on paper towel and keep hot in warm oven while you make cream gravy from the fry oil Serve piping hot over a bed of white rice all smothered in the cream gravy Venison liver and heart are extremely tasty cooked in exactly the same method (don't pound the liver though). |
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Keep it simple:
Oil, Salt, Pepper Grill it or pan fry. Olive oil if grilling. I like to smoke mine for about an hour or 2 depending on temp. Much more than that and it dries out. Cook it similar to how you would cook a tenderloin. Backstrap is really lean and the flavor is really good without marinading since there is not much gamey fat. I found a recipe earlier for one wrapped in puff pastry a la beef wellington but I haven't tried it yet. |