needing ideas on back strap

[antaean7]

I wanted to ask for some ideas on how to cook deer back strap. I have not cooked this before, can I get a few ideas?


Thank you

[ecto1]

Batter and Chicken Fry!!

[egghead]

Did one for Mothers day - gotta try NC's marinade - sounds good

I marinaded for two days in a Hoisin Garlic sauce (A marinade similar to Dale's or Moore's steak sauce should work well too but I will do it again with the Hoisin Garlic marinade)

The marinade is not as important as the cooking process

Use one of your favorite rubs for beef - I used a coffee rub a friend gave me

I seared at high temp, then lowered the temp and roasted until 120* internal and then tented with foil for 10 minutes - the key is to not overcook

Pics

Searing


Plated

[antaean7]

Thank you guys for the ideas !!

[3 star redneck]

EH, that looks fantastic, bro!!!

[Ox190]

This was my first one so it was a little ugly.....but delicious.

Backstrap sliced and rolled out

Pepperjack Cheese

Somehow didnt get a picture with onions and orange bell peppers that went inside but here they are wrapped.


And finished

[OldUsedParts]

The main thing with venison is not to over cook it.
I prefer slicing it crosswise into 1/2 steaks, salt, pepper, lightly flour and fry quickly.
Of course some 'slap ya mama Country gravy' won't hurt nuttin' either.

makes great K-bobs also - - - cut into smaller chunks and grill with parboiled new taters, peppers, onions and anything else you enjoy

[logem]

There is no better way to cook venison steaks than tenderizing them (pounding or running through a tenderizer), then batter and fry them.

Sometimes, frying backstrap steaks in butter and garlic until pink in the center is good too.

I wouldn't do anything else with backstrap besides battering and frying, or buttering and frying.

Most of the rest goes into ground venison which is used for chili or spaghetti sauce.

Mike L.

[BigDave]

slice 1 inch thick to make medallions. rub liberally with your favorite bbq rub or just use seasoned salt & peppa. I like Big Country BBQ rub.

Wrap the outside edges in thin sliced bacon & baste with some clarified butter. Smoke for 15 minutes and then cook hot directly over coals a few minutes each side. Do not ova cook,medium & medium rare is best. Slap yo daddy wundabar! heck fergit the knife and fork. Just pick em up and chow down on some lauripin fine good eats! Dang, they are good!

Or.....cut into 1 inch medallions and poud out to 1/4 inch thick. season with salt, garlic & peppa. dip into seasoned flour (I use lowreys seasoned salt), shake off excess flour and into an egg wash the back into the flour. In skillet, get oil of your choice (lard be best) up to 350 degrees. place steaks in hot oil and cook until the batter starts taking on a nice golden color. flip and do the same and remove to paper towels to rest. Steak on inside should still be medium to medium well (slightly pink).

make cream gravy with drippins and ladle ova steaks. loosen belt as it helps the enjoyment. Side dishes of mashed taters and corn on the cobb compliment well. nanner puddin or hot apple pie a la mode will level it all out! maybe loosen belt a smidgen more!

[CJATE]

The main thing with venison is not to over cook it.
I prefer slicing it crosswise into 1/2 steaks, salt, pepper, lightly flour and fry quickly.
Of course some 'slap ya mama Country gravy' won't hurt nuttin' either.

makes great K-bobs also - - - cut into smaller chunks and grill with parboiled new taters, peppers, onions and anything else you enjoy

this, but i do 1" and pound them.

also great stir fry.