cooking backstrap

[crayon1973]

I have a fair amount of backstrap and deer tenderloin. What is the best way to cook it? I know that due to it's lack of fat, I cant just throw it on the grill so I need a little help here.

 

[blacklab]

get a cast iron skillet. heat up and get a little oil on it
get a bowl of milk and a plate of flour. mix a little garlic powder, salt and pepper into flour.
cut meat into 2 inch squares
dip in milk, roll in flour, put in pan.
cook for 5-10 minutes, flip and cook 5-10 minutes more.
make gravy from pan, get some mashed potatos, and you're good to go

 

[Son of a Son]

Forget it, there is no good way to prepare backstrap. Please send it to me so I can ensure it is disposed of properly.

 

[UofTOrange]

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[MilkmanDan]

I think blacklab stole my dad's recipe.

Sometimes it helps to work it with a tenderizing mallet first, too.

 

[blacklab]

so you're saying you should beat your meat?

 

[crayon1973]

chicken fried backstrap... damn.. sounds pretty good.

 

[goofybevo]

You can throw it on the grill. It's like a beef tenderloin, more or less. Since you only have to cook it to medium rare, you are basically just using the grill to sear it.

 

[3_yard-out]

Yep. Fried backstrap just might be my favorite food of all time. You'll love it.

 

[TTUFIN]

You can gril it just fine, medium rare though no more!! Chicken fried is also pure heaven!

 

[Bevoldemort]

after grilling, cut it into medallions and top it with a pat of sage butter. 1 stick of soft butter, 2T sage, squirt of lemon, whirl in cuisinart, spread on wax paper, roll it into a log and harden in fridge or freezer. Cut into pats. Put a sage leaf or two on top for garnish.

Whitetail backstrap is vastly overrated.

 

[MrPhlegm]

What blacklab said except for me I put a little cornmeal into the flour and mix the milk with a lightly beaten egg.

and there is nothing like venison cream gravy

over smashed tatoes.

 

[Gustafson]

Grill it to medium rare:
Marinade is italian dressing, lea & perrin's and soy in decreasing order. I'd say 2 to 1 to 1/2 proportions. Should marinade for at least 30-45 minutes and can stay in there for up to a couple hours. Put the meat on a plate to let the excess drain before wrapping in bacon and throwing on grill. The bacon fat keeps the meat from drying out, plus it tastes good.

 

[Cancer Man]

I haven't grilled backstrap myself but have eaten a ton of it. I believe my mother-in-law soaks the meat in milk and then also bastes it with milk while on the grill.

 

[wolfman]

One of the best meals i ever had was backstrap still warm and fresh from the kill, fried up in the style like Blacklab said, served up with another skillet of fried potatos and onions. Man this thread made me hungry.

 

[Anastasis]

rool:

 

[CaptainEd]

One that is easy as hell and tastes incredible:

Slice it up about 1/4" thick and the length and width of a piece of bacon.

Throw the strips in a large Pyrex or similar dish.

Pour in a large bottle of Pace or salsa of choice, cover and refrigerate over night.

Lay the backstrap on strips of bacon (HEB Jalapeno is great), jellyroll it and use toothpicks to secure.

Grill it (charcoal if possible).

Done. Greatness.

 

[hornian]

Dude, you don't fry backstrap. Venison ham steas, sure, but not backstrap. Your grill it medium rare, preferibly over real mesquite wood, and then you enjoy the hell out of it.

 

[jmrob93]

Thin slice it -Marinate it in your favorite fajita seasoning, add a little liquid smoke and let it sit 24 hrs

Stir fry in a wok w/ onions and peppers--

My wife like it better than beef fajitas because they are lean

Other than that- I save it for jerky

Fried is good--just not on the ole diet-- soak in buttermilk overnight

Thin sliced and stir fried then add to some good wild rice-- very good

 

[Lat22]

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[Dead Horse]

I usually soak it in milk as well since the old lady doesn't like it to taste to gamey....

 

[LazyEngineer]

Chicken fried backstrap is good no doubt, but here is something kicked up a bit...

Pan-seared Venison with Cranberry-Chipotle Reduction
Get out your cast iron skillet.
1. Put in a couple of tablespoons of butter (unsalted).
2. Season the backstrap with a fair amount of cracked black pepper and a little cracked sea salt.
3. Sear the backstrap in the butter on all sides. Take off when rare - medium rare and put in aluminum foil. Stick in the oven (unheated) to keep warm. DO NOT CUT. If you cut it while hot, the juices will run out everywhere. If you let it rest for 5 minutes, it will retain most of the juices.

Now make the sauce.
1. Pour out most of the butter from the skillet.
2. In advance, make some chipotle pepper paste: Soak a few dried chipotle peppers in a small amount of water. Put in the blender and blend until it is a paste.
3. Put in around a cup of frozen cranberries, a finely chopped shallot, and a tablespoon of the chipotle pepper paste (adjust to taste). Cook over medium-high until the cranberries start getting soft.
4. Deglaze the pan with a cup of zinfandel (or other red wine) and a cup of venison or beef stock (UNSALTED).
5. Cook the whole thing down until it starts getting thick.
6. Strain and add back to a clean pot.
7. Finish by whisking in a tablespoon of butter.

Take out the backstrap and serve with the sauce and some new potatoes.

DAAAAAYYYYYYUUUUMMMNNNN!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Note: This is also VERY good with antelope backstrap or even beef tenderloin.

 

[Texas007]

You can cut it open and pound it out a bit. Stuff it with spinach and gorgonzola cheese, roll it up like a jelly roll and tie with btchers twine. Rub a bit of olive oil on it, coat in peppercorns and sear it in a cast iron skillet for about 4 minutes per side. Move to a 400 degree oven for about 6 minutes. Remove from heat, remove meat from skillet, and return skillet to stove top. Add a bit of butter, shallot, and mushrooms to pan and cook for about 3-4 minutes. Deglaze with a cup of burgundy wine, reduce by half and serve over venison tenderloin with a side of garlic mashed potatoes.