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Coworker just gave me some backstrap! I need your best recipes!
Posted on 12/15/11 at 12:42 pm
Posted on 12/15/11 at 12:42 pm
Don't hold back on me. Preferably something wrapped in bacon!!
5
Posted on 12/15/11 at 12:45 pm to bthomp1
Cut in pieces. Dab of cream cheese, or pepper jack, a slice of jalapeno pepper, wrap with bacon.
Grill.....
Grill.....
This post was edited on 12/15/11 at 12:46 pm
Posted on 12/15/11 at 3:44 pm to bthomp1
split it open like a piece of french bread, season it with what ever powder you use, soak it [over night optional] but a least 3 hrs in italian dressing, stuff with cream cheese and jalapeno's, wrap in bacon, then foil put on grill at 300 for 45 min.flip it about half way through, then remove foil and sear all the way around until the bacon gets crispy.
This post was edited on 12/15/11 at 3:59 pm
Posted on 12/15/11 at 4:35 pm to bthomp1
I ususally just marinate it overnight in a worchestershire/ italian medley, then sear over a hot flame for 3 minutes each side. Take it off, let settle for 8 minutes, then slice as desired.
Posted on 12/15/11 at 4:44 pm to bthomp1
Clearly there are folks here who love the taste of venison.
Posted on 12/15/11 at 6:36 pm to bthomp1
quote:
backstrap! I need your best recipes
Well i'm a fried backstrap kind of guy. I prefer to eat it in the morning for breakfast with some eggs, grits and white gravy. But I have eaten many many times other than breakfast.
I cut the backstrap into 1/4" medallions and set in an ice water bath in the frige overnight. This is to pull some of the blood out of the meat. Rinse well after.
I use the Oak Grove spicy chicken fry packages along with some plain flour. I lay out the meat and lightly season. Salt/pepper/garlic powder. Dredge in plain flour till covered then shake excess off.
I mix two eggs with one bag of the chicken fry and water until I have a thin batter.
Dip the dredged meat in the batter then remove and dredge again in plain chicken fry this time. This will give a good crust but not too thick and it will stick to the meat well.
Fry at 350 in veg oil. I prefer fresh hog lard but thats another story.
Take out after they get golden brown. Enjoy!
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