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Started By
Message
Not a hunter, but was given a backstrap (deer), can I treat it like a beef roast
Posted on 10/22/16 at 9:36 am
Posted on 10/22/16 at 9:36 am
Thinking about making a rice and gravy with it. Is this a good choice?
9
Posted on 10/22/16 at 9:38 am to hendersonshands
No. Sear on grill to med rare.
Posted on 10/22/16 at 9:39 am to upgrayedd
This is why I ask. The last time I had it, someone put it in a slow cooker and served it with rice dressing. It was flavorful but really tough, I figured there had to be a better way.
Posted on 10/22/16 at 9:48 am to hendersonshands
It's a tenderloin, so cooking it down would be a waste. Sear and maybe spoon over some melted garlic herb butter when done.
Posted on 10/22/16 at 9:49 am to hendersonshands
Hot Grill-Rare to med rare at most! Glass of good red. This will make a really nice meal. Also, don't forget to take silver skin off
Posted on 10/22/16 at 9:49 am to upgrayedd
Thanks pahdna
Posted on 10/22/16 at 10:01 am to hendersonshands
Rub it and cook it hot and fast. Either in a skillet or on a grill. Like dis here. It's awesome fried too. Geaux Warhawks.
Posted on 10/22/16 at 10:09 am to LSUballs
Looks nice and moist 
Posted on 10/22/16 at 10:12 am to upgrayedd
No offense intended but, it's not a tenderloin. Most of us are guilty of calling it that. It is really a loin or in other terms a ribeye. The tenderloin or filet is from inside the abdominal cavity. The backstrap while tender is tougher than tenderloin.
ETA: OP- if you cook these as "steaks" instead of the whole roast, be careful to just sear them. The steaks will dry out very quickly. Garlic herb chive maitre 'd butter on the hot steak is devine.
ETA2: Beautiful roast Balls!
ETA: OP- if you cook these as "steaks" instead of the whole roast, be careful to just sear them. The steaks will dry out very quickly. Garlic herb chive maitre 'd butter on the hot steak is devine.
ETA2: Beautiful roast Balls!
This post was edited on 10/22/16 at 10:22 am
Posted on 10/22/16 at 10:23 am to DocHolliday1964
So would it be best to grill it to medium rare?
Posted on 10/22/16 at 10:24 am to DocHolliday1964
quote:
No offense intended but, it's not a tenderloin. Most of us are guilty of calling it that. It is really a loin or in other terms a ribeye. The tenderloin or filet is from inside the abdominal cavity. The backstrap while tender is tougher than tenderloin.
Aaahh, gotcha.
Posted on 10/22/16 at 10:26 am to hendersonshands
Or slice it thin when it's partially frozen, maybe a 1/4 of inch thick medallions, run through a flour dredge set up, season it, then fry in a cast iron pan.
Is it a whole back strap? Grill half and fry half.
Is it a whole back strap? Grill half and fry half.
Posted on 10/22/16 at 10:31 am to hendersonshands
quote:
can I treat it like a beef roast
Only if you want your arse beat and your man card pulled.
If you serve it anything other than rare to medium rare shame on you. Seared in bacon grease, rested and sliced up and put on a homemade biscuit is the best breakfast ever.
Posted on 10/22/16 at 10:36 am to BRgetthenet
No! Treat it like a beef tenderloin. Bacon wrap it and use a temp gauge , pull at 119 and let rest. It will rise to 124 or so. Serve with horseradish sauce and or Home made garlic mayo. Truly great meat.
Posted on 10/22/16 at 10:39 am to hendersonshands
Either sear/grill hot and fast with lots of butter or cut medallions and pound thin, coat in flour and pan fry then make gravy with the drippings
Posted on 10/22/16 at 10:41 am to Icansee4miles
So manly. I bet you have a beard and drink whiskey and stuff.
Posted on 10/22/16 at 11:20 am to hendersonshands
as noted above it's not a true tenderloin but more like a loin
in any event i prefer nets method of thin sliced, lightly floured and fried in bacon grease preferably for breakfast with grits and eggs
in any event i prefer nets method of thin sliced, lightly floured and fried in bacon grease preferably for breakfast with grits and eggs
Posted on 10/22/16 at 11:31 am to LSUballs
Holy frick that looks amazing
Posted on 10/22/16 at 2:17 pm to hendersonshands
I sometimes cut into steaks and grill medium rare. But it's also awesome to slice 1/4" thick and chicken fry then make a milk gravy and serve with homemade mashed potatoes.
Some people will scoff at the mention of frying it, but it's f'ing delicious and tender.
Some people will scoff at the mention of frying it, but it's f'ing delicious and tender.
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