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Started By
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Venison Backstrap Recipe
Posted on 1/2/12 at 9:08 am
Posted on 1/2/12 at 9:08 am
GFs dad just gave us a bunch - who has an OT baller recipe to try out?
8
Posted on 1/2/12 at 9:10 am to 3rdRowTrashTalker
Posted on 1/2/12 at 9:11 am to 3rdRowTrashTalker
Cream cheese and jalapeño wrapped in bacon HERP DERP
Posted on 1/2/12 at 9:13 am to 3rdRowTrashTalker
What is a bunch of backstrap.
I am imagining backstrap for days, backstrap for days....with bacon wrapped around each on those backstrap trays.
I am imagining backstrap for days, backstrap for days....with bacon wrapped around each on those backstrap trays.
Posted on 1/2/12 at 9:15 am to 3rdRowTrashTalker
Fry that shite
Posted on 1/2/12 at 9:16 am to 3rdRowTrashTalker
My favorite is to sear it whole over a hot fire on a grill for 2 to 3 minutes each side, then remove from fire and let meat set at room temperature for 10 minutes or so. Slice thin and serve medium rare.
Posted on 1/2/12 at 9:17 am to CottonWasKing
I guess I'll just fry - that's just how it's usually cooked. Wanted to see if I could find something exotic from the depths of the OT Lounge.
Posted on 1/2/12 at 9:17 am to 4LSU2
Yeah, that is the best way to eat backstrap.
It does the meat the most justice to eat it that way.
It does the meat the most justice to eat it that way.
Posted on 1/2/12 at 9:17 am to BRgetthenet
pound the meat out and fry it up.
Posted on 1/2/12 at 9:21 am to 4LSU2
I've cooked backstrap a lot of different ways and my favorite is still fried. I batter it with mustard just like fish fillets.
eta: typo
eta: typo
This post was edited on 1/2/12 at 9:31 am
Posted on 1/2/12 at 9:23 am to 3rdRowTrashTalker
you should probably try the food board or the outdoor board
Posted on 1/2/12 at 9:26 am to 3rdRowTrashTalker
Fry it.
Duh.
Duh.
Posted on 1/2/12 at 9:28 am to Dooshay
I agree. Out of all the ways I've had backstrap I still feel like it's a waste and you're fricking it up if you don't fry it
Posted on 1/2/12 at 9:30 am to heartbreakTiger
quote:
try the food board
never realized there was a food board
going to fry it though.
Posted on 1/2/12 at 9:37 am to 3rdRowTrashTalker
If you insist on doing something different, you may want to dig around here: Outdoor Board Cookbook
Posted on 1/2/12 at 10:18 pm to DownshiftAndFloorIt
dont laugh.. bit this might just change your life.
fry it is always a no fail, but..
fire up grill
cut into peices and pound out till thin.
sprinkle your choice of seasoning
add dab of cream cheese
add slice of jalepeno
roll up the meat
wrap roll in MAPLE bacon and stick a toothpick in to hold together.
when bacon is about done, pour on some maple syrup.. when syrup is carmalized, pull off and enjoy..
also works with teal.
fry it is always a no fail, but..
fire up grill
cut into peices and pound out till thin.
sprinkle your choice of seasoning
add dab of cream cheese
add slice of jalepeno
roll up the meat
wrap roll in MAPLE bacon and stick a toothpick in to hold together.
when bacon is about done, pour on some maple syrup.. when syrup is carmalized, pull off and enjoy..
also works with teal.
Posted on 1/2/12 at 11:14 pm to 3rdRowTrashTalker
Fried is the correct answer.
Posted on 1/3/12 at 12:32 am to Uncle JackD
24hrs marninate in coke and Italian dressing! Pierce with a fork before and during this process! Patt dry then season with Montreal Steak Seasoning and Grub rub! Put in a tin foil tent and cook in oven at 375 for 20 mins! Then take out of the tin foil finish over hot coals/grill( I like 500 degree for 4 mins side ! Let set then cut into 1 inch medallions and enjoy! No knive needed!
Posted on 1/3/12 at 9:03 am to GEAUXSCHOONER
quote:
ire up grill
cut into peices and pound out till thin.
sprinkle your choice of seasoning
add dab of cream cheese
add slice of jalepeno
roll up the meat
wrap roll in MAPLE bacon and stick a toothpick in to hold together.
when bacon is about done, pour on some maple syrup.. when syrup is carmalized, pull off and enjoy..
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