Another Deer Backstrap Question | TigerDroppings.com
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Janky
LSU Fan
Team Primo
Member since Jun 2011
9982 posts
Online

Another Deer Backstrap Question

I am defrosting one right now to cook whole on the primo tonight. Should I soak it in milk or something before? If so, what and for how long. Thank you.


Bear Is Dead
LSU Fan
Monroe
Member since Nov 2007
3823 posts

re: Another Deer Backstrap Question
If it was a buck, I would marinate. For a doe, they dont have the same gamey taste. I cooked some inside tenderloins of some bucks the other night. Heavy marinade overnight and wrapped in bacon. Fantastic.


Janky
LSU Fan
Team Primo
Member since Jun 2011
9982 posts
Online

re: Another Deer Backstrap Question
Ok, thanks. This was from a doe so I won't worry about it. I plan on cooking it like a beef tenderloin. Is this correct. I assume the bacon is for moisture because deer is so lean? Thank you.


Martini
LSU Fan
Baton Rouge
Member since Mar 2005
29772 posts

re: Another Deer Backstrap Question
I don't marinate any tenderloin or backstrap. I like the flavor. If I want beef I cook beef. Cook it seared well on all sides then over lower heat until 130-140 temperature or just keep turning over the high heat until same temp. Let it rest ten minutes before carving.


AlmaDawg
Georgia Fan
Slow Hell
Member since Sep 2012
2816 posts

re: Another Deer Backstrap Question
quote:

I don't marinate any tenderloin or backstrap. I like the flavor. If I want beef I cook beef. Cook it seared well on all sides then over lower heat until 130-140 temperature or just keep turning over the high heat until same temp. Let it rest ten minutes before carving.


This. Deer meat is good as is, just season as you would beef.


Bear Is Dead
LSU Fan
Monroe
Member since Nov 2007
3823 posts

re: Another Deer Backstrap Question
quote:

Deer meat is good as is, just season as you would beef.

Well I killed two older bucks that were in full rut. When i say they were musky smelling, i mean it smelled like a gym sock. I find that the older bucks up here have a real musky smell and taste this time of year.

To the OP, yes I use the bacon as a moisturizer for the lean venison for grilling purposes.


Janky
LSU Fan
Team Primo
Member since Jun 2011
9982 posts
Online

re: Another Deer Backstrap Question
It turned out pretty darn good. Thanks for the help.



Richard Castle
LSU Fan
St. George, La.
Member since Nov 2012
1102 posts

re: Another Deer Backstrap Question
Looks great.


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OldSouth
LSU Fan
Folsom, LA
Member since Oct 2011
8353 posts

re: Another Deer Backstrap Question
Looks Perfect.


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