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Backstrap..
Posted on 4/10/09 at 12:03 pm
Posted on 4/10/09 at 12:03 pm
Have a backstrap we'll be cooking for tomorrow...I know about wrapping in bacon and also cutting up and frying both ways are A+ ways to enjoy...
Kinda interested in putting on the pit cause will be BBQ...
Any suggestions on how to prepare and cook...Thanks
Kinda interested in putting on the pit cause will be BBQ...
Any suggestions on how to prepare and cook...Thanks
Posted on 4/10/09 at 12:16 pm to jtlips13
I got a great recipe from here awhile back. You may want to search for it, but this is what I remember: Cut into 1 inch thick pieces, marinade, wrap in bacon, put on grill and sear to medium rare, add brown sugar to caramelize. Good luck.
Posted on 4/10/09 at 12:21 pm to jtlips13
Leave it whole rub it down with a little soy, salt and black pepper . about 8 minutes on each side . remove from grill and let rest covered for about ten minutes . it should be about medium . DO NOT OVERCOOK !!!
Posted on 4/10/09 at 12:28 pm to jtlips13
for venison backstraps I usually cut them up in thin strips then marinade in 1/3 part OJ, 1/3 part red wine, and 1/3 part soy sauce for about 12 hrs. Then on grill then put sesamee seeds on each and cook for 1min each side
Posted on 4/10/09 at 12:42 pm to jtlips13
I repeat, DO NOT OVERCOOK... Take off when you think it is still almost raw..
Posted on 4/10/09 at 12:47 pm to Mudminnow
im just glad nobody suggested stuffing it with a jalapeno and cream cheese and wrapping it in bacon, i treat it like a steak.
Posted on 4/10/09 at 1:54 pm to reluctantBR
quote:Still don't get the fascination.
wrapping it in bacon
Posted on 4/10/09 at 5:25 pm to BackWoodsTiger
Try injecting it with melted bacon drippings then grilling to med rare
Posted on 4/10/09 at 6:44 pm to jtlips13
dont have much more to offer than what you got already but can +1000 do not over cook.
wife believes if you dont cut medallions, deep fry and cook with biscuits and gravy you are just wasting the meat
wife believes if you dont cut medallions, deep fry and cook with biscuits and gravy you are just wasting the meat
Posted on 4/10/09 at 7:15 pm to BackWoodsTiger
Posted on 4/10/09 at 8:09 pm to ThePlumber
The point I was trying to make was it seems like in every..."I have(ingredient) what should I do with it?" thread, the wrap it with bacon or stuff it with cream cheese comes up.
Posted on 4/10/09 at 8:26 pm to BackWoodsTiger
This is true; thought you didn't understand why anyone would want to wrap something in bacon.
Posted on 4/11/09 at 3:28 pm to Mudminnow
quote:
for venison backstraps I usually cut them up in thin strips then marinade in 1/3 part OJ, 1/3 part red wine, and 1/3 part soy sauce for about 12 hrs. Then on grill then put sesamee seeds on each and cook for 1min each side
This is what I went with...EXCELLENT
Thanks for the help
This post was edited on 4/11/09 at 3:30 pm
Posted on 4/12/09 at 7:22 am to jtlips13
i know this is late...but John Folse has a recipie called Deer Bombs in his "After the Hunt" cookbook.....its similiar...but the marinade is what made it.....holy smokes its good.....really, its a little toooo much flavor unless you are serving them as an appetizer.
i cooked it on New Years Day as an appetizer for our family - its incredible. (marinate for 2-5 days....i did 4)
i cooked it on New Years Day as an appetizer for our family - its incredible. (marinate for 2-5 days....i did 4)
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