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Backstrap
Posted on 11/27/12 at 10:02 am
Posted on 11/27/12 at 10:02 am
My buddy killed himself a doe the other day, and brought back some backstrap for us to eat. What is the best way to prepare it? I got it soaking in some milk right now, but what should i do? Marinade then grill? Ideas people.
6
Posted on 11/27/12 at 10:04 am to Sherman Klump
Cut it into steaks about 1.5" thick, grill with some salt & pepper and olive oil.
Posted on 11/27/12 at 10:07 am to Sherman Klump
I like to load up the milk with tabasco while marinating as well.
Posted on 11/27/12 at 10:11 am to Sherman Klump
Take it out an hour before it hits the grill.
Don't slice it up. Place on the grill whole with salt and pepper.
Hit 4 sides for 2 minutes on each. Let it rest, then slice it.
Don't slice it up. Place on the grill whole with salt and pepper.
Hit 4 sides for 2 minutes on each. Let it rest, then slice it.
Posted on 11/27/12 at 10:14 am to Sherman Klump
tough to beat good ole fried backstrap.
Posted on 11/27/12 at 1:26 pm to Sherman Klump
Cut it into medallions about 1.5 inches thick, grill, I recomend a tiny splash of Dales marinade and fresh pepper. Asparagus and baby portabellas go well with this....you are on your own for red wine choices 
Posted on 11/27/12 at 3:01 pm to Sherman Klump
I'm cooking some tomorrow night for the grandparents. Have it sitting in a Ziploc bag with olive oil, slap ya mama and homemade hot sauce. Going to butterfly it and stuff with cream cheese and jalapenos then wrap the loins in bacon. Cook on hot gas grill until the bacon is done. Do not overcook!
This post was edited on 11/27/12 at 3:04 pm
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