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re: Another Deer Backstrap Question
Posted on 1/10/13 at 10:29 am to Bear Is Dead
Posted on 1/10/13 at 10:29 am to Bear Is Dead
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.
1
Posted on 1/10/13 at 11:10 am to Janky
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.
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