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re: Another Deer Backstrap Question
Posted on 1/10/13 at 11:10 am to Janky
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.
1
Posted on 1/10/13 at 11:30 am to Martini
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.
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