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Back strap
Posted on 12/18/20 at 6:45 pm
Posted on 12/18/20 at 6:45 pm
How do you all like to cook back strap ?
Posted on 12/18/20 at 6:46 pm to JRinNOLA
marinate in Italian dressing.
Posted on 12/18/20 at 6:47 pm to JRinNOLA
Lee and Perkins, evoo, salt and pepper grilled to medium rare
Posted on 12/18/20 at 6:52 pm to JRinNOLA
This is not really directed at you but more the board in general. I see several posts about cooking backstraps and how that is a lot of hunters favorite part of the deer. I would think the tenderloin would be what most people would be curious on how to cook and the most talked about. Why does backstrap get more love than the tenderloin?
Posted on 12/18/20 at 6:54 pm to highcotton2
The tenderloins on a deer are small. They are wonderful though.
Posted on 12/18/20 at 6:54 pm to highcotton2
Not much to the sweet meat on most Southern deer. Good cut, tho.
Posted on 12/18/20 at 6:56 pm to JRinNOLA
Season with lemon pepper and dredge in flour. Fry in butter. Put it in a biscuit.
Or
Marinade in Allegros Game Tame. Hot grill medium rare.
Or
Marinade in Allegros Game Tame. Hot grill medium rare.
Posted on 12/18/20 at 7:03 pm to JRinNOLA
Butterly. Cream cheese, jalapeños, wrapped in bacon. Put on hot grill 10-12 mins each side.
Slice in round, scrumptious, eatable portions. My entire family of 6 devour this.
But I do like the thin sliced fried pieces too. Egg wash, flour and seasoning dropped into a cast iron skillet. Kids named it “tasty treats”.
Either way Im good.
Posted on 12/18/20 at 7:04 pm to highcotton2
True , great grandfather always grilled or lightly fried the tender loins with a little butter. Then heat in a sauce pan equal parts of port wine , red currant jelly and butter. Pour on top of cut up tendr loins. You will love it.
Posted on 12/18/20 at 7:06 pm to JRinNOLA
Salt pepper sous vide 125 for 90 min sear all sides on 500-550 skillet let rest 5 min. #idpostpicsbuttoooldtofigureitout
Posted on 12/18/20 at 7:13 pm to JRinNOLA
Cut into medallions, pound flat, egg wash, seasoned breadcrumbs, pan fry.
Posted on 12/18/20 at 7:19 pm to mvnola
quote:
Cut into medallions, pound flat, egg wash, seasoned breadcrumbs, pan fry.
This. Last time I cooked backstrap I did it this way, and with olive oil. I will not be going back to deep frying or flour.
Posted on 12/18/20 at 7:21 pm to JRinNOLA
Montreal steak seasoning and grilled rare or fajitas
Posted on 12/18/20 at 7:22 pm to mvnola
Why do you guys cook the backstrap and tenderloins any way but grilling like a steak? If you want to get fancy like frying or marinading or whatever then do that with a different less desirable cut of meat, like the sirloin or a roast.
I usually save the straps for when I want a steak and the rest of the family eats beef steak.
I have basically 3 cuts of deer: steak, almost steak cuts, and roasts. Roasts is for stuff like crockpot and oven, almost steak is marinaded or fried cuts, and then steak is grilled stuff.
Fwiw a lot of lamb recipes are fantastic for venison.
I usually save the straps for when I want a steak and the rest of the family eats beef steak.
I have basically 3 cuts of deer: steak, almost steak cuts, and roasts. Roasts is for stuff like crockpot and oven, almost steak is marinaded or fried cuts, and then steak is grilled stuff.
Fwiw a lot of lamb recipes are fantastic for venison.
This post was edited on 12/18/20 at 7:23 pm
Posted on 12/18/20 at 7:30 pm to JRinNOLA
Marinade and grill barely past rare
This post was edited on 12/18/20 at 7:31 pm
Posted on 12/18/20 at 7:44 pm to plazadweller
Aged for 2 to 3 weeks then cut into filet size steaks, salt and pepper and cook in cast iron to medium rare. Or pan fried dredged in flour
Posted on 12/18/20 at 7:47 pm to JRinNOLA
Marinate in Lea and Perrins with some slap your mama. Wrap in bacon and put on the grill til 135 degrees and eat.
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