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Message
Another Deer Backstrap Question
Posted on 1/10/13 at 9:51 am
Posted on 1/10/13 at 9:51 am
I am defrosting one right now to cook whole on the primo tonight. Should I soak it in milk or something before? If so, what and for how long. Thank you.
1
Posted on 1/10/13 at 10:26 am to Janky
If it was a buck, I would marinate. For a doe, they dont have the same gamey taste. I cooked some inside tenderloins of some bucks the other night. Heavy marinade overnight and wrapped in bacon. Fantastic.
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.
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.
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.
Posted on 1/10/13 at 11:47 am to AlmaDawg
quote:
Deer meat is good as is, just season as you would beef.
Well I killed two older bucks that were in full rut. When i say they were musky smelling, i mean it smelled like a gym sock. I find that the older bucks up here have a real musky smell and taste this time of year.
To the OP, yes I use the bacon as a moisturizer for the lean venison for grilling purposes.
Posted on 1/11/13 at 9:56 am to Bear Is Dead
It turned out pretty darn good. Thanks for the help.
Posted on 1/11/13 at 9:59 am to Janky
Looks great.
Posted on 1/11/13 at 10:06 am to Janky
Looks Perfect. 
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