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NickyT
USA Fan
Patty's Pub
Member since Jan 2007
7668 posts

Backstrap Recipe help
I do not deer hunt and the only backstrap I can remember having is fried- buddy of mine just gave me a strap. whats the best way to cook?


Btrtigerfan
LSU Fan
Baton Rouge
Member since Dec 2007
12785 posts
 Online 

re: Backstrap Recipe help
Essentially, it's a tenderloin. It has a lot less fat than pork or beef.

Sliced and country fried with some spicy white gravy and a biscuit is what I would do.



OTIS2
LSU Fan
NoLA
Member since Jul 2008
40646 posts
 Online 

re: Backstrap Recipe help
Coarse salt and pepper. Sear fast on a hot fire, all four sides, to no more than medium rare.


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70
Jones
New Orleans Saints Fan
Member since Oct 2005
75733 posts

re: Backstrap Recipe help
Cook it like a steak.

I also like to sear it, slice thin, and dip in some ponzu sauce with some togarashi mixed in


cardoin
Member since Mar 2018
43 posts

re: Backstrap Recipe help
quote:

Cook it like a steak.


Yes but do not cook well done!! It will be like shoe leather. Med rare so that it is a little bloody when slicing FTW


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nerd guy
LSU Fan
Grapevine
Member since Dec 2008
8356 posts

re: Backstrap Recipe help
Reverse sear with a board sauce.
This post was edited on 1/11 at 9:44 am


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20
mylsuhat
Chicago Cubs Fan
NOLA
Member since Mar 2008
44988 posts
 Online 

re: Backstrap Recipe help
If you have a Sous Vide, do 129* for an hour, sear with some butter after




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HoustonGumbeauxGuy
LSU Fan
Member since Jul 2011
14909 posts

re: Backstrap Recipe help
quote:

Sear it, slice thin, dip in ponzu




This post was edited on 1/11 at 8:05 am


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20
commode
Tulane Fan
Metairie
Member since Dec 2012
322 posts
 Online 

re: Backstrap Recipe help
Actually it is a strip steak not a tenderloin. I will give out backstrap, but I will not give away a deer tenderloin.


Btrtigerfan
LSU Fan
Baton Rouge
Member since Dec 2007
12785 posts
 Online 

re: Backstrap Recipe help
You are correct. My mistake.


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LSUballs
LSU Fan
RayVegas LA
Member since Feb 2008
30857 posts
 Online 

re: Backstrap Recipe help
Actually the front half of the backstrap would be the ribeye and the rear half the strip. And if you cut thru the rib in the back half of the strap and got you some of it and the tenderloin you would have yourself a T-bone. Or in pork terms a backstrap would just be a loin.


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50
NickyT
USA Fan
Patty's Pub
Member since Jan 2007
7668 posts

re: Backstrap Recipe help
quote:

If you have a Sous Vide, do 129* for an hour, sear with some butter after


Season with salt and pepper like a streak?


lsupride87
LSU Fan
River Ridge
Member since Dec 2007
54239 posts
 Online 

re: Backstrap Recipe help
Backstrap tastes the best fried.


It will look pretty and present better if you sear it rare, but unfortunately it has tougher texture than a beef filet and has less flavor than a beef ribeye

Lightly coated in flour and pan fried til golden is the best way to consume it IMHO. Chicken fried is also delicious




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mylsuhat
Chicago Cubs Fan
NOLA
Member since Mar 2008
44988 posts
 Online 

re: Backstrap Recipe help
quote:

Season with salt and pepper like a streak?

I rather Tony's but yes


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