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Backstrap Recipe help
Posted on 1/10/19 at 10:49 pm
Posted on 1/10/19 at 10:49 pm
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?
5
Posted on 1/10/19 at 10:57 pm to NickyT
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.
Sliced and country fried with some spicy white gravy and a biscuit is what I would do.
Posted on 1/11/19 at 4:09 am to NickyT
Coarse salt and pepper. Sear fast on a hot fire, all four sides, to no more than medium rare.
Posted on 1/11/19 at 5:22 am to NickyT
Cook it like a steak.
I also like to sear it, slice thin, and dip in some ponzu sauce with some togarashi mixed in
I also like to sear it, slice thin, and dip in some ponzu sauce with some togarashi mixed in
Posted on 1/11/19 at 6:29 am to Jones
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
Posted on 1/11/19 at 6:48 am to NickyT
Reverse sear with a board sauce.
This post was edited on 1/11/19 at 9:44 am
Posted on 1/11/19 at 7:47 am to NickyT
If you have a Sous Vide, do 129* for an hour, sear with some butter after
Posted on 1/11/19 at 8:03 am to Jones
quote:
Sear it, slice thin, dip in ponzu
This post was edited on 1/11/19 at 8:05 am
Posted on 1/11/19 at 10:46 am to Btrtigerfan
Actually it is a strip steak not a tenderloin. I will give out backstrap, but I will not give away a deer tenderloin.
Posted on 1/11/19 at 11:05 am to commode
You are correct. My mistake.
Posted on 1/11/19 at 11:09 am to commode
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.
Posted on 1/11/19 at 11:13 am to mylsuhat
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?
Posted on 1/11/19 at 12:36 pm to NickyT
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
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
Posted on 1/11/19 at 12:47 pm to NickyT
quote:I rather Tony's but yes
Season with salt and pepper like a streak?
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