From buck i harvested yesterday. Sliced some up and pounded it a lil bit. Soaking in dr. Pepper right now. Gonna dredge in flour, cornmeal, and slap your mama. Then fry it up!!! One of my favorite ways to eat venison. Wife is going to make mashed potatoes and vegetables. Mmmmm

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Posted by KosmoCramer

Member since Dec 2007

80778 posts

Posted on 10/25/15 at 10:10 am to PIGSKIN

You seem really excited about this.

I'm not sure if you know the proper protocol or not, but you have to take pictures and post them of the entire process.

It's a requirement. Especially for posters that create multiple threads.

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Posted by BRgetthenet

Member since Oct 2011

118276 posts

Posted on 10/25/15 at 10:11 am to PIGSKIN

Pics

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Posted by PIGSKIN

montevallo, Alabama

Member since Jul 2007

3939 posts

Posted on 10/25/15 at 10:13 am to KosmoCramer

Heck yeah im excited!!! Lol. But this phone acts crazy sometimes and it doesnt go through at first then it double post. Thanks

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Posted by Got Blaze

Youngsville

Member since Dec 2013

10206 posts

Posted on 10/25/15 at 3:58 pm to PIGSKIN

I would season, grill (or pan sear), and serve medium rare

I don't fry backstrap

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Posted by Sparkplug#1

Member since May 2013

7352 posts

Posted on 10/27/15 at 10:21 am to Got Blaze

I have a good recipe. First I age the backstrap in the fridge on a tray for at least 12 days. Then, I soak my backstrap in buttermilk for 2 days. Rinse all of the backstrap with distilled water, not tap water (tap water has chlorine, which isn't good for any flesh). Cut backstrap into 2" medallions. Pat dry and let acclimate to room temperature. Then, sear backstrap in a blackiron skillet using duck fat. Remove backstrap and make a wine reduction in the same skillet. Put backstrap in the microwave and microwave on high for 30 minutes. Pour wine reduction on backstrap and enjoy.