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I've got some backstrap to cook
Posted on 10/18/09 at 2:04 pm
Posted on 10/18/09 at 2:04 pm
I cut some thin sliced deer and dusted in seasoned flour and pan fried which we have been snacking on while the Saints are crushing the Giants.
I still have a large portion and am not sure what I want to do with it. It's about three pound roast I have left. Can I stuff it? Or just keep slicing and pan frying? Talk to me.
I still have a large portion and am not sure what I want to do with it. It's about three pound roast I have left. Can I stuff it? Or just keep slicing and pan frying? Talk to me.
6
Posted on 10/18/09 at 2:12 pm to Martini
Stuff it and wrap it in bacon.I like to stuff it with some ground pork sausage precooked in an onion and apple mixture.Make a port wine reduction sauce to serve over top.
Posted on 10/18/09 at 2:31 pm to redfish99
Stuff it with cream cheese and jalapenos then wrap it in bacon
Posted on 10/18/09 at 2:37 pm to mtcheral
quote:...never saw it coming...
Stuff it with cream cheese and jalapenos then wrap it in bacon
Posted on 10/18/09 at 2:43 pm to OTIS2
quote:
...never saw it coming...
Only a matter of timePosted on 10/18/09 at 2:51 pm to Martini
If it's from a young deer, I'd apply the KISS principle. Olive oil rub, good salt and fresh pepper...hit a hot grill fast for no more than a minute and a half per all 4 sides....maybe wrap in foil for a 10 minute rest. Tell the family it's ruined, hide in the yard and eat it all yourself.
Posted on 10/18/09 at 3:42 pm to OTIS2
I cut it up in 2-3in pieces and wrap it in bacon and marinate it in my steak marinade then grill it like a steak
Posted on 10/18/09 at 5:38 pm to Martini
Marinate it overnight or a maxium of 24 hours, in a plastic bag along with 3 cups of brewed community coffee (cold). About 5 hours before you grill it, take it out of coffee and dry well. Stuff with the usual amount of chopped garlic, green onions, salt and red pepper flakes. Rub about 2-3 tablespoons of Steens cane syrup over the outside and then season with salt, pepper, sage, basil, tarragon and place in corning ware dish with a few drizzles of pinot noir. Let sit at room temperature for 3 hours and then hit hot pit until interior reaches 128 degrees. Wrap in foil and let sit 15 minutes before slicing into 1/2 inch slices. I also recommend the prepared blue cheese or mushroom demi glace you can buy fully prepared in the package from the meat counter at Calandros. Enjoy!!
Posted on 10/18/09 at 6:42 pm to tabori46
quote:Damn...or we cooking a backstrap or doing some sort of identity changing surgery? I'm sure it's good,though.
I've got some backstrap to cook
Marinate it overnight or a maxium of 24 hours, in a plastic bag along with 3 cups of brewed community coffee (cold). About 5 hours before you grill it, take it out of coffee and dry well. Stuff with the usual amount of chopped garlic, green onions, salt and red pepper flakes. Rub about 2-3 tablespoons of Steens cane syrup over the outside and then season with salt, pepper, sage, basil, tarragon and place in corning ware dish with a few drizzles of pinot noir. Let sit at room temperature for 3 hours and then hit hot pit until interior reaches 128 degrees. Wrap in foil and let sit 15 minutes before slicing into 1/2 inch slices. I also recommend the prepared blue cheese or mushroom demi glace you can buy fully prepared in the package from the meat counter at Calandros. Enjoy!!
Posted on 10/18/09 at 7:02 pm to OTIS2
No, Otis2, not good....GREAT, and beleive it or not, it doesn't change the flavor of the venison that much. The acid of the coffee, tenderizes the meat and the sugar at room temperature acts to rapid age the meat, naturally the other ingredients flavors the meat. Try it on your next backstrap!!
Posted on 10/18/09 at 7:04 pm to Martini
Depends is it backstrap or a roast
Posted on 10/18/09 at 7:21 pm to tabori46
quote:I get a few to cook, I'm trying it.Thanks.
tabori46
Posted on 10/18/09 at 7:26 pm to tabori46
LAtils landing does a similar technique with lamb, Thanks for the recipe it sounds great and I am tired of the same ole same ole
Posted on 10/18/09 at 7:44 pm to Martini
Hard to beat some pan fried backstrap on the first cool snap. 
I love to fry it up, but when I tire of that I love to take the thick portion and grill.
Secret to me is to leave it in the fridge, getting the old blood off daily, for at least 1 week. Some of my buddies go a bit longer, but I dont like to let it go too far.
Marinate for about 1 hour in a wet mix of lite soy, coriander(sp), black pepper, and a little lemon juice. Some use a tiny bit of Dales and it is good, but I like the lighter version better.
Put is on a white hot grill, cook to desired doneness, do not let it go past Med Rare on grill though. If you dont want it a bit pink, fry it.
Serve with apple and walnut salad. And whatever else you want, some like a little blue cheese crumble over it, but it already has a TON of strong flavors coming about.
I love to fry it up, but when I tire of that I love to take the thick portion and grill.
Secret to me is to leave it in the fridge, getting the old blood off daily, for at least 1 week. Some of my buddies go a bit longer, but I dont like to let it go too far.
Marinate for about 1 hour in a wet mix of lite soy, coriander(sp), black pepper, and a little lemon juice. Some use a tiny bit of Dales and it is good, but I like the lighter version better.
Put is on a white hot grill, cook to desired doneness, do not let it go past Med Rare on grill though. If you dont want it a bit pink, fry it.
Serve with apple and walnut salad. And whatever else you want, some like a little blue cheese crumble over it, but it already has a TON of strong flavors coming about.
This post was edited on 10/18/09 at 8:16 pm
Posted on 10/18/09 at 8:18 pm to tigerfoot
All of these are good, just be sure not to over cook it. If it was cared for properly, and the meat is still in good shape, you want it to be of a medium doneness. If you prefer well-done meat, stick to the frying pan..
Posted on 10/18/09 at 9:28 pm to DaBeerz
martini..if its backstrap...and u still have a whole backstrap.....
look at chef john folse's "after the hunt" cookbook...deer bombs....
i tried it last year for appetizers for new years day...were great....
if u dont have a copy, i will email u one
look at chef john folse's "after the hunt" cookbook...deer bombs....
i tried it last year for appetizers for new years day...were great....
if u dont have a copy, i will email u one
Posted on 10/20/09 at 8:56 am to Geaux1
quote:
Depends is it backstrap or a roast
quote:
I've got some backstrap to cook
Thought I made that clear.
Posted on 12/3/09 at 5:44 am to Martini
Had the 4 tenderloins off the two deer my boys took Thanksgiving week, so after aging in my outside fridge for a week, I soaked for about 10 hours in the Community coffee, then patted dry, drizzled with Steens and rolled in a seasoning mix heavy on granulated garlic and fired on my indoor grill set on high. They browned quickly and after resting for a few minutes, were beautifully rare to medium rare when carved. Put it this way, the 4 of us ate 4 decent sized tenderloins like we hadn't eaten in a week. This was a winner! Right up there with the previous night when I breaded some backstrap medallions in Panko bread crumbs and pan fried. The aging for a week definitely took these cuts from really good to awesome. Time to go shoot some more!
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