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Started By
Message
Need help with venison backstrap
Posted on 11/7/16 at 8:55 am
Posted on 11/7/16 at 8:55 am
I generally fry it every time. I have tried the whole "stuff with cream cheese and jalapenos and wrap in bacon" deal and it seems to over cook and dry out every time so that's why i always fry it.
Well, i want to attempt the stuff n wrap again. Should i use a meat thermometer? What is a good temp to bake it at? And what should the internal temp be? How long do i bake it?
TIA
Well, i want to attempt the stuff n wrap again. Should i use a meat thermometer? What is a good temp to bake it at? And what should the internal temp be? How long do i bake it?
TIA
4
Posted on 11/7/16 at 8:57 am to FishinTygah84
quote:
Well, i want to attempt the stuff n wrap again
don't
treat it like a ribeye
sear it whole in cast iron then throw it in oven till medium rare
slice and serve
Posted on 11/7/16 at 8:58 am to FishinTygah84
quote:
Should i use a meat thermometer?
Absolutely. That's the best way to guarantee you don't overcook it.
The rest of your questions depend on how large the cut is, and how you prefer your cook.
Posted on 11/7/16 at 8:59 am to FishinTygah84
I wouldn't bake it, I would cook it hot and fast on the grill or in a skillet till it gets about 130ish deg. Let rest and slice
Posted on 11/7/16 at 9:03 am to FishinTygah84
I've already butterflied it and have had it in milk and seasonings the last 2 days
ETA: does this matter for how ya'll are saying to grill it?
ETA: does this matter for how ya'll are saying to grill it?
This post was edited on 11/7/16 at 9:04 am
Posted on 11/7/16 at 9:26 am to FishinTygah84
quote:
I've already butterflied it and have had it in milk and seasonings the last 2 days
Fry dat.
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