re: Back strap

I see your point and no I do not fry filet mignon. To me trying to mask the great taste of back strap with cream cheese or marinade or whatever, just doesn’t make sense to me. But hey, do what you will

I’ve grilled them as long as I’ve been hunting. This year I decided to cut them up, hit 2-3 times with tenderizer and fry. I’m not sure I’ll grill another.

I've stuffed one with garlic and cayenne pepper, marinated with butter and olive oil and herbs, then wrapped in bacon and put in the oven. That was pretty good.

There's no limit to what you can do with them. It's a good cut if meat.

Rattle bucket, you get that recipe from John Folse Book, “After the Hunt”?

I do the exact same thing and They inhale it as I am cutting it! By the time I am done cutting it it’s all gone.


I put meat tenderizer on my back strap and put back in the fridge for 24 hours and my god the meat is so tender it’s insane. I use the tenderizer by mccormicks it looks like salt. I can tell you it makes a huge difference.

Slice thinly and season with salt and pepper.

Lightly dust with flour.

Brown in a cast iron pot in hot oil.

Remove.

Add more flour to pot to make a semi-dark roux.

Add a whole sliced onion and a bunch of garlic to the pot, and sautee until translucent.

Add chicken or beef stock to make a thin gravy. I go for a stew consistency.

Add backstrap back to the pot, and cook until you can't take it anymore.

Serve over rice with some mashed potatoes.

And yes I've tried it every other way mentioned here. This is my favorite method. My wife makes killer poppers with backstrap too.

Some of y'all are making this way too complicated.

There are many, many ways to cook backstrap as long as you know what you’re doing. Those that say “don’t cook it like that, cook it like this” are practicing in stupidity. Fried, grilled, steaked, pan seared, panneed, stuffed with cream cheese/whatever wrapped in bacon, smoked, cold smoked, sous vide, reverse seared, broiled, whatever. It’s tender, lean red meat. Know what you’re dealing with and get after it.

Marinated pounded floured and flash fried

I let mine hang for usually 3 weeks then grill over pecan coals with an onion and jalapeños.