backstrap suggestions..

Just depends on what you are in the mood for. Tons of options. I would suggest something over high heat like grilling or frying; you could always sear it in a black iron and pop it in a hot oven or just do the classic bacon wraps. I fried up some 1/4" medallions this a.m. and made some home-made biscuits....it was heavenly. I have become very fond of marinating slices of backstrap in 2 cups of strong, cold coffee.

I'm gonna fire up the pit and do a side by side taste test this afternoon for the playoff games: my coffee marinade concoction vs a spiedie sauce marinade.

Backstrap is horrible, I'll come it it off your hands ok?

Sweet Baby Rays: FTMFW!

You should have watched "the Wild Within." He had some decent tips on cleaning and cooking venison last night.

Cut into steaks, pound out, marinate in salted/sugared water for about an hour, drain, marinate in seasoned buttermilk for an hour, then do the typical dredge/fry.

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I just aged backstraps off the axis doe my son shot right after Christmas for 3 weeks in the fridge and you could literally cut the steaks with a plastic fork. .

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I'm currently attempting to do this with some backstrap in my fridge. I say attempting because I'm not sure how long I can resist cooking it!

Cut into small steaks. Marinade with thousand island, slap ya momma, black pepper. Take a dollop of cream cheese and a slice of bellpepper or jalapeño, wrap the steak around it, then wrap bacon around the steak. Tooth pick it. In a deep dish pan Throw it in oven on 350 for about 30-45 mins till done. You can put it on the pit too, same thing better flavor.