best way to cook backstraps

squirrelkilla23 · 01-09-2006, 11:35 PM

i have found the best way to cook backstraps is to cook them in long pieces. it keeps the juice inside and it limits the surface area that can get overcooked so the inside is pink!! all this talk of food is making me sooo hungry!

JeffS · 01-10-2006, 11:57 PM

I always butterfly mine and deep fry them with hot oil. They have always been tender. We had abunch for breakfast the other day with biscuits and gravy and there was no leftovers at all.

BlackLab · 01-11-2006, 06:28 PM

You don't cook back strap!!!!!! you GRILL IT tO PERFECTION........

kevin1 · 01-12-2006, 05:29 PM

One way that I really enjoy is to cut it into chunks , bread them , and deep fry them . Hey , I'm Southern , we deep fry everything !

Lanse couche couche · 01-13-2006, 06:53 AM

Slice 'em medium thick, sprinkle with Tony Chachere's Creole seasoning, and tenderize 'em. Then let them marinade for a day in Italian dressing.
Then, cook 'em medium or medium rare on the grill with CHARCOAL, not friggin propane!! You should be able to cut them with a fork.

Illinois Buck Hunter · 01-13-2006, 02:53 PM

We butterly them and cover them with some flour and fry slowly. Throw a few onions on top of themwhile cookingand enjoy.

Tree climber · 01-13-2006, 09:36 PM

season , marinade in Italian for a day , and flour and pan fry to med."Do Not Over Cook"!!!!!!!!!!!!!![

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uncle matt · 01-13-2006, 10:34 PM

Marinade a day or so in the fridge and as Tree climber so wisely sez:

Quote:

"Do Not Over Cook"!!!!!!!!!!!!!!

And that's for sure!

Now I will refer you to this. But be sure to have a napkin handy before viewing! (for the drool).

http://www.huntingnet.com/forum/tm.aspx?m=1351960

Buckstopshere · 01-15-2006, 04:57 AM

If you can't grill it, put a bit of olive oil in a teflon pan, add ground pepper and salt. Give it some heat and then place the 3/4" loin slices in, press slightly to get the salt and pepper in to the surface of the meat, flip and finish to medium rare. PLEASE don't gobbely gook this up with foreigh flavors....save that for the other cuts of venison. After you've tried this and then prefer the other ingredients, then, hey, diversity is what makes the world go round, and you are forgiven (but I personally feel it's because you're beyond redemption...)

Rebel Hog · 01-15-2006, 10:57 AM

Quote:

ORIGINAL: kevin1

One way that I really enjoy is to cut it into chunks , bread them , and deep fry them . Hey , I'm Southern , we deep fry everything !

OH yeah!Cut them into 1" chunks roll the in Drake Seasoned Flour and deep fry them! Put them in a plastic baggie and eat them for lunchon your stand in the woods!