I like to marinate mine in soy sauce for about 5 min on each side then toss it on the grill. Most of the time I just grill it plain and add a touch of salt and pepper.
Lite the grill on medium take a backsrtap and cut it into 1 inch butterfly chops wrap them in bacon secure with a toothpick cook on the grill until bacon is cooked then I smother in home made BBQ sauce made from.
1 can Coca Cola
1 cup ketchup
2 tsp. yellow mustard
a couple dashes hot sauce and some dry fennel.
heat to a light boil and the simmer for 1/2 hour strring 4-5 times
sit back with friends and family and enjoy.
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God, Guns and Guts made America FREE let' s keep all three
One of my favorites is bacon wrapped crab stuffed back straps. I take the whole backstrap and butterfly it lengthwise. I then make a crab cake mixture (usually using the recipe off of the can of crab meat) I then fill the strap with the crab mixture. I then wrap the entire strap with bacon holding them in place with toothpicks and I place in the oven at 250 - 300 degrees. You have to cook backstraps very slow. The slower you cook them the more tender they will be when they are finished. I hope you like it!
__________________ Last edited by CalHunter; 08-10-2009 at 01:21 PM. Reason: Inappropriate--called a mbr "douchebag"
I just made some pepper steak that was really good. I sliced some deer steak thin about quarter inch thick and then cut it bite size I simmered it for ten minutes or so in Soy sauce then added two green peppers and one large onion all cut bite size. I added a little water and simmered it all for 45 minutes on pretty low heat. I added one packet of brown gravy mix (after cooking it as to direction) before adding You can add a little more water if you want to serve it over brown rice as I did. If you want the juice thicker, add a few instant Mashed potatoes stiring it in slowly. Add soy sauce to your taste.
Rebel wolf I am going to try your first that sound great. Here is mine after tasting this recipe there aren't too many deer safe when they walk by me now.
I use backstrap most of the time but I have used boneless steak also.
1/2 - 1 lb basckstrap buterflied.
1 onion
3 - 4 Hot Cherry peppers de-stemmed and de-seeded cut in half (Sweet can be substituted)
1/2 cup of Marsala Wine (has to be marsala)
1/4 stick of butter
Butterly back strap lightly flower both sides sear meat in small amount of olive oil or regular cooking oil for abnout 30seconds each side remove meat set aside.
now add onions and peppers cook for a while till done. add some butter now if needed.
put vension back into pan with cooked onions and peppers add wine put the butter in lower heat turning meat ocaasionaly till cooked the way you like it.
put this on bread and eat. It's the best vension recipe I have ever eaten.
hey what is a good recipe
