well really anyone want to share their venison recipe's is welcome to do it here,
im looking for back straps, but thought this woudl be a great spot for people to post their recipe's for first time hunters or as a good reference in general.
thanks in advance
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after not closing the door my mother would ask me if i was born in a barn... i just replyed with a smile, "Nope i was born in a tree stand with no windows and no doors, just a great view"
I like to take an entire backstrap and cut it into thin (1/4-1/2 inch) medallions. I then take the medallions and coat them with a little bit of olive oil/ garlic mix. Add a little salt and pepper, then put them on a charcoal grill for about 90 sec- 2 min per side.
Location: Butler, Pa (back home after all these years)
Posts: 920
RE: who has a good recipe for backstraps?
I like to use a little soy sauce, my fav-o-rite Bar b Q sauce, montreal steak rub, little hotsauce, alt and pepper, and garlic powder. plus some super secret spices but that will make a GREAT marinade. I have never had any complaints. enjoy.
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"A bifurcation of vertical forces with reduced friction coefficients resulting in a flattened trajectory algorithm."
This recipe has even converted a few non bambie eaters.
Trim and cut into 3/4 inch thick medalions. In a large bowl a cup or so of Teriaki merinade, a few tablespoons of olive oil, garlic powder, onion power and black pepper to suite your taste. Marinate for at least 1 hour 3 or 4 is better. Preheat a cast iron pan, Hot, a few tablespoons of olive oil. Then take only a few at a time and stick them in the pan. DON'T over cook, they cook quick, meat should be soft still or nice and pink when you cut into it.
Best thing ever. A nice cold Beer and your good to go.
Slice into 1/4" to 1/2" slices. Take it and wrap around sliced jalapeno pepper. Wrap that with a 1/2 slice of bacon and skewer with toothpick. Marinate as you like-I prefer garlic powder, worcestershire and italian dressing. Then grill-when the bacon is mostly done, chow down.
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Orhbowhunter that's exactly what i do,only i add the salt afterwards so as to not pull the moisture out of the meat. Works well in a teflon pan if the grill isn't handy. No sense disguising the tenderest best meat there is!
Ditto on Orhbowhunter and Buchstopshere's recipe's . Thats the only way to cook backstrap, unless you wrap a peice of bacon around it. But that is the farthest extent of adding additional flavor. Save the marinades for the less tender cuts.
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THE FOUR SEASONS- ALMOST SUMMER, SUMMER, STILL SUMMER & DEER SEASON
A) Cut straps into 3/4" medallions. Dredge in A1 Sauce lightly. Sprinkly with a little Lemon/Pepper Seasoning. Fry up to at most medium rare....I prefer rare. Absolutely delicious.
B) Cut strap into 8-10" sections and season with a littel salt, pepper and garlic powder. Wrap raw bacon around the seasoned 'roast' and pin in place with toothpics. I like to cook these over an open pit fire, but grilling or oven roasting workds just fine too. Again, medium rare at most and this will be the tastiest, juicist, most tender morsel you'll eat.
Now, I have to wait until Saturday to have any of the above recipes..... Who's idea was it to read backstrap recipes 5 days before I could have any backstraps!
I do them mostly grilled with just seasoning for the fellas or my family. If feeding them to non wild meat fanatics the bacon wrapped skewer, seasoned, with a sliver of garlic placed in each medallion is the preferred method. For grilling I cut the medallions 1" thick, get my grill white hot (high) once ready to cook reduce heat to med/low, simply sear the first side for the nice cross grill marks, flip over and let the cooking happen from rear side. Rare/Med Rare is best but with the bacon you can get away with more cook time due to the infusion of juice through the pork fat, hence why I choose to use this method for those not accustom to wild meat cooking.
For the fry pan I cut 1/2" thick and usually cook in Olive oil with Mushrooms/Onions and seasoned. A shot of hot sauce and cayenne pepper warms the buds if desired.
Merinades can be used but personally i reserve those for the other cuts that require a little nudge.
I know lots who flour/bread straps and as many who simmer in Mushroom Soup in electric fry pan or crock pot. It really boils down to what you want your dish to taste and look like when completed.
Don't worry about salting before grilling, especially these fairly small medallions. The meat won't be on the grill long enough for the salt to dry it out.
I like a variety of marinades. This summer, I came up with a nice, Jamaican jerk sauce, but for the backstraps, salt and pepper does it. Use coarse salt though, and rub it right in with the pepper. Course salt is better, in general, for grilling applications no matter what type of meat you're cooking.
who has a good recipe for backstraps?
enjoy.
Who's idea was it to read backstrap recipes 5 days before I could have any backstraps!
