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BACKSTRAPS....questions

Old 11-19-2008, 08:08 PM
  #1  
Nontypical Buck
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Default BACKSTRAPS....questions

What are some of the best ways you guys have used to marinate TENDERLOINS...i have done it the normal ways , grill, sautee, blah, blah, blah but was wondering what are some of the ways you guys do it? I have heard that COKE a COLA is a good way..

So give me yor best shot, i have a nice doe that i will be trying these recipies on..

So give me what you got..

Thanks alot guys, BH818
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Old 11-19-2008, 08:17 PM
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Default RE: BACKSTRAPS....questions

They aren't any good.

But I am certified to handle these things.... I'll come get themfrom you with my special rubber gloves. I won't even charge you labor... just millage... I always enjoy helping a fellow hunter out of a jam....


Here is my favorite.

I use a bottle of Moore's Marinade (wal-mart super center usually has it). Dale's is more readily available and will work in a pinch.. but moore's is better.

Take a good 1/2 cup of brown sugar and a can of crushed pinneapple.... let her sit 24-48 hours.

I use the same marinade on doves, ducks, geese and whole boneless doe/fawn hindquarters.

The key, like with any other wild game, is in the swiftness of field dressing, and the temperature control of aging... if frozen, then the quality of the wrapping to ward off freezer burn.
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Old 11-19-2008, 08:26 PM
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Default RE: BACKSTRAPS....questions

Italian dressing...it really tenderizes and then you can season your meat. I usually soak mine for 12 hours.
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Old 11-19-2008, 08:27 PM
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Default RE: BACKSTRAPS....questions

Thanks alo SWAMP,,,yeah they really arnt any good,, i have tried then with Italian dressing and the normal stuff but and kind of in the mode..for CHANGE..

Thanks alot any other i have plent i can try numerous types.

BH818
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Old 11-19-2008, 08:48 PM
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Default RE: BACKSTRAPS....questions

Bacon.wrap.......season,wit.sea.salt,garlic.and.pe pper
Grill......only.till.med.rare
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Old 11-19-2008, 08:53 PM
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Default RE: BACKSTRAPS....questions

Let them sit overnight in orange juice.

Tender as can be with an excellent flavor.

I usually do this before cutting them up for fajitas.
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Old 11-19-2008, 08:55 PM
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Default RE: BACKSTRAPS....questions

All sound good guys.. keep them comeing like i said i have plenty to experiment with so keep'em coming

BH818
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Old 11-19-2008, 08:56 PM
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Default RE: BACKSTRAPS....questions

Lowry's brand 30 min Marinade, overnight.

I like the lemon pepper, or the steak and chop the best. They have quite the variety.

Take it or leave it, but I'm a po' college kid living on meat.
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Old 11-19-2008, 09:02 PM
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Default RE: BACKSTRAPS....questions

ORIGINAL: Washington Hunter

Let them sit overnight in orange juice.

Tender as can be with an excellent flavor.

I usually do this before cutting them up for fajitas.
This sounds awesome...thinkin Ill try and cook up some venison fajitas Friday night when I get in...still have one tenderloin left...not a backstrap, but still tasty.
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Old 11-19-2008, 09:03 PM
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Default RE: BACKSTRAPS....questions

ORIGINAL: TEmbry

ORIGINAL: Washington Hunter

Let them sit overnight in orange juice.

Tender as can be with an excellent flavor.

I usually do this before cutting them up for fajitas.
This sounds awesome...thinkin Ill try and cook up some venison fajitas Friday night when I get in...still have one tenderloin left...not a backstrap, but still tasty.
No that sounds nasty.

But I'll try it.
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