Whole Backstrap
 

I've got a whole venison backstrap in my freezer and I want to do something different with this one. I normally just slice'em thin and fry them up but I'd like to try a different recipe. any suggestions?

RE: Whole Backstrap
 

I use a dry rub on the backstrap.

1 tbl. garlic powder
2 cups sugar
1/4 cup paprika
2-3 tbl chili powder
2-3 tbl cyanne powder
1/2 cup salt
2-3 tbl black pepper
2-3 tbl peppers (pizza kind)
2-3 tbl of cajun seasoning (use this instead of chili powder for different taste)

mix together
cut straps into about 6 inch longpiecesrub mixtureon meat vacuum seal over night.
slow cook on the grill till center of meat is 160degs. (med)
slice into thin pieces across the grain and enjoy.

RE: Whole Backstrap
 

I tried something new this year a co-worker told me about and tasted great. Cut the backstrap into two or three niceportions and soak in a 50/50 mix of italian dressing and soy sauce for a 2-3 threes days in a freezer bag in the fridge. Pull them out and put them on your gas grill on high. Tasted great. I will not butterfly any more chops from my backstraps again!

RE: Whole Backstrap
 

I just rub some olive oil and sprinkle garlic powder, then grill. Most times I just grill with the garlic powder. ( I try to letsit in fridge w/garlic powder for 3-4 hrs.)

RE: Whole Backstrap
 

ahh, u can't merinade backstrap, it's the 2nd best piece on the deer.
I take a blend of spices and mix them together into a dry rub,
rub it on the strap.
take a pack of thin bacon (i find hickory is too strong) and lay it out onto the counter the length of the strap
set the strap onto the centor of the bacon and roll the bacon around the strap and toothpick it on (like bacon wrapped scallops)
slice the strap into pieces inbetween each slice of backon and place on your grill, grill untill the bacon is done and the strap is cooked to your likeings