what do you do with your backstrap?
 

well i was just wondering what all of you guys do with your backstrap.. how you marinade and cook it and stuff.. we havnt tried much yet because it is really good just broiled with some seasoning on it or something.. or even fried.. i just wondered what are some good marinades or seasonings that you guys use and how you cook your backstrap
thanks

RE: what do you do with your backstrap?
 

Grilled Med. Rare with salt and pepper.

RE: what do you do with your backstrap?
 

Cut 3/4 inch steaks all the way down it.....sprinkle both sides of the steaks with Tony Chechere's Creole seasoning and grill til pink in the middle. Only do as much as needed for the meal because reheated venison gets tough quick.


If you have a problem with any of your backstrape...PLEASE feel free to send it to me!!!!!

RE: what do you do with your backstrap?
 

Cut into steak size chunks, ital. dress'n throw it on the grill med to med well. or cut into 1/8" slices soak in your favorite jerky season'n poke a tooth pick through the slices hang them in the oven racks, keep temp low and enjoy some great jerky!!

RE: what do you do with your backstrap?
 

If you want a good one cut it into 1 inch chunks and marinate it in honey over night and then wrap in bacon and ook over an open fire.. UM UM good. Walt

RE: what do you do with your backstrap?
 

Unwrap from freezer, slice 1/2" thick, sprinkle both sides with seasoning salt. Build a fire under your cast iron skillet, add some bacon grease. Slice up a large onion, saute. When onion is well underway, start frying your backstrap cutlets. If pan is good and hot, about 30 seconds on each side is adequate. Serve with salad and bake potatoes, just as you would any steak.

I'm coming back with my very favorite recipie. stand by.

RE: what do you do with your backstrap?
 

VENISON PARMESAN

2 lbs. Venison steak or chops, cut 1/2" thick
1 cup seasoned flour
2 eggs, beaten
1 lb. Mozzarella cheese, sliced or grated
1C seasoned bread crumbs
2 C grated Parmesan cheese
1 C tomato sauce
1 C chopped tomatoes
1/2 C minced onion
3- 4 cloves garlic, minced
1 t oregano
1 t basil

Tenderize the chops with a meat hammer. Dredge them in seasoned flour, dip in them in the egg mixture, and then coat them with the seasoned bread crumbs mixed with 1 C grated parmesan. After the chops have been tenderized and breaded, place them in the refrigerator while you prepare the sauce. This allows the cutlets to absorb the breading and stiffen up. Sauté the onions and garlic in olive oil, and then add the tomato sauce, tomatoes, oregano and basil. Simmer the sauce while you brown the cutlets in olive oil in a heavy skillet. Arrange the cutlets in a single layer in a shallow baking pan, cover with the Mozzarella cheese (be generous), then spread the sauce mixture over the cheese. Cover this with grated Parmesan cheese, and bake for 1/2 hour at 350. Serve over pasta, with Italian salad, hot crusty garlic bread and chilled red table wine.

Notes: This dish is portable. I have prepared this ahead of time and not done the final baking, but just kept the pan refrigerated and covered with foil. In this case it requires a full hour at 350 to heat through. Another pointer is that you may substitute canned spaghetti sauce for the sauce in the recipe. Also, I highly recommend that chops from the backstraps are used, rather than ordinary steak.

RE: what do you do with your backstrap?
 

Cut back straps about 1\2" or 3/4" thick
Take meat hammer and beat to less than 1/4" thick.
Place sliced jalapenos on steak and roll them up.
After you make the roll, rap with bacon , use toothpics to hold bacon on.
Cook on grill or broil them to your liking.
Right before you take them out melt a piece of pepper jack cheese on top.
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RE: what do you do with your backstrap?
 

All my backstraps get butterfly cut. Put Montreal steak seasoning on them and they hit the bbq,, cook too the most medium rare!

I dont know why people marinate backstrap with italian dressing,, all you taste is italian dressing afterwards,, might as well eat salad!

RE: what do you do with your backstrap?
 

This feeds my family of five, provided they are rationed and eat other side dishes

1 venison backstrap, cut into 1/2" or 3/4" steaks
1/2 cup pinot noir red wine
thyme
6 juniper berries
1/2 cup heavy cream
butter
1/2 cup venison broth (or substitute clear, unseasoned beef broth)

Crush the juniper berries. Mix with about 1/2 teaspoon thyme and 1/4 teaspoon coarsely ground black pepper. Place the backstrap steaks in a marinade container (I use a gallon zip-lock bag). Sprinkle the juniper berries, thyme, and pepper over the steaks. Pour the wine over the steaks. Close the marinade container and refrigerate overnight, occasionally turning the steaks in the marinade.

Take 1/2 stick of butter and melt it in a small pot or pan over medium heat. Skim off the scum that floats to the top of the melted butter. Pour off the clear yellow liquid into a cup, leaving the milky deposits in the bottom of the pan. This clear yellow liquid is "clarified butter" and will be used to cook the steaks at a higher temperature where non-clarified butter would burn.

Remove the venison steaks from the marinade, reserving the marinade. Pat the steaks dry. Salt and pepper the steaks and then fry them in 1/8" of clarified butter in a small frying pan. Do this frying on high heat, about 90 seconds per side, maybe 2 minutes per side. You want the insides to be pink. When cooked, transfer the steaks to a heated plate, cover with aluminum foil, and place in a warm oven (heat the plate by turning the oven on for 5 minutes and then turning off). Add the marinade, being careful to include the thyme and juniper berries,and venison broth to the frying pan and boil rapidly, scraping loose any brown juices deposited by the steaks when they cooked. When the liquid is reduced to about 1/3 its original volume (I actually will pre-reduce both the broth and the marinade -- the steaks sitting on paper towels draining at this time -- before beginning the frying to reduce the time it takes for this liquid volume reduction action), add the heavy cream and cook until it is as thick as you like it. Serve the steaks with the cream sauce in a separate gravy bowl. This is really good, and every one I have served it to has loved it -- kids and adults.

Do not screw up and leave the oven on and then put the venison steaks into this oven! The steaks will continue to cook in there and become over done!!! You just want to keep the steaks warm, not cook them!!!

RE: what do you do with your backstrap?
 

I like to eat my backstraps as plain as I can. The way that a tenderloin is served in any restaurant. I never marinate, and only cook with a bit or salt and pepper. Coat with vegetable oil and grill to rare - med rare.

In my opinion doing anything else to them is a wast of the best cut of meat on the animal.

RE: what do you do with your backstrap?
 

Walnut encrusted venison chops with a dijon bourban finishing sauce

I've been making this for quite some time and just about have it perfected.

RE: what do you do with your backstrap?
 

And why don't you give me the recipe?;)

RE: what do you do with your backstrap?
 

my dad takes them and puts them in a smoker and puts bbq souce on them thay are really good

RE: what do you do with your backstrap?
 

lightly dusted with flour/ seasoning salt and flash fried in very little olive oil to medium rare. Ummmmmm Ummmmmm Good!!!!;)

RE: what do you do with your backstrap?
 

No problem.

Egg wash/coat the chops:

Dip and coat chops in (in this order):
- flour
- egg wash (one egg beaten, add a bit of milk to smooth out)
- finely chopped walnuts/breadcrumbs (10% bread crumbs, 90% walnuts)

Set aside and place all of them in the pan once oil is hot enough (the secret to encrusting is to sear the coating to a crispy crust so it won't fall off while cooking - the breadcrumbs help hold the crust together).

Heat olive oil (enough just to cover bottom of pan) in fry pan, preferably cast iron. Get good and hot, just under the point where the oil starts to smoke.

Throw in coated chops, sear and brown both sides - a minute or so each side being careful not to knock off coating.

Turn down to a simmer, add a 1/2c bourban, cover. Let simmer until chops are medium to medium rare, depending on how you like them. Remember that the chops will continue to cook for a few minutes once taken out of the pan.

Take out chops, place on warmed plate, cover with another warm plate (keeping them warm is the key so however you choose to do that will be fine).

Back to the pan you just took them out of: add dijon mustard (1/2c or better), bourban (1/2c or so), and season to taste with:

garlic
salt
pepper
hickory spice
blackening spice
cumin powder
ground cayenne pepper
1/4 stick butter
whatever else you think may taste good

Stir in enough heavy whipping cream to thicken and lighten the sauce a bit (you could also use flour or corn starch as well, but the cream gives it a nicer consistency).

Boil for a few minutes to boil off alcohol and to make flavors all jiggy.

Pour sauce over chops.

Enjoy.

RE: what do you do with your backstrap?
 

Rub whole backstrap with crushed garlic, lightly salt and pepper.
Broil whole backstrap until very rare, set aside
on ungreased cookie sheet, overlap layers of Filo dough to make a layer a bit longer than the backstrap, with a minumum of 4 layers of filo dough. Place backstrap down center of dough, cover with thawed and drained spinach leaves, sprinkle crumbled Feta cheese over spinach, working from alternate sides, fold Filo dough leaves over top of backstrap/spinach/feta until whole backstrap is covered, brushing with melted butter between leaves of dough. Bake in 350 degree oven until Filo dough is golden brown. Let rest 5 to 10 minutes before slicing and serving.

RE: what do you do with your backstrap?
 

butterfly it and cook it ASP or I wont get any.:D.plane and simple,well maybe afew spices like A-1.

RE: what do you do with your backstrap?
 

This is how I do mine also. Quik, easy and little clean up.
I had taken a fillet of salmon out of the freezer this morning but thanks to you all, I exchanged it for some backstraps. [8D]

Bobby

RE: what do you do with your backstrap?
 

Same as mooshunter21 but we shake on a bit of garlic powder. As close to expensive beef tenderloin as we can afford.

RE: what do you do with your backstrap?
 

Better

RE: what do you do with your backstrap?
 

Lots of good stuff but when all is said and done, salt, pepper, and a little olive oil on the grill is the ultimate experience. Everything else is just variety. I have a wood stove and a sive like affair that is used to set the backstrap on. The whole thing goes in and the door is almost completely closed. A short flipover and my lunch is ready! The coals are just right by the time I come home or lunch.

RE: what do you do with your backstrap?
 

I'll either cut mine into thick streaks or cut the backstrap into quarters.

Typiclly, I fry the steaks in a blazing hot pan with butter, salt, garlic powder and pepper for about 5 minutes on one side, flip it and let it go for about 2-3 minutes then turn the heat to medium and wait a couple of more minutes before plating it. Then, I let it rest for a couple of minutes so it has a chance to reabsorb the juices.

If I'm doing a backstrap qurater, I'll put it in a hot pan with butter to sear the outside, then finish it in the oven. Again, salt pepper and garlic powder.

RE: what do you do with your backstrap?
 

All you guys cutting them up are killin me!!!Aaaahhh the inhumanity!!!

Leave the puppy whole, trim it very well of all silverskin and fat. You can but do not have to, put it in a ziplock overnight with a favorite marinade or just some italian dressing. Remove from that and then I sprinkle a little/ or lot ofcajun seasoning (or a milder dry rub/spice if you do not want a little kick)all over it and put er on the grill. Cook over medium heat, you want a nice pink (orif you are like me a red)center. Sooo goood. All that cutting before you cook just dries it out and toughens it up and makes it harder to cook to perfection. Believe me try it whole and cut it up after it rests, you will not be disapointed!!

RE: what do you do with your backstrap?
 

I like my backstraps marinaded in McCormicks grill mates Montreal steak marinade. its in a dry pack and you can get them at super walmart. mix marinade with 1/4 cup of water, 1/4 cup vegatable oil, 2 tbsp. red whine vinegar or white vinegar, i use the white. put in a gallon ziplock bag with the backstraps, and let marinate in fridge overnight occasionally turning. grill to liking but dont over cook, it will dry them out. my kids love em.
Dan

RE: what do you do with your backstrap?
 

I cut them into about 12 oz pieces, just enough for one meal andgrill them that way. Much better than little pieces.:)

RE: what do you do with your backstrap?
 

Venison loins, cut into 1/2 medallions.
6" subroll
sliced pepperjack cheese
Heinz 57 steak sauce

Sprinkle medallions w/cajun seasoning, season salt,Mrs. Dash original seasoning. Let sit for a few hoursin arefrigerator. Spread softened butter on the inside of 6" sub rolls,& sprinkle w/garlic powder, set aside. Lightly coat Medallions w/Pam spray. Grill just a few minutes unitl Med-rare to Med (at the most). U can add smoke chips to grill for added flavor. When done, set the meat aside on a plate, covered.Next, grill the subrolls until golden brown. Place sliced pepper jack cheese on the bread, then lay out medallions & drizzle steak sauce on it.

RE: what do you do with your backstrap?
 

Ahhhhhhhhhhhhhhhhhh! Did he just say put steak sauce on it!!!!:eek:

Might as well get up and go into the kitchen and smack the chef!!!:D

RE: what do you do with your backstrap?
 

usually i cut it into butterfly steaks and fry it up. somwtimes i just grind it up and make burger meat out of it. i am sure you could use backstrap for any pork loin recipe you have.

RE: what do you do with your backstrap?
 

Here's a couple I like:

1. Bacon wrapped medallions

Slice back strap in 1 1/4" slabs or so, wrap in thick bacon (held on with toothpick), sprinkle montreal steak seasoning and garlic on top. Toss on the grill.

2. Weinerschnitzel

This is a receipe given to me by a Hungarian buddy, his grandmother taught him. (also good with duck, goose, sage hen, and various other deer/elk parts, etc.)

Cut backstrap as mentioned in above receipe, hammer out with course mallet, hammer again with light mallet (until meat is lace like in thinness, but not falling apart). Flour, egg, bread. Add seasonings to bread crumbs if desired. Fry in 1" olive oil or fryer until golden brown.

Sauce: use a 1 quart serving dish, 1 cup olive oil, 1 cup water, 3 fresh squeezed lemons, 4 tblspns minced garlic (fresh is best). Sprinkle some season salt in, add a dash of hot sauce, several dashes of oregano. Mix thouroughly, and spoon liberally onto schnitzels. Goes well with rice, steamed veggies and red wine.

RE: what do you do with your backstrap?
 

Cut them into as many butterfly chops(1/2") as I can get out of them.

RE: what do you do with your backstrap?
 

1" chops for the grilling, usually.

I have several receipes but our favorite seems to be the simple method.

Merinade in olive oil and soya at room temprature for 30minutes prior to grilling.
Sprinkle:
Garlic Powder & Onion Powder
Cracked Black pepper or Montreal Chicken Spice (montreal steak spice we find it a little salty with the soya).
Heat grill on high 2 minuteson side1 (gives you nice grill marks) and then flip to side one and reduce the heat to med for 5 minutes. Flip back to side one for an additional 2-3 minutes. Remove, place on plate and wrap in tin foil to finish.

We love garlic in my house and cut up raw garlic to be eaten with the steak(call them mints...:D). Great on its own though and way better then BEEF!

RE: what do you do with your backstrap?
 

butterfly into chops, marinade in red wine, lemon juice, prepared mustard, garlic, olive oil, salt and pepper and pan fry in a grill pan for 2 mins a side. very tasty

RE: what do you do with your backstrap?
 

I cut mine thin, salt&pepper garlic and fry them quickly in butter
mmm mmm mmm good

RE: what do you do with your backstrap?
 

Baste with olive oil...sprinkle with Garlic powder, lemon pepper, and Cabela's chipote mesqite seasoning, let it sit for a few hours.....grill to med rare..YUM!!!!!!!

RE: what do you do with your backstrap?
 

marinate whole loin in olive oil, chopped garlic, S&P
sprinkle with Montreal seasoning
melt tbs butter in large black iron frypan
do not over cook - venison is better rare
you'll be a poacher

RE: what do you do with your backstrap?
 

Yes! Montreal Steak seasoning is the best!

RE: what do you do with your backstrap?
 

Almost all of our big game stks ,chops and tenderloin is boned and trimmed ready for the fry pan.I dip the meat in scamled egg then roll them in dry bread crumbs mixed with garlic salt/onion powder and seasoning salt.drop them into a med heated fry pan with lots of butter [not oil]When the blood comes through the visable side turn them and eat with A-1 Steak sauce. Great stk sandwiches.I hang/bone/cut+wrap all of our meat.removing the bone and proper handling ensures NO WILD TASTE reguardless of buck size ,age ETC.............The mulie in my profile was as tastey as a young doe and he was pushing 300lbs dressed.Harold[shot with .250 Savage]

RE: what do you do with your backstrap?
 

Fletch NY,

You're right!! I tried it last night.

I cut a strap in half, then 1 of the halves I cut into steaks. The other half I left whole. Seasoned them the same way and put them on the grill. The strap that was whole (sliced up after grilling) was SO MUCH better that the pre-cut medallions. It was the best grilled venison i've ever eaten!

Thanks for the tip,
TXMM

RE: what do you do with your backstrap?
 

Glad you enjoyed it. I did a couple out in Idaho like that for a whole bunch and they were all like what the 'ell did ya do to that to make it taste so good, and I think it is easier too. I love venison!!

Peace out