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

RE: BACKSTRAPS....questions
 

butterfly out your loins. take cream cheese and spreaditheavy on the inside. put a peppercinni pepper in the middle and press the butterfly back together securing it with a tooth pic. Grill them about 6 minutes per side and you will not want them any other way.

RE: BACKSTRAPS....questions
 

How bout just grill it and eat it? Its the best piece of meat on a deer and you want to ruin its flavor by adding a bunch of junk to it? Also backstraps and tenderloins are 2 different cuts, they are not interchangeable words

RE: BACKSTRAPS....questions
 

FORDMAN,,,,,They are two interchangeable words cause they are one in the same it is what you want to call them backstraps or tenderloins "(the peice of meat that runs along the spine)" do some research..and i have tried them numerous ways and would like to change it up a bit...

Anyone else with some posotive feedback it would be much appriciated

BH818

RE: BACKSTRAPS....questions
 

the tenderloins are on the inside the backstraps are the meat that followthe spine on the outside

RE: BACKSTRAPS....questions
 

Thank you Johnl. Like i said there are 2 separate cuts of meat which are DELICIOUS the way they are. Backstraps on the outside along the spine and tenderloins on the inside. Cut em out and grill em. Thanks for the advice on "doing some research" but sounds like you need to.

RE: BACKSTRAPS....questions
 

Backstrap and tenderloin are two different things. For me it's simple, slice into 3/4 inch pieces, flour and fry in a little oil.

RE: BACKSTRAPS....questions
 

This gets just about beat to death time after time - and research will get you different answers.:) For example, here's the wikipedia definition of tenderloin, the keys beingits name, as well as thelocation of the muscle, which is internal.

Beef tenderloin, or eye fillet (New Zealand and Australia), is cut from the loin of a steer or heifer. As with all quadrupeds, the tenderloin refers to the Psoas major muscle along the central spine portion, which more or less hangs between the shoulder blade and hip socket

There seems to be great variation as to local definitions concerning these cuts of meat. My take is that the tenderloin is this relatively small internal muscle, being the very best as Fordman stated, while the backstrap is theconsiderably larger(also very good cut) muscle running along the spine between the backbone and the hide. The latter lends itself to delicious butterfly chops and I tend to cut them about 3/4 inch thick. Any good meat marinade will enhance these chops, but I bbq the tenderloins without any doctoring.

BTW, if you check out a T-bone steak in a store, there's 2 portions of meat on opposite sides of the bone. The smaller bit is the tenderloin and the larger part is backstrap.;)

Regardless, I'm sure you'll enjoy that doe immensely.

RE: BACKSTRAPS....questions
 

I like to use italian dressing. and then whatever spices you like. It makes them pretty good. Also, just grilling them up with some butter and pepper is very good... the cream cheese as said above is good. mmm so many good ways
-Jake

RE: BACKSTRAPS....questions
 

I was a butcher for 5 years and tell ya what, tenderloins and backstraps are two different cuts. The tenderloins are located on the inside of the deer along the spine just before the hind quarters. The back straps run on both sides of the spine and run from the front of the hind quarter to the tops of the sholder. Here are the tenderloins.

RE: BACKSTRAPS....questions
 

Well now that that is settled.....lol

Last batch of "Back Strap" I cooked up on the grill was simple, easy, and awesome...... All I did was soak the back strap in ice water for a day before cooking. Then I sliced into 1 1/2 inch (roughly) slices. I wrapped them with Hill hickory smoked country bacon (the good thick kind) andslid them on shish kabob rod. I brushed them down with olive oil and simply salt and peppered them. Then I threw them on the grill off direct heat, and let them cook until the bacon was done not crispy. I did slid them closer to the fire once almost finished so I could brown the meat a tad, but not long.

I know there are a lot of different ways to do that, but I never tried it before and just threw it together. My wife and kids all informed me that it was definitely a keeper...lol

RE: BACKSTRAPS....questions
 

Deleted for skirting the profanity filter, violation of posting rule number 1.

RE: BACKSTRAPS....questions
 

:([:@]:(I"VE WASTED THE TENDERLOINS!!!! arrg .. I am embarrassed to say.. I was always told the backstraps was the tenderloin and thus.. have never.... well.. im in for a treat this year:D thanks for the pictures.. I'll be sure to get it right from now on!
as to recipe.. I just use butter and mushroomswith the backstraps.

RE: BACKSTRAPS....questions
 

People are always missing the tenderloins. Too bad, they are fantastic. Especially on an elk, when the t-loins are as big as a deer's backstrap and an elk's backstrap is something like 5 feet long and must weight ~15 lbs.

RE: BACKSTRAPS....questions
 

I can't believe this post got so heated. Shoot the deer, gut the deer, process the deer. Take the meat, cook it any way you want, and eat the damn thing. Either right out of the deer is good or pump it full of seasoning...it's up to you. Hope you got one so you can try it and decide which way you like it the best.

RE: BACKSTRAPS....questions
 

Tenderloins come out as soon as the deer is hanging at our camp. I have never sent a deer to processing with them in it. They dry out quick, and are by far the best cut of meat in a deer. Its what filet mignon is!
I don't like to hide the taste with sauces and such, just fry in cast iron with caramelized onions, butter, and pepper.
As for the back straps, any good steak prep will do, just don't overcook!

RE: BACKSTRAPS....questions
 

The biggest problem in the debate is the use of the word "Backstrap". It is a basically a euphamism (sp???). I believe the correct terms are loins and tenderloins. Backstrap terminology would be akin to telling someone to make sure theykeep "The Blood Pumper" when gutting a deer when you are referring to the heart.

RE: BACKSTRAPS....questions
 

my favorite is fry it in some seasoning of choice and put mayo on it. I bet your tongue will be slappin yuor brain to death lol

RE: BACKSTRAPS....questions
 

The tenderloins, also called "catfish", are the first pieces to come out of my deer. You must be careful when field dressing not to destroy them. I soak mine in water for a couple of days then coat them in freshly cracked peppercorns, grill whole, and serve with a cold Budweiser. I am going to try the cream cheese and wine recipes with my loins. Got a 1.5 year old doe in the freezer. It won't last long now. Thanks fellas!

Bob R.

RE: BACKSTRAPS....questions
 

btw - How long does it take wis_bow_huntr to process a deer? Mine have never looked so well trimmed. I'm in and out and give the rest to the coyotes. Tried cutting off neck, belly, and rib meat, but would rather just shoot another deer.

RE: BACKSTRAPS....questions
 

YOu just validated what I pointed out earlier by calling tenderloins "catfish". Terms like backstrap and Catfish are mere colloquilisms (sp???) used in local speech that may or may not resonate with meaning in other areas of the state or country.

RE: BACKSTRAPS....questions
 

Slice across the grain into 1/8" to 1/4" slices after slicing ALL the grissle(sp) off of them, soak in itailian dressing and McCormick's meat marinade for 6 hours, grill in a grilling basket with green peppers, onions, and mushrooms untill mostly done(dont overcook it). By far the bestway I've ever had deer prepared. Also good for hams if you are careful trimming them, shoulders are for burger.

Another good way is to smoke the loinsfor about an hour at about 225, if you keep them buttered. And again dont overcook them. Medium rare is best, dont go over medium.

RE: BACKSTRAPS....questions
 

I found a good marinade off the net, which I marinaded it for about 8-hours. Cut the strap right down the center and stuffed it with crab dip and tied it up with string and wrapped it with bacon and put it on the grill......soooo awesome!