Venison: it's what's for dinner.
Does anyone want to share a backstrap recipe?

Thanks!

cast iron pan. Get pan hot, drizzle in some olive oil.

Put salt, black pepper, garlic powder, rosemary to taste on backstrap, fry each side for about one minute on medium heat.

This is what I do with mine, and it comes out tender and tasty.

do you have a sous vide machine? that's what I've started doing mine in.

Marinate in a zip lock bag for a couple of hours with olive oil, ground pepper, sea salt, thyme, and I usually do minced garlic or garlic powder. I play with the herbs and spices every time.

Sous vide it to 129 degrees for 2-3 hours. Then pat it dry and sear on a hot cast iron skillet for a minute or two on each side. Don't go past 135 internal, imo.

If you want a more involved recipe, try some of Steven Rinella's recipes.
https://www.themeateater.com/c...nd-stuffed-backstrap

Of course, simple is always good, as well. Grill it with salt and pepper... Just don't overcook it.

I like any generic Bulgogi recipe with the backstraps sliced thin on the bias. Any cut off the deer works good if sliced thin and cooked fast.

Soak it in Texas Pete's Hot Sauce overnight.

Liberal amount of Montreal steak season on strap. If you need oilive oil on strap to help it stick that's fine. Medium high to high heat on the cast iron or in the grill searing both sides. I like and think it should be ate rare to medium rare with a crust on the outside. anything more than that it's tough. Pending on thickness but normally a few minutes a side. You'll have to judge that on heat and thickness. Option 2 medallion the strap in about 1.5" cuts same seasoning and high heat cast iron, I would use bacon grease or Veg oil as olive oil will start to burn at the high heat I use, and flash sear each side 30-60 seconds a side. You can do one piece, cut, and adjust to your liking. Hray

quote:

do you have a sous vide machine? that's what I've started doing mine in.

Unfortunately... no.
I'd cook them on the grill... but it's going down to -4 tonight and I really don't want to spend much time outside.

Cut a slit down the center and stuff with jalapeño slices, season liberally with salt and pepper, wrap in bacon and secure with tooth picks, cook using medium high heat until bacon is semi crispy (very important to make sure bacon is done before strap gets above medium rare). Best over hot coals but under the broiler isn’t bad.

Butter, salt pepper garlic. Medium to medium rare in a skillet.
In a second skillet butter lots of onions & mushrooms. When venison is done pour onions and mushrooms over venison and enjoy.
Ive also sliced the loin thin and made steak sandwiches

Great recipes here - and the simple, easy ones are really spot on. Quick and easy. I agree and stress that you want it rare or medium rare.

I'll coat the backloins with flour, salt, pepper and garlic and sear in a skillet.

quote:

Originally posted by chbibc:
Great recipes here - and the simple, easy ones are really spot on. Quick and easy. I agree and stress that you want it rare or medium rare.

I'll coat the backloins with flour, salt, pepper and garlic and sear in a skillet.

Exactly this. Nothing more is necessary for "WOW" flavor!

Just had some for dinner tonight. Worcester, A1, Montreal steak in a ziploc. Put strap in and let marinate for 4hrs. Grill to med-rare/med. Had a nice size sweet potato with it.

Slice it into butterfly steaks and fry them in butter for breakfast. A little salt and pepper, eggs over easy, and hashbrowns.

Yep.

Whatever you do, don’t cook much past Medium unless you want livery tasting venison.

Cover entirely in olive oil. If they have been butterflied, put bacon in that slot. Cut one if not. Cover with your favorite steak seasoning. Nice hot grill, do NOT over cook.

I fixed it that way last week, and my wife who doesn't really care for venison loved it.

Flame kissed on a grill is how I cook 'em. Slightly more cooked than raw, but not much. Mmmmmmm.

1. Slice into 2" thick steaks.
2. Soak over night in water mixed with Worcestershire sauce and a bit of liquid smoke.
3. Wrap in bacon around steak's thickness (the 2" side) using a toothpick to keep bacon on.
4. Grill on bbq (as noted above - a medium cook is considered well- done)

Serve with Ranch Beans and mashed potatoes.

Aluminum tray or fashion one out of foil. Stick of butter, real not that fake margarine crap. Put backstrap in and season with seasoning(s)of your choice. Add in onions and garlic, can’t get too much garlic. Maybe squeeze a lime on it and leave lime in tray. Put a little beer in tray and put on the grill. Add more beer once butter is melted so that the meat is adequately soaking in the liquid. Enjoy more beer while meat is cooking.

We Marinate the venison in a Italian Dressing over nite and then a trip to the grill. Mule deer tender loin and back strap are especially nice after being tenderized and seasoned in this way.

Recently I tried this and it turned out well. Marinated in Dales for about 15 min. Patted it dry, added ground pepper, then wrapped entirely in bacon. Cooked in cast iron.