Receipt for Deer Back Straps?

I've have two 15 inch, good sized, back straps off this years deer. I have cooked deer a number of different way's over the years but would like to try something a little different this year.

Does anyone have a particularly tasty recipe I could try? Bar-b-que, smoked, fried, roasted, stewed, I don't care, just like to try something different, that your family enjoys.

I prefer meat moist over dry but jerky makes great fodder so I'm open to any suggestions. Fact is there's enough meat here to give two or three recipes a try.

Thanks in advance. I'll report the taste test and add photos to the process as my contribution to the effort. If any of you plan to be in the Glenwood, Utah area in the next week or so, let me know and we'll have you over for some venison, cooked courtesy of the MM "After The Shot" forum.

DC

LAST EDITED ON Oct-25-09 AT 05:26PM (MST)[p]

Send the straps to me and I will write you a receipt...

Clean the straps real good by removing any silver side, then marinate overnight in Italian dressing..

Cook the straps until they are still very rare in the center then remove from heat.

While straps are on the grill cut up some Bell pepper and onion into strips about 1/4 to 1/2" wide....Also dice up some Garlic...

Slice up the straps cross the grain into 1/8" slices and set aside...

Into large skillet add onions into hot Olive oil and fry until translucent...now add the Garlic and Bell pepper and the meat...fry until the meat is hot then remove skillet from heat and drain off any liquid from pan...

Put some mayo on your favorite bread roll(s) and top it off with the deer meat and vegetables...Goes really good with Pilaf..





Disclaimer:
The poster does not take any responsibility for any hurt or bad feelings. Reading threads poses inherent risks. The poster would like to remind readers to make sure they have a functional sense of humor before they visit any discussion board.

Cut into 1" thick steaks, trim any sliver skin, season (garlic, black pepper and/or cajun seasoning), wrap in bacon, secure with toothpicks. Grill over hot fire medium rare. Always been my favorite, ate some tonight in fact.

BuckSnot,

Your MM name and Disclaimer do not lend themselves to aromatic recipes and gastric culinary trust but I'm going to assume that while you're in your kitchen you keep the gas emissions to those provide by Questar and in spite of "my functional sense of humor" I'm going to assume, in this instance that your are not going to poison me as one of the "inherent risks" you mentioned.

I'm really looking forward to carving off a few inches of my precious treasure and trying out that mayo hoagie. I'm salivating just thinking about it.

After my indulgence, if I should hear a buck snot........it shall be of course attributed to your excellent instruction.

Thanks a bunch. Watch for forthcoming images.

DC

JRABQ,
I got toothpicks partner but I've always been a little tender around that cajun flavor. However, I was the one that came asking for new recipes.......so your on. Will it improve my French?

Sure glad you don't have a Disclaimer to qualify my sense o humor like BuckSnot did. I got to admit he's got me a little edgy. There just something about preparing food with a Disclaimer attached that kind of give me a syntax error, if you know what I mean?

DC

Deep fry as tips.
Cut up into small (1"+) pieces. Hammer each piece with a framing 24 oz., gently.
Soak in milk for hours. Drain.
Dredge in flour and pancake mix--whatever prop. you like.
Toss off excess flour mix by banging pieces in a strainer.
Set in peanut oil gently and stir 'em so they don't stick together.
They won't float, but roll around when they are done. Color will be greyish with burn points only.
Pull after about three mins or so at 350 deg. oil, drain, then add S&P.
Serve with Eel's Turtle Surprise and Kilowatt's Ice Cream !!!

Rump

1. Cut the backstraps into about 3/4" thick steaks. Marinade 2 LBS of steaks overnight in 1/2 cup pinot noir red wine, 8 crushed juniper berries (I crush them in a mortar and pestle; if you don't have this, crush under anything else -- a rolling pin, a bottle, whatever), 1/2 teaspoon thyme, 1/2 teaspoon marjoram, 1/2 teaspoon of coarsely ground pepper, 1/2 teaspoon of sea salt. Combine this marinade in a zip-lock back, stir, add the steaks.

2. Prepare clarified butter as follows. Take a stick of sweet unsalted butter and melt over medium-low heat (no sputtering and no browning of the butter) until the butter has just melted. Turn off the heat. Spoon off the scum on top of the butter. Pour the clear liquid yellow butter off slowly into a separate container, leaving the milky appearing curds in the bottom of the pan. Clarified butter will be used to cook the steaks and can be heated to a higher temperature without burning!

3. Combine 1/2 cup of pinot noir, 1/4 cup of VSOP cognac, 1 cup of venison broth (substitute chicken broth if you don't have any venison broth. I save the ribs and shoulder bone when I butcher my own meat and throw in any trim that can't be used and make a pot of broth), 8 more crushed juniper berries, 1/2 teaspoon of thyme, 1/2 teaspoon of marjoram, and 1/4 teaspoon of coarsely ground pepper. Bring to the boil and reduce the liquids down to about 1/2 cup in volume.

4. Drain the steaks and pat dry with paper towels. Throw away the marinade. Salt and pepper each side of the steaks. Dredge the steaks in flour. Put 1/2 the clarified butter in a skillet. Heat the skillet on high heat. When the skillet is hot (don't burn the butter) put about 1/2 the steaks in. Cook about 90 seconds to 2 minutes per side. When cooked, they should still have a distinctly pink inside. Place these cooked steaks on a pre-heated platter and keep warm (cover with foil and/or place in an oven with some residual heat in it). Cook the second and last group of steaks in the same way, using the remainder of the clarified butter. Remove the steaks to the pre-heated platter to stay warm.

5. Pour the reduced liquids into the frying skillet, still over heat. Scape the bottom of the skilled to release any flavors left by the cooking of the steaks. Add 2/3 cup of heavy cream. Cook stirring until the cream thickens to your liking. Serve the meat on the platter and the sauce in a sauce bowl.

This is a very good preparation for venison backstraps, pronghorn backstraps, as well as elk tenderloins. Drink the same pinot noir for a dinner wine with this, probably something that is light and fruity rather than tannic and austere.

JRABQ that sounds like fillet mignon. Yummy stuff right there. Thats how I like them also. I'm gonna try bucksnorts tonight. I shot a little forky a couple weeks ago and I grilled a couple of his steaks yesterday and boy is he good.

I like to keep backstraps in large chunks. Build good cook fire in grill with mesquite wood. Put meat on hot grill, cover with bacon. Turn in 5 min., move bacon back on top. Shut down air to grill and cook for 20 min or so. Done this way on my grill the "straps" are juicy,med. well in the middle with a good smokey flavor.

Phantom Hunter

this is my favorite....wrap your backstrap with strips of bacon. then wrap with SERAN WRAP then with a meat injector inject with your favorite marinade. use plenty of marinade. put another covering of SERAN WRAP...let sit overnite in refrigerator. use the BROILER FUNCTION on your stove. remove wrapping and cook until bacon is crisp....turnover and repeat until bacon is crisp. it will turn out medium rare and will melt in your mouth....ENJOY.....I like to prepare these when I am cutting up my deer and freeze them, then just thaw and cook