Venison BACKSTRAP

Trix4me · Jun 8, 2012

I always save a couple packages of backstrap for "special occasions". Tonight, no one home but me, I thought that was special enough. Besides I was hungry. As good as it tasted, I'm going to have to exercise a little extra self control to save some for a scouting trip. How do you MMers like to cook your venison?

whiskeybent · Jun 11, 2012

Elk steak. I like to brush on a mix of olive oil salt and pepper garlic and onion salt then grill

Deer steak i marinade over night in italian dressing then grill.

Trix4me · Jun 14, 2012

Whiskey, Mix equal parts olive oil and soy sauce and marinade a couple hours. grill on BBQ or fry in a mix of butter and olive oil (bacon grease is great too) sprinkle a little garlic and onion powder (no salt the soy takes care of that) and sprinkle course ground pepper on as well. You will love it. I like mine medium rare.

tx_packmule · Jun 15, 2012

Cut into steaks, Soaked in milk, Worcestershire sauce and Tony's.... Add a little Tony's to the flour, dbl batter and drop in grease. Then smother it and the mashed potatoes with country gravy.

It may clog an artery at some point but it tastes good.

treedagain · Jun 18, 2012

i take my backstraps and wrap tightly with bacon...then wrap with plastic wrap...then inject with your favorite merinade, wrap another layer of plastic wrap. marinade overnite. i like to put in the oven with the broiler on high. cook until the bacon is crisp, then turn over and repeat until crisp. it will turn out medium rare....awesome....

NOTE: i will wrap in bacon and marinade when i am processing my game and freeze it and it will be ready to cook when i am ready to thaw it out

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tailchasers · Jun 23, 2012

Coat your back strap with a Kosher salt, mustard, and pepper. In a hot pan with olive oil hard sear all sides of the loin. Once seared place in preheated 350 degree oven until the interior temperature is to your liking. Remove and let rest on the stove top for 15 minutes prior to cutting and serving. Rememeber steak will continue to cook while resting so you may wish to under cook to your preference slightly. I prefer medium rare myself.

"Courage is being scared to death but saddling up anyway."

nvthrt · Aug 10, 2012

Let it sit in italian dressing overnight, then grill it rare.

kilbuc · Sep 26, 2012

No matter what the seasoning, sauce etc. never cook more than medium rare.

from the "Heartland of Wyoming"

mattlewis · Oct 2, 2012

i like worcestershire and montreal steak seasoning marinaded for about 3 or 4 hours.

bern · Nov 6, 2012

i cut the backstrap into 3/4 inch steaks, brush olive oil on the grill,hit the steaks with montreal steak seasonings,and cook them med rare or rare ,takes 2 min a side ,let rest 5 mins and eat away.

h20fwlr · Nov 6, 2012

Try this one.
Soak half a well trimmed back strap in 1/2 beer and 1/2 cup of peppercini juice from the jar. Just dump it in a zip lock and lay the strap in it for a few hours. Take out the meat and pat dry. Apply a light coating of olive oil and sprinkle with Montreal or Jockos type seasoning and throw on a hot grill. Rare to med. rare. Let rest and then slice. Unbelievable tender meat with great flavor. My family's favorite.

Mike

toolmann · Mar 8, 2013

LAST EDITED ON Mar-08-13 AT 04:48PM (MST)[p]I love grilling backstrap with olive oil, kosher salt and pepper. But another favorite is...

Get a metal deep dish pan. Slice an onion and layer the bottom of the pan. Mix equal parts bbq sauce, steak sauce and worsteschier (sp?) sauce. Place backstrap in the pan and cover with the sauce mix. Add a little brown sugar sprinkled to the top. Then, layer out bacon strips in one layer across the top of all that goodness. I put the pan over the coals on the bbq and cook till the bacon looks done. It is darn tasty.

Trix4me · Mar 8, 2013

How ironic the timing of bringing back this thread. Yesterday I was out of town for meetings. Got home after dark. When I walked in supper was on the table. A big pot of homemade stew and fresh bread. However the meat in the stew was one from of my last packages of venison backstrap. Oh well. I did smile and tell her thanks and how it really did taste great. I'll have to hide the last couple under the Kielbasa in the freezer she wont touch them.

mmwb · Mar 21, 2013

Sometimes just a bit of salt, pepper and maybe some fresh garlic rubbed in; fry or grill slowly. Other times, marinate in 7 up or Sprite with Worcestershire sauce, a bit of liquid smoke, fresh garlic, pepper, salt and anything else you feel like adding. The soda both tenderizes and adds a wee bit of sweetness. Worcestershire and liquid smoke are self explanatory. As long as its not over cooked, good meat is just good no matter what you do with it.

kthornhi · Jul 25, 2013

This set up works well with any red meat and its even tastey on ribs. I rub either the whole backstrap or even thick tender loin steaks with Spade L ranch beef rub, sprinkle a bit of lemon pepper, onion powerder, and salt and pepper on the meat, let stand for about 10 minutes untio the rub start to get sticky. Then place in a large zip lock bag, add about a table spoon of minced garlic and a splash of coke. this can marinade for just a few hours or even a few days. Grill at about 350 degrees if your grill has a thermomiter. i like my meat rare but grill it to just under your desired liking, then let rest for about 10 minutes. I like to grill veggies to go with it but a green salad is great to. Perfect dinner for a caveman diet and you can eat until you cant move.... no carbs!!

chukarEnvy · Oct 18, 2013

Google Gordan Ramsey's recipe for steak diane, substitue the back straps. you will not be sorry! trust me.

alsatian · Jul 13, 2015

LAST EDITED ON Jul-13-15 AT 09:51AM (MST)[p]LAST EDITED ON Jul-13-15 AT 09:46?AM (MST)

I like to cut my backstrap into steaks 3/4" thick and marinade them overnight in pinot noir red wine, crushed juniper berries, thyme, and fresh ground black pepper. The next day I make some clarified butter (melt the butter, skim off the foam on top and then carefully pour off the clear liquid, leaving the curdy milky solids in the bottom -- the poured off clear liquid is clarified butter and can be heated to a higher temperature without burning). I dry the steaks and DISCARD the marinade liquids (if you use these in the sauce, scum develops from protein leached out of steaks during marinading and makes the sauce kind of gross looking). I salt and pepper them on both sides. I dredge in flour. I then sautee in clarified butter on high heat, about 2 minutes per side, leaving the middle of the steaks pink. I set the steaks aside and keep them warm (in a warming bin of my oven). I then make a sauce with more pinot noir wine and elk broth and crushed juniper berries and thyme. I actually pre-reduce this before cooking the steaks by boiling this stuff down to about 1/4 its original volume, thereby concentrating the flavors. When the steaks are cooked, I add this pre-reduced liquid and spices to the frying pan (should be non-reactive so acid of wine doesn't leach out metal flavors into the sauce). I bring to the boil. I pour in heavy cream and cook that at a boil until it reaches the thickness I like. I then put this in a bowl, serve the steaks, and pour sauce on the steaks. This is REALLY good.

Here are some typcial quantities that will feed 4 adults, provided you have other side dishes such as potatoes or rice and a vegetable:

2 LBS elk backstrap steaks

Marinade
1/2 cup pinot noir red wine, 6 crushed juniper berries, 1/4 teaspoon thyme, some ground black pepper

Frying
3/4 stick of unsalted butter, clarified

Sauce
cup of pinot noir red wine
cup of elk broth (substitute 1/2 chicken and 1/2 beef broth)
6 crushed juniper berries
1/4 teaspoon dried thyme
3/4 cup heavy cream (may only use 1/2 cup, cook's choice)

Bates7 · Dec 23, 2015

All of these sound really good. I am going to have to remember this thread.

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hank4elk · Dec 30, 2015

Anyway.
Simple salt,pepper,olive oil throw on grill or pan, sear in butter to overnight marinaded roast and Blackcherry reduction sauce.
Have dozens of rubs and 8 types of NM chili models I've made.Tonight is chipolte on pinion fire steak.

ForkWest · Jan 8, 2016

Kilbuc nailed it!

No matter how you like to spice it up or marinade it, never, never over cook it!

I'm convinced that this is how many wifes or non-hunters get turned of to good game meat. Overcooking makes it tough and really turns the gaminess off-putting.

My favorite is a simple hot, hot sear in olive oil in a good stainless or cast iron fry pan. Salt, fresh cracked pepper and little garlic powder. Sear each side hot and fast. With the meat at room temp, it only takes maybe 1.5 minutes on each side (2-3 if it's refrigerator temp) for a perfect medium rare.

Can't be beat!