How do you cook venison back straps???
Forums › General Discussion › How do you cook venison back straps???-
I just put some back straps on the grill, and I am ready to tear into them. All I did was a rub of salt and pepper over a log fire ( burning cherry tonight). I have tried a bunch of different marinades in the past, but have always come back to the basics. I'm willing to try any other recipes out there since I have over 200 lbs in my freezer. Any good suggestions?
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Google is your friend
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Roll in flower and deep fry 😁
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ང༐བℵཇ🔥💢👣 wrote:
I cook a mean back strap, just looking for other opinions.Google is your friend
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I don't mind this, there is not a lot of cooking threads and it wouldn't be a bad discussion. That's how I see it anyways. Wish mama tek was active, I heard she is a cooker!
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OMG these are my favorite! You didn't happen to kill it your self did you?
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Ʀɑƶɵʀвɑʗĸ🔥💢👣 wrote:
Of course I did!OMG these are my favorite! You didn't happen to kill it your self did you?
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☠Sτrιχ☣ξღριrε☠ wrote:
Roll in flower and deep fry 😁
Same, add a little salt and pepper
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β💣ɱвɛʀ wrote:
Woo-hoo! It always tastes better then!Ʀɑƶɵʀвɑʗĸ🔥💢👣 wrote:
Of course I did!OMG these are my favorite! You didn't happen to kill it your self did you?
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Big Steve99 wrote:
Yep. Yum☠Sτrιχ☣ξღριrε☠ wrote:
Roll in flower and deep fry 😁
Same, add a little salt and pepper
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I've also tried adding a little Worcester sauce to it, but I always fel that it takes away from the true flavor.
My wife adds red pepper flakes when she cooks it, and I have to admit - it pretty f'ing awesome!
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Sesame oil and soy sauce marinade.
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Sesame oil would make an old boot taste good!
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Ojibwe wrote:
I will try this tomorrow and get back to you 👍Sesame oil and soy sauce marinade.
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I slow cook mine in the oven
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Ꮹཞ།ཀཀ wrote:
👆👍👍Big Steve99 wrote:
Yep. Yum☠Sτrιχ☣ξღριrε☠ wrote:
Roll in flower and deep fry 😁
Same, add a little salt and pepper
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I also like to cut into a flat slab, stuff with wild rice/shrooms/onion, roll it back up, pin with skewer. Roast it on the grill. This works nice with pork loin too but with stuffing.
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Salt, pepper, Lil flour, and you can't forget the butter.
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ང༐བℵཇ🔥💢👣 wrote:
Go away ciaxeGoogle is your friend
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Soak em in butter milk fo a couple hours, then fry them.
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whette fartze wrote:
I'm generally not big on frying any of the quality cuts, but you're not the first person that I have heard reccomend buttermilk. I may just have to give this a whirl.Soak em in butter milk fo a couple hours, then fry them.
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whette fartze wrote:
This is what people who don't like deer meat say, makes it taste more like beef.Soak em in butter milk fo a couple hours, then fry them.
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200 lbs of backstraps? Sounds like heaven.
I like to cut them thin, coat them with olive oil, add pepper, grill to perfection. Snack on the first ones while grilling the rest. -
Walrus Breath wrote:
My statement was misleading - I have 200lbs of venison, but only 20lbs are loin/strap mix. I can't cut them thin though... I like my steaks rare, and I think that I get more flavor when they are cooked at full size IMO.200 lbs of backstraps? Sounds like heaven.
I like to cut them thin, coat them with olive oil, add pepper, grill to perfection. Snack on the first ones while grilling the rest. -
I like the steaks full cut and rare as well.
But the finest cuts I like to cut thin, but not paper thin. Not a lot of time on the grill just enough to get them warm on the center.
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Walrus Breath wrote:
👍😊 1/2" slice after grilling is perfect for meI like the steaks full cut and rare as well.
But the finest cuts I like to cut thin, but not paper thin. Not a lot of time on the grill just enough to get them warm on the center.
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OneThumbBastard wrote:
I make a kick ass potato salad too. You bring the margaritas.Ojibwe wrote:
Are you married?😍I also like to cut into a flat slab, stuff with wild rice/shrooms/onion, roll it back up, pin with skewer. Roast it on the grill. This works nice with pork loin too but with stuffing.
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Ojibwe wrote:
Sí👍OneThumbBastard wrote:
I make a kick ass potato salad too. You bring the margaritas.Ojibwe wrote:
Are you married?😍I also like to cut into a flat slab, stuff with wild rice/shrooms/onion, roll it back up, pin with skewer. Roast it on the grill. This works nice with pork loin too but with stuffing.
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Where did you get the back straps? I have had some,but it was from my mom's friend who hunted it.
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Slice in madalions, 3/4 in think, grate / mince 1/4 cup onions, sauté together over medium heat until onions are clear. Serve with wild rice and steamed asparagus. If you go crazy, raisin sauce.
Also, look up tenderloin recipes - that's what blackstrap is.
Google, lots of options, this is just one I like.
Not deer season... Where did it come from.
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OttoNorse wrote:
Believe it or not, the back strap and the tenderloin are not the same thing - they are separated in the deer. The tender loin is much smaller, and has an even better taste then the back strap. Unfortunately a lot of hunters do not even know where they are located 😖 and they go to waste.Slice in madalions, 3/4 in think, grate / mince 1/4 cup onions, sauté together over medium heat until onions are clear. Serve with wild rice and steamed asparagus. If you go crazy, raisin sauce.
Also, look up tenderloin recipes - that's what blackstrap is.
Google, lots of options, this is just one I like.
Not deer season... Where did it come from.
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