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Post by GumLickBottoms on Dec 1, 2008 21:33:37 GMT -5
Just curious about how you guys prepare the backstraps on your deer. I'm new to the whole deer hunting thing and I've heard it tastes like "heaven" if you fix it right. Just wanting some input.
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Post by Decatur on Dec 2, 2008 1:12:14 GMT -5
I cut them about 2" thick and then butterfly them. Dredge in flour, salt, pepper and fried, preferrebly in bacon grease, or for the health conscious, some type of healthy oil. A mixture of bacon grease and oil also works well. They are also good wrapped in bacon and grilled.
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Post by HuntMeister on Dec 2, 2008 6:53:49 GMT -5
I cut mine 1" thick and generally only salt & pepper them right before they go on the grill. Sear them good and off the grill for a medium rare finish.
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Post by huxbux on Dec 2, 2008 7:05:09 GMT -5
Definitely do NOT overcook, it absolutely ruins them. I prefer to grill mine over an oak wood fire. Something about the oak wood cooking fire really brings out the best in them.
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Post by freedomhunter on Dec 2, 2008 8:55:06 GMT -5
full thickness, coat in olive oil, rub with seasoned salt, garlic salt, maybe a specialty steak rub. Cook as hot as possible, grill grate over a hardwood fire is the best, don't cook over medium rare or you have ruined them. (warm red center) Slice in thin strips.
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Post by schall53 on Dec 2, 2008 9:19:48 GMT -5
First marinate for 2 hrs. in French dressing then wrap with bacon and grill to medium rare. I know you guys are saying FRENCH DRESSING, but try it you will be surprised I was.
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Post by Hoosier Hunter on Dec 2, 2008 11:06:44 GMT -5
I've tried but several ways but always go back to good ole outdoor grilling and salt and pepper, cooked rare. I like the taste of vension for that reason. To me marinades, spices and so forth take away the natural taste IMO
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Post by dadfsr on Dec 2, 2008 11:46:15 GMT -5
I leave my backstraps whole and fix them that way also. I usually wrap them in bacon and put them on the grill-DO NOT OVERCOOK!!!!! Medium rare is the best. For those that say they only eat well-done meat be prepared to chew on cardboard if you try to fix your venison that way.
Something that I have started doing the last several years is to season the venison with some roasting rub and coat it in olive oil before I put it in the freezer bag. That way it is already marinating before it is froze and again while it is thawing out. The EEOV also cuts down on the freezer burn.
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Post by Hoosier Hunter on Dec 2, 2008 18:29:31 GMT -5
Thats EVOO  LOL |
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Post by Decatur on Dec 2, 2008 18:42:44 GMT -5
EEOV=Extra Extra Old Virgin
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Post by TagTeamHunter on Dec 2, 2008 20:04:10 GMT -5
The consensus is not to over cook the straps. My thing is that I cook it as I would a good piece of beef. Light Salt and Pepper. High Heat and Med. Rare.
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Post by Sleazy E on Dec 3, 2008 17:05:15 GMT -5
When processing I leave them whole.... then when defrosted I will cut off a nice sized roast section... for the roast I cut a slit the whole length of the meat to about the middle... I place diced onions and some garlic salt an pepper in the slit... toothpick the opening shut... cover with baby oil and sear it in a skillet on the highest heat available (this helps to keep it juicy in the middle and keep all the flavor from the spices in the meat) wrap with bacon slices and put in oven with some chopped potatoes and the rest of the diced onion and a little water... I cook it on 300 degrees in a covered container until medium... you can cook to medium well if you prefer because the searing and bacon help to keep it from drying out...
I take the rest of the backstrap and cut off two nice thick butterfly steaks (kids don't like steak)... I make a dry rub for them out of ranch seasoning, dried onions, a little garlic, and pepper... before I rub them down with the seasonings I will hit them with some liquid smoke (no "real" grills allowed at the apartments so can't smoke them the right way) then I broil them until medium rare... (the wifes favorite)
Left over unused back strap gets chunked up and used in either chili or vegetable soup...
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Post by Woody Williams on Dec 3, 2008 17:32:35 GMT -5
When processing I leave them whole.... then when defrosted I will cut off a nice sized roast section... for the roast I cut a slit the whole length of the meat to about the middle... I place diced onions and some garlic salt an pepper in the slit... toothpick the opening shut... cover with baby oil and sear it in a skillet on the highest heat available (this helps to keep it juicy in the middle and keep all the flavor from the spices in the meat) wrap with bacon slices and put in oven with some chopped potatoes and the rest of the diced onion and a little water... I cook it on 300 degrees in a covered container until medium... you can cook to medium well if you prefer because the searing and bacon help to keep it from drying out... I take the rest of the backstrap and cut off two nice thick butterfly steaks (kids don't like steak)... I make a dry rub for them out of ranch seasoning, dried onions, a little garlic, and pepper... before I rub them down with the seasonings I will hit them with some liquid smoke (no "real" grills allowed at the apartments so can't smoke them the right way) then I broil them until medium rare... (the wifes favorite) Left over unused back strap gets chunked up and used in either chili or vegetable soup... |
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Post by Hoosier Hunter on Dec 3, 2008 18:57:03 GMT -5
Me too "BABY OIL"  |
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Post by schall53 on Dec 3, 2008 20:28:11 GMT -5
He can't really use baby oil can he?
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Post by Decatur on Dec 3, 2008 20:45:43 GMT -5
 ,000 Woody, Hoosier and Schall! Baby oil?!?!?!?!  I hope he meant, "cover THAT baby with oil." |
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Post by GumLickBottoms on Dec 4, 2008 9:06:37 GMT -5
Not to change the subject and yea that was pretty funny sleazy but I'm curious as to what the ,000 means exactly. I've seen and other things on this forum and have yet to understand it. Sorry I'm new.  |
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Post by Hoosier Hunter on Dec 4, 2008 9:44:33 GMT -5
I've seen and other things on this forum and have yet to understand it. Sorry I'm new. Means you agree entirely with the post and there is no need to add much! 1st guy that agrees is , 2nd is +2, 3rd is +3 and so for forth. +1000 was Decaturs way of REALLY agreeing. LOL |
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Post by whitetaildave24 on Dec 4, 2008 11:00:36 GMT -5
Man I am going to have to try that baby oil trick. That has to be really tasty on them backstraps. Maybe that is Sleazy's secret recipe that he just let out of the bag : )
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Post by GumLickBottoms on Dec 4, 2008 11:15:32 GMT -5
Got ya! whitetaildave! lol |
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LOL
