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Post by buckert on Jul 22, 2020 21:20:48 GMT -5
Guys. Sorry to beat a dead horse or deer I guess, but I want to pick your brain on the easiest, but best way to cook back strap steaks. I’m not talking adding bacon a cream cheese or anything too fancy, I’m just talking straight up cooking with a marinade or seasoning.
My wife and kids gobble it up any way I do it, but I’d really like to refine my venison steaks to get consistently great taste. I’ve gone to YouTube and have discovered some good tips. Pan searing at high temps with a medium rare to medium steak seems to be the most popular. I’ve also found that basic seasoning with kosher salt (with at least one hour curing) seems to produce good quality. A basic marinade of worchestire sauce, soy sauce and garlic is also a favorite with my clan.
Do you guys have any basic approaches that produce great steaks and good reviews at your house?
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Post by deadeer on Jul 22, 2020 22:04:01 GMT -5
Med thickness, coat with bread crumbs, fry in a skillet. Or simmer with mushrooms.
But for the best way ever to eat deer, pressure can it. Then, warm in a skillet, remove meat, add flour, milk, and butter for gravy, bring to boil, return meat and serve over mashed potatoes, rice, or noodles. Guaranteed to die for!
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Post by esshup on Jul 23, 2020 1:33:58 GMT -5
I take a dry breading like you'd use for fish. Add some powdered garlic. Put in a zip loc bag, shake to coat the 3/4" thick slices. Fry about 3 min per side in hot olive oil or bacon grease.
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Post by scrub-buster on Jul 23, 2020 5:48:20 GMT -5
I use my home made jerkey marinade minus the cayenne pepper. Soak overnight and grill over wood coals. I friend used my leftover marinade to soak wild turkey pieces in. He wrapped them in bacon and grilled them. That was the best turkey I've ever ate.
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Post by MuzzleLoader on Jul 23, 2020 6:00:10 GMT -5
On the grill with whatever marinade/seasoning and don’t go past medium. I cover mine in zesty Italian dressing and put in fridge for two days. Preferably med rare.
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Post by bullseye69 on Jul 23, 2020 12:56:02 GMT -5
I use Canadian steak seasoning from GFS.
Slice mine 1/2" thick, season and fry in grape seed oil till its done how you like it. Simple.
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Post by Pinoc on Jul 23, 2020 15:59:55 GMT -5
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Post by ukwil on Jul 23, 2020 19:10:03 GMT -5
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Post by bullseye69 on Jul 23, 2020 20:05:49 GMT -5
What I like to do is cut the strap into 6" pieces. Season them with your favorite seasoning and the vacuum seal and freeze for a later date. When you take them out to thaw the vacuum pulls the spice flavor into the meat. Then just cook how you want. For my superbowl parties, which just turns into a superfry party because everything is deep fried, is I deep fry the back straps. Cook them just right and the center is rare and the ends are med well. I've had, women, eat it and want more not knowing it was deer. I've cooked 4 chunks and had no left overs but when there are left overs they are awesome the next day cold.  |
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Post by bullseye69 on Jul 23, 2020 20:14:57 GMT -5
Perfect.  |
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Post by buckert on Jul 24, 2020 4:37:46 GMT -5
Don't know why 2 same pics came up. That looks awesome! |
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Post by oldhoyt on Jul 24, 2020 6:57:24 GMT -5
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Post by parrothead on Jul 25, 2020 16:28:45 GMT -5
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Post by Deleted on Jul 25, 2020 18:49:41 GMT -5
Perfect. Oh my word...there just are no words... |
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Post by buckert on Jul 25, 2020 22:04:02 GMT -5
Thanks guys these are all great suggestions. I’m gonna try as many as I can. Also impressed with Tim Farmer’s recipes. Looks like he’s also some good ones for fish that I should try
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Post by deadeer on Jul 25, 2020 22:29:04 GMT -5
Perfect. Oh my word...there just are no words... Oh yes there is, TASTY!!! |
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Post by bowonlykindofguy1 on Jul 26, 2020 14:39:47 GMT -5
I run them through a slicing tenderizer.and marinate them in vegetable oil, a-1 steak sauce,and Worcestershire sauce, season with Montreal steak seasoning and grill 2-3 minutes on high heat. They flame up on there but are delicious.
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Post by Deleted on Jul 26, 2020 17:02:08 GMT -5
I`ve been researching more and more on brining, and I believe the next venison roast I prepare, I`m going to brine it first. They say brining not only helps to tenderize the meat, but helps it hold moisture better too, which is obviously key for a meat as lean as venison.
I have to say though, I just cannot imagine a piece of any type of meat that could look as good, or have to taste as good as the deep fried backstrap that bullseye69 did. If I thought I could ever pull that off, I`d try it in a heartbeat, but I won`t risk ruining the meat.
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Post by steiny on Aug 4, 2020 14:34:05 GMT -5
On a good sized doe or buck I take the back straps out in one piece, then cut in half winding up with four nice hunks about 10" long x 2"-3" diameter. Carefully trim all silver skin off the back strap.
Wrap a hunk with 3 bacon strips tooth picked in place, then spice with a little salt, pepper and garlic. Cook on a hot charcoal grill till the bacon is done. Cross cut 1/4" thick slices and eat. Very simple. A little horseradish is good with it too, just like with prime rib.
The photos above look perfect for rare to medium rare, just the way I would do them.
I do not like to cut the back straps into steaks beforehand, they cook better whole. Too easy to overcook and dry out thin steaks.
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Post by 36fan on Aug 13, 2020 21:14:23 GMT -5
Cut the loin in pieces ~3-4 inches thick, then butterfly them. Pour some Worcester sauce on one side, then sprinkle on some seasoning salt, basil, and black pepper. Flip it over and repeat. Let it sit in the seasoning/marinade for awhile, then run it across the flames on the grill.
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