Backstrap and tenderloin - Graybeard Outdoors
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post #1 of 12 (permalink) Old 12-14-2019, 08:54 PM Thread Starter
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Default Backstrap and tenderloin

Watching my family enjoying this bounty was better than taking it...
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post #2 of 12 (permalink) Old 12-15-2019, 12:49 AM
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Amen. I plan on cooking some backstraps for my family on Christmas.

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post #3 of 12 (permalink) Old 12-15-2019, 07:18 AM
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Iíve got a crock pot of vegetable stew going right as I type this, with some backstrap, along with part of a lower ham. Already ate the tenderloin last week
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post #4 of 12 (permalink) Old 12-15-2019, 10:56 PM
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Try the Sous Vide (water bath) style of cooking it and then blacken in a hot skillet Very good! I usually cook mine to 128-130 degrees and then blacken on the Blackstone griddle. Not bloody but still pink inside and juicy. Sautť some mushrooms to put over it and enjoy.
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post #5 of 12 (permalink) Old 12-18-2019, 09:39 PM Thread Starter
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I fried both in bacon grease. My wife and daughter like thereís rare but I only give the truly rare meat to my wife my daughters was more towards medium. My son likes his meat well done but Iíve found that his deer meat needs to be pink or he does not like it. I had the leftover baccstrap for breakfast on the 15th. Burger for me I cook until just done. Roasts or stew meat everyone likes cooked low and slow. Usually I sear it than use a moist cooking method covered...
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post #6 of 12 (permalink) Old 12-21-2019, 06:49 AM
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make mine pink and on the grill. Throw a whole seasoned back strap on a hot grill and cook it till brown flip over and cook the other side till brown. All the time your doing it brush on butter. Then butterfly the whole back strap and lay it rare side down till its done to your taste. Again keep with the butter. For seasoning I like montreal steak seasoning (lightly) garlic powder and a bit of salt. Let it marinade all day or better yet season them before you vaccum pack them and toss them in the freezer. thaw and there ready to cook. I shoot a lot of deer but its still a rare time that back straps are cooked any other way. Any cut of meat works in a stew and most of what I fry in a pan are cube steaks chicken fried.

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post #7 of 12 (permalink) Old 12-26-2019, 11:21 AM
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I like to rub the back strap down with kosher salt and black pepper then give it a liberal dusting with garlic powder. I then wrap the back strap with some thick sliced bacon leaving a 1" gap between strips of bacon. I then sprinkle smoked paprika on top. I have weber set up for high heat on one side and low on other. Sear both sides and then move to cool side and take off at about 130 degrees internal. Let rest before slicing. Using this recipe I have converted many who said that they did not like venison no matter how it is cooked.

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post #8 of 12 (permalink) Old 12-26-2019, 11:37 AM
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Diced up venison tenderloin and wild mushrooms added make the best omelets.
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post #9 of 12 (permalink) Old 12-26-2019, 02:54 PM
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Quote:
Originally Posted by Blue Duck View Post
Diced up venison tenderloin and wild mushrooms added make the best omelets.

That does sound good!


CR

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post #10 of 12 (permalink) Old 12-26-2019, 10:59 PM
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I marinate back straps in balsamic vinegar over night grill on each side for 4 minutes. Let set covered with aluminum foil for 10 minutes. Served with a baked potato.

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