Tndeer Logo

Page all of 3 123>
Topic Options
#2906045 - 08/13/12 07:48 PM What's your favorite backstrap recipe?
BAMA BOW MERKER
6 Point


Registered: 11/03/09
Posts: 604
Loc: Dyer County, TN

Offline
I got mine marinating right now in some Allegro, and gonna grill tomorrow. Don't claim to be the best but it sure is good that way. Looking for new ways to fix it. Any suggestions would be appreciated!?
_________________________
If chasing deer through the woods is crazy, I do not wish to be sane.

Top
#2906137 - 08/13/12 08:33 PM Re: What's your favorite backstrap recipe? [Re: BAMA BOW MERKER]
BowGuy84
10 Point


Registered: 09/16/07
Posts: 4904
Loc: Nashville, TN and Louisville, ...

Offline
Simple dry rub and grilled medium rare. Wrapped in aluminum foil with butter/garlicsalt/green onion mixture on top.
Top
#2906242 - 08/13/12 09:16 PM Re: What's your favorite backstrap recipe? [Re: BowGuy84]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13479
Loc: Tennessee

Offline
Salt, pepper, flame, medium rare.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

Top
#2906340 - 08/13/12 11:32 PM Re: What's your favorite backstrap recipe? [Re: BAMA BOW MERKER]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9797
Loc: Memphis

Offline
 Originally Posted By: BAMA BOW MERKER
I got mine marinating right now in some Allegro, and gonna grill tomorrow. Don't claim to be the best but it sure is good that way. Looking for new ways to fix it. Any suggestions would be appreciated!?


Throw the Allegro out. If you insist on using that type of stuff for a salty marinade, make your own. All you're buying is flavored (fake) soy sauce in a fancy label. Read the ingredients and do the same thing at home for half the money and use real soy sauce. The difference between real soy sauce and fake is this:

Real Soy Sauce Ingredients:


Fake Soy Sauce Ingredients:

_________________________
Everything important in life was learned from Mary Jo Kopechne.

Top
#2906347 - 08/13/12 11:43 PM Re: What's your favorite backstrap recipe? [Re: TAFKAP]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9797
Loc: Memphis

Offline
But since you asked, here's how I like to do it:

1) Set the meat on a rack over a cookie sheet and leave open to dry in the fridge for at least a day.

2) Take out of fridge and place on a plate to come to room temperature. Cover the meat with a liberal dosing of Kosher salt and cracked peppercorns. The idea is to make a good crust of cracked peppercorns. I find it's easiest to sprinkle out about 6TBSP of whole corns on a cookie sheet, and rock a meat mallet back & forth to crack them. Let the meat sit for at least 4 hours in open air.

2a) Bonus points for finely chopping fresh thyme, oregano, 2 cloves of garlic, rosemary, salt & fresh black pepper. It ought to take a good 20 minutes of solid chopping to get a fine herb meal out of it. Make a slit down the length of the meat, deep enough to the center to form a pocket. Stuff your herb mix in. "Stitch" up the slit with toothpicks or something to keep the mix from spewing out. Rosemary sprigs work great for this.

3) Preheat the oven to 450 and place rack in the center.

4) In a large skillet, heat 1 tbsp of olive oil. Brown the meat on all four sides, 2 minutes per side.

5) Insert meat thermometer into the end of the meat, such that the probe runs along the length of the roast, in the center. Place the meat immediately on the cookie sheet and in the oven.

6) Roast at 450 until meat thermometer reads anywhere from 120-130 degrees.

7) Pull roast out and set it on a warmed plate, lightly tent in tinfoil, and let rest for 10-15 minutes.

8) Slice in to 3/4" medallions and serve

I love this recipe with mushrooms and a butter/red wine sauce. While the meat is roasting in the oven, sautee in butter or olive oil 2 cloves of garlic and about 1/2lb of your favorite mushrooms. When the liquid is about all evaporated, deglaze the pan with a good red wine, simmer until the liquid reduces by half, then salt and pepper to taste.
_________________________
Everything important in life was learned from Mary Jo Kopechne.

Top
#2906372 - 08/14/12 01:05 AM Re: What's your favorite backstrap recipe? [Re: TAFKAP]
TNDeerGuy
12 Point


Registered: 11/28/06
Posts: 6168
Loc: Old Hickory/Mt.Juliet, TN

Offline
Sprinkle with garlic, salt, pepper, thyme, rosemary and moderately coat with olive oil and place in fridge for 2 hours. Pre-heat oven to 450 and get a skillet on high. Brown all sides of the backstrap in the skillet and place a piece of butter in the pan as your removing it from heat and spoon the butter over the backstrap. Then wrap in foil and place in oven for 6 minutes for medium rare. Goes well with mint potatoes, fresh corn-on-the cob and a nice glass of red wine. \:\)
Top
#2906506 - 08/14/12 07:20 AM Re: What's your favorite backstrap recipe? [Re: TNDeerGuy]
jb3
10 Point


Registered: 02/23/09
Posts: 4270
Loc: Burns, TN

Offline
salt, pepper, flame, eat. Either red wine or bourbon in a glass and drink.
Top
#2907244 - 08/14/12 04:07 PM Re: What's your favorite backstrap recipe? [Re: jb3]
BAMA BOW MERKER
6 Point


Registered: 11/03/09
Posts: 604
Loc: Dyer County, TN

Offline
Thanks guys, now I've got some new ideas. Trying to finish off the deep freeze from last year before the Kentucky bow season.
_________________________
If chasing deer through the woods is crazy, I do not wish to be sane.

Top
#2909202 - 08/15/12 11:52 PM Re: What's your favorite backstrap recipe? [Re: BAMA BOW MERKER]
ROUGH COUNTRY HUNTER
16 Point


Registered: 11/12/10
Posts: 12865
Loc: FRANKLIN COUNTY

Offline
i think the medium part is the most important,alot of people overcook it
Top
#2910460 - 08/16/12 08:48 PM Re: What's your favorite backstrap recipe? [Re: ROUGH COUNTRY HUNTER]
BAMA BOW MERKER
6 Point


Registered: 11/03/09
Posts: 604
Loc: Dyer County, TN

Offline
I made some foil dinners the other day with those backstraps. Did em up with shrooms, onions, bell peppers, and butter. They didn't make inside the house. We had em picked clean before they had a chance to make in. It was by far the best I've had backstrap.
_________________________
If chasing deer through the woods is crazy, I do not wish to be sane.

Top
#2910735 - 08/17/12 06:32 AM Re: What's your favorite backstrap recipe? [Re: BAMA BOW MERKER]
htnseymour
8 Point


Registered: 09/26/11
Posts: 1592
Loc: sevier county Tn

Offline
Just a warning from the food dude here, but stay away from wrapping meats or any non-root vegetables in foil. The foils gives off a chemical that can cause esophagus and stomach problems. If you want to use it to keep heat in, put the meat or veggies in a pan and cover the pan with foil.
_________________________
The impossible takes just a little bit longer


Top
#2910815 - 08/17/12 08:07 AM Re: What's your favorite backstrap recipe? [Re: Poser]
Deck78
6 Point


Registered: 10/07/10
Posts: 766
Loc: hipster hollow

Offline
 Originally Posted By: Poser
Salt, pepper, flame, medium rare.


X2

I brush a little olive oil and heavy fresh ground salt and pepper on both sides. I use a well seasoned cast iron flat pan on top of the stove and sear both sides until medium. If I am finishing with blue cheese I will cook til rare on stove top, cut meat cross grain and top with blue cheese and finish in oven leaving the meat on the cast iron. Had it last night with the wife and it really cant be beat.
_________________________
http://www.whistlepighollow.com







Top
#2911278 - 08/17/12 01:58 PM Re: What's your favorite backstrap recipe? [Re: Deck78]
Rebel
TnDeer Old Timer
12 Point


Registered: 03/16/99
Posts: 5392
Loc: East Tennessee USA

Offline
not telling...
_________________________
Good night Chesty, wherever you are!

Tolerance is a virtue of those who believe in nothing.

Deo Vindice

Top
#2911685 - 08/17/12 11:21 PM Re: What's your favorite backstrap recipe? [Re: Rebel]
chunkandwind
8 Point


Registered: 08/20/08
Posts: 1742
Loc: mckenzie,tn

Offline
Salt, pepper, a little Tony's and grill to med rare.
_________________________
Μολων λαβε
National Rifle Association
Tennessee Firearms Association


Keep calm and brew beer.
Grow Organic! I can show you how.

Top
#2911687 - 08/17/12 11:26 PM Re: What's your favorite backstrap recipe? [Re: TAFKAP]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13479
Loc: Tennessee

Offline
 Originally Posted By: TAFKAP
But since you asked, here's how I like to do it:

1) Set the meat on a rack over a cookie sheet and leave open to dry in the fridge for at least a day.



You might want to use a pizza stone \:o
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

Top
#2911730 - 08/18/12 12:46 AM Re: What's your favorite backstrap recipe? [Re: Poser]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9797
Loc: Memphis

Offline
You're killing me, Smalls. Go roast your nuts! \:D

Did you get your tweed jacket back from the cleaners today \:D \:D \:D \:D


Edited by TAFKAP (08/18/12 12:47 AM)
_________________________
Everything important in life was learned from Mary Jo Kopechne.

Top
#2912158 - 08/18/12 03:54 PM Re: What's your favorite backstrap recipe? [Re: TAFKAP]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13479
Loc: Tennessee

Offline
 Originally Posted By: TAFKAP
You're killing me, Smalls. Go roast your nuts! \:D

Did you get your tweed jacket back from the cleaners today \:D \:D \:D \:D


Hey now... It makes for great camo during the mid Fall, plus the ridged tweed helps break up the human profile. -even has shoulders that help grip the butt stock.

_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

Top
#2913417 - 08/19/12 09:15 PM Re: What's your favorite backstrap recipe? [Re: Poser]
Skully
4 Point


Registered: 10/19/11
Posts: 334
Loc: West Tennessee

Offline
Im going to have to say I love it fried with biscuits and gravy made from the leftover grease and crunchies. Fried potatoes to go with it to. Heavy on the heart but heaven in the belly.
Top
#2914672 - 08/20/12 11:18 PM Re: What's your favorite backstrap recipe? [Re: Skully]
redblood
16 Point


Registered: 01/22/06
Posts: 15339
Loc: Lewisburg

Offline
HOW ABOUT SOME HOT PEANUT OIL AND FLOUR
_________________________
"I will predator hunt for food "

Top
#2914697 - 08/20/12 11:56 PM Re: What's your favorite backstrap recipe? [Re: redblood]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9797
Loc: Memphis

Offline
Frying it is probably the highest form of disrespect to such a fine cut of meat. Do you fry filet mignon steaks?
_________________________
Everything important in life was learned from Mary Jo Kopechne.

Top
#2914713 - 08/21/12 03:10 AM Re: What's your favorite backstrap recipe? [Re: TNDeerGuy]
BamaProud
12 Point


Registered: 04/03/11
Posts: 7284
Loc: Shelby County, TN

Offline
 Originally Posted By: TNDeerGuy
Sprinkle with garlic, salt, pepper, thyme, rosemary and moderately coat with olive oil and place in fridge for 2 hours. Pre-heat oven to 450 and get a skillet on high. Brown all sides of the backstrap in the skillet and place a piece of butter in the pan as your removing it from heat and spoon the butter over the backstrap. Then wrap in foil and place in oven for 6 minutes for medium rare. Goes well with mint potatoes, fresh corn-on-the cob and a nice glass of red wine. \:\)


That is pretty close to my favorite. However I like to cook it at room temperature. I do 2 minutes per side in a very hot skillet making sure to sear all surfaces.






Edited by BamaProud (08/21/12 03:13 AM)
_________________________
Save the Little ones for the Little Ones.
Wine-Down Brewing and Winemaking

Top
#2914729 - 08/21/12 04:56 AM Re: What's your favorite backstrap recipe? [Re: TAFKAP]
TrailWatcher
8 Point


Registered: 12/07/08
Posts: 1883
Loc: Tn,Knox

Offline
1/2 cup brown sugar
1/4 cup balsamic vinegar
1/4 cup soy sauce
1/4 cup minced garlic

Marinade at least 1 hour longer is better and then grill on all four sides for 5min on a med temp grill...... depending on the thickness of your straps.. then let the meat rest for 5min if you can stand it...this works great on pork tenderloin as well.
_________________________
http://www.qualitypoolsknox.com

Top
#2914967 - 08/21/12 09:39 AM Re: What's your favorite backstrap recipe? [Re: TrailWatcher]
TennesseeRains
TnDeer Old Timer
16 Point


Registered: 11/21/01
Posts: 13438
Loc: Hixson,TN

Offline
I like TAFKAP's point about using rosemary stems in place of toothpicks. I do this quite a bit.
_________________________
I don't always eat meat but when I do I prefer deer. Stay hungry my friends-nbforrest#3

To be fair, we can now blame everything on everything else-Wildcat

A nation of sheep breeds a gov't of wolves

Top
#2914974 - 08/21/12 09:45 AM Re: What's your favorite backstrap recipe? [Re: TAFKAP]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13479
Loc: Tennessee

Offline
 Originally Posted By: TAFKAP
Frying it is probably the highest form of disrespect to such a fine cut of meat. Do you fry filet mignon steaks?


Agreed. Round steak cuts are for frying.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

Top
#2915262 - 08/21/12 01:38 PM Re: What's your favorite backstrap recipe? [Re: Poser]
BamaProud
12 Point


Registered: 04/03/11
Posts: 7284
Loc: Shelby County, TN

Offline
I have fried them before don't discount it altogether, its good breakfast eats! REALLY good.

...but at one time in Alabama we could legally take 200+ deer per year per person. still can still shoot over a hundred(not that I ever have come close to those numbers. Deer meat has never been an issue in the households I have lived in.
_________________________
Save the Little ones for the Little Ones.
Wine-Down Brewing and Winemaking

Top
Page all of 3 123>


Moderator:  Bobby G, RUGER, Unicam, gtk, CBU93, stretch, Kimber45, Crappie Luck, Mrs.Unicam 
Hop to:
Top Posters
4106483
RUGER
88263
Deer Assassin
65979
BSK
61926
Crappie Luck
51392
spitndrum
Newest Members
bmobrady3, bmo3, chrislee, Patriot123, DT33
13565 Registered Users
Who's Online
22 registered (junebugwapiti, Fleet Fox, lightsareout, Cache, TNtrapper, BIGORANGE, 1 invisible) and 55 anonymous users online.
Forum Stats
13565 Members
43 Forums
99608 Topics
1171907 Posts

Max Online: 788 @ 11/11/13 08:06 PM
Moon Phase
CURRENT MOON
November
Su M Tu W Th F Sa
1
2 3 4 5 6 7 8
9 10 11 12 13 14 15
16 17 18 19 20 21 22
23 24 25 26 27 28 29
30
Forum Donations
The TnDeer.Com Deer Talk Forum is for Tennessee Deer Hunters by Tennessee Deer Hunters. If you enjoy using our Talk Forum and would like to contribute to help in it's up-keep. Just submit your contribution by clicking on the DONATE button below and paying with PayPal or a major credit card. Any amount is much appreciated. Thanks for your support!

TN Burn Safe

Generated in 0.065 seconds in which 0.001 seconds were spent on a total of 14 queries. Zlib compression enabled.