#2906045 - 08/13/12 07:48 PM
What's your favorite backstrap recipe?
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BAMA BOW MERKER
4 Point
Registered: 11/03/09
Posts: 280
Loc: Dyer County, TN
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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!?
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If chasing deer through the woods is crazy, I do not wish to be sane.
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#2906137 - 08/13/12 08:33 PM
Re: What's your favorite backstrap recipe?
[Re: BAMA BOW MERKER]
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BowGuy84
10 Point
Registered: 09/16/07
Posts: 4862
Loc: Nashville, TN and Louisville, ...
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Simple dry rub and grilled medium rare. Wrapped in aluminum foil with butter/garlicsalt/green onion mixture on top.
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#2906242 - 08/13/12 09:16 PM
Re: What's your favorite backstrap recipe?
[Re: BowGuy84]
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Poser
14 Point
Registered: 07/28/10
Posts: 8397
Loc: Tennessee
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Salt, pepper, flame, medium rare.
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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
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#2906347 - 08/13/12 11:43 PM
Re: What's your favorite backstrap recipe?
[Re: TAFKAP]
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TAFKAP
12 Point
Registered: 11/06/09
Posts: 7005
Loc: Memphis
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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.
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Everything important in life was learned from Mary Jo Kopechne.
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#2906506 - 08/14/12 07:20 AM
Re: What's your favorite backstrap recipe?
[Re: TNDeerGuy]
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jb3
10 Point
Registered: 02/23/09
Posts: 3335
Loc: Burns, TN
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salt, pepper, flame, eat. Either red wine or bourbon in a glass and drink.
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#2907244 - 08/14/12 04:07 PM
Re: What's your favorite backstrap recipe?
[Re: jb3]
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BAMA BOW MERKER
4 Point
Registered: 11/03/09
Posts: 280
Loc: Dyer County, TN
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Thanks guys, now I've got some new ideas. Trying to finish off the deep freeze from last year before the Kentucky bow season.
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If chasing deer through the woods is crazy, I do not wish to be sane.
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#2909202 - 08/15/12 11:52 PM
Re: What's your favorite backstrap recipe?
[Re: BAMA BOW MERKER]
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ROUGH COUNTRY HUNTER
16 Point
Registered: 11/12/10
Posts: 10211
Loc: FRANKLIN COUNTY
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i think the medium part is the most important,alot of people overcook it
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#2910460 - 08/16/12 08:48 PM
Re: What's your favorite backstrap recipe?
[Re: ROUGH COUNTRY HUNTER]
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BAMA BOW MERKER
4 Point
Registered: 11/03/09
Posts: 280
Loc: Dyer County, TN
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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.
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If chasing deer through the woods is crazy, I do not wish to be sane.
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#2910735 - 08/17/12 06:32 AM
Re: What's your favorite backstrap recipe?
[Re: BAMA BOW MERKER]
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htnseymour
8 Point
Registered: 09/26/11
Posts: 1186
Loc: sevier county Tn
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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.
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The impossible takes just a little bit longer
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#2910815 - 08/17/12 08:07 AM
Re: What's your favorite backstrap recipe?
[Re: Poser]
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Deck78
4 Point
Registered: 10/07/10
Posts: 407
Loc: Lurking in Williamson CO
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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.
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#2911278 - 08/17/12 01:58 PM
Re: What's your favorite backstrap recipe?
[Re: Deck78]
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Rebel
TnDeer Old Timer
10 Point
Registered: 03/16/99
Posts: 4505
Loc: East Tennessee USA
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not telling...
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#2911685 - 08/17/12 11:21 PM
Re: What's your favorite backstrap recipe?
[Re: Rebel]
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chunkandwind
8 Point
Registered: 08/20/08
Posts: 1188
Loc: mckenzie,tn
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Salt, pepper, a little Tony's and grill to med rare.
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#2911687 - 08/17/12 11:26 PM
Re: What's your favorite backstrap recipe?
[Re: TAFKAP]
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Poser
14 Point
Registered: 07/28/10
Posts: 8397
Loc: Tennessee
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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 
_________________________
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
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#2912158 - 08/18/12 03:54 PM
Re: What's your favorite backstrap recipe?
[Re: TAFKAP]
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Poser
14 Point
Registered: 07/28/10
Posts: 8397
Loc: Tennessee
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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
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#2913417 - 08/19/12 09:15 PM
Re: What's your favorite backstrap recipe?
[Re: Poser]
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Skully
4 Point
Registered: 10/19/11
Posts: 305
Loc: West Tennessee
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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.
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#2914672 - 08/20/12 11:18 PM
Re: What's your favorite backstrap recipe?
[Re: Skully]
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redblood
16 Point
Registered: 01/22/06
Posts: 10384
Loc: Lewisburg
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HOW ABOUT SOME HOT PEANUT OIL AND FLOUR
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"I will predator hunt for food "
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#2914697 - 08/20/12 11:56 PM
Re: What's your favorite backstrap recipe?
[Re: redblood]
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TAFKAP
12 Point
Registered: 11/06/09
Posts: 7005
Loc: Memphis
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Frying it is probably the highest form of disrespect to such a fine cut of meat. Do you fry filet mignon steaks?
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Everything important in life was learned from Mary Jo Kopechne.
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#2914729 - 08/21/12 04:56 AM
Re: What's your favorite backstrap recipe?
[Re: TAFKAP]
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TrailWatcher
8 Point
Registered: 12/07/08
Posts: 1749
Loc: Tn,Knox
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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.
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#2914967 - 08/21/12 09:39 AM
Re: What's your favorite backstrap recipe?
[Re: TrailWatcher]
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TennesseeRains
TnDeer Old Timer
16 Point
Registered: 11/21/01
Posts: 12967
Loc: Hixson,TN
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I like TAFKAP's point about using rosemary stems in place of toothpicks. I do this quite a bit.
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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
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#2914974 - 08/21/12 09:45 AM
Re: What's your favorite backstrap recipe?
[Re: TAFKAP]
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Poser
14 Point
Registered: 07/28/10
Posts: 8397
Loc: Tennessee
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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
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#2915262 - 08/21/12 01:38 PM
Re: What's your favorite backstrap recipe?
[Re: Poser]
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BamaProud
10 Point
Registered: 04/03/11
Posts: 3189
Loc: Shelby County, TN
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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.
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Wine-Down Brewing and Winemaking
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