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#2906045 - 08/13/12 07:48 PM What's your favorite backstrap recipe?
BAMA BOW MERKER
6 Point


Registered: 11/03/09
Posts: 589
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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#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, ...

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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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Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13128
Loc: Tennessee

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Salt, pepper, flame, medium rare.
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#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: 9641
Loc: Memphis

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 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:

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


Registered: 11/06/09
Posts: 9641
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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#2906372 - 08/14/12 01:05 AM Re: What's your favorite backstrap recipe? [Re: TAFKAP]
TNDeerGuy
12 Point


Registered: 11/28/06
Posts: 6139
Loc: Old Hickory/Mt.Juliet, TN

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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. \:\)
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#2906506 - 08/14/12 07:20 AM Re: What's your favorite backstrap recipe? [Re: TNDeerGuy]
jb3
10 Point


Registered: 02/23/09
Posts: 4230
Loc: Burns, TN

content Online
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]
BAMA BOW MERKER
6 Point


Registered: 11/03/09
Posts: 589
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]
ROUGH COUNTRY HUNTER
16 Point


Registered: 11/12/10
Posts: 12540
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]
BAMA BOW MERKER
6 Point


Registered: 11/03/09
Posts: 589
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.
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If chasing deer through the woods is crazy, I do not wish to be sane.

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