#2999264 - 10/25/12 07:35 PM
Re: Cool Backstrap recipe
[Re: HOOK]
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deerkiller300wsm
4 Point
Registered: 10/22/08
Posts: 438
Loc: maryville,tn
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looks good
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#2999294 - 10/25/12 07:49 PM
Re: Cool Backstrap recipe
[Re: deerkiller300wsm]
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Carlos Viagra
16 Point
Registered: 11/20/04
Posts: 12934
Loc: Cumberland Plateau
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Thanks for sharing but bacon has no place in a tenderloin recipe...not for me anyways.
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#2999401 - 10/25/12 08:40 PM
Re: Cool Backstrap recipe
[Re: Carlos Viagra]
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Poser
14 Point
Registered: 07/28/10
Posts: 8385
Loc: Tennessee
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Thanks for sharing but bacon has no place in a tenderloin recipe...not for me anyways.
Agreed.
_________________________
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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#2999848 - 10/26/12 07:58 AM
Re: Cool Backstrap recipe
[Re: Poser]
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DOC1187
16 Point
Registered: 06/14/08
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Loc: east tn
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looks good
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#3000099 - 10/26/12 10:17 AM
Re: Cool Backstrap recipe
[Re: DOC1187]
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Great White Stalker
6 Point
Registered: 11/29/09
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Loc: Tn, Bradley
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Im trying it. And bacon is good on everything imo.
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#3000138 - 10/26/12 10:43 AM
Re: Cool Backstrap recipe
[Re: Great White Stalker]
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Poser
14 Point
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Loc: Tennessee
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Im trying it. And bacon is good on everything imo.
I agree that bacon is good on everything and I also agree that bacon wrapped tenderloins are good, BUT (and this is a big "but"), given that tenderloins are the most prized cut of venison, a wild animal, to me it seems a shame to mask the wild flavor with bacon. It taste "good", no doubt, but it doesn't taste like venison, certainly does not taste like wild food.
Now, I would consider wild pig bacon as an option, but again, not necessary. So, it all depends on what you want out of your venison. When it comes to backstraps and tenderloins, I have to go the puritan route. Roasts, sausage and such, I am more open to adding fat, though I try to use the highest quality pork and beef products available as I do not like to dilute venison with industrial with flavors.
When it comes down to eating the premium cuts off of a animal that I hunted and killed, I don't like the idea of reducing it a banal recipe. You can wrap anything in bacon and it tastes good, but a tenderloin hit with flame, tastes like a venison tenderloin. It tastes like a deer. It tastes like the animal I hunted and killed not like a bacon wrapped "insert any meat here." That's my philosophy on it.
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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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#3000174 - 10/26/12 11:09 AM
Re: Cool Backstrap recipe
[Re: Poser]
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beechnut
10 Point
Registered: 09/20/02
Posts: 4864
Loc: DRUMMONDS TN 38023
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Im trying it. And bacon is good on everything imo. I agree that bacon is good on everything and I also agree that bacon wrapped tenderloins are good, BUT (and this is a big "but"), given that tenderloins are the most prized cut of venison, a wild animal, to me it seems a shame to mask the wild flavor with bacon. It taste "good", no doubt, but it doesn't taste like venison, certainly does not taste like wild food. Now, I would consider wild pig bacon as an option, but again, not necessary. So, it all depends on what you want out of your venison. When it comes to backstraps and tenderloins, I have to go the puritan route. Roasts, sausage and such, I am more open to adding fat, though I try to use the highest quality pork and beef products available as I do not like to dilute venison with industrial with flavors. When it comes down to eating the premium cuts off of a animal that I hunted and killed, I don't like the idea of reducing it a banal recipe. You can wrap anything in bacon and it tastes good, but a tenderloin hit with flame, tastes like a venison tenderloin. It tastes like a deer. It tastes like the animal I hunted and killed not like a bacon wrapped "insert any meat here." That's my philosophy on it.
What if you just enjoy hunting and not so much the taste of deer, and wrapping it in bacon is one of the only ways you like it, instead of wasting it?
Is there some kind of ceremony that should be held while eating the sacred cuts of meat?..... 
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#3000207 - 10/26/12 11:57 AM
Re: Cool Backstrap recipe
[Re: beechnut]
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Poser
14 Point
Registered: 07/28/10
Posts: 8385
Loc: Tennessee
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Im trying it. And bacon is good on everything imo. I agree that bacon is good on everything and I also agree that bacon wrapped tenderloins are good, BUT (and this is a big "but"), given that tenderloins are the most prized cut of venison, a wild animal, to me it seems a shame to mask the wild flavor with bacon. It taste "good", no doubt, but it doesn't taste like venison, certainly does not taste like wild food. Now, I would consider wild pig bacon as an option, but again, not necessary. So, it all depends on what you want out of your venison. When it comes to backstraps and tenderloins, I have to go the puritan route. Roasts, sausage and such, I am more open to adding fat, though I try to use the highest quality pork and beef products available as I do not like to dilute venison with industrial with flavors. When it comes down to eating the premium cuts off of a animal that I hunted and killed, I don't like the idea of reducing it a banal recipe. You can wrap anything in bacon and it tastes good, but a tenderloin hit with flame, tastes like a venison tenderloin. It tastes like a deer. It tastes like the animal I hunted and killed not like a bacon wrapped "insert any meat here." That's my philosophy on it. What if you just enjoy hunting and not so much the taste of deer, and wrapping it in bacon is one of the only ways you like it, instead of wasting it? Is there some kind of ceremony that should be held while eating the sacred cuts of meat?.....
You should always eat it and I would be glad to see any hunter eat their kill regardless of what they have to do it to make it palatable rather than not eat it.
As for the ritual.... the answer is yes. As hunters, I believe we should show respect both for the tradition of hunting as well as the reverence for life, understanding of death, appreciation for where our food comes from, what is involved in obtaining it and how is it procured. If there is anything that will save hunting, I believe it is this philosophy. Furthermore, the true "trophy" is the meal or meals that you deliver to the table. Unfortunately, the hunting industry has pushed a completely different agenda.
_________________________
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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#3000585 - 10/26/12 03:58 PM
Re: Cool Backstrap recipe
[Re: beechnut]
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JimFromTN
8 Point
Registered: 07/14/08
Posts: 1230
Loc: Nashville, TN
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Im trying it. And bacon is good on everything imo. I agree that bacon is good on everything and I also agree that bacon wrapped tenderloins are good, BUT (and this is a big "but"), given that tenderloins are the most prized cut of venison, a wild animal, to me it seems a shame to mask the wild flavor with bacon. It taste "good", no doubt, but it doesn't taste like venison, certainly does not taste like wild food. Now, I would consider wild pig bacon as an option, but again, not necessary. So, it all depends on what you want out of your venison. When it comes to backstraps and tenderloins, I have to go the puritan route. Roasts, sausage and such, I am more open to adding fat, though I try to use the highest quality pork and beef products available as I do not like to dilute venison with industrial with flavors. When it comes down to eating the premium cuts off of a animal that I hunted and killed, I don't like the idea of reducing it a banal recipe. You can wrap anything in bacon and it tastes good, but a tenderloin hit with flame, tastes like a venison tenderloin. It tastes like a deer. It tastes like the animal I hunted and killed not like a bacon wrapped "insert any meat here." That's my philosophy on it. What if you just enjoy hunting and not so much the taste of deer, and wrapping it in bacon is one of the only ways you like it, instead of wasting it? Is there some kind of ceremony that should be held while eating the sacred cuts of meat?.....
If you don't like the taste of deer meat, it means you ain't cooking it right. Take a look at the thread "Taqueria La Guadalupana: Photos!!!". Make those exact same tacos, except use venison. Cut the meat up into small pieces, coat with taco seasoning, and sear in a hot skillet. If the meat makes it to the tacos without you eating it all first, they will be the best tacos you ever ate. Of course, I butcher all my own deer and processor cuts don't taste as good so it probably won't be as good as the ones I make.
As for the above recipe, the photo does not look appetizing at all and I bet you could leave out the tenderloin and it would pretty much taste the same.
Edited by JimFromTN (10/26/12 03:59 PM)
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