#3139789 - 01/25/13 10:28 PM
Back Strap cooking question
|
hankll
Spike
Registered: 12/15/12
Posts: 61
Loc: Hendersonville, Tn, USA
|
Offline
|
|
How do I use the back strap cut to best cooking method. Is it a good meat cut for smoking in my smoker, low and slow?
|
|
Top
|
|
|
|
|
#3139795 - 01/25/13 10:34 PM
Re: Back Strap cooking question
[Re: hankll]
|
TAFKAP
12 Point
Registered: 11/06/09
Posts: 6996
Loc: Memphis
|
|
Offline
|
|
I'm sure smoking is just fine for flavor, but since it's probably the absolute leanest cut of meat, I wouldn't expect a backstrap to lend itself to smoking very well.
I prefer seasoning it, searing on medium high heat, then roasting on high heat. Use a meat thermometer & pull the roast out when the internal temp reaches 120 degrees, TOPS. Let it rest for 10 minutes, and slice into medallions.
Goes well with butter sautéed mushrooms and a bottle of good red wine.
_________________________
Everything important in life was learned from Mary Jo Kopechne.
|
|
Top
|
|
|
|
|
#3139807 - 01/25/13 10:41 PM
Re: Back Strap cooking question
[Re: TAFKAP]
|
hankll
Spike
Registered: 12/15/12
Posts: 61
Loc: Hendersonville, Tn, USA
|
|
Offline
|
|
That looks good, and does the garlic and the use of other herbs help eliminate the gamey flavor? Is it, being lean, a hard to tenderize type of cut of meat?
|
|
Top
|
|
|
|
|
#3139821 - 01/25/13 10:52 PM
Re: Back Strap cooking question
[Re: hankll]
|
TAFKAP
12 Point
Registered: 11/06/09
Posts: 6996
Loc: Memphis
|
|
Offline
|
|
1) Deer tastes like deer....but the backstrap is the mildest tasting cut. Most people, if served backstrap, would probably never know it was venison
2) Backstrap & tenderloin are also the most naturally tender portions of any large animal, as those muscles do little work in the course of the critter's life
3) Garlic gives it additional flavor.
Avoid handling any venison with methods that are labeled as "drawing the blood out", "taking the gaminess away", or "tenderizing". The best way to treat venison is like you would any other steak you've ever cooked. Dry cooking methods for already tender cuts and wet cooking methods for tougher ones that require more time to break down. It's a lot to type out in just one post, but keep an eye on these boards to learn a ton about great ways to cook game. The guy called Poser is a fantastic wealth of knowledge, and you can take whatever he posts on here as Gospel. He's done a helluva job applying non-typical cooking methods to game.
_________________________
Everything important in life was learned from Mary Jo Kopechne.
|
|
Top
|
|
|
|
|
#3139822 - 01/25/13 10:53 PM
Re: Back Strap cooking question
[Re: TAFKAP]
|
TAFKAP
12 Point
Registered: 11/06/09
Posts: 6996
Loc: Memphis
|
|
Offline
|
|
And what you're seeing there is the "filet mignon" of venison.
_________________________
Everything important in life was learned from Mary Jo Kopechne.
|
|
Top
|
|
|
|
|
#3139835 - 01/25/13 11:01 PM
Re: Back Strap cooking question
[Re: TAFKAP]
|
hankll
Spike
Registered: 12/15/12
Posts: 61
Loc: Hendersonville, Tn, USA
|
|
Offline
|
|
I see, Well, I have some in my freezer given to me and I was contemplating on the best way to prepare it.....So I was given some good stuff then. I thought with the description, of it being back strap that it was probably like a rib cut. And the only way to make ribs tender is to smoke them low and slow.
|
|
Top
|
|
|
|
|
#3139885 - 01/25/13 11:58 PM
Re: Back Strap cooking question
[Re: TAFKAP]
|
catman529
spiderboy
16 Point
Registered: 11/10/10
Posts: 10901
Loc: Franklin TN
|
|
Offline
|
|
And what you're seeing there is the "filet mignon" of venison.
after they sit in the fridge for a good several days, I freeze or cook them, just cut into simple steaks or butterflied. Then they can be grilled or pan-seared with some salt, pepper, garlic and onion powder, tony chachere's creole seasoning, it's a really good cut of meat. Use plenty of seasoning because of course excess will cook off.
_________________________
A good day in the woods is best finished off with an ice cold Sun Drop.
|
|
Top
|
|
|
|
|
#3139888 - 01/26/13 12:15 AM
Re: Back Strap cooking question
[Re: catman529]
|
redblood
16 Point
Registered: 01/22/06
Posts: 10193
Loc: Lewisburg
|
|
Offline
|
|
cut it thin. beat it with a mallet. roll it in flour, salt and pepper. let is swin it some really hot peanut oil.
_________________________
"I will predator hunt for food "
|
|
Top
|
|
|
|
Moderator: Bobby G, RUGER, Unicam, gtk, CBU93, stretch
|
12113 Members
38 Forums
115984 Topics
1412536 Posts
Max Online: 756 @ 11/20/12 09:10 AM
|
|
|
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!
|
|
|
