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#3306407 - 07/30/13 11:24 AM Back Strips
jjake40lb
Spike


Registered: 11/16/09
Posts: 91
Loc: TN, USA

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Wondering if any of you have some good ideas for deer back strips. I usually cube them up and marinate them and place on the grill. Is there other good recipes for this?
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#3306433 - 07/30/13 11:38 AM Re: Back Strips [Re: jjake40lb]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12510
Loc: Tennessee

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HOT coals, direct heat, the closer the better.
Cook each side for about 45 to 75 seconds.

Remove, add sea salt, pepper and a bit of fresh Rosemary.
Allow to sit for 5 minutes.

Slice and eat.
_________________________
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.

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#3306438 - 07/30/13 11:44 AM Re: Back Strips [Re: Poser]
tn/kyhunter
4 Point


Registered: 08/24/10
Posts: 422
Loc: Cookeville TN

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Cut width wise so its in chunks, half a jalepino wrapped in
maple cured bacon on skewers and grill!

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#3306460 - 07/30/13 11:54 AM Re: Back Straps [Re: tn/kyhunter]
BlountArrow
8 Point


Registered: 07/13/12
Posts: 2483
Loc: SouthEast Tenn

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If I'm cooking the whole strap I like to just simply get a HOT pan going w/some olive oil or coat grill w/olive oil. I salt and pepper both sides of the strap and like Poser said just sort of sear it on both sides for a small amount of time. The worst thing to do is overcook it IMO, so if you even think it might be time for the first flip it probably is \:\) . Then, if you think it might be done but you're not sure....it is done.

If They are sliced up or butterflied I actually like them batered and fried better than anything. I had never had them that way until I met my babies' mama and that be how she grew up eating it.
_________________________
"The world is so dreadfully managed, one hardly knows to whom to complain."
-Ronald Firbank

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#3306464 - 07/30/13 11:58 AM Re: Back Strips [Re: tn/kyhunter]
TNDeerGuy
12 Point


Registered: 11/28/06
Posts: 5996
Loc: Old Hickory/Mt.Juliet, TN

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Liberally sprinkle Thyme, Rosemary, Salt, Pepper and Garlic on the backstrap and then lightly rub a thin coat of olive oil on the outside—marinate for at least 4-6 hours.

Preheat oven to 500.

Take a skillet and put a small amount of olive oil and heat to medium high. Throw backstrap in and brown on each side for 2 minutes. Throw in two pats of butter in bottom of pan, let it melt and spoon butter over browned backstrap.

Then take browned backstrap and wrap in a thin layer of foil and place in oven for 8 minutes for medium rare.
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#3306476 - 07/30/13 12:12 PM Re: Back Strips [Re: TNDeerGuy]
thetoolman
8 Point


Registered: 08/23/05
Posts: 1440
Loc: Charlotte, Tennessee

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Cut my straps into 8 inch "roasts" salt and pepper liberally and grill until medium.

For breakfast butterfly strap, bread with flower salt and pepper and drop in a hot oiled skillet. Place on homemade biscuit.
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#3306559 - 07/30/13 01:14 PM Re: Back Strips [Re: thetoolman]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12510
Loc: Tennessee

content Online
Also, this:

Rub thoroughly with sea salt or Curing salt. Place in the refrigerator for 7 days, flipping over each day. Once the backstrap has lost 1/3rd of its original weight, pat dry thoroughly with paper towel, Wrap in cheese cloth and hang in a cool, dry spot (cellar or curing chamber) for 6 weeks.

Voila: Venison Bresola.
_________________________
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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#3306617 - 07/30/13 02:03 PM Re: Back Strips [Re: TNDeerGuy]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9396
Loc: Memphis

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 Originally Posted By: TNDeerGuy
Liberally sprinkle Thyme, Rosemary, Salt, Pepper and Garlic on the backstrap and then lightly rub a thin coat of olive oil on the outside—marinate for at least 4-6 hours.

Preheat oven to 500.

Take a skillet and put a small amount of olive oil and heat to medium high. Throw backstrap in and brown on each side for 2 minutes. Throw in two pats of butter in bottom of pan, let it melt and spoon butter over browned backstrap.

Then take browned backstrap and wrap in a thin layer of foil and place in oven for 8 minutes for medium rare.


Rather than timing the skillet sear, I try to wiggle it until the pan releases the meat. Otherwise, the sear isn't complete and the meat will tear off the bottom.
_________________________
Everything important in life was learned from Mary Jo Kopechne.

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#3306867 - 07/30/13 06:01 PM Re: Back Strips [Re: TAFKAP]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12510
Loc: Tennessee

content Online
When I do backstraps on the stovetop, I always use butter.
_________________________
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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#3306932 - 07/30/13 07:13 PM Re: Back Strips [Re: jjake40lb]
waterman
4 Point


Registered: 03/22/08
Posts: 161
Loc: roane county

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keep em whole, marinate in moores marinade, grill to medium rare. let set 10 mins. slice in medalions. serves 2 to 4 depending on appetites! better than prime rib. IMO
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#3307175 - 07/30/13 11:28 PM Re: Back Strips [Re: waterman]
catman529
spiderboy
16 Point


Registered: 11/10/10
Posts: 15745
Loc: Franklin TN

Offline
cut back straps into steaks a little thicker than 1 inch. Season to preference (tony cachere's creole seasoning is good) and grill until med or med-rare. I think letting the whole cuts sit in the fridge for 1 week after killing the deer probably makes them even better, because they make a darn good steak when I cook em. After killing a few deer last year it's become standard for me to let em sit a week in the fridge before cooking or freezing.
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#3307478 - 07/31/13 09:55 AM Re: Back Strips [Re: catman529]
Bayou Buck
10 Point


Registered: 05/11/09
Posts: 2689
Loc: Spring Hill / Perry Co

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Here is an Asian dish I do. Cut back strap into this slices and marinate in some soy sauce, brown sugar, minced garlic, Sesame oil, and pepper. Next heat up some oil, soy sauce, ginger, minced garlic, and brown sugar in a wok. Add large chunks of onion and bell pepper and cook for a couple of minutes. Get the fire hot and add the back strap. You can also add some broccoli or other veggies if you want. Serve over rice. I am sure I missed an ingredient somewhere, but you get the point. I also usually add some sesame oil and seeds right when it is finished cooking for flavor.
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#3307511 - 07/31/13 10:25 AM Re: Back Strips [Re: Bayou Buck]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12510
Loc: Tennessee

content Online
FYI: quality salt and pepper make all the difference in the world. I like to crush or grind sea salt myself and use Tellicherry Black Pepper from Penzeys.

Rosemary add just a hint of a natural "forest" flavor that compliments venison well. I sometimes will crush some Juniper berries for the same effect.

I like to do backstraps like this at parties and just let people grab and eat them. Nothing like a group of people standing around with blood running down their chins.



Here's one my wife cooked with a mushroom sauce:




and, a Thai salad with Backstrap:
_________________________
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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#3308217 - 07/31/13 08:35 PM Re: Back Strips [Re: waterman]
AcornHead
4 Point


Registered: 11/29/01
Posts: 290
Loc: Oliver Springs, TN , Roane

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Melt butter, add brown sugar. Mix into a paste. Wrap slices with half strip of bacon. Brush paste all over and grill over hot coals to med rare. They are awesome.
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#3316520 - 08/08/13 08:30 PM Re: Back Strips [Re: catman529]
TNGunhunter
6 Point


Registered: 09/29/12
Posts: 955
Loc: Wilson County, TN

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Yep, THIS!!!
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#3316753 - 08/08/13 11:53 PM Re: Back Strips [Re: TNGunhunter]
Vermin93
12 Point


Registered: 12/11/10
Posts: 5308
Loc: Dallas, TX & Signal Mtn, TN

Offline
 Originally Posted By: Poser
Voila: Venison Bresola.


Sounds really interesting, but almost too easy. What does it taste like? Do you just slice it thin and serve?

 Originally Posted By: Poser
When I do backstraps on the stovetop, I always use butter.


What temp on the stove? Every time I try to sear with butter it turns brown and almost burns on me.
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“The more I read and the more I listen, the more apparent it is that our society suffers from an alarming degree of public ignorance” - Retired Supreme Court Justice Sandra Day O’Connor

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#3316755 - 08/08/13 11:59 PM Re: Back Strips [Re: Vermin93]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9396
Loc: Memphis

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 Originally Posted By: Vermin93
 Originally Posted By: Poser
Voila: Venison Bresola.


Sounds really interesting, but almost too easy. What does it taste like? Do you just slice it thin and serve?

 Originally Posted By: Poser
When I do backstraps on the stovetop, I always use butter.


What temp on the stove? Every time I try to sear with butter it turns brown and almost burns on me.


Heat is too high. Med-high.
_________________________
Everything important in life was learned from Mary Jo Kopechne.

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#3316772 - 08/09/13 01:02 AM Re: Back Strips [Re: Bayou Buck]
BamaProud
12 Point


Registered: 04/03/11
Posts: 6408
Loc: Shelby County, TN

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 Originally Posted By: Bayou Buck
Here is an Asian dish I do. Cut back strap into this slices and marinate in some soy sauce, brown sugar, minced garlic, Sesame oil, and pepper. Next heat up some oil, soy sauce, ginger, minced garlic, and brown sugar in a wok. Add large chunks of onion and bell pepper and cook for a couple of minutes. Get the fire hot and add the back strap. You can also add some broccoli or other veggies if you want. Serve over rice. I am sure I missed an ingredient somewhere, but you get the point. I also usually add some sesame oil and seeds right when it is finished cooking for flavor.


Do you do this on the stovetop? Gotta have a pretty rocking burner to cook in a wok.
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Save the Little ones for the Little Ones.
Wine-Down Brewing and Winemaking

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#3316775 - 08/09/13 01:21 AM Re: Back Strips [Re: BamaProud]
BamaProud
12 Point


Registered: 04/03/11
Posts: 6408
Loc: Shelby County, TN

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edited* first make sure your kids aren't home or you will have to share. \:\)

I do mine on the stove. Cast iron of course. I just can't justify getting the grill going for something that is only going to cook for a few minutes.

The simpler the batter IMO, let the meat stand on its own:
Coat the loin in olive Oil, generously season in kosher salt and fresh ground pepper. "roll" the loin across a very hot skillet turning every 45 seconds searing each side. For the last 45 seconds add 2 tbsp of herb infused butter(I like garlic and tarragon) Remove the meat and pour the hot butter over the top. Let it rest for 5 minutes.



_________________________
Save the Little ones for the Little Ones.
Wine-Down Brewing and Winemaking

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#3316921 - 08/09/13 08:02 AM Re: Back Strips [Re: TAFKAP]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12510
Loc: Tennessee

content Online
 Originally Posted By: TAFKAP
 Originally Posted By: Vermin93
 Originally Posted By: Poser
Voila: Venison Bresola.


Sounds really interesting, but almost too easy. What does it taste like? Do you just slice it thin and serve?

 Originally Posted By: Poser
When I do backstraps on the stovetop, I always use butter.


What temp on the stove? Every time I try to sear with butter it turns brown and almost burns on me.


Heat is too high. Med-high.


Yeah, also, what I do is get the skillet hot and wait to put the butter on it until just before the venison goes on. Basically, don't get the butter a chance to burn and you can get away with higher heat than if you put the butter on while the pan is still heating up.
_________________________
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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#3316922 - 08/09/13 08:03 AM Re: Back Strips [Re: Poser]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12510
Loc: Tennessee

content Online
BamaProud is doing it right.
_________________________
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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#3317794 - 08/09/13 11:12 PM Re: Back Strips [Re: Poser]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9396
Loc: Memphis

Offline
Yes indeed......this one was my best one. The sear was wee bit too long, and it got a little crusty-tough on the outside, but it was wayyyyy good. I made up for it with the carpaccio.

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

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#3319830 - 08/11/13 11:39 PM Re: Back Strips [Re: TAFKAP]
HAWKEYE
4 Point


Registered: 08/19/01
Posts: 277
Loc: MIDDLE WEST TN

Offline
First clean and trim loins until nothing but red meat is left. Then slice across the loins about an inch thick. Now butterfly the slices by cutting through the edge of each slice and fold it open. Wash slices and place in a one gallon freezerbag. Sprinkle in lemon pepper seasoning(not Salt) and Garlic powder(not garlic salt)into freezer bag giving the meat a light coating. Now pour in a third of a bottle of Dale's sauce followed by Coca cola(not Pepsi)until you cover the meat. Now squeeze out all remaining air and seal the bag. Foaming and everything turning brown is normal, dont panic. Set this aside for about 30-45 minutes while you get the grill ready. In a grill pan, place a stick of butter and sprinkle heavy with garlic powder. Find your basting brush. Now put the grill pan on the grill. The garlic will toast a bit before the butter melts. Place meat on medium high grill and pour merinade mixture remaining in freezer bag in grill pan.
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#3319831 - 08/11/13 11:41 PM Re: Back Strips [Re: HAWKEYE]
HAWKEYE
4 Point


Registered: 08/19/01
Posts: 277
Loc: MIDDLE WEST TN

Offline
Now bast on every turn until med rare. Yeah.... its crazy good.
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Pull em up or get down in em......

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#3320029 - 08/12/13 08:46 AM Re: Back Strips [Re: BamaProud]
Bayou Buck
10 Point


Registered: 05/11/09
Posts: 2689
Loc: Spring Hill / Perry Co

Offline
 Originally Posted By: BamaProud
 Originally Posted By: Bayou Buck
Here is an Asian dish I do. Cut back strap into this slices and marinate in some soy sauce, brown sugar, minced garlic, Sesame oil, and pepper. Next heat up some oil, soy sauce, ginger, minced garlic, and brown sugar in a wok. Add large chunks of onion and bell pepper and cook for a couple of minutes. Get the fire hot and add the back strap. You can also add some broccoli or other veggies if you want. Serve over rice. I am sure I missed an ingredient somewhere, but you get the point. I also usually add some sesame oil and seeds right when it is finished cooking for flavor.


Do you do this on the stovetop? Gotta have a pretty rocking burner to cook in a wok.


I just put my stove on high and it works. Preferably a higher temp would work better.

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#3322893 - 08/14/13 02:58 PM Re: Back Strips [Re: waterman]
Skully
4 Point


Registered: 10/19/11
Posts: 316
Loc: West Tennessee

Offline
Marinade 11/2 inch cuts in Carribean jerk marinade found in dressing isle for 4 to 5 hours. Bacon wrap and put on hot grill, this is my next best way to cook besides fried with biscuits and gravey.
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#3323685 - 08/15/13 09:06 AM Re: Back Strips [Re: Skully]
bigtex
8 Point


Registered: 06/06/04
Posts: 1712
Loc: Brush Creek

Offline
The wife and I had backstraps for supper last night along with green beans, corn and okra fresh out of the garden. [yeah I know, that's two green veggies but it was darn good]
I cook my straps like BamaProud, the simpler the better. BTW, they were delicious!!!
I just had a cold meat sandwich from the leftovers along with a fresh mater out of the garden.
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#3339948 - 08/28/13 08:48 PM Re: Back Strips [Re: bigtex]
Daddybucktn
4 Point


Registered: 11/10/07
Posts: 315
Loc: Clinton Tn, USA

Offline
I fillet mine out so that it looks like a flank steak or as flat as pizza dough. I then marinate in my own sauce (I am guessing Dales could be used) but not too long. Once it has marinated, lay it out flat and add mozzarella cheese, mushrooms, sweet bell pepper (yellow/orange), onion...etc. Once you have it piled on top... then roll it up like a pin wheel and tie it off with bakers string and throw on grill. Slice it like a PinWheel

City Slicker Wife - Loves it!

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#3339953 - 08/28/13 08:52 PM Re: Back Strips [Re: Daddybucktn]
BamaProud
12 Point


Registered: 04/03/11
Posts: 6408
Loc: Shelby County, TN

Offline
That does sound good!
_________________________
Save the Little ones for the Little Ones.
Wine-Down Brewing and Winemaking

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#3359889 - 09/15/13 08:12 AM Re: Back Strips [Re: BamaProud]
John Harris
4 Point


Registered: 09/04/03
Posts: 282
Loc: Nashville

Offline
Butterfly slice lengthwise - do not cut all the way through.

On the inside, place 1/4 inch thick slices of Philly cream cheese on one side and *sweet* jalapeno jelly (can be hard to find) spread on the other side of the lengthwise cut.

Tie closed with butcher twine.

On the outside, crust with sea salt, heavy freshly crushed black pepper, and other herbs of preference if any.

Grill over high heat to medium

let set 3 minutes then slice on the bias.
_________________________
John Harris
_________________________________
Attorney &
Executive Director, Tennessee Firearms Association
both of which support my hunting interests.

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