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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: 16561
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: 2691
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: 12875
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:
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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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#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

Offline
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: 5738
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: 9541
Loc: Memphis

Offline
 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.
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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: 6812
Loc: Shelby County, TN

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


Registered: 04/03/11
Posts: 6812
Loc: Shelby County, TN

Offline
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: 12875
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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