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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: 12896
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.
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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.

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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: 487
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
10 Point


Registered: 07/13/12
Posts: 2607
Loc: SouthEast Tenn

content Online
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.
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"The world is so dreadfully managed, one hardly knows to whom to complain."
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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: 6114
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 outsideómarinate 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: 1475
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: 12896
Loc: Tennessee

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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: 9549
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 outsideómarinate 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.
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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: 12896
Loc: Tennessee

Offline
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: 179
Loc: roane county

Offline
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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