Day of the Kill Eating: Backstrap Two Ways

[TAFKAP]

A small-ish Chaney Lake 6-point. I'm estimating a 120lb live weight buck. Shot at 9:00 on Saturday morning, and it was about 55� that day. Drug out, quartered up, and in the cooler by 11:00.

Got the (4) quarters hanging in the fridge when I got home. They'll sit there throughout the week as I make some time to butcher and decide what to do.

What's becoming a day-of-the-kill tradition, I pan seared a chunk of backstrap for lunch, and a little carpaccio. The backstrap was tougher than I've ever had, but hopefully aging for a few days in the fridge will help that out.

 

[redblood]

reckon why he was so tough, he looks relatively young

 

[timberjack86]

reckon why he was so tough, he looks relatively young

I think rigimortis has to set in at least to give the muscles time to relax.

 

[TAFKAP]

reckon why he was so tough, he looks relatively young

I think rigimortis has to set in at least to give the muscles time to relax.

This is something Poser pointed out, and the thought never occurred to me. I made some more later that night for dinner that was quite a bit more tender. Could've been a combination of the muscle letting go, or because I changed my cooking method.

I'll try some more soon.

 

[jakeway]

I read it takes about 24 hours for the complete rigor mortis cycle to complete. I try to wait at least that long before butchering.

 

[TAFKAP]

I cooked some more backstrap last night, and it was a bit more tender. However, it's still pretty tough. They've been aging over a bowl of (very) salty water since last Saturday, and there's not been a dramatic enough improvement.

 

[jb3]

I've had backstrap wrapped in wonder bread two hours after the kill and it was like butter.

 

[TAFKAP]

Even the less-than-6-hour carpaccio slices were nearly impossible to pound out. This is definitely a slow-braise deer.

 

[BamaProud]

Even the less-than-6-hour carpaccio slices were nearly impossible to pound out. This is definitely a slow-braise deer.

I saved a couple of shanks to braise from a Thanksgiving deer. Has there ever been a recipe posted...of just a lot of discussion?

 

[BamaProud]

Yep, I'll be making that soon...thanks.

 

[TAFKAP]

The same method will apply to any other seasoning option. And if venison isn't easily available, I've seen lamb shanks at Whole Foods for $5.99/lb. I think even Kroger carries them sometimes, as well.

 

[timberjack86]

I quarter my deer place him in the fridge in a plastic bag and I don't touch him for 5 days. I have never had a backstrap or steak that wasn't tender. No salt water for me.

 

[catman529]

I read it takes about 24 hours for the complete rigor mortis cycle to complete. I try to wait at least that long before butchering.

that is interesting. Wonder how that affects meat spoilage on a deer left overnight. Maybe saves a lot of deer meat since it's so fresh, its not dead all the way.


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