MyFishFinder.com Just like iceshanty but warmer
The best backstrap is the freshest it can be.Quote I have seen guys cut a thin strip of it as we were cutting up a deer and just chew it up and eat it! Sorry, that's a little too rare for me! Probably the worst thing you can do is to cook it on too high heat if frying. My Mrs. (god love her) is prone to that... I'm always BEEATCHIN' that she cooked it too long. One of my personal favorites is to take about a 6-8" long section of backstrap, slice it as thin as you can with a knife, and do it in a Crock pot with some Portabella mushrooms sliced up. When you do this...kind of layer the meat and mushroom slices and pour in a good beef stock like Swanson's until you cover it and then give it about 1 hr. on high then about 4-5 or so hrs. on low. Remove the meat and mushrooms with a strainer spoon(and keep it warm in the oven on a low temp) and make a gravy with the broth that's left adding a little more stock if necessary. Place the sliced meat and mushrooms on a bed of cooked rice or egg noodles or good homemade bread and pour on the gravy. Man....It's HEAVEN ON EARTH!!!!!.....WK
I have seen guys cut a thin strip of it as we were cutting up a deer and just chew it up and eat it! Sorry, that's a little too rare for me! Probably the worst thing you can do is to cook it on too high heat if frying. My Mrs. (god love her) is prone to that... I'm always BEEATCHIN' that she cooked it too long. One of my personal favorites is to take about a 6-8" long section of backstrap, slice it as thin as you can with a knife, and do it in a Crock pot with some Portabella mushrooms sliced up. When you do this...kind of layer the meat and mushroom slices and pour in a good beef stock like Swanson's until you cover it and then give it about 1 hr. on high then about 4-5 or so hrs. on low. Remove the meat and mushrooms with a strainer spoon(and keep it warm in the oven on a low temp) and make a gravy with the broth that's left adding a little more stock if necessary. Place the sliced meat and mushrooms on a bed of cooked rice or egg noodles or good homemade bread and pour on the gravy. Man....It's HEAVEN ON EARTH!!!!!.....WK
thanks that the one i was looking for Ok, here is, by far, the best recipe I have ever found for cooking backstrap. Ingredients:Deer backstrap. Bacon- thin sliced and cheaptoothpicscream cheesekokoman terakyi-soy sauce maranadegarlic powder (not garlic salt!)pepperpepper-Jack cheese- thin slices1 link of deer sausage- cut or shredded into fine pieces. Jalapenos- remove seeds and cut into sliversonion- Cut into slivers 1in longmeat tenderizer malletLay the backstap out and cut 3/4 inch filets. Take a meat tenderizor and beat until the meat is flattened out to the size of a softball. Now dip the meat into a shallow dish of the Kokoman maranade. Then dust with garlic powder and pepper. Now spread cream cheese on one entire side of the meat. The more the better. Now sprinke some of your shredded deer sausage in the middle. Add your onions and Jalapeno slivers. I usually us 1 or 2 Jap. slivers and 2 or 3 onion slivers. Now take one side of the meat and roll it all up like a sushi roll. Wrap the roll in bacon and secure with toothpics. Now cook on the grill until the bacon is cooked like you like it.About five minutes before you think they are completely done add the slice of pepper jack cheese to top of each roll and let melt.Remove and cool for a couple of mintues (the cream cheese will be very hot) and enjoy.
all you need is a hot skillet some garlic powder and pepper! and cook it slow
I cook it just like I cook my steaks. I have about an 8'' strip of loin season it with salt and garlic pepper and sear it in a hot pan,usually cast iron. It is raw on the inside and charred on the outside. I let it rest for awhile to let the juices redistribute while I melt butter in the same pan,that has cooled down, and add garlic and soya sauce. I then cut the cooled meat into the size pieces I like and cook them quickly in the butter and eat. I eat them pretty rare so you only need a minute or less on each side.
Just rub that sucker with olive oil and some Garlic powder and grill it up medium rare. I'll second the sacralige.
I don't know the recipe but just reading the description I'm having funny pains in my left arm!
YEP, those repicies, will fill your veins with" BLOOD SLUDGE,"
That seems like nothing more than a waste of good backstrap to me. In all seriousness, if you cooked the anus with this recipe it would taste the same, so next time we each bag a deer in the same season, why don't you pm me, and I'll give you the anus from my deer and I'll take your backstrap...