Jump to content

  • NJ Woods & Water Zazzle Storefront
  • NJ Woods & Water Cafepress Storefront

Welcome to NJ Woods & Water

Sign In  Log in with Facebook

Create Account
Welcome to NJ Woods & Water, like most online communities you must register to post in our community, but don't worry this is a simple free process that requires minimal information for you to signup.
Come be a part of NJ Woods & Water by signing in or creating an account today!
  • Enter contests and win prizes
  • Start new topics, ask, and answer questions
  • Subscribe to topics and forums you're interested in
  • Get your own profile page, blog, and photo/video galleries
  • Participate in live chat
  • Send personal messages to other members.
  • Share content with your social media such as Facebook, Twitter, and Google+
If you are experiencing trouble creating an account, please click here to submit a support ticket and we will help resolve any issues you may be having!


How do you like your Backstrap?

44 replies to this topic

#1 OFFLINE   Cousin Brown

Cousin Brown

    10 Pointer

  • NJW&W Members
  • PipPipPipPipPipPipPipPipPipPipPipPip
  • 1,332 posts

Posted 02/02/13 - 07:46 AM

There are so many ways to prepare this wonderful cut. What is your favorite?

I got to say , one of my favorites is still one of the easiest recipes....Marinated in Zesty Italian Dressing then grilled.

#2 OFFLINE   Rutting Buck

Rutting Buck

    5 Pointer

  • NJW&W Members
  • PipPipPipPipPipPipPip
  • 540 posts

Posted 02/02/13 - 07:53 AM

I like to marinade mine in balsamic vinegar, evoo, worchesire, and garlic. Then grill
"Your short on ears and long on mouth"

#3 Male OFFLINE   JJoe


    Button Buck

  • NJW&W Members
  • PipPipPip
  • 120 posts

Posted 02/02/13 - 08:01 AM

So many ways,,,, for a quickie, I like to melt a pat of butter in a pan along with some garlic and teriyaki sauce and fry....


#4 OFFLINE   Hewey


    Button Buck

  • NJW&W Members
  • PipPipPip
  • 64 posts

Posted 02/02/13 - 08:05 AM

Salt, pepper, a little garlic powder, and grill.

#5 Male OFFLINE   sam3


    5 Pointer

  • NJW&W Members
  • PipPipPipPipPipPipPip
  • 595 posts

Posted 02/02/13 - 08:36 AM

I like to slice mine paper thin and fry it quickly with salt, pepper, garlic and butter. Put on a roll with some cheese and sautéed onions and then under the broiler for a minute or two to the cheese. Venison steak sammiches! Mmmmmm

#6 Male OFFLINE   makosnax



  • NJW&W Members
  • PipPipPipPip
  • 201 posts

Posted 02/02/13 - 08:45 AM

Attatched to a 12 point 170" buck. :rock:
  • Like x 1
  • List

#7 OFFLINE   Bruinupacup


    Button Buck

  • NJW&W Members
  • PipPipPip
  • 85 posts

Posted 02/02/13 - 09:01 AM

Red wine, olive oil, garlic, salt n pepper

#8 Male OFFLINE   Gruntmaster


    6 Pointer

  • NJW&W Members
  • PipPipPipPipPipPipPipPip
  • 627 posts

Posted 02/02/13 - 09:21 AM

On the grill with onions, garlic, salt, pepper.
Sometimes with a little soy sauce, Worcester added.

NRA Life Member
"From My Cold Dead Hands"                          I'm all for Gun Control...I use both Hands.


#9 Male OFFLINE   CJ3a


    8 Pointer

  • NJW&W Members
  • PipPipPipPipPipPipPipPipPipPip
  • 819 posts

Posted 02/02/13 - 09:46 AM

Butter and a glass of red wine
I spent most of my money on hunting and fishing. The rest I just wasted.

#10 OFFLINE   joedjr


    Button Buck

  • NJW&W Members
  • PipPipPip
  • 91 posts

Posted 02/02/13 - 10:01 AM

Very simple, sliced and fried with sautéed onions.

#11 OFFLINE   Cransiear


    Button Buck

  • NJW&W Members
  • PipPipPip
  • 108 posts

Posted 02/02/13 - 10:09 AM

1st way: When we are at camp we generally cut the backstraps out of the first deer we kill. Then we slice it into 1/4 in. pieces dip it drawn butter, sprinkle with blackening seasoning, give it a quick sear in a cast iron skillet. this should never be done inside for obvious reasons.
2nd way: Cut into nice sized medallions salt and pepper to taste and sear on all side finish off in the oven and rest on a bed of sauteed onions and baby bellas deglased with some Marsala wine.

#12 OFFLINE   Reeltight


    Button Buck

  • NJW&W Members
  • PipPipPip
  • 35 posts

Posted 02/03/13 - 09:32 AM

I marinate it in soy sauce, olive oil and montreal steak seasoning and grill it rare.

#13 OFFLINE   Spent Brass

Spent Brass


  • NJW&W Members
  • PipPipPipPip
  • 275 posts

Posted 02/10/13 - 02:40 AM

I am planning to make a whole tenderlion into venison Wellington with mushrooms and prosoute tommorow will let you all know how it turns out
Hunting and fishing is not a sport to me its a way of life:rock:

#14 Male OFFLINE   bushden



  • NJW&W Members
  • PipPipPipPip
  • 259 posts

Posted 02/10/13 - 05:51 AM

I cut them into butterfly pieces, marinate them is italian salad dressing for a couple hours then cook them on the barbeque grill leaving them a little red inside. Garnish them with some barbeque onions and emmmm good. :cheers:

#15 Male OFFLINE   Liv2hunt



  • NJW&W Members
  • PipPipPipPip
  • 237 posts

Posted 02/10/13 - 07:10 AM

I marinade it in a steak and chop marinade over night wrap it in bacon and put it on the grill. Slice it up and enjoy every bite..
I Just want to Hunt...

#16 Male OFFLINE   DV1


    9 Pointer

  • NJW&W Members
  • PipPipPipPipPipPipPipPipPipPipPip
  • 944 posts

Posted 02/10/13 - 08:23 AM

To improve the quality, let it sit in the fridge for a week after thawing out to age. I just put it in a sealed tupperware container, no rub or marinade. Put that on a day or less before cooking. This will make it as tender as a fine fielt mignon
I pledge allegiance to the Flag of the United States of America and to the Republic for which it stands, one nation UNDER GOD, indivisible, with liberty and justice for all.

#17 OFFLINE   PBhunter44


    Button Buck

  • NJW&W Members
  • PipPipPip
  • 37 posts

Posted 02/10/13 - 10:28 AM

Attatched to a 12 point 170" buck. :rock:

  • Funny x 1
  • List

#18 Male OFFLINE   nycredneck


    3 Pointer

  • NJW&W Members
  • PipPipPipPipPip
  • 366 posts

Posted 02/10/13 - 10:34 AM

I throw it in a hot, cast iron skillet to sear it for a couple minutes then let it sit for couple minutes, add salt & pepper maybe some onion and with a side of mash and creamed spinach.

#19 OFFLINE   bayonne


    Button Buck

  • NJW&W Members
  • PipPipPip
  • 86 posts

Posted 02/10/13 - 01:01 PM

wrapped in bacon on the grill

#20 OFFLINE   Maximus


    Button Buck

  • NJW&W Members
  • PipPipPip
  • 56 posts

Posted 02/10/13 - 05:18 PM

I am planning to make a whole tenderlion into venison Wellington with mushrooms and prosoute tommorow will let you all know how it turns out

That is my favorite aswell

0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users