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!
 

Photo

How do you like your Backstrap?


44 replies to this topic

#21 OFFLINE   ringwood boy

ringwood boy

    Button Buck

  • NJW&W Members
  • PipPipPip
  • 57 posts

Posted 02/10/13 - 07:38 PM

Cook it on the grill, medium to rare, take it off and let it set till it cools(30min). Then take some pizza dough, cut a square the same length as the backstrap, but twice as wide. lay the cooked backstrap in it, throw some shredded mozarella in with it, then fold the dough around the backstrap and then pinch together. cook for 15-20 mins on 350 degrees, take out and slice the whole thing into 1/2" wide pieces. Incredible!

#22 Male OFFLINE   Woodrufflou

Woodrufflou

    6 Pointer

  • NJW&W Members
  • PipPipPipPipPipPipPipPip
  • 676 posts

Posted 02/10/13 - 07:44 PM

Cook it on the grill, medium to rare, take it off and let it set till it cools(30min). Then take some pizza dough, cut a square the same length as the backstrap, but twice as wide. lay the cooked backstrap in it, throw some shredded mozarella in with it, then fold the dough around the backstrap and then pinch together. cook for 15-20 mins on 350 degrees, take out and slice the whole thing into 1/2" wide pieces. Incredible!


That literally sounds amazing. I know what I'm having for dinner tomorrow night


"I am the MacGyver of cooking. If you bring me a piece of bread, cabbage, coconut, mustard greens, pigs feet, pine cones...and a woodpecker, I'll make you a good chicken pot pie." — Si Robertson


#23 Male OFFLINE   remingtonman1108

remingtonman1108

    Y Buck

  • NJW&W Members
  • PipPipPipPipPipPip
  • 463 posts

Posted 02/10/13 - 07:46 PM

Cook it on the grill, medium to rare, take it off and let it set till it cools(30min). Then take some pizza dough, cut a square the same length as the backstrap, but twice as wide. lay the cooked backstrap in it, throw some shredded mozarella in with it, then fold the dough around the backstrap and then pinch together. cook for 15-20 mins on 350 degrees, take out and slice the whole thing into 1/2" wide pieces. Incredible!


I need to try this!

#24 OFFLINE   ringwood boy

ringwood boy

    Button Buck

  • NJW&W Members
  • PipPipPip
  • 57 posts

Posted 02/10/13 - 07:49 PM

Trust me Guy's it is unbelievable! Just make sure you cook it on a baking stone, and don't burn the Bottom of the crust! Preheat the oven and while doing so put the stone in for a few minutes. If you don't have a stone , tinfoil in a baking pan works okay also.

#25 Male OFFLINE   DV1

DV1

    3 Pointer

  • NJW&W Members
  • PipPipPipPipPip
  • 390 posts

Posted 02/10/13 - 07:52 PM

That sounds great. Do you dress it with a sauce? Where would one get a baking stone?
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.

#26 OFFLINE   ringwood boy

ringwood boy

    Button Buck

  • NJW&W Members
  • PipPipPip
  • 57 posts

Posted 02/10/13 - 07:56 PM

Baking Stones are available most places, Walmart should have them I'm sure. No, I do not marinate with anything, the most I will do is Salt/Pepper and let sit in a closed container in the fridge for 3-4 days.

#27 OFFLINE   Deerslayer21

Deerslayer21

    Button Buck

  • NJW&W Members
  • PipPipPip
  • 32 posts

Posted 02/13/13 - 08:35 PM

That's sounds good Charlie !!!!

#28 Male OFFLINE   jkotys

jkotys

    Button Buck

  • NJW&W Members
  • PipPipPip
  • 129 posts

Posted 02/13/13 - 09:26 PM

Definitely have to try Charlies vension and pizza dough combo. Sounds like a venison calzone.

#29 Male OFFLINE   TDaly25

TDaly25

    Button Buck

  • NJW&W Members
  • PipPipPip
  • 188 posts

Posted 02/13/13 - 09:31 PM

I soak mine in milk overnight then remove from refrigerator and pat dry.

Season generously with kosher salt and freshly ground black pepper, coat lightly with olive oil after seasoning

Allow meat to reach room temperature (no refrigeration for 3-4 hours)

Preheat grill as high as temp will go

Grill for about 90 seconds on each side and voila, done

Serve with a nice room-temperature syrah/shiraz or Cab Sav.

Excellence, in anything, never occurs by chance

Achieving perfection is impossible. Striving for perfection makes greatness achievable
.


#30 OFFLINE   johnnyo8148

johnnyo8148

    Button Buck

  • NJW&W Members
  • PipPipPip
  • 149 posts

Posted 02/13/13 - 11:31 PM

I like mine with a little cianti and some faava beans. Oh, we're talking about deer backstraps. Uh, yeah I like them on the grill too. Joking -- what else would I be talking about? Actually, I like to cut them up into very thin strips; do the same with some chicken and get some Fajitas setup. I don't kill the straps with too much seasoning (if any) because all of the sides, etc, usually have enough to go around.

#31 OFFLINE   hunterdan199

hunterdan199

    Spike

  • NJW&W Members
  • PipPipPipPip
  • 212 posts

Posted 02/14/13 - 03:01 AM

medium rare salt pepper .

#32 Male OFFLINE   lefteye

lefteye

    Button Buck

  • NJW&W Members
  • PipPipPip
  • 131 posts

Posted 02/14/13 - 08:48 AM

I marinade in ALLEGRO for 24-48 hours, then grill to medium.
Patriotism means to stand by the country. It does not mean to stand by the president.
Theodore Roosevelt

#33 Male OFFLINE   Matty

Matty

    11 Pointer

  • NJW&W Members
  • PipPipPipPipPipPipPipPipPipPipPipPipPip
  • 1,896 posts

Posted 02/14/13 - 10:51 AM

I like my backstraps like I like my stomach acids....


...IN MY BELLY!!!!

:whoo::whoo::whoo::whoo:

If you're too busy to hunt....You're too busy!

- Sent from my Alexander Graham Bell Hand Crank Model Mar101876 Phone


#34 Male OFFLINE   JJoe

JJoe

    Button Buck

  • NJW&W Members
  • PipPipPip
  • 115 posts

Posted 02/14/13 - 11:03 AM

Made this on Tuesday...

Posted Image

Backstraps with red peppers and onions sauteed in olive oil and garlic pepper seasoning then served over wild rice...:cook:

>>>>--------------------->>


#35 Male OFFLINE   MackofallTrades

MackofallTrades

    5 Pointer

  • NJW&W Members
  • PipPipPipPipPipPipPip
  • 575 posts

Posted 02/14/13 - 02:50 PM

So hungry...

- Mack


#36 Male OFFLINE   MyReezening

MyReezening

    Button Buck

  • NJW&W Members
  • PipPipPip
  • 167 posts

Posted 03/29/13 - 01:44 PM

Marinate in Olive oil, soy sauce, salt, pepper and garlic powder and a teaspoon of Ginger powder. Grill it but don't overcook it, should be pink throughout!

My Daughter says it's the best meat in the world!!!!!:cook::cook:

#37 Male OFFLINE   Almaink

Almaink

    Button Buck

  • NJW&W Members
  • PipPipPip
  • 63 posts

Posted 10/29/15 - 09:53 AM

The steak rub is key. Grilled to 120 degrees then let it rest for at lest 15 to 20 minutes, slice and enjoy. 

 

 

1796994_10203300490854284_51196756635933

10548825_10203300490694280_5479246244642


  • Like x 1
  • List

#38 Female OFFLINE   Ms Grit

Ms Grit

    10 Pointer

  • NJW&W Members
  • PipPipPipPipPipPipPipPipPipPipPipPip
  • 1,399 posts

Posted 10/29/15 - 10:14 AM

Passed by the flame and still kicking . . .


"Well Behaved Women Seldom Make History" - Laurel Thatcher Ulrich

 

NJ State Federation of Sportsmen's Clubs Member
NRA Life Member

NWTF Women In The Outdoors Member

UBNJ Member



 


#39 Male OFFLINE   outdoorslife

outdoorslife

    Y Buck

  • NJW&W Members
  • PipPipPipPipPipPip
  • 474 posts

Posted 10/29/15 - 10:30 AM

Poor mans venison. Hot pan with butter salt and pepper. Simple but delicious

 

Think this week Ill try marinade in olive oil steak seasoning and soy maybe add a little bar b que and throw it on a hot pan. No grill in my apt! grrrr



#40 Male OFFLINE   Kype

Kype

    10 Pointer

  • NJW&W Members
  • PipPipPipPipPipPipPipPipPipPipPipPip
  • 1,048 posts

Posted 10/29/15 - 06:02 PM

a little butter on a frying pan. cracked pepper over backstrap( i like a lot of pepper). very high heat for very short time. i like them very rare, sometimes they are still cold in the middle


No man steps in the same river or woods twice.

 

Trout Unlimited Member

Ducks Unlimited Member 





0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users