How do you like your Backstrap?

[DV1]

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

[PBhunter44]

Attatched to a 12 point 170" buck.

[nycredneck]

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.

[bayonne]

wrapped in bacon on the grill

[Maximus]

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

[ringwood boy]

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!

[Woodrufflou]

Cook it on the grill' date=' 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!

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

[remingtonman1108]

Cook it on the grill' date=' 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!

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I need to try this!

[ringwood boy]

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.

[DV1]

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

[ringwood boy]

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.

[Deerslayer21]

That's sounds good Charlie !!!!

[jkotys]

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

[TDaly25]

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.

[johnnyo8148]

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.