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Posted 10/29/15 - 07:19 PM
Posted 10/30/15 - 04:36 AM
We made backstrap sandwiches at work this summer and you have never heard such inappropriate noises coming from a group of men.
I brought in backstraps from a young tender deer that were sliced an inch thick and marinated in teriyaki.
Another guy brought in zucchini from his garden that were also sliced and marinated (Italian dressing).
We grilled the venison and zucchini.
2 other guys brought in homemade rolls and homemade cole slaw.
Hot grilled venison and zucchini with the cold crunchy cole slaw on fresh baked soft flaky rolls. It was stinking amazing.
Posted 10/30/15 - 09:56 AM
Posted 10/30/15 - 09:14 PM
Wrap it in bacon and grill em
why ruin the taste with bacon. its vension.
just a thought. seems like everyone wraps bacon around everything. i dont use bacon for any cooking. i only eat bacon by itself
No man steps in the same river or woods twice.
Trout Unlimited Member
Ducks Unlimited Member
Posted 10/31/15 - 11:21 AM
I like backstraps grilled the best. Do them a lot in the summer with fresh vegetables from the garden. Either with a mesquite seasoning or just brush with olive oil, kosher salt and coarse ground black pepper.
Did one over a bed of sauted kale and cubanelle peppers, with a side of fresh Jersey tomatoes.
Next morning I had more of the backstrap with a 3 pepper omelette (bell, cubanelle and pablano peppers from the garden).
Last week, had a good day perch fishing so I made a South Jersey surf and turf. Fried White perch, dredged seasoned flour and did the backstrap in the smoker. 225 for about an hour is all it took to get to 135 IT. Just coated it with olive oil, then kosher salt and coarse ground black pepper, hickory wood for smoke. Made a tartar sauce for the fish and horseradish dipping sauce for the venison. Was outstanding.
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