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How do you like your Backstrap?

44 replies to this topic

#41 Male OFFLINE   Jerseygsp


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Posted 10/29/15 - 07:19 PM

Garlic salt,pepper and some parmigiano. Wrap in prosciutto cook on grill high and fast I like rare. Or just garlic salt and pepper. Heat pain than cook about a minute each side and that's it

#42 Male ONLINE   Rusty


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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.   :rofl:



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.  

#43 Male OFFLINE   Deadeyekev


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Posted 10/30/15 - 09:56 AM

Wrap it in bacon and grill em

#44 Male OFFLINE   Kype


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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

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#45 Male OFFLINE   DV1


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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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