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Cousin Brown

How do you like your Backstrap?

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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.

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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....

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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

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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.

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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

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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:

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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..

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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

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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.

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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

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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!

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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!

[/quote']

 

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

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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!

[/quote']

 

I need to try this!

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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.

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

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