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Elk Backstrap
#4103983
03/06/13 05:12 PM
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Joined: Jul 2011
Posts: 672
glb1955
OP
Tracker
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OP
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Joined: Jul 2011
Posts: 672 |
I grilled some of my backstrap the other night and it was okay. Had bacon wrapped around a couple pieces and some I grilled without any. Used some Montana steak seasoning on them. Like I said, they were okay but I think I can do better. Does anyone have a better way to grill the backstrap? Thanks for any help I might get.
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Re: Elk Backstrap
[Re: glb1955]
#4104503
03/06/13 08:38 PM
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Joined: Feb 2007
Posts: 7,839
kdub
THF Trophy Hunter
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THF Trophy Hunter
Joined: Feb 2007
Posts: 7,839 |
Try tenderizing them and marinating.
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Re: Elk Backstrap
[Re: kdub]
#4104511
03/06/13 08:40 PM
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Joined: Nov 2009
Posts: 91,416
bill oxner
THF Celebrity
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THF Celebrity
Joined: Nov 2009
Posts: 91,416 |
Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill
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Re: Elk Backstrap
[Re: kdub]
#4104715
03/06/13 10:17 PM
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Joined: Jul 2011
Posts: 672
glb1955
OP
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OP
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Joined: Jul 2011
Posts: 672 |
Thanks KBob. Will try that next time. This was kind of a spur of the moment flash of nonbrilliance on my part.
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Re: Elk Backstrap
[Re: glb1955]
#4104982
03/07/13 12:14 AM
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Joined: Apr 2007
Posts: 60,476
BOBO the Clown
kind of a big deal
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kind of a big deal
Joined: Apr 2007
Posts: 60,476 |
Butter lots of butter and rare to medium rare
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Re: Elk Backstrap
[Re: BOBO the Clown]
#4105465
03/07/13 02:45 AM
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Joined: Dec 2008
Posts: 10,694
mbavo
THF Celebrity
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THF Celebrity
Joined: Dec 2008
Posts: 10,694 |
bobo is correct. the main thing about grilling venison is to cook to rare or medium rare at the most. if you cook to medium,it looses flavor and tenderness. i like to pull it off rare and let it rest at least 5 minutes before cutting or eating.
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Re: Elk Backstrap
[Re: mbavo]
#4105947
03/07/13 12:07 PM
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Joined: Sep 2006
Posts: 32,506
kmon11
junior
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junior
Joined: Sep 2006
Posts: 32,506 |
Yup over cooking is the problem with lots of grilled meat, any venison be it elk or deer. Have put this on here many times.
6 inch or so piece of backstrap, coat heavy with Montreal steak seasoning and put in fridge for several hours. Take out and let it come to room temp then grill to rare, take off grill and let it rest 5 minutes 10 is even better then slice thin across grain. If any is left over makes for great cold sandwiches.
lf the saying "Liar, Liar your pants on fire" were true Mainstream news might be fun to watch
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