Have a friend tired of eating the good ole fashion fried stuff...and wants to eat something more "exotic"...haha. So my question is, how can I make backstrap(pork or deer) besides frying it? If you have some pics of your recipes post um up...ha.

Thanks, JI

http://www.texashuntingforum.com/ubbthreads/showflat.php/Cat/0/Number/649837/an/0/page/0#Post649837
I am going to try the recipe at the bottom it sounds good.

You can cut into cubes and shish ke bob them with onions bell pepper pineapple then cook on grill.

Butterfly, stuff with cream cheese and Japs,wrap in bacon and grill.This works great with your chicken fry cutlets too.Just pound them out a little more.

On young venison whole backstrap I will role in cracked black pepper and wrap with bacon and grill then slice at an angle. Be sure to let it rest covered in foil for 10-15 min.or all the juices will run out and it will be dry.

Good ideas, Thanks yall

JI

Butterfly backstrap, soak overnight in fajita marinade and garlic pepper. Put monterey jack with fresh grilled jalapenos wraped in bacon and cook on mesquite wood.

Bacon weave it!

http://www.texashuntingforum.com/ubbthreads/showflat.php/Cat/0/Number/659164/an/0/page/0#Post659164

Ever since trying this recipe, it is the only way I have cooked backstrap.

8" piece of deer backstrap
1/4 cup oil
1/2 cup cornstarch
1/2 cup soy sauce
1 tablespoon Montreal steak spice
2 cloves of garlic, crushed well

Mix all ingredients in a zip-lock bag and mix well. Let the mix sit in the refrigerator overnight, mixing occasionally. Cook over high heat on the grill until internal temp reaches 135 F or so. Pull it off the grill, let sit for about 10 minutes and you're ready to go.

It may look like the outside of the meat is burned because of the cornstarch crust, but as long as the internal temp stays below 135- 140, you'll be in good shape.

Pound it out thin and marinate it in olive oil, pepper and rosemary, salt it and throw it on a hot fire.

cut into 1"x3" strips, wrap with 1/2 slice of bacon, (use tooth pick to hold together) marinate in italian dressing up to 24 hrs. bbq until bacon is done. Also shish-ka-bob (Italian dressing will tenderize) can marinate chicken also in Italian dressing. good stuff. All your venison steaks can be done this way. A little harder on tenderized steaks.

Try this, my family loves it.
1 Backstrap butterflied and opend up. Lay backstrap flat and pound out with a meat hammer to about 1/4-1/2" thick. Season with a good rub and split open 2 links of the boudan of your choice, and spread boudan contents over entire backstrap then roll up into a roll then tie it well with string. Wrap with bacon held by toothpicks and either smoke or rottissery until cooked to 140 degrees or til your desired doneness.Let rest 10 minutes and slice like a cinnamon roll. Not too bad!

butterfly, stuff with jimmy dean spicy sausage. close up with tooth picks. Soak in the fridge overnight in any of the assorted rasberry chipotle sauces from HEB. Throw on the grill, cook to medium at the most. Then slice and serve over mashed potatoes.

Tasty...

cube it up and season with whatever you like.
do a quick saute in olive oil.
combine 1/4 cup brown mustard, lemon juice and some chipotle powder to taste.
pile up the venison and toss with the spicy mustard sauce.
serve with some wild rice

whole piece of hog back strap salt pepper garlic and lots of fajita seasoning COVER with brown sugar wrap in foil and put it on the smoker and go hunt a couple of hours. come back and listen to everybody tell you how tender a delicious it is!

works great with ribs too and i'll bet deer back strap but haven't tried it yet.

I saw this recipe on Hunt, Fish, Cook. I was sceptical about the cooking time till I tried it. I was always a wrap in bacon and take it off when the bacon is done. The guy on the show said backstraps dried out extremly fast and cook faster than the bacon which ends up in an over done steak. After trying it this way, I will never cook back straps wrapped in bacon again.

Cut into 1" thick pieces. Season with your favorite steak seasoning. Get your grill as hot as it can get. Put steaks on for a minute and a half per side (very important). Take off the grill and let rest for 5 minutes and serve.

I cook mine on the grill wrapped in bacon all the time...salt pepper and some tenderizer..low heat and just stand there and watch em. they come out tender and moist everytime. The bacon is soft.

Dales Steak Seasoning ia a gallon ziplock. Throw butterflied bs in for 10-15 mins. Toss it aond a ime or two during. Thow on grill for a couple of mins each side.
Cooked some last night in a porkchop and rice recipe. My wife went on and on about how good it was.

The key thing with deer is not to overcook it. It is too lean of a meat to overcook.

We sliced it into fillets, marinated it in equal parts olive oil and lemon juice with a little worchestershire sauce, salt and pepper for four hours, then broiled it. Delicious.

I tried this one recently
First make a seasoned butter I used a little garlic a little Tony's and some dry Italian seasoning-- cream int the butter and set aside.

Next take the strap and I cut mine into 2 equal length pieces. Then fillet each piece like a jelly roll-- not too thin but the idea is to try and make it a flat piece. slather in your butter mixture, roll it up and tie with butchers string. Rub down outside with olive oil and season the outside with more seasoning. Wrap in foil and put on the grill for about 15~20 min at moderate heat. Eat it while still hot.

I made this last weekend and it was the best meal I have ever made. I got the recipe from a website so it is cut and paste here. I also grilled the backstrap after searing in the olive oil instead of cooking it in the oven. I also used a whole backstrap trimmed and cut into thirds. That also means that I tripled the sauce. Here it is.

Vension Tenderloin with Maderia Green Peppercorn Sauce

1 (1/2-lb) piece venison tenderloin (1 1/2 inches in diameter), trimmed, at room temperature for 30 minutes
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon salt
11/2 tablespoons vegetable or olive oil
1/4 cup finely chopped shallot
1/4 cup Madeira wine
1/3 cup beef or veal demi-glace
1 teaspoon drained green peppercorns in brine, coarsely chopped
1 teaspoon unsalted butter


Special equipment: an instant-read thermometer

Preparation
Put oven rack in middle position and preheat oven to 425°F.

Pat venison dry and sprinkle with black pepper and 1/4 teaspoon salt. Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just smoking, then brown venison on all sides (except ends), about 3 minutes total.

Transfer skillet with venison to oven and roast until thermometer inserted diagonally 2 inches into center registers 115°F, 4 to 5 minutes. Transfer venison with tongs to a plate and let stand, loosely covered with foil, 5 minutes (temperature will rise to 125°F for medium-rare).

While meat stands, add shallot to skillet (handle will be hot) and cook over moderate heat, stirring, until golden, about 2 minutes. Add Madeira and deglaze skillet by boiling, stirring and scraping up brown bits, until liquid is reduced by half, about 1 minute. Add demi-glace and boil, stirring, until sauce is slightly thickened, about 1 minute. Stir in peppercorns, butter, remaining 1/4 teaspoon salt, and any meat juices that have accumulated on plate, then remove from heat.

Cut venison into 1/2-inch-thick slices and serve with sauce.