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Backstrap - looking for new recipes #8431652 10/27/21 09:26 PM
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I have a couple large backstraps and am looking for a new way to prepare them - give me your best tried and true recipe - GO!


Freedom is a fragile thing ...Those who have known freedom, and then lost it, have never known it again.
-- Ronald Reagan


Re: Backstrap - looking for new recipes [Re: Halfadozen] #8431654 10/27/21 09:28 PM
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Brush with dijon mustard, season with chupacabra seasoning, smoke at 225° until internal temp 129°. Let it rest, slice and serve with your favorite steak sides. This has become one of my favorite ways to back strap these days.


It takes beer to make thirst worthwhile - J. Fred Schmidt
Re: Backstrap - looking for new recipes [Re: Herbie Hancock] #8431663 10/27/21 09:34 PM
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Originally Posted by Herbie Hancock
Brush with dijon mustard, season with chupacabra seasoning, smoke at 225° until internal temp 129°. Let it rest, slice and serve with your favorite steak sides. This has become one of my favorite ways to back strap these days.


This or pan fry it. Similar to chicken fried.


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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Re: Backstrap - looking for new recipes [Re: Halfadozen] #8431681 10/27/21 09:56 PM
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Any way is really good, just don’t over cook them.

Re: Backstrap - looking for new recipes [Re: bill oxner] #8431752 10/27/21 11:20 PM
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Originally Posted by bill oxner
Originally Posted by Herbie Hancock
Brush with dijon mustard, season with chupacabra seasoning, smoke at 225° until internal temp 129°. Let it rest, slice and serve with your favorite steak sides. This has become one of my favorite ways to back strap these days.


This or pan fry it. Similar to chicken fried.


I lost my train of thought here.

Last edited by Herbie Hancock; 10/27/21 11:30 PM.

It takes beer to make thirst worthwhile - J. Fred Schmidt
Re: Backstrap - looking for new recipes [Re: Halfadozen] #8431767 10/27/21 11:32 PM
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Backstrap makes a mighty fine carne quisada or a Yum Nua.

Re: Backstrap - looking for new recipes [Re: Halfadozen] #8431937 10/28/21 01:58 AM
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It’s hard to beat just fried, or chicken fried venison backstrap. Try a couple of these. If you're kitchen-challenged, might want to get the better half to help!!

Sautéed Elk Steaks w/ Carmelized Onions and Plum Confite
Ingredients
1-2# venison backstrap, sliced into 1/2” cutlets
1/4 cup unsalted Butter
2-3 cups sliced onions (either white or red)
6 ripe blue plums, pitted and sliced in quarters or halves, depending on size. You can remove skin if desired.
1/2 cup beef stock
1 Tbsp brown sugar
1/3 cup of cream sherry (or brandy, if desired)
1 tsp sage
1/2 tsp black pepper

Sauce-
In a sauce pan, melt the butter on low heat, and cook onions for about 8-10 minutes until soft
Add plums, beef stock, sherry, brown sugar, sage, and fresh ground black pepper.
Simmer on LOW heat until the liquid is evaporated, and it starts to thicken
Should look almost like runny jam. Set aside, off the heat.

Cooking-
Prepare your meat into 1/2” cutlets, pound down to 1/4” thick and tenderized.
Mix the AP flour, salt, pepper, and any other seasonings you prefer.
Dredge meat, and let sit in refrigerator for 20 minutes (can do prior to making sauce). Dredge again just prior to frying.
In sauce pan, heat butter to a fast bubble, being careful not to burn.
Brown meat on both sides, then add sauce over meat and pan and simmer on LOW for 10-15 minutes.
Serve with sautéed veggies and/or wild rice.


Venison Currant Mole
Ingredients-
1-2# venison backstrap, sliced into 1/2” cutlets, pounded down to 1'4"
Seasoned AP flour, with S&P
1/4 cup unsalted butter
1/2 cup diced shallots
2 cups brown sauce (made ahead of time - sautéed butter, fine chopped onion, celery, carrot, flour for roux, 4-6 cups beef stock, salt, pepper, bay leaf, tomato puree. Strain after simmering 20-30 minutes)
1/2 cup cream sherry
1/3 cup red currant jam or jelly (can substitute any tart red jam, if desired)
1 Tbsp shaved dark chocolate

Cooking
Melt butter over medium heat, until bubbling
Dredge slices in flour and brown both sides. Add the shallots. Do NOT brown or burn shallots.
Add sauce, jam/jelly, sherry, and chocolate shavings
Reduce heat to Low and simmer 8-10 minutes. Stir gently to prevent sticking.
Serve with choice of veggies and rice sides.



Elk Schnitzel (hint of lemon)
(W/ bacon slice and egg, if you want, for breakfast)
Ingredients
1-2# venison backstrap, sliced into 1/2” cutlets, pound down to 1/4” to flatten and tenderize. Do not tear meat, but the thinner the better!.
Seasoned AP flour, with S&P
1/4 cup unsalted butter
2 cups egg wash
Fine white bread crumbs, or Panko crumbs
2 Tbsp fresh lemon juice, half dozen lemon slices to garnish

Cooking-
Melt butter in heavy saucepan, until fast bubble
Flour, egg wash, then flour meat again
Add dredged meat slices and brown, turning to brown other side without over cooking
Splash with fresh lemon juice, and remove from pan to plate
Garnish with fresh lemon slice

Last edited by Blank; 10/28/21 02:12 AM.
Re: Backstrap - looking for new recipes [Re: Blank] #8431980 10/28/21 02:28 AM
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Originally Posted by Blank
It’s hard to beat just fried, or chicken fried venison backstrap. Try a couple of these. If you're kitchen-challenged, might want to get the better half to help!!

Sautéed Elk Steaks w/ Carmelized Onions and Plum Confite
Ingredients
1-2# venison backstrap, sliced into 1/2” cutlets
1/4 cup unsalted Butter
2-3 cups sliced onions (either white or red)
6 ripe blue plums, pitted and sliced in quarters or halves, depending on size. You can remove skin if desired.
1/2 cup beef stock
1 Tbsp brown sugar
1/3 cup of cream sherry (or brandy, if desired)
1 tsp sage
1/2 tsp black pepper

Sauce-
In a sauce pan, melt the butter on low heat, and cook onions for about 8-10 minutes until soft
Add plums, beef stock, sherry, brown sugar, sage, and fresh ground black pepper.
Simmer on LOW heat until the liquid is evaporated, and it starts to thicken
Should look almost like runny jam. Set aside, off the heat.

Cooking-
Prepare your meat into 1/2” cutlets, pound down to 1/4” thick and tenderized.
Mix the AP flour, salt, pepper, and any other seasonings you prefer.
Dredge meat, and let sit in refrigerator for 20 minutes (can do prior to making sauce). Dredge again just prior to frying.
In sauce pan, heat butter to a fast bubble, being careful not to burn.
Brown meat on both sides, then add sauce over meat and pan and simmer on LOW for 10-15 minutes.
Serve with sautéed veggies and/or wild rice.


Venison Currant Mole
Ingredients-
1-2# venison backstrap, sliced into 1/2” cutlets, pounded down to 1'4"
Seasoned AP flour, with S&P
1/4 cup unsalted butter
1/2 cup diced shallots
2 cups brown sauce (made ahead of time - sautéed butter, fine chopped onion, celery, carrot, flour for roux, 4-6 cups beef stock, salt, pepper, bay leaf, tomato puree. Strain after simmering 20-30 minutes)
1/2 cup cream sherry
1/3 cup red currant jam or jelly (can substitute any tart red jam, if desired)
1 Tbsp shaved dark chocolate

Cooking
Melt butter over medium heat, until bubbling
Dredge slices in flour and brown both sides. Add the shallots. Do NOT brown or burn shallots.
Add sauce, jam/jelly, sherry, and chocolate shavings
Reduce heat to Low and simmer 8-10 minutes. Stir gently to prevent sticking.
Serve with choice of veggies and rice sides.



Elk Schnitzel (hint of lemon)
(W/ bacon slice and egg, if you want, for breakfast)
Ingredients
1-2# venison backstrap, sliced into 1/2” cutlets, pound down to 1/4” to flatten and tenderize. Do not tear meat, but the thinner the better!.
Seasoned AP flour, with S&P
1/4 cup unsalted butter
2 cups egg wash
Fine white bread crumbs, or Panko crumbs
2 Tbsp fresh lemon juice, half dozen lemon slices to garnish

Cooking-
Melt butter in heavy saucepan, until fast bubble
Flour, egg wash, then flour meat again
Add dredged meat slices and brown, turning to brown other side without over cooking
Splash with fresh lemon juice, and remove from pan to plate
Garnish with fresh lemon slice

cheers

Re: Backstrap - looking for new recipes [Re: Halfadozen] #8432026 10/28/21 03:34 AM
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I like to cook cut it into cutlets and cook like chicken parmigian.


It's hell eatin em live
Re: Backstrap - looking for new recipes [Re: Halfadozen] #8432052 10/28/21 05:00 AM
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I really, really like to make back strap roll ups as the kid's & I call them (pin wheels).

Get it clean & roll out that strap with a sharp filet knife, gently pound out with a mallet, marinate for 2 hrs in any Jack Daniels marinade from HEB, or use holy water if you're religious. Just make sure you have Fiesta Brand Fajita Seasoning on the meat then open up.....layer boudin (if you have it), caramelized onions, Pepper Jack Cheese, jalapenos, cream cheese, and Oaxaca Cheese. Wrap it up with cheap thin bacon, and cook easy on indirect heat/mesquite wood. When the bacon looks crisp, it's done. The last 5-10 minutes glaze that stuffed strap with strawberry preserves, or whatever you want to. Let it rest for 5-10 minutes, then slice. Whip up some rice & beans and enjoy.

It's worth the effort.


Re: Backstrap - looking for new recipes [Re: Halfadozen] #8432055 10/28/21 05:11 AM
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Cook it like prime rib. Olive oil salt pepped rosemary. High heat on the smoker (300-350) until 125. Cover with foil and rest. Slice and serve.


Originally Posted by SnakeWrangler
Originally Posted by TurkeyHunter
And make Kamila president

She’d just end up blowing it......
Re: Backstrap - looking for new recipes [Re: Halfadozen] #8432061 10/28/21 05:34 AM
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I sometimes also crave what is called Chislic. Never heard of it until pheasant hunting in Nebraska.

Stupid simple and delicious. Trim backstrap, cut into small bitesize cubes (smaller than kabobs). Just heat up a cast iron skillet, melt some butter, brown meat, remove. Serve with salt, pepper, & toothpicks. Nothing fancy needed. Sometimes we overdue things. Medium cooked backstrap in butter with S&P to season is one of the best things ever IMO.

Re: Backstrap - looking for new recipes [Re: Halfadozen] #8432111 10/28/21 11:13 AM
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Try slicing it thin, soak the filets in milk for 15 minutes, pat dry in paper towel.
Add whatever spice you like, then quickly grill over hot charcoal, flipping once.
Depending on thickness, just takes a minute or so on each side, don't burn it.
Tender & delicious.

Re: Backstrap - looking for new recipes [Re: redchevy] #8432114 10/28/21 11:16 AM
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Originally Posted by redchevy
I like to cook cut it into cutlets and cook like chicken parmigian.


Venison parm is underrated.


It takes beer to make thirst worthwhile - J. Fred Schmidt
Re: Backstrap - looking for new recipes [Re: Halfadozen] #8432214 10/28/21 01:11 PM
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I agree with everyone else here. If you want to get a little fancy I have a couple. Sometimes I like going through some really old recipe books since people used to cook more wild game 100+ years ago. I read about the roman goddess of the hunt, "Diana", was where the name Steak Diane came from. Which is a great use of backstrap. Venison Wellington is another one if you want a good impressive looking meal and have 4 or 5 people to feed. You can make Tartare, put a ton of different sauces on it, or put it stroganoff. You can look around at beef tenderloin recipes and just about any of them will work.


If anyone likes old recipes you can check them out at https://archive.org/details/cbk?tab=collection

Here are a couple I pulled out this morning from a cookbook published in 1881 and 1935.

Venison Broiled 1881

Pepper and salt before putting it on the gridiron, but remove it every two or three minutes from the iron and baste with butter. When you want deviled venson, use a little mustard mixed with wine (claret). Should you like your venison tart or a little acid, baste with currant jelly

Roast Venison 1881

First stuff the meat before roasting; make stuffing of bread crumbs browned; season stuffing with butter, salt, onions (grated), pork or ham chopped fine. When it is put into the oven, baste well with butter or lard, and while cooking notice and continue to baste until done. Two hours are sufficient, with a hot fire, to cook this roast. To make your gravy, brown a table- spoonful of flour in your pan from which you take the roast, add a little water, stir with spoon slowly until well done. You can make your gravy thick by the use of a very little water. If you do not like onions, use a little green or dry thyme.

Game Sauce 1881

Take one peck of plums, half dozen silver skin (pearl) onions and chop them very fine; put on the plums to cook. First seed plums; use a porcelain kettle; put the onions to stew in a pint of vinegar until thoroughly done, then add them to the plums; four pounds of granulated sugar to be added; season with one teaspoouful of cayenne pepper, one of black pepper, two ounces of cinnamon broke in fine pieces; cook on a slow fire, stir frequently to avoid burning one teaspoonful of table salt it will take one whole day to cook; when cool cork in a tight jar and keep in cool closet you will find it the best sauce in the world.

Cherry Chutney 1881

Get your cherries and seed them ; to one gallon half dozen silver skin onions choped fine; first put the onions to cook in half gallon of vinegar, 10 minutes, then add the cherries, season with two ounces of ground cinna- mon, one teaspoonful of cayenne pepper and one of black pepper, two tablespoonfuls of salt, then let it continue to cook with a slow fire, twelve hours, stir it occasionally and keep from burning

Chow Chow 1881

Take one cabbage, a large one, and cut up fine. Put in a large jar or keg, and sprinkle over it thickly one pint of coarse salt. Let it remain in salt twelve hours, then scald the cut-up cabbage with one gallon of boil- ing vinegar. Cut up two gallons of cucumbers, green or pickled, and add to it; cut in pieces the size of the end of little finger. Then chop very fine two gallons more of cucumbers or pickles and add to the above. Seasonings: One pound of brown sugar, one table- spoonful of cayenne pepper, one tablespoonful of black pepper, two gallons of pure wine vinegar, two table- spoonfuls of tumerick, six onions, chopped fine or grated. Then put it on to cook in a large porcelain kettle, with a slow fire, for twelve hours. Stir it occa- sionally to keep it from burning. You can add more pepper than is here given if you like it hot.

Opossum 1935

The opossum is a very fat animal with a peculiarly flavored meat. It is dressed much as one would dress a suckling pig, removing the entrails, and if desired, the head and the tail. After it has been dressed, wash thoroughly inside and outside with hot water. Cover with cold water to which has been added 1 cup of salt. Allow to stand overnight; in the morning drain off the salted water and rinse well with clear, boiling water. Make a stuffing as follows: Melt 1 tablespoon of butter in a frying pan and add 1 large onion which has been chopped fine. When the onion begins to brown, add the finely chopped liver of the opossum, if desired, and cook until the liver is tender and well done. Add 1 cup of bread crumbs, a little chopped red pepper, a dash of Worcestershire sauce, 1 finely chopped hard cooked egg, salt and water to moisten. Stuff the opossum with the mixture, fastening the opening securely with skewers or by sewing. Put in a roasting pan, add 2 tablesoons of water and roast in a moderate oven (350°F) until the meat is very tender and richly browned. Baste constantly with the opossums own fat. When sufficiently roasted, take from the oven, remove the skewers or stitches, and put the opossum on a heated platter. Skim the grease from the gravy remaining in the pan: serve the gravy in a sauceboat. Serve with baked yams or sweet potatoes.

Roast Suckling Pig 1935

For roast suckling pig use only the very young pigs not over six weeks old. Scald them by immersing in very hot water (not boiling) for 1 minute. Remove from eh water and use a very dull knife to scrape off hair in order that skin will not be broken. Then cut a slit from the bottom of the throat to the hind legs and remove the entrails and organs, being careful not to break the brains. Wash thoroughly in cold water and chill. Fill with any desired poultry stuffing and sew opening. Roast in a moderate oven (350°f) from 3 to 4 hours. When serving place a red apple in mouth of pig and serve with candied sweet potatoes and apple sauce.

If anything I think they're interesting.


Last edited by Thisisbeer; 10/28/21 02:10 PM.
Re: Backstrap - looking for new recipes [Re: Herbie Hancock] #8432233 10/28/21 01:29 PM
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Originally Posted by Herbie Hancock
Originally Posted by redchevy
I like to cook cut it into cutlets and cook like chicken parmigian.


Venison parm is underrated.

Kids and wife love it.


It's hell eatin em live
Re: Backstrap - looking for new recipes [Re: Halfadozen] #8432324 10/28/21 02:48 PM
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Hank Shaw's steak Diane is one of the greatest things I've ever eaten.

https://honest-food.net/venison-steak-diane/

Re: Backstrap - looking for new recipes [Re: SherpaPhil] #8432351 10/28/21 03:07 PM
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Originally Posted by SherpaPhil
Hank Shaw's steak Diane is one of the greatest things I've ever eaten.

https://honest-food.net/venison-steak-diane/


It sure is.

Re: Backstrap - looking for new recipes [Re: SherpaPhil] #8432365 10/28/21 03:18 PM
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Originally Posted by SherpaPhil
Hank Shaw's steak Diane is one of the greatest things I've ever eaten.

https://honest-food.net/venison-steak-diane/

Saved that, will give a go


It's hell eatin em live
Re: Backstrap - looking for new recipes [Re: Halfadozen] #8432408 10/28/21 04:17 PM
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Cut backstrap into 1/2" or 3/4" thick pieces season with salt ,pepper, fajita seasoning, garlic powder then marinate in olive oil. I prefer to have a hot grill an
and grill each side for 3.5 minutes. Rest under a tent after removing from grill.

Re: Backstrap - looking for new recipes [Re: Halfadozen] #8433916 10/30/21 02:43 AM
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Skinner hit it on the head. Simple is good.

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Shoot. Eat. Repeat.
Re: Backstrap - looking for new recipes [Re: Halfadozen] #8443816 11/09/21 08:16 PM
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This is a recipe I use for feral hog backstraps. It should work well with venison also.
Cook the backstrap in a skillet with a little oil and slice into medallions.

Mustard Sauce for Pork:

1 c. red wine
1/4 c. spicy yellow or brown mustard
1-3 tsp. beef and/or chicken bullion
1/4 c. brown sugar
1 TBS. butter
1 - 2 tsp. corn starch
Pan drippings

After the pork is roasted (roast it in the same skillet used to sear it in and then make the sauce in the same) remove it to a dish and cover with foil to keep warm. In the skillet add the 1 c. of red wine, stirring with a wooden spoon or spatula to lift off the brown bits. Simmer the wine until it reduces by about a fourth.

Add the mustard and the beef/chicken bullion and continue to simmer. Finally add the brown sugar. Dissolve a tsp or two of corn starch in a few tablespoons of cold water and add to the sauce to thicken. Simmer this slowly until the desired consistency is reached and then add the butter and stir until the sauce becomes silky. Drizzle over medallions and serve.


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Re: Backstrap - looking for new recipes [Re: Halfadozen] #8443871 11/09/21 09:18 PM
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I like to put on the grill at a lower temp and get to about 120 degrees and pull them off and wrap em

hard to beat coarse sea salt, garlic and black pepper
wrapped in bacon is awesome as well


Will be having the first one from this year this weekend, I like to age at least a week in the fridge. so tender

Re: Backstrap - looking for new recipes [Re: chalet] #8444196 11/10/21 03:55 AM
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Originally Posted by chalet
Skinner hit it on the head. Simple is good.

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I agree. This is how I do a lot of feral hog and deer trimmings. This picture is the heart, cut up into pieces.

A little Everglades seasoning and grape seed oil. Often times, I’ll do one of those quick 1 minute rice packages in the microwave and place the chunks of meat over the top. Very tasty and simple.

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Re: Backstrap - looking for new recipes [Re: Halfadozen] #8444310 11/10/21 12:49 PM
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Skinner and Chalet on right track. Simple is a back strap's friend. We take an 8 inch section, rub olive oil all over it, season it to taste (Fremins Magic Dust or Uncle Chris) and then cook it medium rare light on an open flame or better yet, over mesquite coals. Cut into two inch steaks and enjoy

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