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Back Strap #8544818 03/01/22 04:57 PM
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tricky Offline OP
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Got one Venison back strap thawed out. Thinking for lunch. Whats your favorite way to cook? pls be specific, looking for new ways to try.

Re: Back Strap [Re: tricky] #8544842 03/01/22 05:45 PM
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Fltmedic Offline
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Cut into medallions 1 to 1 1/2 inch thick, salt/pepper and grill to Med rare. Eat with whatever sides you want, simple and delicious.


Don't take life so seriously, you'll never make it out alive!
Re: Back Strap [Re: Fltmedic] #8544856 03/01/22 06:00 PM
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Originally Posted by Fltmedic
Cut into medallions 1 to 1 1/2 inch thick, salt/pepper and grill to Med rare. Eat with whatever sides you want, simple and delicious.



Doesn’t get any easier or tastier! [Linked Image]
[Linked Image]

Re: Back Strap [Re: tricky] #8544857 03/01/22 06:00 PM
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I cut mine into 2” by 2” strips , put in a small pan of bbq sauce and cook on the grill , it’s in the far left of this pic

[Linked Image]

Re: Back Strap [Re: tricky] #8544863 03/01/22 06:05 PM
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Cold smoked until 129°, or just hot and fast until that IT. I usually cut my backstraps into thirds before freezing to give you and idea on size.


It takes beer to make thirst worthwhile - J. Fred Schmidt
Re: Back Strap [Re: tricky] #8545023 03/01/22 09:42 PM
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Chicken fried. The old fashion way.


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


[Linked Image]




Re: Back Strap [Re: tricky] #8545035 03/01/22 09:57 PM
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Chislic. Simple and delicious. Use butter instead of oil.

Re: Back Strap [Re: skinnerback] #8545610 03/02/22 02:43 PM
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Originally Posted by skinnerback
Chislic. Simple and delicious. Use butter instead of oil.


Have a buddy that has in laws in South Dakota, he swears by the stuff. I need to make it sometime.


"There has never been an occasion where a people gave up their weapons in the interest of peace that didn't end in their massacre." Louis L'Amour
Re: Back Strap [Re: tricky] #8545805 03/02/22 06:01 PM
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Steak au Poivre is my go-to for backstraps. I will truss the strap first, then slather it with good EVOOO and coarse kosher salt. I then use a mortar and pestle to grind green peppercorns and apply liberally to the outside. Set my sous vide to 133, vacuum seal the meat and put it in the water bath for about 2 hours. Then get a hot skillet going with Irish butter to sear the strap on all sides. Set the meat aside to rest and get the sauce going. Brandy/Cognac in the same skillet and ignite. After the flames die, add cream to the pan and let the sauce thicken until it sticks to the back of a spoon. Slice the meat and spoon the cream sauce over top.

It sounds more difficult than it is, but once you get it down, it's easy. Everybody loves it, even my wife who isn't a big fan of venison or elk.

Re: Back Strap [Re: tricky] #8545909 03/02/22 08:14 PM
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GHale Offline
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Sorry, I have to ask, What is EVOOO?

Re: Back Strap [Re: GHale] #8545912 03/02/22 08:18 PM
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Originally Posted by GHale
Sorry, I have to ask, What is EVOOO?


Extra Virgin Olive Oil.


It takes beer to make thirst worthwhile - J. Fred Schmidt
Re: Back Strap [Re: tricky] #8546124 03/03/22 12:16 AM
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One of my favorite ways is to take a 6 to 8 inch piece, coat it heavy with montreal Steak seasoning and put in a bag in the fridge the day before cooking, take it out and let it come to room temp and grill on hot grill until 125 internal temp. Slice thin for serving cross grain.

Since on a very low salt diet these days I mix my own dry rub to use with no salt. Some moisture will draw out some will soak back in but turns out great every time and if there are any left overs it makes for great meat on a sandwich or salad.

Elk Tenderloin cooked that way
[Linked Image]


lf the saying "Liar, Liar your pants on fire" were true
Mainstream news might be fun to watch
Re: Back Strap [Re: tricky] #8546170 03/03/22 12:49 AM
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Beautiful; I could do that daily!! smile

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