ok deer season is here soon so lets hear your great ideas on how to cook backstrap

Here's my favorite...the pics are of tenderloins, but you'll get the idea. Mix dijon mustard, Worchestershire sauce, and fresh ground black pepper. Cover outside of meat, then wrap in bacon, securing it with toothpicks. Cook on low heat until rare or medium rare. Get out of the way, because anyone who has had it will be coming for it.

That one looks really good. I found another recipe online that looked great....made the marinade last night and will be grilling tomorrow. Planning to grill it, but haven't decided if I want to wrap it in bacon or not. I'll let you know how it comes out, but the marinade smelled great.

Ted Nugent's Venison Marinade
1 tsp thyme .
1/2 c finely minced carrots .
1 tsp rosemary .
1/2 c finely minced shallots .
2 tbsps whole black peppercorns .
1/4 c brown sugar .
1 3/4 c white wine .
2 bay leaves .
1/3 c olive oil .
1 1/2 tbsps crushed garlic .
1 c white vinegar .
1/2 c finely minced onions .
7 c water .
1 tbsp parsley

Directions

Step #1 Heat oil in saucepan & saute carrots & onions until just soft.
Step #2 Add garlic & shallots & saute 1 min - DO NOT BROWN! Add all remaining ingredients & let simmer for 30 mins.
Step #3 Strain & cool marinade before pouring over meat.
Step #4 Place meat in a covered glass dish that allows the liquid to cover the entire piece of meat.
Step #5 Marinate 7 to 8 hrs.
Step #6 Cook as desired.
Enjoy the Ted Nugent's Venison Marinade recipe

I tried the marinated tenderloin tonight using the marinade recipe above and it was outstanding. After the marinade, I rubbed it down with olive oil, then steak seasoning and grilled for 3-4 minutes per side (until the internal temp was 140 degrees - medium rare). Grill temp was 375-400. Didn't use bacon, but it was VERY moist and extremely tender.

It took less than a third of the marinade, so I have tons of it left. I'll probably try it again next weekend.

Cut into medallions. Sear both sides in skillet with a little olive oil. Remove medallions, deglaze with red wine and add mushrooms, chopped shallot, herbs. Reduce by half. Add a little butter (that's butter, not "I can't believe it's not butter") to thicken sauce. By this time medallions are rested and ready for devouring.

Can you expand on your sauce recipe? What herbs do you use? How long do you cook the sauce?

Usually just use a little thyme from the garden. Sauce will reduce by half in about 10-12 minutes on a medium-low heat. Salt/pepper to taste. Sometimes if the wine is a little on the overpowering side I will add a couple of pinches of sugar to mellow out the flavor. Sorry Gus...I don't speak recipe too well.

chunk of strap, slice of purple onion, garlic pepper, tony's creole season. Mrs writes thick bacon, toothpicks, and a good bed of mesquite coal's and baste with good beer and olive oil with melted butter NOT HEALTHY AT ALL!!! but i would rather seize up drinkin beer and eating good food

those all sound really good.

i have taken the backstrap and sliced it into thin cuts
and then sprinkle on some sea salt and cracked pepper

heat a skillet with olive oil, light dust the cuts with flour and then pan sear in the heated olive oil.
it is very simplistic, but the sea salt and pepper really brings out the flavor of the venison. and i am not referring to a gamey taste, but the natural taste of a well prepared venison cut.


another one i really love it to cut the BS into small sections about 1/3 inch thick. put a jalapeno stuffed green olive in the center of the BS cut and then wrap them both up with half a strip of bacon. throw on the grill and enjoy.
the bacon keeps the lean meat from drying out and the flavors from the olive, jalapeno and bacon really will knock your socks off. no other spices are necessary.




my kids love it.
i plan to try some of the recipes above this year along with some new ones.

1. Cut up the backstrap in small silver dollar sizes

2. Rub in/sprinkle Lowrys Garlic Season All

3. Marinate it in teriyake sauce for 30 minutes

4. Chop up part of an onion into the smallest pieces possible

5. Get MAPLE flavored bacon and cut the strips in ½ and lay it on a plate (do not use too much bacon, so it all cooks well on the grill)

6. Sprinkle the onion bits on the bacon

7. Place the backstrp cuts on the bacon

8. Sprinkle more onion bits on the meat.

9. Wrap the bacon around the meat with the onions wrapped into it and secured it well with toothpicks

Grill to your liking and drink a few beers... The bacon flavor and the caramelized onions will make it a very sweet flavor...

TxP

Cut Backstrap into 1" to 1-1/4" medallions, Place between two pieces of saran wrap and pound until as thin as you can get them without breaking the meat.

Finely (mince) chop up jalapenos, bell pepper, onions, garlic. Saute this mixture with a little butter or olive oil. Let cool to room temperature.

Set out sandwich style slice cheese to get to room temperature. Mozzerella or Muenster are my favorites.

Lay out thinned Bstrap. Slice of cheese on top, then spoon cooled pepper mix onto the cheese.

Roll this up like a jelly roll and wrap with thin sliced bacon (or none at all). Toothpicks to hold together. Grill until medium and devour.

Once cooked these can be sliced into smaller rolls for a great display of all the layers and bite size pieces.

Letting the cheese come to warm or room temp lets it be rolled without it breaking. Cooling off the veggie mix allows the meat to not start cooking from hot veggies.

shoot i prefer mined soaked in milk...salt...peppered and fried.....hard to beat like that!

Chicken fried is always nice. I like to cut steaks too and make a red wine/mushroom sauce for a topper.

I'm the only one that eats deer in the house, so I'll hide some in a stir fry too (they don't pick up on it).

To me, deer has to be cooked HOT, FAST and RARE to taste best. So most of mine hits the iron skillet for 2 minutes on each side, then 4 minutes in a 400 degree oven.

Chicken fried rocks... I learned a new way to chicken fry it in Mississippi last year...

Instead of dipping it in eggs prior to breading it, dip it in a 60/40 mustard/water mix...

Mustard fried rocks...

I doubt you'll go back to regular chicken fried, it's that good.

TxP

really? i'll have to try that way next time

We fry our fish with Frenchs mustard....bathe the filets in mustard then bread and fry.

we put mustard on speckled trout but i've never tried it on deer steak......something i'll have to try

My favorite way is to chicken fry them. Yestarday I cooked some on the grill and it came out great too. I like to cut the back strap into 1 inch thick steaks and then beat them out to about 1/8 of an inch with a meat tenderizer or mallot what ever its called. Then I put sweat bannanna peppers that I cut julian style on the inside and rolled it up as tight as possibal. Wrap Bacon around it and stick em on scewers. Cook them until the bakon is done. Also I like to season pretty much every thing with black pepper, onion powder, garlic powder, and Tonys

Can't wait to get home from work so I can smoke a doe and try some of these new recipes.

Do y'all soak your meat in ice water for a couple of days? Is it ok for the meat to turn grey when you soak it and kinda get hard on the outside?

cbump- I do not soak my venison, but I do let it sit in the fridge for a few days to thaw and "bleed out". I think it relaxes the meat more and causes it to be more tender. I just set it on a plate on paper towels. I do not cover it. Just change the paper towels out as they soak up any blood. If there are any "hard spots" or dry spots, I just shave them off and the meat underneath is usually nice and red.

i soak mine in the cooler for a couple of days with a mixture of ice and water and i also add salt which seems to do the trick as they bleed out very well.

Do they turn grey and kinda get rough or hard on the outside newgulf? Is it ok to eat it like that?


Thanks amick.

I just butterflied some and sauted it in butter and red wine with onions and mushrooms. It was great and tender as all get out!

I don't soak my venison at all. I skin and quarter up as soon as possible rinse meat off then put in a fridge that I have gutted out. I lay meat inside a card board box that I have lined with freezer paper. This lets the blood drain out of the meat.Then I process within the next few days. When you process be sure to remove any fat and anything that is not red meat. Deer fat has a gamey taste and does not melt at low temps. Thats the waxie feel you get on your teeth and top of your mouth when eating deer ribs. I usually cook just like beef with the exception of wrapping with bacon as the other's have posted to help to keep the meat moist and cook med rare.

Good recipes from everybody. I'm partial to chicken fry myself. Although I have sliced and marinated in a fajita marinade for you guessed it, venison fajitas. Dam good cooked a shade under medium to get the charred effect. On a side note, I think you could wrap a dog turd in bacon and it would be outstanding. Can't go wrong with bacon.