Back Strap

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.

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!

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

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.

Chicken fried. The old fashion way.

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.

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.

Sorry, I have to ask, What is EVOOO?

Extra Virgin Olive Oil.

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

Beautiful; I could do that daily!!