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Back in the saddle again
Join Date: Oct 2001
Location: Central TX west of Houston
Posts: 56,624
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How to cook venison backstrap and steaks
A buddy gave me some backstrap and a couple of tenderized steaks (and some ground) from a doe that he bagged.
I've cooked stew meat and ground, but I've not yet cooked steaks or back strap. What would you recommend for those. I assume they may be a little different. By tenderized, I think the steaks have just been beaten with a tenderizer mallet. I'm perusing the 'Net now, but the PPOT braintrust is usually spot on and has a few experts so...
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Steve '08 Boxster RS60 Spyder #0099/1960 - never named a car before, but this is Charlotte. '88 targa  SOLD 2004 - gone but not forgotten
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05-18-2019, 09:25 AM
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Registered
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Back straps. Need to be cooked rare. I just oil them with olive oil and salt pepper.
Cook it rare and slice thin against the grain. It my favorite bit, next to the heart.
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05-18-2019, 10:58 AM
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Back in the saddle again
Join Date: Oct 2001
Location: Central TX west of Houston
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Thanks, that's what I've seen online too.
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Steve '08 Boxster RS60 Spyder #0099/1960 - never named a car before, but this is Charlotte. '88 targa SOLD 2004 - gone but not forgotten
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05-18-2019, 11:18 AM
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Brew Master
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I have a thread on here where I did deer back strap wrapped in bacon. When cooking was nearly complete, I pulled the bacon, finished it in a skillet and had a really nice meal. For steaks I use a Merlot or Cabernet, some olive oil, and a bit of lemon juice, then Himalayan Salt, Crushed black pepper or your choice of seasoning.
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Nick |
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05-18-2019, 12:52 PM
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Back in the saddle again
Join Date: Oct 2001
Location: Central TX west of Houston
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cool, thx.
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Steve '08 Boxster RS60 Spyder #0099/1960 - never named a car before, but this is Charlotte. '88 targa SOLD 2004 - gone but not forgotten
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05-18-2019, 01:01 PM
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Brew Master
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Just did a quick search. Here's my thread on the bacon wrapped straps.
So I've got this Deer tenderloin and I'm going to smoke it. Any suggestions?
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Nick |
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05-18-2019, 06:29 PM
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Back in the saddle again
Join Date: Oct 2001
Location: Central TX west of Houston
Posts: 56,624
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Cool, thanks!
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Steve '08 Boxster RS60 Spyder #0099/1960 - never named a car before, but this is Charlotte. '88 targa SOLD 2004 - gone but not forgotten
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05-18-2019, 06:52 PM
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Registered
Join Date: Jun 2000
Location: bottom left corner of the world
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05-18-2019, 09:18 PM
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Now in 993 land ...
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NO, not ground into sausage!
 Cook like steak, no more than medium-rare. I would do a reverse sear - put it in the oven until it hits your desired temperature minus 20F, then hit it on the grill or in the pan to put a nice brown crust. Sounds like you are getting more presents from a hunter friend. Soon you will be heading out yourself. Back strap ... mmmm! Edit: Do NOT cut backstrap into steaks. Halve it if needed, but cook it in a big piece to keep it nice and moist. G |
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05-19-2019, 06:49 PM
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Registered
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Sausage is for the trimmings and mystery bits you forgot where on the animal the chunk came from.
Backstrap ? No. Wear hot and hard. Pull, rest eat.
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05-19-2019, 07:18 PM
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Just thinking out loud
Join Date: Nov 2001
Location: Close by
Posts: 6,885
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Slice it 1/2 inch thick, soak in milk and eggs, dry batter is flour, salt and pepper, double dip. Deep fry, or skillet fry.
There's no other way I'd have it.
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05-19-2019, 07:23 PM
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Registered
Join Date: Jun 2000
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Umm, sausages do seem wasteful, but my God they were good.
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05-19-2019, 07:34 PM
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1985 Porsche 911 Cab
