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Author Topic: Backstrap done right or not at all.  (Read 1621 times)

Offline hunter399

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Backstrap done right or not at all.
« on: December 07, 2017, 05:59:45 PM »
Double dipped egg+flour fried up steak fingers.Had three plates full this is all that was left.With dipping sause that I make myself ,i can't eat another bite,these are in the fridge now.
Two birds in the Bush is always better than one in the hand-that way you can always go to the Bush and hunt another day .conservation=Better hunting.
Wrote by hunter399

Offline Boss .300 winmag

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Re: Backstrap done right or not at all.
« Reply #1 on: December 07, 2017, 06:01:38 PM »
You did what to backstraps.  :nono:

That’s what chicken is for. :chuckle:
"Just because I like granola, and I have stretched my arms around a few trees, doesn't mean I'm a tree hugger!
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Online Magnum_Willys

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Re: Backstrap done right or not at all.
« Reply #2 on: December 07, 2017, 06:12:56 PM »
 :tup:   what seasonings ?

Offline h20hunter

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Re: Backstrap done right or not at all.
« Reply #3 on: December 07, 2017, 06:18:40 PM »
I'm very torn here. My first thought is you did what!?!?!?!?!? My 2nd thought is man that looks good. Hey....your deer, your meat, your table and kitchen have at it! I'm thinking with some gravy and a few fried eggs, maybe a biscuit we have the breakfast of all breakfasts in deer camp. Did you get some crunch? It didn't dry out or get that livery mushy of badly cooked venison? More details please!

Online Mtnwalker

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Re: Backstrap done right or not at all.
« Reply #4 on: December 07, 2017, 06:30:56 PM »
Venison is great cooked like this! It toughens up a little any time you slice it before you cook it, but backstrap is still plenty tender after frying. I used to cook a lot of my venison like this but now that I'm more health conscious I lean towards other methods. All of my blackstrap gets done in the Sous Vide these days. Good eating right there though!

Offline cougforester

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Re: Backstrap done right or not at all.
« Reply #5 on: December 07, 2017, 06:34:30 PM »
You did what to backstraps.  :nono:

That’s what chicken is for. :chuckle:

 :yeah:

Offline NRA4LIFE

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Re: Backstrap done right or not at all.
« Reply #6 on: December 07, 2017, 06:43:17 PM »
I disagree.  If done correctly, venison is delicious this way.  My go to venison stroganoff recipe has the venison done with a flour coating into a butter/oil mix.  I always munched on a few before going in the sauce and thought why don't I just cook it this way as it is delicious.  I have done so many times since then.
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Offline WapitiTalk1

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Re: Backstrap done right or not at all.
« Reply #7 on: December 07, 2017, 06:44:21 PM »
Wilson, nnnnnooooooooo. Chicken fried backstraps 😳
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Offline Duckslayer89

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Re: Backstrap done right or not at all.
« Reply #8 on: December 07, 2017, 06:46:25 PM »
Double dipped egg+flour fried up steak fingers.Had three plates full this is all that was left.With dipping sause that I make myself ,i can't eat another bite,these are in the fridge now.

I love deer like this but never do it. What do you do step by step with seasonings and batter if you don't mind? Thanks!

Offline cbond3318

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Re: Backstrap done right or not at all.
« Reply #9 on: December 07, 2017, 07:15:13 PM »
I do this a lot with all diferent cuts of venison. 1” x1”x4” strips, egg wash and bread in Louisiana Chic Fry, fry in Olive Oil for just a minute or so each side.

Delicious.
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Offline DoubleJ

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Re: Backstrap done right or not at all.
« Reply #10 on: December 07, 2017, 07:24:36 PM »
Personally I can't do a backstrap like this.  Other cuts of the deer, yes but a backstrap gets a cast iron skillet as hot as I can get it with a bed of salt in the bottom.  Oil the steak and give it 2min per side, 4 sides.  Rest, pepper, and eat.  I can't do it any other way.
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Offline JimmyHoffa

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Re: Backstrap done right or not at all.
« Reply #11 on: December 07, 2017, 07:26:32 PM »
Country gravy and those, they wouldn't last long.

Offline Boss .300 winmag

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Re: Backstrap done right or not at all.
« Reply #12 on: December 07, 2017, 07:31:27 PM »
Personally I can't do a backstrap like this.  Other cuts of the deer, yes but a backstrap gets a cast iron skillet as hot as I can get it with a bed of salt in the bottom.  Oil the steak and give it 2min per side, 4 sides.  Rest, pepper, and eat.  I can't do it any other way.

Yep!  :tup:
"Just because I like granola, and I have stretched my arms around a few trees, doesn't mean I'm a tree hugger!
Hi I'm 8156, our leader is Bearpaw.
YOU CANNOT REASON WITH A TIGER WHEN YOUR HEAD IS IN ITS MOUTH! Winston Churchill

Keep Calm And Duc On!

Offline hunter399

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Re: Backstrap done right or not at all.
« Reply #13 on: December 07, 2017, 07:44:20 PM »
I did do the bacon wrap Backstrap a few weeks ago,and this with the other side.

Recipe

Flour with saltine cracker garlic herb seasoning,salt pepper.

Double dipped egg flour egg flour.
Pan of hot hot oil 2min on one 1min on other.

Sause
Worcester 2 spoons
Tapito hot sause 2 spoons
Mayonnaise a few big spoon fills
Mustard and ketchup in equals amount
Salt and pepper to taste
Two birds in the Bush is always better than one in the hand-that way you can always go to the Bush and hunt another day .conservation=Better hunting.
Wrote by hunter399

Offline WapitiTalk1

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Re: Backstrap done right or not at all.
« Reply #14 on: December 07, 2017, 07:54:48 PM »
Hunter, I lost you after the bacon, all the way thru the salt and pepper to taste part....guess I'm too much of a purist 😏
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