need a deer backstrap traeger recipe!

[Maverick]

Please help!!

[KFhunter]

bump - and tag 

[Goldeneye]

It's a traeger.  Let the grill do it's thing with a backstrap.  Just do not overcook!  My general rule is to cook venison hot unless you want to infuse smoke.  If that's the case start out near 180 degrees to get some smoke into it, then finish on high.  Again, do not overcook it as it will dry out since it's very lean meat.

  You can put some dry rub on if you want, I like a Cajun rub on mine.

  Plain old salt and pepper will work fine.

  If you want to soak it prior to putting on the grill, Apple cider vinegar works good.  Cut medallions and wrap in bacon.

  The main thing is not to over think it.  Traeger's do produce good product.   

[hunting4sanity]

Bacon wrapped always works.

[Maverick]

Well i do love Bacon! What temp do you cook.the meat to so.its not over cooked and how long do you usually cook a strap?

[bearpaw]

Oddly, I've never tried BBQ venison, great idea, looking forward to reading all the advice you get.

[CAMPMEAT]

Well i do love Bacon! What temp do you cook.the meat to so.its not over cooked and how long do you usually cook a strap?

Check the temp and don't go oevr 130 degrees. It will be on the rare side, but it will keep cooking after you take it off the grill. 140 is where you want it to end up at, oh, and let rest, don't cut into it until your gonna eat it. Should be perfect.

[Maverick]

Thanks campmeat. I think ill use a dry rub on it too.

[Gamblin Guy]

If I'm cooking backstrap for me it's just salt and pepper and just above rare.  If I'm cooking for non-venison eaters or those who have never tried it think blue cheese and bacon.  I dont cut the backstraps in medallions but cut them more like a loin, either 2 or 3 pieces depending on the size of deer.  Butterfly it open and stuff it with blue cheese, feta works too, then wrap it to close it up with bacon using tooth pics to keep it closed. 

I've had people who swore they didn't like venison go back for seconds and thirds. 

[Blacklab]

man o man would I hit that with a fork   

[BOWHUNTER45]

Looks damn good to me  I just rub them down will olive Oil and season with salt -pepper - garlic salt -parsely flakes and a little steak rub ...then toss it on the BQ for about 1/2 hour or so ...Flipping it over every 15 minutes ...Tasty as tasty can be ...

[deadwoodbuck]

like bowhunter45...olive oil, salt, pepper, garlic powder on a butterfly medalion.  get the ol BBQ hot to sizzle when water is tested.  then slap them on the Q wait 2.5minutes and flip em over for another 2.5 minutes...remove and let set for 2-5 minutes.  only way to eat them is rare to medium rare.  if there are non venison lovers...feed em fish...sorry just not worth *censored*izing backstrap so they can eat more of the backstrap.  but then again I'm a pureist when it comes to my meat.

[kentrek]

ive been wanting to do this same thing cept stuff the insides with onions then dry rub an bacon to top it off...cept im think of doing it in the oven..has anybody done this in an oven ?? i really dont wana ruin any meat

[Maverick]

Well i tryed it out on Sunday and all I can say is wow!!!

I used a prime rib rub, wrapped it in bacon and then threw it in the traeger on smoke for awhile and then bumped it to 225. Once the meat temp hits 130 pull it off and let it set a little while. Best back strap I've ever had. God bless the traeger!

[KopperBuck]

Gonna try it this weekend. Never thrown loin on the bbq, and I've been scared to death to throw any lean meats or steaks on the Traeger yet.

[Maverick]

Just keep an eye on the meat temp. Let us know how it turns out!

[CHUCK S]

I cut it up in medallions and season them with a GOOD steak rub.  Saute some sliced red onions in a large skillet and add your medallions.  Cook until very rare and remove meat.  Add a cup of red wine and deglaze the skillet.  Add a pint (or more depends on how much gravy you want) of heavy whipping cream.  Let it all cook down until it thickens up.  Add a large tps or tbls of Beef paste/bullion and let it all cook down.  Return the medallions and let simmer.  Serve with Golden Yukon Mashed potato's and put the gravy over everything.................................

[hrd2fnd]

If I'm cooking backstrap for me it's just salt and pepper and just above rare.  If I'm cooking for non-venison eaters or those who have never tried it think blue cheese and bacon.  I dont cut the backstraps in medallions but cut them more like a loin, either 2 or 3 pieces depending on the size of deer.  Butterfly it open and stuff it with blue cheese, feta works too, then wrap it to close it up with bacon using tooth pics to keep it closed. 

I've had people who swore they didn't like venison go back for seconds and thirds.

After reading this, im hungery