need a deer backstrap traeger recipe!

[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