What's with Backstrap?

[pendoreilleadventures]

the best way to me is to cut it in about 1/4 in thick pieces and take a ziploc bag and flour, just enough to coat the meat real good add spices to the flour, throw the meat in there and let it sit why you fry up a pound of bacon, after bacon is done turn temp to about 5 and fry the deer meat in the bacon grease, fry it until the top of the meat turn bloody pink and then flip it for about 2 minutes, eat wwhlie it is hot with fried taters and bacon......mmmmmmm goood

 

[Button Nubbs]

Don't over cook it!!!!!! I turn the grill on high and sear both sides quickly. Coat in EVO and sprinkle with sea salt and pepper.

[RadSav]

I like my back strap done London Broil style with a little blue cheese butter.  We never use iodized salt on game.  I prefer sea salt.  Mainly white, but other colors are fun and tasty too!

Unless made into medallions we always cook our straps on the grill.

[Smossy]

I like my back strap done London Broil style with a little blue cheese butter.  We never use iodized salt on game.  I prefer sea salt.  Mainly white, but other colors are fun and tasty too!

Man you crazy, Salt is Salt! mmm salt.

[6x6in6]

Leave whole.
Grill whole.
Invite friends.
They bring beer.

Win/Win for all involved. 

[RadSav]

Marinaded and then stuffed with elephant garlic and Gorgonzola cheese is quite tasty too

[cbond3318]

Plenty of recipes already stated for your first time! Biggest thing is to cook quickly and not over. I have made the mistake of using my natural ribeye clock on the grill  and was dissapointed.

[cbond3318]

Marinaded and then stuffed with elephant garlic and Gorgonzola cheese is quite tasty too

Gorgonzola..... man I haven't done that in  a while, steaks tonight I guess!

[RadSav]

I like my back strap done London Broil style with a little blue cheese butter.  We never use iodized salt on game.  I prefer sea salt.  Mainly white, but other colors are fun and tasty too!

Man you crazy, Salt is Salt! mmm salt.

Oh man!  We've got a lot more to teach you besides archery, I guess   Next thing I know you'll be trying to tell me wine is wine and whiskey is whiskey

[WSU]

The biggest thing to remember, no matter how you cook it, is that it is lean and will dry out if overdone.  Stick with medium rare (at most) and you can't miss.

[RadSav]

The biggest thing to remember, no matter how you cook it, is that it is lean and will dry out if overdone.  Stick with medium rare (at most) and you can't miss.

 

[elk247]

If your friend gave you a large chunk of backstrap, you have a freind indeed. My only advice is dont overcook it.

[Dbax129]

Rare to medium rare it is then.  I do like meat warm in the middle, but if its cold in the middle still I wont be too upset, as long as its red.  I'm starving now just thinking of all of these recipes... I need more backstrap to try them all out! 
And he is a good friend.  I brought him with me on one of my first deer hunts, and he shot this buck within an hour of his hunting career, and since we didn't know about quartering or anything, we drug it out, about 2 miles.  He was a hog,  103 lbs of meat after the butcher was done.   Wore us both out getting it back to the truck for sure!  Next time I will just quarter it up in the field.  We drug it backwards, hog tied it on a pole on our shoulders, drug it forwards, tried walking side by side with it over our shoulders, turned it end over end... just about any way to move a deer we tried. just to get relief from one method to the next!

[elk247]

Haha, i tried the pole method about 13 years ago. Not sure if we made it 50 yards! Never again. 

[RadSav]

Haha, i tried the pole method about 13 years ago. Not sure if we made it 50 yards! Never again.

   Looks cool in the pictures of native Americans doing it.  I don't think I have ever met someone who has tried it more than once.  I know I will never try it again!