What's with Backstrap?

[Buckmark]

"turned it end over end"
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Sucker must be nice and tender after that.....
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Pole method sucks, dragging sucks, deadmans carry sucks, make it into pieces that you would eat leaving the rest you dont, or put some wheels under it....

[Eli346]

 You can't beat the seasoned flour recipe stated at the front of this post. Only takes a couple of minutes per side on med/high heat and your eating some of the best stuff around! I use a little seasoned salt, some KC rub, and a little garlic powder mixed in the flour. You'll get to experimenting with different mixes. If the steaks look like they might be tough I cut them into finger steaks and deep fry them for a couple of minutes. Good finger food for get-togethers and football games.

[iRem]

Wrap bacon around some butterfly cuts lightly season and lightly grilled! My oldest son said that is his favorite meal! I'm hungry, time to go eat!

[jechicdr]

Best recipe for any steak off the deer or elk, but backstrap is going to be the most tender (except tenderloins...but they never make it to the freezer).  1/4 inch of half olive oil and half butter in the pan.  1-2 teaspoons Minced/crushed garlic in pan.  Kosher salt and cracked pepper on the meat.  Cook fast and leave it pink in the middle.  Drizzle the drippings over the meat and eat.  I've sometimes been known to take some white bread and mop up the butter oil mixture after cooking.  I have had them fried in flour (would never waste that recipe on backstrap), though works well on steak strips or chunks (tougher cuts may need to pound first) and use the leftover flour to make a good gravy to go over mashed potatoes or rice.  Occasionally make a fricassee in crock pot (Emeril Lagasse has a good recipe) but would not waste my backstrap on that one either. On grill is good, but easy to overcook, and if you overcook your tender backstrap, it will not be so tender.  I tend to use the bigger steaks from the hind quarter for the grill.

[BLUEBULLS]

I guess I'm simpler than most. I cut it into 1/4 to 1/2 inch steaks, and throw it in the frying pan in a little olive oil, cook on medium-high heat 3 to 4 minutes per side. Add a little salt and pepper, and dig in!   

  I like to keep the "deer" flavor.

[dreamunelk]

I guess I'm simpler than most. I cut it into 1/4 to 1/2 inch steaks, and throw it in the frying pan in a little olive oil, cook on medium-high heat 3 to 4 minutes per side. Add a little salt and pepper, and dig in!   

  I like to keep the "deer" flavor.

Second 

Except I often use bacon grease

[Dbax129]

3 minutes each side fried in bacon grease and wrapped in bacon 1 1/4" Steak of backstrap, still bleeding and sprinkled with 60-days-aged blue cheese, with a side of 1 big potato rubbed with EVO and a custom grill seasoning blend and covered with sour cream and butter. 
Phenomenal! 
I now know "What's with backstrap?"
I can't wait for next season to come now. That was my first backstrap...  mmmm....
hope this picute works: if not i'll try again in next post


[smg id=11996]

[Dbax129]

thanks everybody for the tips and advice. Made some great eating.

[Austrian Hunter]

Season the meat, Wrap the backstrap (whole) in bacon than  put in oven.  Nice Cabernet Sauvignon from the Columbia Valley and some roasted Yakima asparagus and you set!!!!

[206]

I made beef wellington outta it for the superbowl.  Turned out awesome and looked cool.

[h20hunter]

Don't listen to anyone that tells you to cut it up. They are crazy! Trim it, season it, cook it on the grill nice a slow and don't over do it. Slice and enjoy!

Really......I've sliced mine as well.....I think the only wrong way to cook it is "well done". Other than that enjoy!

[206]

I really surprised to read a mix of opinions on cooking it either slow or fast. 

[DoubleJ]

"turned it end over end"
*
Sucker must be nice and tender after that.....
*
Pole method sucks, dragging sucks, deadmans carry sucks, make it into pieces that you would eat leaving the rest you dont, or put some wheels under it....

Or shoot it 20 yards up hill from the truck and have someone help you drag it down hill and load it whole into the back of the truck

[Dbax129]

Next year guys, next year.   

[SevenD]

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