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Author Topic: Backstrap done right or not at all.  (Read 1251 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.
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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:
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Offline 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 ?

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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!
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Offline 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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Online 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:
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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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Offline hunter399

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Re: Backstrap done right or not at all.
« Reply #15 on: December 07, 2017, 07:57:46 PM »
Gotta warning about the sause kinda spicy mustard type sause,so if you don't spicy mustard than your no gonna like it.But great with anything battered or frys .
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 onmygame

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Re: Backstrap done right or not at all.
« Reply #16 on: December 08, 2017, 06:20:36 PM »
Doesn't anyone grill their prime cuts anymore?

A bit of Montreal, garlic, and Hawaiian sea salt rubbed and thrown on a high heat grill - a couple of minutes on either side and it melts in your mouth.


Offline tjthebest

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Re: Backstrap done right or not at all.
« Reply #17 on: December 08, 2017, 07:11:06 PM »
Salt, pepper, and a pinch of garlic powder for me.
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Offline Skillet

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Re: Backstrap done right or not at all.
« Reply #18 on: December 08, 2017, 07:29:39 PM »
It's your strap, do what you want!

But my preferred backstrap/tenderloin treatment is a minimalist affair.

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Offline Buzz2401

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Re: Backstrap done right or not at all.
« Reply #19 on: December 08, 2017, 11:13:44 PM »
This is what I often do to my backstraps or tenderloins.  They make unreal steak bites.

Offline CaNINE

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Re: Backstrap done right or not at all.
« Reply #20 on: December 09, 2017, 06:04:51 AM »
A whole backstrap, coated in seasoning rub and roasted on the pellet grill to just past rare, rest 10 minutes and sliced to perfection - that method doesn't suck either
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Offline Curly

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Re: Backstrap done right or not at all.
« Reply #21 on: December 09, 2017, 06:11:36 AM »
It's your strap, do what you want!

But my preferred backstrap/tenderloin treatment is a minimalist affair.

 :yeah: 
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Offline WSU

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Re: Backstrap done right or not at all.
« Reply #22 on: December 09, 2017, 11:15:21 AM »
Looks good. I also used to do that a lot then making gravy with what’s left in the pan. I try to fry things a lot less than i used to. Backstrap is good lots of different ways!

Offline ribka

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Re: Backstrap done right or not at all.
« Reply #23 on: December 09, 2017, 11:29:32 AM »
It's your strap, do what you want!

But my preferred backstrap/tenderloin treatment is a minimalist affair.

love chicken firied pork chicken and am sure it tastes great :tup:

tenderloin is a cut of meat that requires salt, fresh ground pepper a bit of oil and high heat to sear and let rest. I put a pat of unsalted butter on top when hot.

i sometimes deglaze pan with wine to make a quick sauce

Offline W_Ellison2011

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Re: Backstrap done right or not at all.
« Reply #24 on: December 14, 2017, 04:52:54 PM »
I am definitely giving this a try! I will be making it with hashbrowns, biscuits, and gravy for sure though! Good looking eats man!

 

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