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Author Topic: Lots of backstrap talk around here.  (Read 1254 times)

Offline merkaba93

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Lots of backstrap talk around here.
« on: December 10, 2017, 07:57:49 PM »
A 5 bone rack roast (my personal favorite cut to butcher and cook, whenever don't kill the deer in a hell hole and need to bone it out)
Dry rub: smoked salt, white pepper, juniper berries, coriander, onion powder, garlic powder dried rosemary
Roasted at 400 until it hit 130, then tented for 15 min (it was too windy to grill)
Then grilled polenta, roasted parsnips and carrots and mushroom sauce I lovingly call umami bomb sauce.

I also had some venison liver pate, pickled chanterelles and smoked salmon rillettes as an appetizer.
Then crawfish bisque.
Then for the people that didn't want venison I made sous vide pheasant breast with a bourbon morel and cream sauce. With brussel sprouts and gnocchi tossed in sage brown butter.
I even made dessert, but you guys wouldn't be interested in that......

Cooked for 8 people, a lot hadn't had wild game before. Just trying to make a good name of us hunters.


« Last Edit: December 10, 2017, 08:06:32 PM by merkaba93 »
Be Better than Cream of Mushroom Soup

Offline h20hunter

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Re: Lots of backstrap talk around here.
« Reply #1 on: December 10, 2017, 07:58:56 PM »
Oooooohhhhhh yeaahhhhhhhhh

Offline Magnum_Willys

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Re: Lots of backstrap talk around here.
« Reply #2 on: December 10, 2017, 08:18:01 PM »
I tip my hat to you sir, Amazing !   :EAT:

Offline KFhunter

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Re: Lots of backstrap talk around here.
« Reply #3 on: December 10, 2017, 08:38:05 PM »
I'd have to wear a suit and tie to eat that, but man it looks tasty!
I make millennial's cry when I attempt to text from my phone. 

Offline CaNINE

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Re: Lots of backstrap talk around here.
« Reply #4 on: December 11, 2017, 08:30:01 AM »
A well divised tasting experience chef
The lazy do not roast any game, but the diligent feed on the riches of the hunt.

Proverbs 12:27

Offline grundy53

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Re: Lots of backstrap talk around here.
« Reply #5 on: December 11, 2017, 08:56:41 AM »
:drool:

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Offline KillerBeee

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Re: Lots of backstrap talk around here.
« Reply #6 on: December 11, 2017, 08:58:46 AM »
Who says we're not interested in dessert?
Nice looking fare!

Offline Sandberm

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Re: Lots of backstrap talk around here.
« Reply #7 on: December 11, 2017, 09:06:12 AM »
The food looks incredible to say the least. I'm supposed to host my side of the family Christmas and was thinking of serving venison so I'll be scouting recipes.

Whats up with that table its sitting on? That thing looks pretty cool.

Offline elkboy

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Re: Lots of backstrap talk around here.
« Reply #8 on: December 11, 2017, 10:16:13 AM »
This post has received 10/10 points from elkboy.    :EAT:

Awesome.  Thank you for sharing.  I think I will try the rib rack backstrap on my next deer! 

Offline merkaba93

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Re: Lots of backstrap talk around here.
« Reply #9 on: December 11, 2017, 12:15:16 PM »
Who says we're not interested in dessert?
Nice looking fare!

I made cappuccino cheesecake. One of my favorites. Pretty much your standard cheesecake recipe but you dissolve 2 teaspoons instant coffee in a tablespoon of coffee extract.
Be Better than Cream of Mushroom Soup

Offline merkaba93

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Re: Lots of backstrap talk around here.
« Reply #10 on: December 11, 2017, 12:16:44 PM »
The food looks incredible to say the least. I'm supposed to host my side of the family Christmas and was thinking of serving venison so I'll be scouting recipes.

Whats up with that table its sitting on? That thing looks pretty cool.

The table is made of beetle kill blue pine, a particularly dark batch of that wood.
Be Better than Cream of Mushroom Soup

Offline Fl0und3rz

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Re: Lots of backstrap talk around here.
« Reply #11 on: December 11, 2017, 12:42:11 PM »
I tip my hat to you sir, Amazing !   :EAT:

:yeah:  As usual.

Offline lamrith

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Re: Lots of backstrap talk around here.
« Reply #12 on: December 11, 2017, 03:21:37 PM »
WOW, that meal looks awesome.

Offline W_Ellison2011

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Re: Lots of backstrap talk around here.
« Reply #13 on: December 17, 2017, 05:36:57 PM »
You had me until brussel sprouts lol! That looks amazing! I think I have a venison roast like that one still in my freezer vacuum packed from last years blacktail that I will try that crust with!

Offline Badhabit

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Re: Lots of backstrap talk around here.
« Reply #14 on: December 17, 2017, 05:59:09 PM »
Dilly dilly to the creator of culinary uniqueness! !! Well prepared sir. (I just couldn't say well done)

 

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