Lots of backstrap talk around here.

[merkaba93]

Dilly dilly to the creator of culinary uniqueness! !! Well prepared sir. (I just couldn't say well done)

Ha! That's punny! I like the meat pun.

[Dhoey07]

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.

@merkaba93

Is there a better portion of the strap to use than another?

This would be for a 4 person meal.

[JeffRaines]

That piece of venison though   

[suga]

Nicely done!  That looks awesome!!


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[merkaba93]

@Dhoey07

I assume your question is what part of the backstrap (loin) to use for rack of venison?
Here is what I do...

So I usually remove the neck for trim/braising meat. And remove the back part of the backstrap that doesn't have ribs connected and cut for grill steaks. If you'll notice you have about an inch of where the tenderloin used to be that I use as a marker.
Then saw along the spine to remove the ribs. Stopping quickly as you make it through. Then switch to a boning knife and work along the spine to remove the meat, with one final downward cut to remove from the spine. Then switch and repeat on the other side.
To "French" the bones, just use your boning knife to remove as much meat between each rib bone. Then use butcher twine and make a simple knot and pull each rib bone free of meat using the butcher twine.
As you are cooking (oven or grill or whatever you do) be sure to put foil around the bones for the majority of the cooking time. (the bones might burn/catch fire/become brittle). And ultimately it just looks better if you do.

Hope that helps.

[Dhoey07]

Yes that it my question. With only needing a 4 rib roast, would it better to use the front, middle or rear of the back strap?

[merkaba93]

Yes that it my question. With only needing a 4 rib roast, would it better to use the front, middle or rear of the back strap?

Gotcha, well the size of your deer will make a difference. This entire rib cage makes a 8-9 rib roast. So I usually serve this for 4-8 people. Sometimes they get one "tomahawk" or "lollipop" or sometimes they will get two. The rear has bigger loin sections. If I was going only use part of it bone in, it would be the rear.
But I'm all about asymmetric butchery. Gives you more options. Part of one side bone in roast, Part of one side bone in steak, the other side boneless roast, and boneless steaks.
For someone who likes to cook you always want more cuts. 

[Dhoey07]

Thanks for the info and thanks for sharing a
Beautiful dish!

[DOUBLELUNG]

Way to honor the harvest, amazing!