Everything bagel venison backstraps

[Pathfinder101]

I tried the OP's version (2 sections of backstrap) the night before last.  If you like "sweet", it's very good.  Doing it on the Traeger lends smoke to the flavor.  I liked it.  Little Pathfinder said he prefers the way I usually do backstrap (Montreal seasoning + rub paprika, onion powder, garlic powder, salt, pepper, sear in butter in hot cast iron, finish for 5 minutes in a 400 degree oven, rest 5 minutes, slice and serve).  Wife wouldn't touch it because of the Soy Sauce marinade (food allergies).  I thought it was a nice change of pace.  But I'm the only one in my house that gets excited for Asian food...

[OutHouse]

I've got a strap in the freezer that is actually two years old and needs to be eaten so this recipe is gonna happen soon. I've gotten many good recipes from this site hope this one is as good as the rest. I am tempted to do it the way Vandeman does it. Seared bites with that recipe sounds awesome. Maybe put them over some jasmine rice.

[Tight Spin]

Thanks for the info guys

[bearhunter99]

Hmm, interesting; haven’t heard of this one. I know my favorite, Montana’s Original Alpine Touch has never met it’s match in joust or duel…., but I’ll give this upstart a try 

I love the Alpine Touch but have to be careful, it is salty!

[NRA4LIFE]

You can google the recipe, it's pretty simple.  Just one suggestion, make sure your sesame and poppy seeds are not stale.  Then it's kind of gross tasting.