Cooking back strap

[Stein]

Salt, pepper, garlic, sear outside to medium rare.  Error on the side of undercooked.

If I'm really feeling it, I roll cut it, stuff with goat cheese, rosemary, maybe bacon, roll it up and toss it on the smoker until done.

[Karl Blanchard]

Man, a lot of you guys put a lot of effort into making meat that already tastes delicious, taste delicious. I live by the KISS method, (keep it simple stupid). I cut all my backstrap into 6" long sections. I brush with a little olive oil, season liberally with Johnny's, wrap in saran wrap and place in the fridge for 3-4 days. Salt penetrates red meat at a rate of 1/4" per 24 hours. If your backstrap is 2" thick, it will take 4 days for the salt to fully penetrate to the center of your cut. I then put it in a 500 degree convection oven and pull when it gets to 120 IT. Foil tent and towel cover for 10 minutes or so then cut into desired portion sizes. It's perfect every time.

agreed on keeping it simple.  I'm an olive oil then SPG guy but I NEVER foil. It softens that glorious crust too much. I hit it hot and fast. Let it rest, slice and eat.

[pianoman9701]

Throw on cooker as a whole chunk cut to whatever size you want.  I cook at 225 and pull mine off at 125. Cover in foil and towels and rest for 15 minutes   Then slice steaks to desired thickness to serve

[Dhoey07]

Don't cook it more than this and  you'll be ok 

[jrebel]

We need a wild game cook out.  Get all of us MICHELIN STAR CHEFS together to have a great day of great eats.  Some of these recipes sound great and are making my mouth water thinking about them. 

[vandeman17]

I like to trim mine up then cube into bite size pieces. Coat with olive oil then shake in a bage with everything bagel mix. Hot cast iron skillet with bacon grease just long enough that all sides are seared and then rest for 5 minutes or so under foil.

[Magnum_Willys]

End of day at camp - slice backstrap into 3” - 4” chunks, butterfly into steaks.  Coat with montreal steak seasoning on one side lil salt & pepper on other. Fry hot in cast iron pan 50/50 butter and oil.   Heat baked beans. Don’t overcook.   Start to finish dinners ready in 15 minutes.   Some of the best steak you will ever have if starting with good elk or moose.

[KNOPHISH]

When I let mine rest there was some extra juice on the plate I soaked up with each bite. I usually rest on a separate plate but that was delicious.

[Karl Blanchard]

When I let mine rest there was some extra juice on the plate I soaked up with each bite. I usually rest on a separate plate but that was delicious.

pro tip...pour that on your taters 

[Pathfinder101]

Rub with Olive Oil
Season liberally with Montreal Steak Seasoning and rub made of onion powder, garlic powder and paprika
Heat up a cast iron skillet
Put a dab of olive oil in it to keep the butter from burning
Put a 1/4 stick of butter in the hot pan and heat until it starts to brown
Add a sprig of rosemary
Put backstrap in the pan and start to brown it.
Spoon the rosemary butter over it while turning and browning
Just get a sear all around.  Should only take a couple of minutes.
Put the pan in a 400 degree oven for 3 minutes.
Remove, spoon drippings over the meat one more time
Put meat on a cutting board to rest for about 5 minutes.
Slice and serve
 

[Mtnwalker]

Pretty much been covered already here, SPG and a hot cast iron, sear all sides. Transfer to 350 oven, top with rosemary herb butter and pull at 120. Rest on a separate dish with all juices from pan so it doesn't continue to cook in the cast iron.

Option 2 sous vide.  Salt, heavily pepper and herb butter. 131 for a few hours, pull and rest 15 minutes then into a hot cast iron for the finishing crust.

[Karl Blanchard]

To sum this whole thread up...

1) Cook venison steak like any other steak 

2) DO NOT COOK VENISON STEAK PAST PINK OR ITS FANCY DOGFOOD!!!! 

[Pathfinder101]

To sum this whole thread up...

1) Cook venison steak like any other steak 

2) DO NOT COOK VENISON STEAK PAST PINK OR ITS FANCY DOGFOOD!!!! 

 

[OutHouse]

I apply a recipe I use for thin sliced pork chops, and it turns out quite well:

Salt, pepper, garlic, ground red pepper, sage, rosemary, tiny touch of cinnamon.

Mix spices together, light coat of olive oil on chops, sprinkle over chops, put the chops and rest of the spices in a bag to marinate over night.

Hot iron pan, little oil, sear both sides. Done!

[Karl Blanchard]

This thread needs food porn....

Tenderloins pan seared and butter basted to temp