Backstrap Recipes

[Boss .300 winmag]

I usually just grind them for burger or make jerky 

Mine were tough this year, don’t know why. But pepperoni sticks they will be.🤣

[freshgrease]

I cook my venison loins similar to how braciole is made.

I cut the loin into 12" lengths and then butterfly each piece twice to get it very thin with a big surface area. Pound out the meat a bit to even things out. I then roll the sheet back up with strips of feta cheese rolled into it + seasonings and tie it up to hold it all together.

Baked till 120 while spraying with vinegar. Sliced super thin then quickly flash friend and put onto sandwiches.

[Sr15]

I usually keep it simple. Olive oil, Salt, pepper. Grill to 125 on the traeger
Butterflyed and stuffed with sautéed morels and fresh parmesean if I want to get fancy

[colersu22]

I butterfly then stuff with a mix of cream cheese, cheddar cheese, jalapeño and grilled onions then wrap in bacon.

[lewy]

I usually just grind them for burger or make jerky 

Really? All the young age class animals you post I would have figured you liked venison

[buglebuster]

I usually just grind them for burger or make jerky 

Really? All the young age class animals you post I would have figured you liked venison

Ouch 



That was to trigger people

[lewy]

I usually just grind them for burger or make jerky 

Really? All the young age class animals you post I would have figured you liked venison

Ouch 



That was to trigger people

I hope so!!! I know you can’t eat 1000 pounds of burger a year!

[buglebuster]

I usually just grind them for burger or make jerky 

Really? All the young age class animals you post I would have figured you liked venison

Ouch 



That was to trigger people

I hope so!!! I know you can’t eat 1000 pounds of burger a year!

We steak just about everything possible, 50 lbs summer sausage, 50 lbs pep sticks, 50 lbs jerky, roasts, and some burger. Probably have only 80 ish lbs of burger. 1 elk went to my in laws.

[lewy]

I figured you did I just had to raz ya

[slavenoid]

For me: Seared in beef fat and butter with just salt.

For guest: Hank Shaws Steak Diane

For little kids: Seared in fat chopped really fine and tossed in melted butter before serving.