What to do w/TOUGH backstraps??

[Mr Mykiss]

So I shot a old bull this year during archery season. Hung it for 5 days and then cut it up myself. Made most of it into pepper sticks, burger and sausage. However I thought that even my old bull's backstraps would still be nice and tender... not the case!! I've tried soaking it in red wine and no dice, it's just not tender. I could slice it really thin and use it for tacos or sandwiches or I could make some backstrap burger which would be primo but I thought I'd check and see if there were any other options...

[Huntboy]

Swiss steak in the crockpot.

[saylean]

Beat me to it Huntboy...

crockpot will soften up those bad boys...

Ive got elk backstrap stew cooking right now! (although they werent tough).

[bobcat]

Wow. This is the first I've heard of backstrap from any animal being tough. 

[Elkrunner]

I wish i had that problem.. I would think a crock pot would work. 

[Goldeneye]

If you have the attachment for your grinder.  You can make them into cubed steak.  That process will break down the grain structure which makes meat tough.  I have that attachment which installs on my meat grinder.

http://www.cabelas.com/product/Cabelas-Electric-Grinder-Attachments-150-Meat-Cuber/733809.uts?Ntk=AllProducts&searchPath=%2Fcatalog%2Fsearch.cmd%3Fform_state%3DsearchForm%26N%3D0%26fsch%3Dtrue%26Ntk%3DAllProducts%26Ntt%3Dcubeer%26WTz_l%3DHeader%253BSearch-All%2BProducts&Ntt=cubeer&WTz_l=Header%3BSearch-All+Products

There are also manual cubers out there I believe.

[Woodchuck]

Tell me where to meet, I will come take those nasty things off your hands   


Cubed or stewed should work, maybe jerky 
 

[CMG]

 

Wow. This is the first I've heard of backstrap from any animal being tough. 

                                         

Low and slow..... makes ANY meat tender. 2-1/2 - 4Hrs braised. or 16-24 Hrs dry. brisket is a perfect example.

[wastickslinger]

cut them 1/2" thick, tederize them, roll in flour, Johnny salt, garlic salt, fry on med high on both sides real fast in butter (till brown), turn down to low, cover with lid, cover bottom 1/8" pan with water and let simmer for 45 min. MMMMMMMM

[Special T]

I'll go along with Wastickslinger and say use the old school meat hammer and tenderize them... I first use the back side of mine that has a hatchet like blade to put some cuts in it to slit the tissue then pound. 

[257 Wby Mag]

Folks think I'm nuts til they have em, but cube everything, even the backstraps, from big bulls, to yearlings. Chicken fry em. Thank me later.......

[50CalJim]

Could always cut it in chunks & can it.

[TheHunt]

If you have access to cuber that is a good but if your like me you hammer the heck out of it.

[Feanix]

crockpot, or cut and season how you would a normal steak then brown both sides. place them in a casserole dish with a can or tomato juice, minced garlic, half an onion, some mushrooms and black pepper. bake it for 45 minutes @ 350. uncover and add mozzarella to the top and bake for another 10 minutes.

[high country]

Pressure cooker too is amazing.

I cut them thick, give them 24 hrs in Montreal and cook them hot and fast till just about rare. I have yet to have one tough.