Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: Dbax129 on April 10, 2013, 03:13:53 PM

Title: What's with Backstrap?
Post by: Dbax129 on April 10, 2013, 03:13:53 PM: I've never had it, but heard it was a better part of the deer? I just took about 2 lbs of it out of the chest freezer that my buddy gave me from his deer last year. What should I do with it? I want to eat it tonight I think, but if the crockpot is best I guess I could wait another day.... I've never had it or cooked it, dont know what to expect. I think its one solid chunk, though I may be wrong, it may be steaks or something. It's not thawed yet.
Title: Re: What's with Backstrap?
Post by: vandeman17 on April 10, 2013, 03:18:49 PM: backstraps and tenderloins are my favorite two cuts. I like to marinade my steaks for a good few days then cook them medium rare on the bbq with a side of taters, a salad and a cold beer. YUMMY! :drool:
Title: Re: What's with Backstrap?
Post by: jackmaster on April 10, 2013, 03:19:38 PM: the best way to me is to cut it in about 1/4 in thick pieces and take a ziploc bag and flour, just enough to coat the meat real good add spices to the flour, throw the meat in there and let it sit why you fry up a pound of bacon, after bacon is done turn temp to about 5 and fry the deer meat in the bacon grease, fry it until the top of the meat turn bloody pink and then flip it for about 2 minutes, eat wwhlie it is hot with fried taters and bacon......mmmmmmm goood
Title: Re: What's with Backstrap?
Post by: washelkhunter on April 10, 2013, 03:20:04 PM: Oh you lucky dude. Cut it up into 1.5 inch thick steaks then marinade in a little sauce of choice; or not: season and start the coals in the grill. When the coals are ready cook em at 5-6 mins on one side then 3-4 on the other for med/rare. Let me know when we are gonna eat, ill go fill a growler! :tup:
Title: Re: What's with Backstrap?
Post by: Wazukie on April 10, 2013, 03:20:29 PM: A little salt and pepper and lots of garlic and through um on the bbq, all it ever needs :tup:
Title: Re: What's with Backstrap?
Post by: Dbax129 on April 10, 2013, 03:26:06 PM: Well, that's about the fastest I have ever gotten 4 replies on a post. I am excited now! Choices choices....
Title: Re: What's with Backstrap?
Post by: vandeman17 on April 10, 2013, 03:29:07 PM: Just the word backstraps is music to hunters' ears!
Title: Re: What's with Backstrap?
Post by: kentrek on April 10, 2013, 03:30:26 PM: flour up some steak fingers,cook on frying pan slow...once some blood starts to show add a good drizzl of honey to the steak...flip and repeat...i usually cook with onions and add jonys seasoning,garlic seasoning,lemon seasoning,and a dash of maple seasoning..

pm me if you want more specs,enjoy :tup:
Title: Re: What's with Backstrap?
Post by: gaddy on April 10, 2013, 03:31:24 PM: 1' slabs at room temp. i like a little Montreal seasoning thumped into it with the palm of my hand. med rare on the grill. or do like a prime rib with fresh ground pepper & aujus & a little horse radish sauce on the side.
prepare to be amazed. my only regret is that your first try has been frozen. enjoy!!
Title: Re: What's with Backstrap?
Post by: jrebel on April 10, 2013, 03:31:49 PM: Quote from: jackmaster on April 10, 2013, 03:19:38 PM
the best way to me is to cut it in about 1/4 in thick pieces and take a ziploc bag and flour, just enough to coat the meat real good add spices to the flour, throw the meat in there and let it sit why you fry up a pound of bacon, after bacon is done turn temp to about 5 and fry the deer meat in the bacon grease, fry it until the top of the meat turn bloody pink and then flip it for about 2 minutes, eat wwhlie it is hot with fried taters and bacon......mmmmmmm goood

:yeah: :yeah:

This is what we do with fresh backstrap. :drool: :drool: :drool: :drool:
Title: Re: What's with Backstrap?
Post by: Dbax129 on April 10, 2013, 03:34:55 PM: Just took a pound of bacon out of the freezer. I am having a hard time thinking about all of these bids I am trying to write up now... tummy is rumbling too much! :drool:
Title: Re: What's with Backstrap?
Post by: bobcat on April 10, 2013, 03:35:46 PM: I guess I'm simpler than most. I cut it into 1/4 to 1/2 inch steaks, and throw it in the frying pan in a little olive oil, cook on medium-high heat 3 to 4 minutes per side. Add a little salt and pepper, and dig in! :drool:
Title: Re: What's with Backstrap?
Post by: notellumcreek on April 10, 2013, 03:39:52 PM: Back strap is no good you can PM me and I will take it off your hands :chuckle: just don't dry it out too much when cooking and really anyway you make it, it will be delicious :drool: :tup:
Title: Re: What's with Backstrap?
Post by: hunting4sanity on April 10, 2013, 03:41:31 PM: My preferred method is cut them into nice thick steaks, wrap bacon around the outside, use your favorite seasonings and BBQ sauce, fire up the grill (don't over cook lean meat like deer) and ENJOY! Simple, fast and tasty.
Title: Re: What's with Backstrap?
Post by: wildmanoutdoors on April 10, 2013, 03:45:18 PM: Quote from: hunting4sanity on April 10, 2013, 03:41:31 PM
My preferred method is cut them into nice thick steaks, wrap bacon around the outside, use your favorite seasonings and BBQ sauce, fire up the grill (don't over cook lean meat like deer) and ENJOY! Simple, fast and tasty.

:yeah:
But forget the BBQ sauce for me. Bacon wrap, sprinkle some blue cheese crumbles on. Eat rare to med. Mmmmmmm...

Sounds like allot of folks like it thin and overcooked. :dunno:
Title: Re: What's with Backstrap?
Post by: pendoreilleadventures on April 10, 2013, 03:46:33 PM: Quote from: jackmaster on April 10, 2013, 03:19:38 PM
the best way to me is to cut it in about 1/4 in thick pieces and take a ziploc bag and flour, just enough to coat the meat real good add spices to the flour, throw the meat in there and let it sit why you fry up a pound of bacon, after bacon is done turn temp to about 5 and fry the deer meat in the bacon grease, fry it until the top of the meat turn bloody pink and then flip it for about 2 minutes, eat wwhlie it is hot with fried taters and bacon......mmmmmmm goood

:yeah: :tup:
Title: Re: What's with Backstrap?
Post by: Button Nubbs on April 10, 2013, 03:50:48 PM: Don't over cook it!!!!!! I turn the grill on high and sear both sides quickly. Coat in EVO and sprinkle with sea salt and pepper.
Title: Re: What's with Backstrap?
Post by: RadSav on April 10, 2013, 03:52:22 PM: I like my back strap done London Broil style with a little blue cheese butter. We never use iodized salt on game. I prefer sea salt. Mainly white, but other colors are fun and tasty too!

Unless made into medallions we always cook our straps on the grill.
Title: Re: What's with Backstrap?
Post by: Smossy on April 10, 2013, 03:53:20 PM: Quote from: RadSav on April 10, 2013, 03:52:22 PM
I like my back strap done London Broil style with a little blue cheese butter. We never use iodized salt on game. I prefer sea salt. Mainly white, but other colors are fun and tasty too!
Man you crazy, Salt is Salt! mmm salt.
Title: Re: What's with Backstrap?
Post by: 6x6in6 on April 10, 2013, 03:55:25 PM: Leave whole.
Grill whole.
Invite friends.
They bring beer.

Win/Win for all involved. :chuckle:
Title: Re: What's with Backstrap?
Post by: RadSav on April 10, 2013, 03:57:01 PM: Marinaded and then stuffed with elephant garlic and Gorgonzola cheese is quite tasty too :drool:
Title: Re: What's with Backstrap?
Post by: cbond3318 on April 10, 2013, 04:05:00 PM: Plenty of recipes already stated for your first time! Biggest thing is to cook quickly and not over. I have made the mistake of using my natural ribeye clock on the grill and was dissapointed.
Title: Re: What's with Backstrap?
Post by: cbond3318 on April 10, 2013, 04:06:55 PM: Quote from: RadSav on April 10, 2013, 03:57:01 PM
Marinaded and then stuffed with elephant garlic and Gorgonzola cheese is quite tasty too :drool:

Gorgonzola..... man I haven't done that in a while, steaks tonight I guess!
Title: Re: What's with Backstrap?
Post by: RadSav on April 10, 2013, 04:11:31 PM: Quote from: Smossy on April 10, 2013, 03:53:20 PM
Quote from: RadSav on April 10, 2013, 03:52:22 PM
I like my back strap done London Broil style with a little blue cheese butter. We never use iodized salt on game. I prefer sea salt. Mainly white, but other colors are fun and tasty too!
Man you crazy, Salt is Salt! mmm salt.

Oh man! We've got a lot more to teach you besides archery, I guess :chuckle: Next thing I know you'll be trying to tell me wine is wine and whiskey is whiskey ;)
Title: Re: What's with Backstrap?
Post by: WSU on April 10, 2013, 04:13:55 PM: The biggest thing to remember, no matter how you cook it, is that it is lean and will dry out if overdone. Stick with medium rare (at most) and you can't miss.
Title: Re: What's with Backstrap?
Post by: RadSav on April 10, 2013, 04:16:04 PM: Quote from: WSU on April 10, 2013, 04:13:55 PM
The biggest thing to remember, no matter how you cook it, is that it is lean and will dry out if overdone. Stick with medium rare (at most) and you can't miss.

:tup: :tup: :tup:
Title: Re: What's with Backstrap?
Post by: elk247 on April 10, 2013, 04:19:50 PM: If your friend gave you a large chunk of backstrap, you have a freind indeed. My only advice is dont overcook it.
Title: Re: What's with Backstrap?
Post by: Dbax129 on April 10, 2013, 04:24:29 PM: Rare to medium rare it is then. I do like meat warm in the middle, but if its cold in the middle still I wont be too upset, as long as its red. I'm starving now just thinking of all of these recipes... I need more backstrap to try them all out!
And he is a good friend. I brought him with me on one of my first deer hunts, and he shot this buck within an hour of his hunting career, and since we didn't know about quartering or anything, we drug it out, about 2 miles. He was a hog, 103 lbs of meat after the butcher was done. Wore us both out getting it back to the truck for sure! Next time I will just quarter it up in the field. We drug it backwards, hog tied it on a pole on our shoulders, drug it forwards, tried walking side by side with it over our shoulders, turned it end over end... just about any way to move a deer we tried. :) just to get relief from one method to the next!
Title: Re: What's with Backstrap?
Post by: elk247 on April 10, 2013, 04:30:21 PM: Haha, i tried the pole method about 13 years ago. Not sure if we made it 50 yards! Never again.
Title: Re: What's with Backstrap?
Post by: RadSav on April 10, 2013, 04:40:33 PM: Quote from: elk247 on April 10, 2013, 04:30:21 PM
Haha, i tried the pole method about 13 years ago. Not sure if we made it 50 yards! Never again.

:chuckle: Looks cool in the pictures of native Americans doing it. I don't think I have ever met someone who has tried it more than once. I know I will never try it again!
Title: Re: What's with Backstrap?
Post by: Buckmark on April 10, 2013, 04:44:39 PM: "turned it end over end"
*
Sucker must be nice and tender after that..... :chuckle:
*
Pole method sucks, dragging sucks, deadmans carry sucks, make it into pieces that you would eat leaving the rest you dont, or put some wheels under it....
Title: Re: What's with Backstrap?
Post by: Eli346 on April 10, 2013, 04:49:16 PM: You can't beat the seasoned flour recipe stated at the front of this post. Only takes a couple of minutes per side on med/high heat and your eating some of the best stuff around! I use a little seasoned salt, some KC rub, and a little garlic powder mixed in the flour. You'll get to experimenting with different mixes. If the steaks look like they might be tough I cut them into finger steaks and deep fry them for a couple of minutes. Good finger food for get-togethers and football games.
Title: What's with Backstrap?
Post by: iRem on April 10, 2013, 06:01:39 PM: Wrap bacon around some butterfly cuts lightly season and lightly grilled! My oldest son said that is his favorite meal! I'm hungry, time to go eat!
Title: Re: What's with Backstrap?
Post by: jechicdr on April 10, 2013, 10:10:20 PM: Best recipe for any steak off the deer or elk, but backstrap is going to be the most tender (except tenderloins...but they never make it to the freezer). 1/4 inch of half olive oil and half butter in the pan. 1-2 teaspoons Minced/crushed garlic in pan. Kosher salt and cracked pepper on the meat. Cook fast and leave it pink in the middle. Drizzle the drippings over the meat and eat. I've sometimes been known to take some white bread and mop up the butter oil mixture after cooking. I have had them fried in flour (would never waste that recipe on backstrap), though works well on steak strips or chunks (tougher cuts may need to pound first) and use the leftover flour to make a good gravy to go over mashed potatoes or rice. Occasionally make a fricassee in crock pot (Emeril Lagasse has a good recipe) but would not waste my backstrap on that one either. On grill is good, but easy to overcook, and if you overcook your tender backstrap, it will not be so tender. I tend to use the bigger steaks from the hind quarter for the grill.
Title: Re: What's with Backstrap?
Post by: BLUEBULLS on April 10, 2013, 10:19:52 PM: Quote from: bobcat on April 10, 2013, 03:35:46 PM
I guess I'm simpler than most. I cut it into 1/4 to 1/2 inch steaks, and throw it in the frying pan in a little olive oil, cook on medium-high heat 3 to 4 minutes per side. Add a little salt and pepper, and dig in! :drool:

:yeah: I like to keep the "deer" flavor.
Title: Re: What's with Backstrap?
Post by: dreamunelk on April 10, 2013, 10:21:53 PM: Quote from: BLUEBULLS on April 10, 2013, 10:19:52 PM
Quote from: bobcat on April 10, 2013, 03:35:46 PM
I guess I'm simpler than most. I cut it into 1/4 to 1/2 inch steaks, and throw it in the frying pan in a little olive oil, cook on medium-high heat 3 to 4 minutes per side. Add a little salt and pepper, and dig in! :drool:

:yeah: I like to keep the "deer" flavor.

Second :yeah:

Except I often use bacon grease :chuckle:
Title: Re: What's with Backstrap?
Post by: Dbax129 on April 10, 2013, 11:19:47 PM: 3 minutes each side fried in bacon grease and wrapped in bacon 1 1/4" Steak of backstrap, still bleeding and sprinkled with 60-days-aged blue cheese, with a side of 1 big potato rubbed with EVO and a custom grill seasoning blend and covered with sour cream and butter.
Phenomenal!
I now know "What's with backstrap?"
I can't wait for next season to come now. That was my first backstrap... mmmm....
hope this picute works: if not i'll try again in next post

[smg id=11996]
Title: Re: What's with Backstrap?
Post by: Dbax129 on April 10, 2013, 11:20:30 PM: thanks everybody for the tips and advice. Made some great eating.
Title: What's with Backstrap?
Post by: Austrian Hunter on April 10, 2013, 11:58:27 PM: Season the meat, Wrap the backstrap (whole) in bacon than put in oven. Nice Cabernet Sauvignon from the Columbia Valley and some roasted Yakima asparagus and you set!!!!
Title: Re: What's with Backstrap?
Post by: 206 on April 11, 2013, 08:39:55 AM: I made beef wellington outta it for the superbowl. Turned out awesome and looked cool.
Title: Re: What's with Backstrap?
Post by: h20hunter on April 11, 2013, 08:44:48 AM: Don't listen to anyone that tells you to cut it up. They are crazy! Trim it, season it, cook it on the grill nice a slow and don't over do it. Slice and enjoy!

Really......I've sliced mine as well.....I think the only wrong way to cook it is "well done". Other than that enjoy!
Title: Re: What's with Backstrap?
Post by: 206 on April 11, 2013, 09:00:45 AM: I really surprised to read a mix of opinions on cooking it either slow or fast.
Title: Re: What's with Backstrap?
Post by: DoubleJ on April 11, 2013, 09:24:45 AM: Quote from: Buckmark on April 10, 2013, 04:44:39 PM
"turned it end over end"
*
Sucker must be nice and tender after that..... :chuckle:
*
Pole method sucks, dragging sucks, deadmans carry sucks, make it into pieces that you would eat leaving the rest you dont, or put some wheels under it....

Or shoot it 20 yards up hill from the truck and have someone help you drag it down hill and load it whole into the back of the truck :chuckle:
Title: Re: What's with Backstrap?
Post by: Dbax129 on April 11, 2013, 09:26:22 AM: Next year guys, next year. :chuckle:
Title: Re: What's with Backstrap?
Post by: SevenD on April 11, 2013, 09:29:29 AM: Quote from: RadSav on April 10, 2013, 04:11:31 PM
Quote from: Smossy on April 10, 2013, 03:53:20 PM
Quote from: RadSav on April 10, 2013, 03:52:22 PM
I like my back strap done London Broil style with a little blue cheese butter. We never use iodized salt on game. I prefer sea salt. Mainly white, but other colors are fun and tasty too!
Man you crazy, Salt is Salt! mmm salt.

Oh man! We've got a lot more to teach you besides archery, I guess :chuckle: Next thing I know you'll be trying to tell me wine is wine and whiskey is whiskey ;)

:yeah:
Title: Re: What's with Backstrap?
Post by: Austrian Hunter on April 11, 2013, 05:32:20 PM: Quote from: h20hunter on April 11, 2013, 08:44:48 AM
Don't listen to anyone that tells you to cut it up. They are crazy! Trim it, season it, cook it on the grill nice a slow and don't over do it. Slice and enjoy!

Really......I've sliced mine as well.....I think the only wrong way to cook it is "well done". Other than that enjoy!

:yeah: :tup:
Title: Re: What's with Backstrap?
Post by: snowpack on April 11, 2013, 05:46:25 PM: Quote from: RadSav on April 10, 2013, 04:40:33 PM
Quote from: elk247 on April 10, 2013, 04:30:21 PM
Haha, i tried the pole method about 13 years ago. Not sure if we made it 50 yards! Never again.

:chuckle: Looks cool in the pictures of native Americans doing it. I don't think I have ever met someone who has tried it more than once. I know I will never try it again!
the trick to the pole method is a really long pole and to slide the animal right up close to the other person.. :chuckle:
Title: Re: What's with Backstrap?
Post by: Camo Queen on April 15, 2013, 02:08:45 PM: Quote from: RadSav on April 10, 2013, 04:11:31 PM
Quote from: Smossy on April 10, 2013, 03:53:20 PM
Quote from: RadSav on April 10, 2013, 03:52:22 PM
I like my back strap done London Broil style with a little blue cheese butter. We never use iodized salt on game. I prefer sea salt. Mainly white, but other colors are fun and tasty too!
Man you crazy, Salt is Salt! mmm salt.

Oh man! We've got a lot more to teach you besides archery, I guess :chuckle: Next thing I know you'll be trying to tell me wine is wine and whiskey is whiskey ;)

:yeah:
Title: Re: What's with Backstrap?
Post by: nocklehead on April 15, 2013, 03:23:37 PM: Quote from: Camo Queen on April 15, 2013, 02:08:45 PM
Quote from: RadSav on April 10, 2013, 04:11:31 PM
Quote from: Smossy on April 10, 2013, 03:53:20 PM
Quote from: RadSav on April 10, 2013, 03:52:22 PM
I like my back strap done London Broil style with a little blue cheese butter. We never use iodized salt on game. I prefer sea salt. Mainly white, but other colors are fun and tasty too!
Man you crazy, Salt is Salt! mmm salt.

Oh man! We've got a lot more to teach you besides archery, I guess :chuckle: Next thing I know you'll be trying to tell me wine is wine and whiskey is whiskey ;)

:yeah:

:yeah:

sea salt is full of minerals and very tasty and good for you, "table" salt is known as "death salt" by health professionals, its chemically extracted and has little or no health benefit.

butterfly those straps, bring to room temperature before cooking, fry HOT (5-600degrees) in EVO or bacon grease, add sea salt and pepper, cover for 5 minutes and serve. make sure to crosscut the grain with your knife as you eat.
Title: Re: What's with Backstrap?
Post by: elk247 on April 15, 2013, 04:18:37 PM: Im glad you liked it. If someone put blue cheese on mine, we'd be fighten'. :DOH:
Title: Re: What's with Backstrap?
Post by: kentrek on April 15, 2013, 04:36:34 PM: just put some b-strap in a salt bath for tonight's mini London broils :drool: pics later
Title: Re: What's with Backstrap?
Post by: Bean Counter on April 15, 2013, 04:37:14 PM: salt bath? :yike: Or bath salts? :bdid:
Title: Re: What's with Backstrap?
Post by: Bean Counter on April 15, 2013, 04:38:43 PM: Quote from: nocklehead on April 15, 2013, 03:23:37 PM
sea salt is full of minerals and very tasty and good for you, "table" salt is known as "death salt" by health professionals, its chemically extracted and has little or no health benefit.

:yeah: Sea salt is better for you than table salt.

Remember that sea salt is still salt though. You can't just add it and overconsume to an unhealthy level and not expect to have problems with your blood pressure.
Title: Re: What's with Backstrap?
Post by: kentrek on April 15, 2013, 04:41:52 PM: Quote from: Bean Counter on April 15, 2013, 04:37:14 PM
salt bath? :yike: Or bath salts? :bdid:

pretty much a jerky marinade for only 2 hours..extra garlic :tup:
Title: Re: What's with Backstrap?
Post by: Bean Counter on April 15, 2013, 04:59:19 PM: :tup: :drool:

:chuckle: :chuckle: :chuckle:
Title: Re: What's with Backstrap?
Post by: kentrek on April 15, 2013, 07:04:56 PM: lil blury but i think yal get the idea :chuckle:
Title: Re: What's with Backstrap?
Post by: hardcorecarnivore on April 15, 2013, 07:39:29 PM: Quote from: 6x6in6 on April 10, 2013, 03:55:25 PM
Leave whole.
Grill whole.
Invite friends.
They bring beer.

Win/Win for all involved. :chuckle:
:yeah:
I make 4 big chunks out of mine. Once thawed, season w/ Kirkland Steak Rub (has salt, pepper, garlic and more) and leave in the fridge for 8 hours+. Lightly coat with olive oil and let warm up for an hour if you can stand it. BBQ for about 12 min/side (I flip every 6 because I like fancy grill marks) at 275 for med-rare. Tent w/ foil on the cutting board for 10 min to rest and let it retract juices. Cut to desired thickness. I'd be happy to show you and bring beer. :drool: ENJOY!
Title: Re: What's with Backstrap?
Post by: DeerThug on April 15, 2013, 08:33:43 PM: The best backstrap and the most tender is as soon as you shoot the deer is to cut it off of the backbone and ribs is to lay it out on the game bags and cut 1/4 inch slabs off of the back end and eat it right there - don't let it cool at all.... BUT once it is cooled you have to cook it.... We carry seasoning in our packs for this once in a year treat
Title: Re: What's with Backstrap?
Post by: bobcat on April 15, 2013, 08:37:55 PM: Quote
The best backstrap and the most tender is as soon as you shoot the deer is to cut it off of the backbone and ribs is to lay it out on the game bags and cut 1/4 inch slabs off of the back end and eat it right there

:puke: :bdid:

Sorry, I like my meat cooked.
Title: Re: What's with Backstrap?
Post by: dreamingbig on April 15, 2013, 09:02:51 PM: I am just glad you didn't use the slow cooker. :bdid: It looks like it turned out well.
Title: What's with Backstrap?
Post by: KopperBuck on April 15, 2013, 09:30:23 PM: I've done it wrapped in pig whole, sliced and naked, whole on the grill - I've yet to have bad straps (or loin and rib steak as we call it depending on what rib it's cut from). But like tonight, I go the way I was brought up. Sliced, floured, fried briefly, and with a milk gravy made out of the leftover oil and crunchy goodies. Mashed taters and corn to finish it off. I have never had anyone leave anything on their plate.

And it should be a rule that a knife should never be needed.
Title: Re: What's with Backstrap?
Post by: snowpack on April 15, 2013, 09:38:46 PM: I like to roll the backstrap in melted butter and then some seasoning. Pan fry after that, so good.
Title: Re: What's with Backstrap?
Post by: Greenhorn on April 15, 2013, 09:47:20 PM: Gonna follow this thread! Good stuff!
Title: Re: What's with Backstrap?
Post by: calledinsick on April 17, 2013, 08:48:02 AM: Be sure not to over cook wild venison. Over cooking is the best way to ruin a great meal.
Title: Re: What's with Backstrap?
Post by: DoubleJ on April 17, 2013, 09:03:39 AM: Quote from: calledinsick on April 17, 2013, 08:48:02 AM
Be sure not to over cook wild venison. Over cooking is the best way to ruin a great meal.

:yeah: x1000

My dad always cooked it until it was gray all the way through. I hated venison growing up. Now that I'm a big boy and know how to do it myself, it comes out great everytime. Just warm but still red in the center :drool:
Title: Re: What's with Backstrap?
Post by: HUNTINCOUPLE on April 17, 2013, 09:08:33 AM: Perfection!
Title: Re: What's with Backstrap?
Post by: 206 on April 17, 2013, 04:58:30 PM: Quote from: HUNTINCOUPLE on April 17, 2013, 09:08:33 AM
Perfection!

That reminds me of:

"Vegetarians are cool. All I eat are vegetarians--except for the occasional mountain lion steak." ... Ted Nugent
Title: Re: What's with Backstrap?
Post by: Fishaholic on April 17, 2013, 05:12:43 PM: Honestly my backstaps get cut into steak or burger lol i dont mess around its steak burger or jerkey thats how i do it but back strap is good cut into steaks and fryed
Title: Re: What's with Backstrap?
Post by: 206 on April 17, 2013, 06:34:16 PM: Back strap is overrated. My cows top sirloin had finer (feather) grain.
Title: Re: What's with Backstrap?
Post by: deerslyr on April 17, 2013, 06:46:12 PM: I marinade mine in creamy Italian with onions garlic and other seasonings for a few days then wrap the whole thing in bacon and grill er up with onions in between the bacon and strap. Ive had it most ways put in this thread and that's one of my favorite.
Title: Re: What's with Backstrap?
Post by: Dbax129 on April 17, 2013, 06:54:35 PM: Quote from: DeerThug on April 15, 2013, 08:33:43 PM
The best backstrap and the most tender is as soon as you shoot the deer is to cut it off of the backbone and ribs is to lay it out on the game bags and cut 1/4 inch slabs off of the back end and eat it right there - don't let it cool at all.... BUT once it is cooled you have to cook it.... We carry seasoning in our packs for this once in a year treat

Anybody else ever try this? I'm on the fence, but I am thinking of bringing my little backpacking stove, or maybe just some sterno, and cooking up a slice. I too have backpackers seasoning bottles for when I'm in the woods a few days at a time.
I wish I had more backstrap now... cant wait for huntin season already!
Title: Re: What's with Backstrap?
Post by: DoubleJ on April 17, 2013, 08:32:07 PM: Quote from: Dbax129 on April 17, 2013, 06:54:35 PM
Quote from: DeerThug on April 15, 2013, 08:33:43 PM
The best backstrap and the most tender is as soon as you shoot the deer is to cut it off of the backbone and ribs is to lay it out on the game bags and cut 1/4 inch slabs off of the back end and eat it right there - don't let it cool at all.... BUT once it is cooled you have to cook it.... We carry seasoning in our packs for this once in a year treat

Anybody else ever try this? I'm on the fence, but I am thinking of bringing my little backpacking stove, or maybe just some sterno, and cooking up a slice. I too have backpackers seasoning bottles for when I'm in the woods a few days at a time.
I wish I had more backstrap now... cant wait for huntin season already!

I don't think he cooks his. Just eats it at body tempurature
Title: Re: What's with Backstrap?
Post by: Dbax129 on April 17, 2013, 10:40:14 PM: Quote from: DoubleJ on April 17, 2013, 08:32:07 PM
Quote from: Dbax129 on April 17, 2013, 06:54:35 PM
Quote from: DeerThug on April 15, 2013, 08:33:43 PM
The best backstrap and the most tender is as soon as you shoot the deer is to cut it off of the backbone and ribs is to lay it out on the game bags and cut 1/4 inch slabs off of the back end and eat it right there - don't let it cool at all.... BUT once it is cooled you have to cook it.... We carry seasoning in our packs for this once in a year treat

Anybody else ever try this? I'm on the fence, but I am thinking of bringing my little backpacking stove, or maybe just some sterno, and cooking up a slice. I too have backpackers seasoning bottles for when I'm in the woods a few days at a time.
I wish I had more backstrap now... cant wait for huntin season already!

I don't think he cooks his. Just eats it at body tempurature

Ya, I got that. I was wondering if anyone else foes it raw like he does.
I personally am not sure if I would be willing to eat it raw, I am thinking of bringing my stove to at least heat it up a little and brown it on the outside. Just to experience it fresh...not sure about raw. I
I guess the idea of raw intrigues me. Maybe I'm hoping a few other hunters will chime in and say "yeah, its great raw". Then I would probably try it.