Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: littlemac on October 06, 2014, 11:12:16 PM

Title: Backstrap or Tenderloin
Post by: littlemac on October 06, 2014, 11:12:16 PM: When I was in New Mexico last week my wife was going to use some of our elk meat, she has no good concept of what the cuts are.

At any rate she had some tenderloin out and I can't even bring myself to mention what she was going to do with it. She didn't and I told her I'd BBQ when I got home.

I had her defrost it and when I arrived home she had also thawed some backstrap and wanted to compare them. I decided to cut the tenderloin into 1 1/2 inch filets. The backstrap was already in small cuts, I seasoned with Johnny's Dock seasoning and seared them on high heat. Stood guard and just when they showed the slightest firming to the touch removed and tented them.

They served rare to medium rare and were succulent. Hard to say which was better, both were fantastic and I suppose it comes down to personal taste. While the backstrap was very tasty the tenderloin stood shoulders above it. Can't wait for our next BBQ.

I really liked the lightly seasoned meat with the Johnny's Seasoning salt, keep it simple, serve rare to med rare!
Title: Re: Backstrap or Tenderloin
Post by: cooltimber on October 06, 2014, 11:19:32 PM: That's a fact. :twocents:
Title: Re: Backstrap or Tenderloin
Post by: jasnt on October 12, 2014, 08:31:29 PM: I'm drooling reading this mmmmmmmmmmm
Title: Re: Backstrap or Tenderloin
Post by: BOWHUNTER45 on October 12, 2014, 08:44:33 PM: Just had some ..I am full :chuckle: :tup:
Title: Re: Backstrap or Tenderloin
Post by: HUNTINCOUPLE on October 12, 2014, 08:48:49 PM: Quote from: cooltimber on October 06, 2014, 11:19:32 PM
That's a fact. :twocents:

:yeah: That's the only way we do it around here! :tup:
Title: Re: Backstrap or Tenderloin
Post by: jrebel on October 12, 2014, 09:00:13 PM: Just had some elk steak tonight......It was delicious!! I do mine in a cast iron pan lightly seasoned cooked to medium.

I like all cuts of elk....when cooked to medium they are all cut with a fork tender.
Title: Re: Backstrap or Tenderloin
Post by: Buzz2401 on October 14, 2014, 08:42:02 AM: If its a deer I usually make jerky out of the backstraps and tenderloins. If its a elk I usually will cut up BS up into steaks and use the tenderloin as stew meat. I get weireded out by the tenderloins since they always seem to get so bloody during gutting process. Yet I will turn around and eat the liver. Eh I'm weird what can I say.
Title: Re: Backstrap or Tenderloin
Post by: pianoman9701 on October 14, 2014, 09:18:10 AM: Quote from: Buzz2401 on October 14, 2014, 08:42:02 AM
If its a deer I usually make jerky out of the backstraps and tenderloins. If its a elk I usually will cut up BS up into steaks and use the tenderloin as stew meat. I get weireded out by the tenderloins since they always seem to get so bloody during gutting process. Yet I will turn around and eat the liver. Eh I'm weird what can I say.

OK, so this is against the law in 46 states. Using tenderloins or loin (backstrap) for anything but quick grilling or even frying and eating rare is a sin. It's in the Bible. Right after the "take your bow" thing in Genesis, it says, "thou shalt sear the tenderloin and backstrap with the juices and herbs, and delight in it's awesomeness." Look it up. It's there!
Title: Re: Backstrap or Tenderloin
Post by: washelkhunter on October 14, 2014, 09:22:19 AM: Yea verily, tis gospel.
Title: Re: Backstrap or Tenderloin
Post by: buckfvr on October 14, 2014, 09:24:04 AM: Tender loins from my bull this year were cooked in camp on the barbie, wrapped in bacon and served with a cast iron skillet filled with fried spuds, onions and peppers......back strap was cut into steaks...........any thing else is certainly a sin.