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Community => Butchering, Cooking, Recipes => Topic started by: W_Ellison2011 on December 14, 2017, 06:55:24 PM

Title: Smoked venison backstrap
Post by: W_Ellison2011 on December 14, 2017, 06:55:24 PM: I was lucky enough to harvest a nice blacktail doe this year and have decided to set a couple of large chunks of her backstrap aside for smoking. My original plan was to either brine or marinade then wrap in bacon and then smoke with hickory and apple until rare then toss into oven on broil until bacon crisps then rest for 10-20 mins. Anyone have any ideas, recipes, or advice? These chunks are probably 10-12" long each and I really want them to turn out great.
Title: Re: Smoked venison backstrap
Post by: Gamblin Guy on December 14, 2017, 07:10:09 PM: Butterfly one and stuff with blue cheese before you wrap with bacon.
Title: Re: Smoked venison backstrap
Post by: Boss .300 winmag on December 14, 2017, 07:25:35 PM: STOP you guys are killing me. :drool:

Pics or it didn’t happen.
Title: Re: Smoked venison backstrap
Post by: lokidog on December 14, 2017, 07:37:04 PM: I wouldn't smoke backstrap, too yummy cooked to medium rare. I smoke a couple of the rump roasts, not round, but I don't know the technical names. Then I cut them as thin as possible... I need a new meat slicer, and make sandwiches or French Dip out of it.
Title: Re: Smoked venison backstrap
Post by: W_Ellison2011 on December 14, 2017, 08:07:11 PM: Quote from: lokidog on December 14, 2017, 07:37:04 PM
I wouldn't smoke backstrap, too yummy cooked to medium rare. I smoke a couple of the rump roasts, not round, but I don't know the technical names. Then I cut them as thin as possible... I need a new meat slicer, and make sandwiches or French Dip out of it.
trust me when I say that we have a good amount of steaks and roasts to mess with. my favorite to do with the roasts though is crockpot with a fatty pork roast on top with 1/2-1 cup of broth for 6-8 hrs on low. TONS of garlic and Himalayan seasalt! Shred both roasts then put favorite bbq sauce on and mix. Serve either on buttered and toasted sourdough bread or those little Hawaiian rolls. My wife and her family are VERY new to wild game meat and when her oldest brother was in town last year with his wife and daughters I made that up. They all LOVED it! Both of my nieces asked ate 3 plates. This year I went even more adventurous and let my hindquarters hang in my garage for a week before processing. It was probably mid 30's in my garage. Cut away any odd colors and the meat is as tender as the backstrap! I'm still stuck on smoking a bacon wrapped backstrap though. Wife doesn't like blue cheese though... I wonder how it would be with cream cheese in the middle!
Title: Re: Smoked venison backstrap
Post by: Twispriver on December 14, 2017, 08:10:11 PM: I had a full freezer when I killed my deer this year so I smoked a bunch of it, including some backstrap, and canned it in au jus. It turned out awesome. I normally butterfly slice the backstrap to cook as steak but in the future i will consider smoking some of it again. I used a dry rub with salt, brown sugar and pepper before smoking.
Title: Re: Smoked venison backstrap
Post by: Boss .300 winmag on December 14, 2017, 08:10:51 PM: I think cream cheese would work good, add some of your favorite herbs, and spices into the cheeese.
Title: Re: Smoked venison backstrap
Post by: W_Ellison2011 on December 14, 2017, 08:20:24 PM: Thanks guys! Not only has this given me some insight but its made me super hungry! I will let you all know when I cook up this bad boy and will post picture and let you know how it turns out.