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Author Topic: Bison backstrap?  (Read 704 times)

Offline hawks33

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Bison backstrap?
« on: August 11, 2020, 03:25:17 PM »
I have a bison backstrap from a half my dad and I purchased. Not really sure what I want to do with it, looking for suggestions. Anyone worked with one? Thought about butterfly and stuffing it, smoking it, roasting, etc

Offline Brotherman

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Re: Bison backstrap?
« Reply #1 on: August 11, 2020, 03:31:37 PM »
That works for me, when should I come over????

Offline kentrek

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Re: Bison backstrap?
« Reply #2 on: August 11, 2020, 03:39:02 PM »
Keep it simple...

Cut one inch thick....cover in olive or avocado oil...cover in corse salt...pepper...maybe garlic...top/bottom/sides

Let rest for a couple hours

Cook it as little as you can stomach....

Add fbomb house blend packet or coconut oil drizzle and let it soak up some juices

Eat...

Depending on quality of meat this has yielded the best flavors and seems the most nutritious...i have a pretty restrictive diet and my body craves this method more then I could ever describe

Good luck  :tup:

Offline hawks33

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Re: Bison backstrap?
« Reply #3 on: August 12, 2020, 01:39:12 PM »
Lol, thanks for the responses. Never done anything but roasts so far, figured I might check with the higher educated :tup:

Offline lastmk8

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Re: Bison backstrap?
« Reply #4 on: August 12, 2020, 01:52:32 PM »
Keep it simple...

Cut one inch thick....cover in olive or avocado oil...cover in corse salt...pepper...maybe garlic...top/bottom/sides

Let rest for a couple hours

Cook it as little as you can stomach....

Add fbomb house blend packet or coconut oil drizzle and let it soak up some juices

Eat...

Depending on quality of meat this has yielded the best flavors and seems the most nutritious...i have a pretty restrictive diet and my body craves this method more then I could ever describe

Good luck  :tup:

And that folks doesn't sound like it sucks!!!!  I like this thinking.

Offline WapitiTalk1

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Re: Bison backstrap?
« Reply #5 on: August 12, 2020, 02:07:38 PM »
Keep it simple...

Cut one inch thick....cover in olive or avocado oil...cover in corse salt...pepper...maybe garlic...top/bottom/sides

Let rest for a couple hours

Cook it as little as you can stomach....

Add fbomb house blend packet or coconut oil drizzle and let it soak up some juices

Eat...

Depending on quality of meat this has yielded the best flavors and seems the most nutritious...i have a pretty restrictive diet and my body craves this method more then I could ever describe

Good luck  :tup:

There ya go.  I'd add that when grilling, get the temp up to 500+ before you slap those puppies on the grill and do not overcook them, THAT is very important!   
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Offline Karl Blanchard

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Re: Bison backstrap?
« Reply #6 on: August 12, 2020, 02:36:21 PM »
Keep it simple...

Cut one inch thick....cover in olive or avocado oil...cover in corse salt...pepper...maybe garlic...top/bottom/sides

Let rest for a couple hours

Cook it as little as you can stomach....

Add fbomb house blend packet or coconut oil drizzle and let it soak up some juices

Eat...

Depending on quality of meat this has yielded the best flavors and seems the most nutritious...i have a pretty restrictive diet and my body craves this method more then I could ever describe

Good luck  :tup:
this to a T! I do like to keep them in large chunks as well. Let rest and slice thin.
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Offline Stein

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Re: Bison backstrap?
« Reply #7 on: August 12, 2020, 06:02:10 PM »
If it were me, I would involve some gorgonzola and a nice glass of red wine.  As long as you don't go beyond 125 degrees it should be excellent.

Offline carpsniperg2

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Re: Bison backstrap?
« Reply #8 on: August 12, 2020, 06:08:16 PM »
Like others have said keep it rare as you can eat it. I shot one last year and I usually cook elk/deer to around 140/145. Did that with this buffalo a few times and was to tough. If you are a well done guy bison doesn't work to well for steaks unless you join your dog chewing on raw hide bones :chuckle:

I just use johnnys/granulated garlic and onion powder.
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Offline dwils233

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Re: Bison backstrap?
« Reply #9 on: August 12, 2020, 09:35:44 PM »
Keep it simple...

Cut one inch thick....cover in olive or avocado oil...cover in corse salt...pepper...maybe garlic...top/bottom/sides

Let rest for a couple hours

Cook it as little as you can stomach....

Add fbomb house blend packet or coconut oil drizzle and let it soak up some juices

Eat...

Depending on quality of meat this has yielded the best flavors and seems the most nutritious...i have a pretty restrictive diet and my body craves this method more then I could ever describe

Good luck  :tup:

There ya go.  I'd add that when grilling, get the temp up to 500+ before you slap those puppies on the grill and do not overcook them, THAT is very important!   

Ding ding, all the above, super high heat yields a nice crust and helps seal in the juices
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