Backstrap Recipes

[jstone]

What’s your favorite deer backstrap recipe

[dub870]

Salt. Pepper. Medium rare.

[Longfield1]

I like doing a teriyaki marinade and then get a nice crust and usually comes out medium-rare. The back straps are so versatile you could season them just like beef steaks.

[Fidelk]

Slice about 1/4 " thick. Then I tenderize with a handheld Chef Master device (3 rows x 16 mini blades). Then shake (gallon ziplock) in a mixture of white flour, salt, black pepper and garlic granules.......about 4 times. Then heat up some EVOO in a cast iron pan to smoking hot and drop the slices in for 1-2 minutes per side. I cook outside on the side burner of a propane grill for easier clean up.

Smack Yo Mama good.

[JDArms1240]

I'd sure like to take credit for this one but I actually stole it and changed it up a little bit.

Deer Steak Marsala

1 lb backstrap or tenderloin
2 tablespoons butter
1 shallot, minced (or onion)
1 package of portobello mushrooms, thinly sliced
3 cloves garlic, minced
1/8 teaspoon black pepper
1/4 cup Marsala wine
1 teaspoon fresh thyme, minced
2 teaspoons fresh rosemary, minced
A few leaves of fresh basil, chopped
2 teaspoons mustard
3/4 cup heavy cream
A drop or 2 of Balsamic vinegar



1. Clean the backstrap/tenderloin and slice into 1 inch thick medallions Or (my method, cause its easier to eat in the end) chop into 1/4"-1/2" cubes. Coat lightly with balsamic vinegar and salt and pepper and set aside.
2. Heat up a large pan over high heat and add some olive oil.
3. Once hot, add deer meat and brown for 2-3 minutes on each side. Toss in 2 tablespoons of butter when you flip and baste as the other side cooks. Move to a plate once browned.
4. Lower the heat to medium and add the shallot/onion to the same pan . Cook for about 1 minute until translucent.
5. Add in the mushrooms and cook for 5 minutes until soft and caramelized, I don't add extra butter or olive oil for this step, they will dry-saute, THEN I throw a little butter in there.
6. Toss in the garlic and pepper and cook until fragrant, about 1 minute.
7. Pour in the marsala wine to deglaze the pan and stir until evaporated. (No more alcohol smell from the steam).
8. Add in the thyme, basil, rosemary, and mustard and cook for a minute.
9. Add in the heavy cream and stir frequently until the sauce thickens, about 4-5 minutes.
10. throw the deer meat back in there to warm up and soak up some sauce.

I will cook some wild rice to throw all of this on top of while I'm making the Marsala

[addicted1]

Salt, pepper, a little bit of butter and medium-rare. Emphasis on the rare, wouldn’t say it is ruined if it is medium. But, it definitely is not as good. Backstrap is good you don’t need to really do anything with it IMO, other than get it to the desired temp. I prefer to pan fry over any other method.

[7mmfan]

KISS ( Keep It Simple Stupid). Brush with olive or avocado oil, season with Johnny's, wrap in cellophane, let rest in fridge for 3-5 days. Cook super hot to 125* IT and let rest for 10 minutes. Spectacular.

[Buckhunter24]

The first backstraps in our camp are done with salt and pepper, with a healthy side of whisky, and it's the best meal I eat all year

[Shoofly09]

Slice about 1/4 " thick. Then I tenderize with a handheld Chef Master device (3 rows x 16 mini blades).

That tenderizer works awesome.    Breaks up tough stuff and lets marinade soak in.    I've had a couple of them come apart in the dishwasher, I immediately ordered a new one from Amazon that day.    They are a game changer.,

[fowl smacker]

I sprinkle a good amount of Montreal steak seasoning on all sides of a chunk of strap. I then pan sear it on all sides in butter in a cast iron pan.  When all sides are seared I toss the pan in the oven with the strap and finish to desired temp at 400 degrees.  Let it rest for a bit then slice and enjoy.

[lewy]

   Something I really like to do is leave them in bigger pieces, for our family size (4) the backstrap gets cut into thirds. olive oil, salt, pepper, garlic, onion powder, ect, whatever you like. Get a cast pan super hot with olive oil (not butter yet it will burn) sear the meat on all sides very well and have the exhaust fan going. Once seared pull off and set aside, let pan cool and add butter and meat again, finish slow. Pull off at 117, wrap in foil and add a couple slivers of butter and rest it for 10min. Cut into thin steaks and serve

[lewy]

Another fun one is to cut tomahawks when butchering and grill over charcoal and a handful of wood chips. Keep your coal on one side of your q and hot, sear the steaks both sides then move to other side of the grill and finish away from direct heat.

[JDArms1240]

We normally do the simple fry and eat method, sometimes get fancy.

Speaking of getting fancy, I REALLY wanted to try doing a French cut on some backstrap this year but didn’t.  There’s always next year.

[buglebuster]

I usually just grind them for burger or make jerky 

[boneaddict]

      They make great fondue