Venison

[NorthernOutdoors]

I'm looking for some ideas on how to prepare the backstraps from my deer. Any preferences?

[Jim Almquist]

We have always eaten them like a fine piece of steak-Cooked fast and hot and pull them off while they are rare to med-rare. A little Montreal steak seasoning on both sides.

[Ice Shack Baby]

Cube the straps. Wrap them in bacon and secure with a toothpick. Marinade 50/50 with Western Dressing and Franks Red Hot. (Generally overnight) Grill until bacon is crisp.

[ThunderLund78]

Found this one online last year. IT'S AWESOME! I also made Wild Rice hotdish for a side--a recipe I found on here. What a great meal!

Ingredients

* 1 (2 pound) venison backstrap, cut into 1/4 inch thick slices

* 2 cups milk

* 2 tablespoons hot pepper sauce

* 2 eggs

* 1/2 cup milk

* 3 cups all-purpose flour

* 1 tablespoon salt

* 1 tablespoon ground black pepper

* 3 cups vegetable oil for frying

Directions

1. Place the venison slices into a shallow bowl and pour in the milk and hot sauce. Stir to coat, then cover and marinate for 1 hour.

2. Heat the vegetable oil in an electric skillet to 325 degrees F (165 degrees C). In a shallow bowl, whisk together the eggs and milk. In a separate bowl, stir together the flour, salt and pepper.

3. Dip the venison slices into the flour, then into the egg and milk, then back into the flour. Shake off excess flour. Fry in the hot oil until lightly browned on each side, about 3 minutes. Remove with tongs and drain briefly on paper towels before serving.

[deerminator]

Use your favorite marinade overnight. I like a cup of dark beer, a cup of soy plus 2 tablespoons each dijon mustard, minced garlic and brown sugar all whisked together. Broil the backstraps in the oven on high heat about 3 minutes each side, then slice into thin slices and serve on a try with slices of very, very sharp cheddar cheese and townhouse crackers. Good Lord that is good stuff.

[so haaad]

A just did some venison on the grill with a marinade of soy, garlic, jelly, honey mustard and thyme. The combination of soy sauce with anything sweeter like coke, brown sugar, jelly, etc is really good.

[pushbutton]

take some smaller portabellas: destem, hollow a little more out, put in a splash of balsamic vinegar, garlic, salt, pepper, small seared piece of venison, top with cheese (i used goat cheese, but gargonzola, blue, provolone, would all work nice, could also use A-1 or any marinade instead of balsamic) bake at 350 for 20 minutes or so, if using a wetter cheese like provalone...put on with about 10 minutes left.

[thirdeye]

I like them about 1/2" thick, lightly seasoned, sometimes lightly floured, then pan fried.

[harvey lee]

Pan fried with sauteed schrooms is about the only way I eat mine and the wife also loves them.

[mabr]

Pan fried with sauteed schrooms is about the only way I eat mine and the wife also loves them.

Gotta agree with Harvey, except I add garlic salt to your personal taste.

[Hd Wtr Hillbilly]

Use your favorite marinade....mine consists of soy sauce, garlic, brown sugar, black pepper....marinade overnight and throw them on the grill (sliced 3/4" thick) sear them on both sides and keep the middle pink/red and you wont find a better piece of meat

[4WheelinMama]

I have had my hubby butterfly the backstraps and then I would stuff it with spinach, minced garlic, parmesean cheese, salt, pepper and a little cream cheese for moisture. Then we roll it up and tie it with butchers string and roast at 400 for 20 minutes. I have seasoned the outside with salt and pepper and I have marinaded it with italian dressing before stuffing. The family loves it and has become a christmas eve dinner tradition. I don't use exact measurements I just look for consistancy and taste before I stuff the backstrap.

[Ebiz]

Slice 3/4' thick, 1 minute a side with salt and pepper in a cast iron pan is till the #1 way to go

For dinner guests who may not like eating it that rare I usually take a section of backstrap, put it in a bag with with a can of Coke overnight and roast at 400 until it gets to 120 and let sit for a few minutes and slice. Still medium rare and the Coke tenderizes and you can't taste the soda.

[lovebigbluegills]

The only way the wife and I make them is about 1/2" thick, fried with morels and onions. About a half stick of butter is perfect. No seasonings, no marinade.

[eyeguy 54]

We have always eaten them like a fine piece of steak-Cooked fast and hot and pull them off while they are rare to med-rare. A little Montreal steak seasoning on both sides.

Me Too! On Toast :>)

[lawdog]

small butterfly cut pieces stir fried in the wok with green peppers and onions!

[deerminator]

Stir fry sounds great. Another option for keeping the venison taste while complimenting it - go to Google and type in gordon ramsey venison peppers. You'll find a youtube link where he marinates the meat in olive oil, fresh thyme, juniper berries and garlic with some salt and pepper thrown in. Fry in a pan on high heat until medium rare and then serve with the peppers he shows how to make. Good eats.

[Jason Boser]

here is on I havent seen, leavethe backstrap whole 6-8 inches long poke holes in it and stuff cut uppieces of garlic and shove in your little holes sprinkle with pepper and some tony cachers top with onions and grill wrapped in tinfoil for around 5-8 min a side till it is still pink in the middle. it is the best.

Jason