Antelope Backstrap help needed

[Walleye Guy]

A bunch of us are going on a fishing trip this weekend and we are be having a game feed as one of the meals. I am going to grill a whole antelope backstrap. I am looking for advice on what type of rub to put on the meat before I put it on the grill.

Anybody have any suggestions of what to put on this chunk of meat? The plan would be to cook the strap medium rare.

[Kidd]

A generous amount of Montreal Steak Seasoning.

[Neighbor_guy]

I would agree 100% with the above statement.

Then quickly sear it to get grill marks and serve very rare....

Sure beats what we cook at fish camp.

[Chef]

I marinate the straps in the following:

3tbs. Dijon Mustard

1tsp. Olive oil

1tsp ground pepper

4tbsps. Balsamic Vinegar

3-Tbsps. Orange Juice

3-4 cloves crushed garlic.

Mix all ingredirnts well out your backstrap(s) in a gallon sized zip loc bag and pour the marinade in. Make sure meat is covered well, swueeze any air out of the bag as you zip it up.

Grill med-rare and enjoy.

[Juneau4]

Cut into butter fly steaks use your favorite steak marinade and grill. Steaks are easier to do than the whole strap. Medium rare.

[Walterwontfalter]

Lawreys Season Salt

Black Pepper

Chili Powder (not too much)

Garlic powder

Red Pepper flakes

Parsley flakes

rub it on generously and fully coat the whole backstrap. Place in a plastic container uncovered in the fridge for at least one hour. Place on a very hot grill for 3 to 4 minutes per side (roll it over so you cook 4 sides. That should leave the middle up to a safe temp but still rare.

Of all the above ingredients you don't really have to measure. If you like it hot use more red pepper flakes or less for more mild. Just be careful of how much chili powder you put on so it doesn't overpower the rest of the seasonings. My family loves backstraps done this way.

[rowdyf]

I've found that Tuscan House Italian dressing/marinade works great for wild game, let it soak for a couple hours and good to go! Add a little montreal and garlic salt once on the grill.

[Walleye Guy]

All excellent suggestions. I am leaning towards Chef's! (Maybe it his name) I'll let you know how it turns out!

[Chef]

Walleye Guy,

I consider a made-from-scratch marinade the best for me. I totally understand using the pre-made ones for ease-of-use and they have a useful place in any cooks arsenal.

In your case, this piece of meat is one I would consider a "Trophy", that deserves special handling. You won't be disappointed with the outcome--you'll taste both the uniqueness of the Antelope and the right amount of flavoring from the marinade.

Let me know how it comes out!

[Walleye Guy]

Chef,

The backstraps truned out great. Great flavor, very juicy. I will be using that marinade again. Everybody thought they were awesome.

Thanks,

WG

[Chef]

Hey, glad to hear it. Just ping me for ideas anytime--I enjoy it!

[Chisox]

Hey Chef, I have some venison back straps, does the marinade work for this also? My wife and I prefer home-made marinades also and I would thinks that this should work.

[Chef]

Sorry for the late response. I was actually fishing this weekend for a change.

Yes, it works perfectly for all red meat. I use this exact recipe for Lamb and it always tastes great.

let me know how you like it.

[Chisox]

I hope you did well fishing and I am going to try it on Thursday night, I will for sure let you know how it turns out.

[Chef]

I did quite well, thanks. The Walleyes were pretty snappy this weekend.

I brought home a nice meal for the family and our "adopted" Gramma who lives across the road. There's hardly anything better than a fresh Walleye Fillet!

[Chisox]

Chef, great marinade!!! My wife was a little leary of the whole back strap thing, but she was very impressed with the whole thing. My kids loved it and I will be recommending it to others. Had it with some southern style green beans and home made corn bread. yum!!!!

[Chef]

Excellent Chisox! I'm glad you liked it too.

Let me know if there are any other Game or regular recipes you're interested in.

[Chisox]

Ok since you offered!!!LOL I am looking for a good pheasant recipe, We are tired of crock pot pheasant (dont get me wrong we like it like this but it is getting old). What can you recommend?

[Chef]

What's your email? I'll send you two I've had published.

[Chisox]

[email protected]

Thank you very much for doing this and what is the name of the book or books? I wouldn't mind picking one up.

[Chef]

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