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Back Strap venison? What to do.

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    Back Strap venison? What to do.

    I’m here in White Bear Lake, MN. Visiting a step-son. He takes off to work & says "hey there’s this & that & back strap venison. I’ll cook it when I get back or you all can have it ready when I get back". Hint, hint, I gat it. Just I am not familiar with the beast. It’s a few pieces about an 1” thick. Thinking about a front sear & bring them to temp. Good move or not. Open for suggestions.

    #2
    Back strap venison is a real treat. I've cooked plenty. Due to thickness a classic front sear then rest is the way to go. But then again, no pics? Aim for 130° F. Not much higher. Add nothing but salt. A classic dry brine a few hours before is always good. Black pepper is great, but add it afterwards.

    Comment


    • FireMan
      FireMan commented
      Editing a comment
      Muchos gracias! (That’s a little Spanish lingo there.) Muchos

    #3
    Treat it like a thin steak ... dry brine .... front sear .... make a board sauce

    Board sauce .... before you put the meat on the grill

    Roughly chop sage, thyme, coarse ground black pepper, mince a couple cloves of garlic, dice a red jalapeño, put in a coffee cup or small bowl and add 5-6 tbsp EVOO .... let it sit while you cook the meat.

    Right before the meat comes in, pour the sauce out on a cutting board
    Put the meat on the sauce, turn and coat both sides with herbs/oil
    Now slice the meat immediately, letting the juices run into the sauce
    Roll the meat in the board sauce and serve

    Comment


    • FireMan
      FireMan commented
      Editing a comment
      Great idea of board sauce. Many thanks. I’ve already started dry brine. This is cool. It tells me I’m learnin from yuse guys. L I B.

    #4
    Step 1: you should unstrap it from the back....

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    • FireMan
      FireMan commented
      Editing a comment
      That’s something I’d say! 😎

    #5
    thin sliced, olive oil, garlic, and salt cook in a cast iron skillet.

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      #6
      Pan with butter, Morton’s season salt and pepper is how I roll

      Comment


      • JGo37
        JGo37 commented
        Editing a comment
        I've gotten in the habit of mixing the oil I'm using 50/50 with Irish butter. Greatness.

      #7
      Agree with all the above. Medium rare max. Plenty o' salt, pepper & sear. Love the idea of the board sauce, that stuff 5-stars up a 3-star meal every time.

      Comment


      • ecowper
        ecowper commented
        Editing a comment
        If you overcook it, which is really easy to do with back strap, that board sauce will save you

      #8
      Send it to me!

      Comment


        #9
        Once again, no one is wrong! Too bad you're not further south - you could mix that in Armadillo Chili.

        Comment


          #10
          We always dredged them in APF, S&P, then pan fry in CI to MR. Mashed taters and deer meat gwavy with canned corn. Sweet memories right there.

          Comment


          • ecowper
            ecowper commented
            Editing a comment
            My grandfather owned property in Hyampom valley ..... mostly hunted 40 mile ridge and fished between Hayfork and Hyampom

          • CaptainMike
            CaptainMike commented
            Editing a comment
            I never hunted there, but a lot of backpacking and flyfishing. Coffee Creek, Stuart Fork, a bunch of those little stocked lakes. Longest I did was 10 days, which is when I no longer prefer the pleasure of my own company.

          • Heybrau
            Heybrau commented
            Editing a comment
            That's Deer Camp cookin' Captain. Love it!

          #11
          The South Texas way would be to pound out those 1-inch thick slices to about a quarter of an inch, dredge in seasoned flour and deep fry. Serve with white gravy made from some of the cooking oil. Chicken fried backstrap, Mmmmm..MMH!

          Comment


          • FireMan
            FireMan commented
            Editing a comment
            Oooooooohhhhh!

          • Troutman
            Troutman commented
            Editing a comment
            Been in Texas 40+ years and never heard it done that way, but chicken fried anything is the bomb !!!

          • gcdmd
            gcdmd commented
            Editing a comment
            Troutman It may be more of a hill country/San Antonio thing, which is where I was living when I learned it.

          #12
          Hot hot hot grill. It's plenty tender already. Board sauce is a great idea.

          Comment


            #13
            BTW next time you are in the neighborhood we should set up a meat up with some of the Minnesota crew.

            Comment

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