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.
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Back Strap venison? What to do.
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Founding Member - Moderator Emeritus
- Jul 2014
- 5019
- Stockholm, Sweden
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Author of the book Barbecue, fire and smoke
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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.
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Founding Member
- Jul 2014
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Eric
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
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Administrator
- May 2014
- 18986
- Clare, Michigan area
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Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
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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.
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Once again, no one is wrong! Too bad you're not further south - you could mix that in Armadillo Chili.
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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.
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