I like to thaw and marinate over night in italian dressing and parm cheese......throw on grill on high for 6 to 7 min each side.....slightly pink in middle is perfect for venison and melt in ure mouth delicious....if you have to use a knife you over cooked it Sent from my SAMSUNG-SGH-I337 using Tapatalk 2
cut into 1/2" medallions, smash em with a tenderizer to aobut 1/4", batter and fry country fried steak style mariande in lawry's steak and chop marinade for a few hours and cook in cast iron, hot and fast cut into cubes, skewer with peppers onions and mushrooms, marinade everything in lawry's steak and chop mariande, grill hot and fast leave like a big beef tenderloin roast, season heavily however you choose and roast till just the very center is red
Now that sounds great. I got a book that someone gave me that has hundreds of different way to cook deer meat. It's actually pretty cool. I have two books just a like. Another good marinate is.... 1/2 cup soy sauce 1/2 cup honey 1 cup oil 1 1/2 tsp. ginger 1 tsp vinegar minced green onion 1 clove garlic, minced let is soak for a least one hour...overnight is even better.
Yessir....ill have to try that one......regardless I think over night is key with marinades.....the longer it sits the more tender and juicy it is Sent from my SAMSUNG-SGH-I337 using Tapatalk 2
marinate in italian and shake some steak seasoning on there.. let sit for few hours to over night. grill to medium, give or take. have even wrapped with bacon before in addition too. im big fan of salt pepper butter... frying pan, and eat it as it comes out of the pan
Sorry, BSA....slightly pink in the middle IS overcooked! My favorite .... take 4-6" of backstrap and season it heavily with salt, pepper, granulated garlic . In a skillet put in olive oil, butter and several garlic cloves... get it smoking hot... place backstrap into pan and get a good golden brown crust on all sides Take them out and cut into 1" thick medallions and throw them back in the hot pan... Turn once, Browning both sides and take out...they will be medium rare... Deglase pan with sherry and cook down a bit as the medallions rest Pour sauce over medallions and get ready to change your underwear :D
I like to cut my backstraps into two equal halves. I really like to take one and butterfly it lengthwise. Next I smear the inside of the meat with cream cheese and stuff with sauteed onions and peppers. Fold the loin back over and wrap in bacon. Grill until medium rare its a life changer.
I'm with ya buddy! I'll be trying yours tonight or tomorrow...you haven't let me down yet! Another good one for a loin guys...think I saw it somewhere on here actually....anyway....marinate loin in cider 4-8 hours....wrap with bacon and throw on grill glazing it with your favorite bbq sauce (I'm obsessed with sweet baby rays sweet and spicy) while on the grill....good stuff
I cut into medallions and marinade in a mixture of A1, Worcestershire, melted butter, garlic powder and onion powder for 24 hours. Pan sear and then to the hot grill, 1.5-2 min on each side. Melts in your mouth.
One of my favorites is... Marinate in apple cider for 6-8 hours then make the transition into dales steak seasoning overnight. Butterfly the backstrap and fill with cream cheese mix of... Cream Cheese, 3-4 Jalapeño peppers diced very fine or you can make a pure if you like, and cajun seasoning...mixing it all well together. After I fill the butterflied meat I then close it and wrap it in maplewood smoked bacon. Insert tooth pics to hold bacon and throw on the bbq grill. Make sure to not overcook....this works great with your fresh turkey breast as well...in light of turkey season now.
A bunch of good ideas on here. It may not be my favorite way to cook back straps but a recipe I like is back strap wrapped jalepeno poppers. Cut the backstrap into 1/2 inch thick medallions, pound flat, then lightly season with salt and pepper Cut the top off the jalepenos and make a slit down one side to hollow them out and open them up a bit Mix together cream cheese, diced onion, garlic, and sweet bell peppers and stuff into the jalepenos Pre cook some bacon in a frying pan enough that it is still soft but not raw, this will cut down on grill time so you don't overcook the venison Wrap a piece of the backstrap around each stuffed pepper, and then bacon around that. Use a toothpick that has been soaking in water for 10 minutes to hold it together. Toss on the grill until the bacon is crispy It took me a little trying to get the bacon right so it was done before the venison was overcooked, but it is worth it. -Andrew
My go to is as follows... -Take a jalapeno and stuff with cream cheese. -Wrap jalapeno with 2 tenderloins -Wrap tenderloin and jalapeno with bacon until it is covered Marinade in the following for 4-16 hours -1 bottle Italian Dressing -12 oz. of 7UP soda -3/4 cup Hot Sauce -1/4 cup Worcestershire Sauce Grill on low heat until fully bacon is cooked and enjoy.
The best way I have made them is to slice them 1/2 inch thick place on wax paper then fold over wax paper and use a meat tenderizer hammer to flatten steak too about 1/2 the thickness, then season with Blackening spice which we sell at our store and fry them in 2tbls of peanut oil on a white hot cast iron skillet. about 30-40 seconds per side slap that baby on a bun and make another. This also works well with pheasant breasts and chicken breasts.
Wow, if this thread doesn't get you on the bandwagon to kill some more deer.... Cut the back strap 1" thick, marinate in Moore's Original Marinade for a few hours or overnight. Add Lawry's salt, Cajun Injection Hickory Grill Seasoning (taste this first, its pretty strong) and pepper to taste, wrap in bacon and slow cook over charcoal until your desired temperature. Take bites this big Next time you cook a whole ham or shoulder, gorge them an inch or so deep and stuff with onions and all kinds of peppers and keep a gracious amount of butter on them
