Poll: Favorite part of a deer (to eat)? Comment with preferred preparation.

Somewhere around 20 minutes.

 

Tenderloins aged 3 weeks.
Ain't nuttn better then that, a couple eggs, some crispy hash browns with a few sweet peppers mixed in.

 

Backstraps, butterflied and lighly flowered and seared then cooked in a mushroom gravy and served with mashed potatoes.

 

I like it all, except the liver..

Heart- clean and cut into strips, sauteed with onions and mushrooms until just about done halfway and I add a brown gravy to finish. Served over spaetzle, homemade German noodles.

Roasts- Sauerbraten with red cabbage and potatoes. I also save a the upper rear leg bone cut into 2" pieces for this recipe, do it without the bones and it tends to be dry. You have to have the marrow cooked into it.

Backstrap- grilled steaks and chicken fries with white pepper gravy.

Everything else ground for chili, tacos and whatever I can do with it other than hamburger helper, that's a no no.

Almost forgot.. Tenderloin! I like it seasoned, seared and chilled. Dice up some red onion and a little cream cheese, slice the tenderloin thin, break out the toast points and watch it disappear.

 

I am going to have to try this

 

Backstraps---cut each strap in half ( each will be about 12 to 14 inches long ) place in plastic container or freezer bag- pour cranberry juice, olive oil and season as you like, let rest in refrigerator overnight, take out of container, drain and wipe, make tin foild boats to place each backstrap into, spread seasoning as you wish, then drip bacon grease over all, place in smoker at 225 degree,s for about 2 hours based on the size of backstraps, take straps out of boat, ENJOY !! Try it you,ll like it !

 

Backstrap! A Texas favorite:

"Jalepeno poppers"

• Marinate and cut backstrap into small slices
• Slice open jalepenos
• Fill jalepenos with cream cheese and marinated backstrap strips
• Wrap in bacon
• Cook and enjoy!

 

This sounds delicious. Backstrap, Jalapenos, and Bacon in the same bite. I think I might have to bust my last backstrap out of the freezer this weekend and make this.

 

How did you save backstrap this long!?

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Self Control, lots and lots of self control. I like to bury them down at the bottom of the freezer so that they're not sitting there tempting me every time I open the door.

Also, it helps that I brought home 18 backstraps last season. I tagged out (which is 4 does and 2 bucks) and punched a bonus antlerless tag in NC and I got 2 more at my buddies farm in Tennessee.

 

Backstraps on the grill or in the smoker.