-
- Species
- Whitetails
- Rut Reporters
- Deer Camp
- Big Game
- Small Game
- Birds
- Special Methods
- Bow Hunting
- Conservation
- Heroes of Conservation
- Hero for a Day
- Outdoor Skills
- Total Outdoorsman Challenge
- Land for Sale
-
- Species
- Bass
- Trout
- More Freshwater
- Saltwater
- Special Methods
- Fly Fishing
- Hook Shots
Presented by
- Conservation
- Heroes of Conservation
- Hero for a Day
- Outdoor Skills
- Total Outdoorsman Challenge
- Land for Sale
-
- Health & Fitness
- F&S Adventurer
- Outdoor Skills
- Total Outdoorsman Challenge
-
- Rifles
- Shotguns
- 2nd Amendment
- SHOT Show
- Outdoor Skills
- Total Outdoorsman Challenge
AnswersASK YOUR QUESTION
Print
Email
Share
Answers
Browse By
Top Users
Q:
anyone got some backstrap recipes? i got some fresh ones that are calling my name.
Question by GiantWhitetails. Uploaded on November 02, 2009
ADVERTISEMENT
ADVERTISEMENT
Today on Field & Stream
Loading...
Visit Our Sister Sites at Bonnier Corporation
| Enthusiast | Kiteboarding | QUAD | SKI | Skiing | Scuba Diving | Sport Diver | TransWorld Ride BMX | TransWorld Business | TransWorld Motocross | TransWorld SKATEboarding, | TransWorld SNOWboarding | TransWorld SURF | WakeBoarding | WaterSki | Warren Miller Entertainment | WindSurfing |
|---|---|
| Travel | Caribbean Travel & Life | Destination Weddings & Honeymoon | Islands | Meeting Traveler | Resorts & Great Hotels |
| Lifestyle & Shelter | Florida Travel & Life | Garden Design | Home Ft. Lauderdale | Home Miami |
| Luxury | SNOW | Spa |
| Marine | Boating Life | Cruising World | Fly Fishing in Salt Waters | Power Cruising | Marlin | Motor Boating | Sailing World | Salt Water Sportsman | Sport Fishing | Yachting | NewBoats.com | UsedBoats.com | YachtBroker.com |
| Outdoor | Field & Stream | Outdoor Life | SHOT Business |
| Parenting | Babytalk | Parenting |
| Science | Popular Science | Science Illustrated |
| Saveur | Saveur |
| Working Mother Media | Working Mother |
| Entertainment / Events | World Entertainment Services | World Sports & Marketing |
Fieldandstream.com is part of the Field & Stream Network, a division of Bonnier Corporation.
Copyright © 2012 Bonnier Corp. All Rights Reserved. Reproduction in whole or in part without permission is prohibited.
Answers (9)
Here's two favorites. Enjoy!
Venison Loins on the grill
Cut loins into serving size pieces, say 6 – 10” long, and I usually score them length-wise a bit so the heat and spices can get in, soak overnight in one bottle Zesty Italian salad dressing, one bottle Worcestershire sauce, Jane’s Crazy Mixed Up Salt and Jane’s Crazy Mixed Up Pepper to taste. You can usually find these in the gourmet section or spice section at Food Lion. Before preparing, rub down good with Kitchen Bouquet, wrap in bacon, keep it in place with toothpicks, and put ‘em on the grill. This is good stuff too!
Or you can put ‘em in the crock-pot.
Put your usual vegetables in the bottom of the crockpot, potatoes, carrots, onions, etc., salt & pepper to taste. Add ¼ to 1/3 cup red wine. Cut your loins as described above, rub with Kitchen Bouquet, wrap in bacon (don’t skimp on the bacon) and put this in on top the vegetables. Put it to work and it will make it’s own broth over the course of the day. You’ll need to dip some up from time to time and put over the meat to keep it from getting too dry. You can cut it with a fork and the vegetables absorb this stuff. Hope you enjoy these.
slow cook em in onion soup!
I cut them into medallions, then marinade a few hours or over night then grill or pan fry till med rare (NO More) mmmmMMMMMM good stuFFFFF
Good old fashioned country fried steak. Take your loin medallions and cube them lightly. Toss them in seasoned flour and fry quickly. Remove and drain. Reserve about 2 tablespoons of the fat from frying and brown 1/2 cup chopped onions in the fry pan. Sprinkle with the seasoned flour until all the fat is taken up then add milk stirring constantly to make a gravy. Return the medallion to the gravy and simmer for 20 minutes. Serve with rice or mashed potatoes and other sides of your choice!
We did this one last week-end !
Take them and "roll" them out with a SHARP knife.
Then take a pork loin and do the same.
Chop up some fresh(frozen will work) spinch(?),oinions, garlic, and a few bread crumbs.
Put the "mix" between the loins and roll it up like a roast. Put bacon on top of it and pop it in the oven on 350 till done( internal temp 160).
Treat it like bacon, but if you don't want it for breakfast, here is a good recipe,
1. boil it until it is about fully cooked
2. wrap it around some dates
3. grill it
it gets crispy and it is like a sweet and salty thing.
Forgot to add "greated cheese" to that post above SORRY .
What i like to do is cut the backstrap into slices (short way) and make up a rub consisting of: black pepper, sea salt, garlic powder (more you put on makes it less "gamey" tasting), chunks of garlic cloves, a little bit of dried peppers, and just a little bit of flower.
after you make the rub, take each piece and rub, the mixture into each side of every piece. then put a little bit of olive oil in a pan, heat the oil and cook both sides (not very long).
this would have to be my favorite backstrap recipe.
The old fashion way. Cut up some onions throw them the straps and a chunk of butter in a frying pan and cook them slow.
Post an Answer
slow cook em in onion soup!
Good old fashioned country fried steak. Take your loin medallions and cube them lightly. Toss them in seasoned flour and fry quickly. Remove and drain. Reserve about 2 tablespoons of the fat from frying and brown 1/2 cup chopped onions in the fry pan. Sprinkle with the seasoned flour until all the fat is taken up then add milk stirring constantly to make a gravy. Return the medallion to the gravy and simmer for 20 minutes. Serve with rice or mashed potatoes and other sides of your choice!
We did this one last week-end !
Take them and "roll" them out with a SHARP knife.
Then take a pork loin and do the same.
Chop up some fresh(frozen will work) spinch(?),oinions, garlic, and a few bread crumbs.
Put the "mix" between the loins and roll it up like a roast. Put bacon on top of it and pop it in the oven on 350 till done( internal temp 160).
The old fashion way. Cut up some onions throw them the straps and a chunk of butter in a frying pan and cook them slow.
Here's two favorites. Enjoy!
Venison Loins on the grill
Cut loins into serving size pieces, say 6 – 10” long, and I usually score them length-wise a bit so the heat and spices can get in, soak overnight in one bottle Zesty Italian salad dressing, one bottle Worcestershire sauce, Jane’s Crazy Mixed Up Salt and Jane’s Crazy Mixed Up Pepper to taste. You can usually find these in the gourmet section or spice section at Food Lion. Before preparing, rub down good with Kitchen Bouquet, wrap in bacon, keep it in place with toothpicks, and put ‘em on the grill. This is good stuff too!
Or you can put ‘em in the crock-pot.
Put your usual vegetables in the bottom of the crockpot, potatoes, carrots, onions, etc., salt & pepper to taste. Add ¼ to 1/3 cup red wine. Cut your loins as described above, rub with Kitchen Bouquet, wrap in bacon (don’t skimp on the bacon) and put this in on top the vegetables. Put it to work and it will make it’s own broth over the course of the day. You’ll need to dip some up from time to time and put over the meat to keep it from getting too dry. You can cut it with a fork and the vegetables absorb this stuff. Hope you enjoy these.
I cut them into medallions, then marinade a few hours or over night then grill or pan fry till med rare (NO More) mmmmMMMMMM good stuFFFFF
Treat it like bacon, but if you don't want it for breakfast, here is a good recipe,
1. boil it until it is about fully cooked
2. wrap it around some dates
3. grill it
it gets crispy and it is like a sweet and salty thing.
Forgot to add "greated cheese" to that post above SORRY .
What i like to do is cut the backstrap into slices (short way) and make up a rub consisting of: black pepper, sea salt, garlic powder (more you put on makes it less "gamey" tasting), chunks of garlic cloves, a little bit of dried peppers, and just a little bit of flower.
after you make the rub, take each piece and rub, the mixture into each side of every piece. then put a little bit of olive oil in a pan, heat the oil and cook both sides (not very long).
this would have to be my favorite backstrap recipe.
Post an Answer