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Big Game Hunting
Venison Backstrap
Uploaded on February 02, 2009I posted this recipe on another Campfire message board.
It is good for backstraps or any kind of roast.
Take your backstrap and butterfly cut it. Stuff chopped green onions, chopped bacon (uncooked) inside. Also sprinkle in some montreal steak seasoning and salad supreme. Then wrap the backstrap in bacon.
Chop onions and cube potatoes and place them in a crock pot with some baby carrots. Add a can of beef broth and some more montreal steak seasoning and salad supreme.
Place the backstrap in the crock pot on low heat until medium well done. Remove the bacon wrapping and save for breakfast on another day. Slice the backstrap and place the slices on a platter.
Remove onions, potatoes and carrots from the crock pot. Use the drippings in the crock pot to make a gravy and serve them together.
A good rice to go with this is chili fried rice.
Take a cup and a half of uncooked long grain white rice and pour it into a deep skillet. Add enough olive oil to lightly coat the rice.
In a bowl combine three cups of water, five beef boullion cubes, 1/4 cup chopped onion, 1 T chili powder.
Turn the heat under the rice on high. Stir often as it fries to keep it from burning. Fry the dry rice until it is brown. Then pour in the other ingredients carefully because it can splatter a little. It will also make the rice smoke a little, so open a window.
Boil the rice for about 30 seconds, then cover with a lid and turn to low heat to simmer for about forty minutes.
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That sounds really good.
Backstrap is such a fine cut on its own that I usually just put some salt and pepper on it, grill it quick, and eat it rare and bloody. Yum yum.
But I have two fat black bear backstraps in my freezer that I can't serve rare because of trichonosis concerns. I've eaten a lot of the other cuts, and they're great as long as they braised....long and slow and wet cooking.
But I've been unsure of what to do with the backstraps. Your recipe sounds perfect. I'll let you know how it turns out.
i forgot to add that this can be done in a dutch oven.
Take the backstrap tenderize it then make it into mini steaks.
Sounds good, I'll give it a try!
Backstrap makes great cowboy sushi too.
Here are two of our favorites.
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.
cut into steaks. dip in buttermilk,roll in flour,fryon med heat!
I'm partial to canning my venison and then using it to make Venison Enchiladas with Christmas Chili Sauce: http://cookedanimals.blogspot.com/2009/12/venison-enchiladas-with-christ...
My backstraps get pan seared, all four sides. Salt pepper and a little of my dry-rub. Sear in a dab of butter and a dash of Olive oil in a med-hot pan. I cook til med-rare, let rest 5 minutes and slice into 3/8"thick medallions. Yum
Try cutting it on the bias for an even more tender steak then dip in egg wash and dredge in seasoned flour to fry as a chicken fried steak.
Try it as a Shish Kabob with 1" pieces of meat, chunks of onion, green and red bell peppers for looks, chuncks of mushrooms, you can even add some chunks of pineapple for a sweet taste. I like to marinade it for a while (One hour minimal) in an Italian salad dressing and then put them on a hot BBQ grill and sear them while dressing them with more Italian Dressing until done. These are delicious. Just don't over cook the meat because they have a tendency to dry out if over cooked. Enjoy...
I'm going to give it a try and It sounds really good!!!
Here is one of my favorite ways to cook backstraps.
I use an electric roaster that is covered
4 cups of beef broth in the bottom.
Take my backstraps and place top side up.
Lightly coat with Olive oil and 2tbs Garlic powder
Cover topside with Sweet Basil and Black Pepper.
Set roaster on 500 deg and cover for 1/2 hour
Reduce heat to 325 deg and cook for 2 hours
making sure to check the broth level as to not dry out
Enjoy.
I always pull the inner tenderloins out of the cavity as soon as I finish gutting to prevent them from drying out or getting dirty during the drag. Only problem is they always seem to turn out tough no matter how I cook them. Any ideas?
My favorite way to cook the backstrap and the tenderloins. I will let it sit in Dales low sodium Marinade overnight, then the next eveing you can cook on the grill or fast pan fry in olive oil.I have never had on piece come out tough or dry. Give it a try. Serve it with garlic redskin potatoes and MM MM Good.
Take the whole backstrap remove fat and silverskin, lightly season with salt, fresh cracked pepper, and brown sugar. Wrap the whole length in bacon, place on tinfoil to prevent a fire on the grill, grill at a medium high heat for 15 minutes, should be medium rare serve and enjoy.
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That sounds really good.
Backstrap is such a fine cut on its own that I usually just put some salt and pepper on it, grill it quick, and eat it rare and bloody. Yum yum.
But I have two fat black bear backstraps in my freezer that I can't serve rare because of trichonosis concerns. I've eaten a lot of the other cuts, and they're great as long as they braised....long and slow and wet cooking.
But I've been unsure of what to do with the backstraps. Your recipe sounds perfect. I'll let you know how it turns out.
i forgot to add that this can be done in a dutch oven.
Take the backstrap tenderize it then make it into mini steaks.
Sounds good, I'll give it a try!
Backstrap makes great cowboy sushi too.
Here are two of our favorites.
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.
cut into steaks. dip in buttermilk,roll in flour,fryon med heat!
I'm partial to canning my venison and then using it to make Venison Enchiladas with Christmas Chili Sauce: http://cookedanimals.blogspot.com/2009/12/venison-enchiladas-with-christ...
My backstraps get pan seared, all four sides. Salt pepper and a little of my dry-rub. Sear in a dab of butter and a dash of Olive oil in a med-hot pan. I cook til med-rare, let rest 5 minutes and slice into 3/8"thick medallions. Yum
Try cutting it on the bias for an even more tender steak then dip in egg wash and dredge in seasoned flour to fry as a chicken fried steak.
Try it as a Shish Kabob with 1" pieces of meat, chunks of onion, green and red bell peppers for looks, chuncks of mushrooms, you can even add some chunks of pineapple for a sweet taste. I like to marinade it for a while (One hour minimal) in an Italian salad dressing and then put them on a hot BBQ grill and sear them while dressing them with more Italian Dressing until done. These are delicious. Just don't over cook the meat because they have a tendency to dry out if over cooked. Enjoy...
I'm going to give it a try and It sounds really good!!!
I always pull the inner tenderloins out of the cavity as soon as I finish gutting to prevent them from drying out or getting dirty during the drag. Only problem is they always seem to turn out tough no matter how I cook them. Any ideas?
Here is one of my favorite ways to cook backstraps.
I use an electric roaster that is covered
4 cups of beef broth in the bottom.
Take my backstraps and place top side up.
Lightly coat with Olive oil and 2tbs Garlic powder
Cover topside with Sweet Basil and Black Pepper.
Set roaster on 500 deg and cover for 1/2 hour
Reduce heat to 325 deg and cook for 2 hours
making sure to check the broth level as to not dry out
Enjoy.
My favorite way to cook the backstrap and the tenderloins. I will let it sit in Dales low sodium Marinade overnight, then the next eveing you can cook on the grill or fast pan fry in olive oil.I have never had on piece come out tough or dry. Give it a try. Serve it with garlic redskin potatoes and MM MM Good.
Take the whole backstrap remove fat and silverskin, lightly season with salt, fresh cracked pepper, and brown sugar. Wrap the whole length in bacon, place on tinfoil to prevent a fire on the grill, grill at a medium high heat for 15 minutes, should be medium rare serve and enjoy.
Post a Reply