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JoeC

Any Good Backstrap Recipes?

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@KismetKamado  It is probably an over simplification but I always thought of the back strap as essentially a deer NY Strp.  It is the meat on the outside of the spine.  If you look at a porterhouse steak, the tenderloin portion is from inside the spine, while the NY Strip on the other side of the bone is from the outside the spine.

 

 

 

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Next to pan fried heart, best cut on venison. 

 

Most venison I will fry in bacon grease - often with a light breading. Backstrap doesn't need it though. You can grill it and it will be great - but don't cut it into medallions. Much too easy to over cook it. Little oil and salt/pepper over direct heat is what I've done, but may have to experiment now having the Akorn. Direct heat, it'll go for maybe 15-20 minutes, 7-10 each side. Let it rest for 10.

 

Check out Cumberland sauce for something added and different. Pairs really well - have had it but never made it myself. If I can get out to get a deer or two this season, may have to try. 

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12 hours ago, KismetKamado said:

Never cooked backstrap...  not even sure what it is. Seems like maybe I have heard about this in regards to game animal processing more so than purchased cuts?

 

Yeah, term in wild game. Think loin.

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I marinate mine in a simpler solution than in the video but whip up whatever you like. Then before cooking I roll it in cracked black peppercorns. Next it's seated on all sides in an oven safe skillet. Then the skillet and look are placed in a 350* oven until the internal temperature reaches what one likes. I go to medium rare.

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