boo711 Posted March 3, 2020 Share Posted March 3, 2020 Had one of the backstraps from the deer I got this year. First time I have ever left one whole. Was thinking of wrapping it in bacon before cooking it. Just wanted to get some ideas as to how you guys cook them? Grill? Oven or broiler?? Smoker?? Thanks for any tips. 1 Quote Link to comment Share on other sites More sharing options...
Robhuntandfish Posted March 3, 2020 Share Posted March 3, 2020 I freeze all of mine in whole sections usually 9" long or so. They just cookup the best that way. I fry them in butter and garlic on high heat on each side spooning butter in pan over them as I cook them or Wrap in bacon on the grill and smoker. If I want steaks I butterfly cut them and make steaks. Can't go wrong pretty much any way unless you make jerky out of it , cause that would make me cry. Lol. (I've never been able to make deer jerky cause of my Dad the chef. He would say" how can you possibly use that beautiful venison to make meat you can stick in your pocket?") 2 Quote Link to comment Share on other sites More sharing options...
Hock3y24 Posted March 3, 2020 Share Posted March 3, 2020 I cut mine into thirds. Season with Montreal steak seasoning, grill in medium high brush with melted butter garlic each time you flip. 3 Quote Link to comment Share on other sites More sharing options...
johnplav Posted March 3, 2020 Share Posted March 3, 2020 Hot and fast! Quote Link to comment Share on other sites More sharing options...
moog5050 Posted March 3, 2020 Share Posted March 3, 2020 Had some backstrap too last night. Wife marinated in Italian dressing and hot cast iron skillet. It was solid! Quote Link to comment Share on other sites More sharing options...
turkeyfeathers Posted March 3, 2020 Share Posted March 3, 2020 Have butterflied , light salt , pepper, filled with cream cheese and sliced jalapeños, wrapped in bacon and put in oven with great results. But using the Sous vide has given me the best results with a quick pan sear after Quote Link to comment Share on other sites More sharing options...
turkeyfeathers Posted March 3, 2020 Share Posted March 3, 2020 Sent from my iPhone using Tapatalk 7 Quote Link to comment Share on other sites More sharing options...
DDT Posted March 3, 2020 Share Posted March 3, 2020 Our favorite at camp. Spiced well, wrapped in bacon and cooked over hot charcoal grill. Side of mashed potatoes and grilled asparagus. Quote Link to comment Share on other sites More sharing options...
Fletch Posted March 3, 2020 Share Posted March 3, 2020 Just don't cut it up in thin slices and cook the crap outa it!! I prefer to leave it whole and grill it, but that said bacon never made anything worse lol! Quote Link to comment Share on other sites More sharing options...
The_Real_TCIII Posted March 3, 2020 Share Posted March 3, 2020 Salt and pepper, get the grill as hot as you can or even better, cast iron. Walk past the grill or skillet with the back straps and they are done.Sent from my iPhone using Tapatalk Pro 3 Quote Link to comment Share on other sites More sharing options...
Bolt action Posted March 3, 2020 Share Posted March 3, 2020 This is a family favorite. I leave them whole and freeze them. When I'm ready, I marinate them with olive oil and apple cider vinegar (1:1) and Montreal steak seasoning for at least 24 hrs. Then I get the coals in the fire pit good and hot. I put the strap on a spit and grill it whole, rotating it every couple minutes. I use this recipe to turn skeptics into believers. 2 Quote Link to comment Share on other sites More sharing options...
Swamp_bucks Posted March 3, 2020 Share Posted March 3, 2020 2 things i do is cut them into 3rds and just a little salt and pepper. But i also butterfly it stuff it with cream cheese cherry tomatoes,some sort of pepper coat it with salt pepper and brown sugar. Then i lightly cook bacon so i can still wrap it and stick in the over or put it in tin foil and cook it on the grill. 4 Quote Link to comment Share on other sites More sharing options...
squirrelwhisperer Posted March 3, 2020 Share Posted March 3, 2020 3 hours ago, turkeyfeathers said: Sent from my iPhone using Tapatalk How long do you cook it for? What temp? Looks awesome. I wanna try it. Quote Link to comment Share on other sites More sharing options...
Culvercreek hunt club Posted March 3, 2020 Share Posted March 3, 2020 3 hours ago, turkeyfeathers said: Sent from my iPhone using Tapatalk Crying shame to see someone over cook venison...lol Looks perfect. 1 Quote Link to comment Share on other sites More sharing options...
rob-c Posted March 3, 2020 Share Posted March 3, 2020 Dang guys, making me hungry .. Quote Link to comment Share on other sites More sharing options...
turkeyfeathers Posted March 3, 2020 Share Posted March 3, 2020 19 minutes ago, squirrelwhisperer said: How long do you cook it for? What temp? Looks awesome. I wanna try it. I cooked the bacon wrapped at 350 low n slow until the bacon almost done then quick few minutes under broiler to crisp up the bacon. The Sous vide with a quick cast iron sear for unwrapped is still my favorite way though. 1 1 Quote Link to comment Share on other sites More sharing options...
crappyice Posted March 3, 2020 Share Posted March 3, 2020 Wellington or seared in caste iron pan then finished in oven, sliced thin over toasted thin French bread caramelized onion and horseradish sauce. Sent from my iPhone using Tapatalk 4 1 Quote Link to comment Share on other sites More sharing options...
doebuck1234 Posted March 3, 2020 Share Posted March 3, 2020 Last time i Cut mine in thirds and cooked in pan with a little Worcestershire,minced garlic,red onion and mushrooms.came out delish.wish i had pic still!!love in on the grill too with just black pepper and garlic powder 1 Quote Link to comment Share on other sites More sharing options...
Daveboone Posted March 3, 2020 Share Posted March 3, 2020 Just two sins for cooking venison: smoking and well done. smoking because invariably you are overcooking it (slow but through) and you always want it on the rare side...no fat to moisten it. Like someone else said, usually best hot and fast! McCormick seasoning has a number of different meat rub mixes we like a lot, including a New Orleans style, and a Chipotle garlic....but they are all good. The New orleans is my favorite....season well, get cast iron piping hot with a generous amount of butter (adds fat) perhaps with some garlic in it, and sear it on all sides. We like ours plenty rare. Venison is well done when it is medium rare. 1 Quote Link to comment Share on other sites More sharing options...
Pygmy Posted March 3, 2020 Share Posted March 3, 2020 6 hours ago, johnplav said: Hot and fast! Reminds me of one of my old girlfriends... 1 Quote Link to comment Share on other sites More sharing options...
BizCT Posted March 4, 2020 Share Posted March 4, 2020 Room temp in salt & pepper and then quick on the grill. Sent from my iPhone using Tapatalk 4 Quote Link to comment Share on other sites More sharing options...
Steuben Jerry Posted March 4, 2020 Share Posted March 4, 2020 Venison Wellington! 7 Quote Link to comment Share on other sites More sharing options...
boo711 Posted March 5, 2020 Author Share Posted March 5, 2020 On 3/4/2020 at 5:42 AM, Steuben Jerry said: Venison Wellington! Oh that looks really good. Have a recipe for that you'd be willing to share?? Quote Link to comment Share on other sites More sharing options...
Steuben Jerry Posted March 5, 2020 Share Posted March 5, 2020 3 minutes ago, boo711 said: Oh that looks really good. Have a recipe for that you'd be willing to share?? No problem, but that's on my home pc (at work now). 1 Quote Link to comment Share on other sites More sharing options...
crappyice Posted March 5, 2020 Share Posted March 5, 2020 No problem, but that's on my home pc (at work now).I follow this one...sort of. https://foodforhunters.blogspot.com/2012/02/buck-wellington.html?m=1Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
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