backstrap

Discussion in 'Good Eats' started by shane0911, Nov 5, 2012.

  1. shane0911

    shane0911 Helping lost idiots find their village

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    I have a few. Its been a looooooooong time since I've even thought about cooking one so lets have it. What should I do with em?
     
  2. tirk

    tirk im the lyrical jessie james

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    Got a smoker?
     
  3. tigerchick46

    tigerchick46 Quick Learner

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    Cut them in slices about 1/2 inch thick, sprinkle some Tony Chachere's on them, lightly dust them in flower, pan fry them in a little bit of bit of olive oil.....quick and dirty like the good ole days....thank me later. Love it for breakfast with fried eggs :)
     
  4. KyleK

    KyleK Who, me? Staff Member

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    We've done this and it is very good:

    http://allrecipes.com/recipe/grilled-venison-backstrap/


    Similar recipe:


    Ingredients:
    Deer backstrap.
    Bacon- thin sliced and cheap
    toothpicks
    cream cheese
    Kikoman terakyi-soy sauce marinade
    garlic powder (not garlic salt!)
    pepper
    pepper-Jack cheese- thin slices
    1 link of deer sausage- cut or shredded into fine pieces.
    Jalapenos- remove seeds and cut into slivers
    onion- Cut into slivers 1in long
    meat tenderizer mallet

    Lay the backstrap out and cut 3/4 in filets.

    Take a meat tenderizer and beat until the meat is flattened out to the size of a softball.

    Now dip the meat into a shallow dish of the Kikoman marinade. Then dust with garlic powder and pepper.

    Now spread cream cheese on one entire side of the meat. The more the better.

    Now sprinkle some of your shredded deer sausage in the middle.

    Add your onions and Jalapeno slivers. I usually us 1 or 2 Jap. slivers and 2 or 3 onion slivers.

    Now take one side of the meat and roll it all up like a sushi roll.



    Wrap the roll in bacon and secure with toothpicks.

    Now cook on the grill until the bacon is cooked like you like it.
    About five minutes before you think they are completely done add the slice of pepper jack cheese to top of each roll and let melt.

    Remove and cool for a couple of minutes (the cream cheese will be very hot)
    and enjoy.
     
    Cajun Sensation and tirk like this.
  5. tirk

    tirk im the lyrical jessie james

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  6. KyleK

    KyleK Who, me? Staff Member

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    yes
     
  7. tirk

    tirk im the lyrical jessie james

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    That shit was so good I never got to the steak since these were the appetizers.
     
  8. KyleK

    KyleK Who, me? Staff Member

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    we do it with duck breasts too. pretty amazing.
     
  9. shane0911

    shane0911 Helping lost idiots find their village

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    I knew I could count on you guys. Mouth is watering already
     
  10. red55

    red55 curmudgeon Staff Member

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    Close, but I'd sear the medallions in an iron pan in real butter. Then serve 'em with sauteed mushrooms and steamed asparagus.
     

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