Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Who’s ready for September? We’re ready as ever for football season! Check out our tailgating page for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. Either way they’re sure to become a fan favorite! We couldn’t forget about Labor Day...we have recipes and cook out ideas to celebrate the long weekend no matter what you’re doing. And lastly, be sure to cook up a batch (or five) of bacon for National Bacon Day! We can’t wait to fall into cooler weather with you!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Venison Backstrap recipes

I have a few backstraps in the freezer and I normally just butterfly and do the same ol' cream cheese, jalapenos, and red onions... anyone have any recipes you'd recommend? 

Comments

  • GriffinGriffin Posts: 7,080
    I'm interested as well. the only way I've ever had it is chicken fried. can you explain your recipe more @leechrg?

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • leechrgleechrg Posts: 27
    yeah it's pretty simple... I do this with most wild game and it is really good, but I get tired of it. I take a full backstrap, marinate in moore's, dales, etc. butterfly the backstrap, then stuff with cream cheese, jalapenos, and chop up red onions then get some butcher's twine, wrap, and season with Southern Flavor and indirect on the egg at 350 degrees until meat is 140 degrees. 

    I do the same thing with duck breasts. I take the meat off of both sides of the breast and with a sharp knife cut a pocket in each breast, stuff with the same ingredients above, marinate, seaason, and grill or indirect until done. Very tasty. 
Sign In or Register to comment.