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Venison backstrap

Got a bachelor night tonight because the rib has to work late. Dying to break out the egg tonight so I pulled out a backstrap from this years doe.

How do y'all prepare them usually? I've only chicken fried them because that's the only way she'll eat them but want to try something new.
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LBGE 2013 - MiniMax 2015 - Seemingly every accessory the fine folks at CGS sell - Fightin' Texas Aggie till I die - Gig 'Em - Located in the bright lights of Dallas
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Comments

  • MrCookingNurseMrCookingNurse Posts: 4,032
    The rib? Never heard of that one but makes sense.

    I'd stuff with peppers and onions, season and wrap in bacon. Smoke it like 300-325. Treat it like any other loin. Pull it when bacon is done.

    I've done a ton of this but zero on egg and zero since I've started measuring temps.


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    LBGE & SBGE (big momma and pat)
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  • Charlie tunaCharlie tuna Posts: 2,191
    I raise my own "backstraps"!!
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  • tamu2009tamu2009 Posts: 274
    Sorry. Got my names for her mixed up on the boards I post on.

    I don't have it butterflied and was thinking about grilling it straight up like a steak.
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    LBGE 2013 - MiniMax 2015 - Seemingly every accessory the fine folks at CGS sell - Fightin' Texas Aggie till I die - Gig 'Em - Located in the bright lights of Dallas
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  • MrCookingNurseMrCookingNurse Posts: 4,032
    Then season and grill. More like a pork chop then a steak tho


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    LBGE & SBGE (big momma and pat)
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  • FanOfFanboysFanOfFanboys Posts: 1,833
    I marinade in allegro couple hours. Cool whole until 135-140 (I'm guessing on that temp. Haven't done on egg yet, only did on my gasser, it's probably equiv of med rare though) and then slice. Absolute best part of deer. I like it simple
    Boom
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  • JscottJscott Posts: 174
    Wow, are you in for a treat. I think this is the best thing in the world you can eat.
    Here's how I do mine. in a CI pan with EVOO, garlic and onion all minced, I sautee the backstrap after it has been lightly salted and peppered and a touch of EVOO. Also roll it in panko. 
    Sautee the backstrap until golden. take out of the CI and place on the grill for a few minutes.
    Plate and then pour the left over mixture from the CI pan over the strap and slice and enjoy!
    Man, this was the outstandly best thing I ever ate and also had it on a bachelor night!
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  • milesbrown4milesbrown4 Posts: 314
    I would marinate it then grill it>

    1 CUP Maker's Mark 
    1 TBSP (or 1/2 oz) chopped fresh ginger
    2 cloves of garlic, minced
    1 bay leaf
    1 TBSP of Soy Sauce

    Treat it like a flank or hangar steak.  
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  • cajunduckcajunduck Posts: 203
    Butterfly it and stuff it with boudin. Leave it in the casing.
    Geaux Tigers!! West Monroe, Louisiana
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  • FanOfFanboysFanOfFanboys Posts: 1,833

    I would marinate it then grill it>


    1 CUP Maker's Mark 
    1 TBSP (or 1/2 oz) chopped fresh ginger
    2 cloves of garlic, minced
    1 bay leaf
    1 TBSP of Soy Sauce

    Treat it like a flank or hangar steak.  
    Sounds good

    Boom
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  • tamu2009tamu2009 Posts: 274
    Cajun duck that sounds heavenly. That's how I'm treating it next time!

    Ended up wrapping with bacon and jalapeño and dusting with DD.
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    LBGE 2013 - MiniMax 2015 - Seemingly every accessory the fine folks at CGS sell - Fightin' Texas Aggie till I die - Gig 'Em - Located in the bright lights of Dallas
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