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Does the deer have any dough? yeah, 2 bucks

henapplehenapple Posts: 15,986
Neighbor gave me 2 large filets.. backstrap. Any good recipes? I know wild game takes some finesse and knowledge.
Green egg, dead animal and alcohol. The "Boro".. TN 

Comments

  • RACRAC Posts: 1,688
    Chicken fried.One of my favorite!

    Ricky

    Boerne, TX

  • henapplehenapple Posts: 15,986
    @RAC‌ ...no marinade or special prep. Flatten and fry?
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • I have no first hand experience but, I soak chicken and steak in buttermilk before frying. Probably wouldn't hurt backstrap
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  • Austin  EggheadAustin Egghead Posts: 3,907
    ibid what TofN said.  Buttermilk bath to nullify the gamey taste, regardless of how you cook it. 
    Large, small and mini now Egging in Rowlett Tx
  • I have quite a few things you can do with them. What are you looking to do?
    Pure Michigan
    Large BGE, Medium BGE, Mini BGE, Weber Smokey Mountain, Weber Performer.
    If there are no dogs in Heaven, then when I die I want to go where they went.
  • RACRAC Posts: 1,688
    edited March 2014
    Dip in milk/egg batter, flour and fry. We heavy season the flour. Mashed taters and homemade cream gravy.

    http://eggheadforum.com/discussion/1158235/birthday-dinner#latest

    Ricky

    Boerne, TX

  • henapplehenapple Posts: 15,986

    I have quite a few things you can do with them. What are you looking to do?

    Don't really know. We don't eat a lot wild game.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • One of my favorites that you can try is butterfly them and stuff wat cheese and wrap in bacon. You can also cook them as in just season lightly. I have a rub by Grillmates called "sweet and smokey" that is awesome on venison. I also you that on the butterfly chops as well. You can also wrap a piece of bacon around the filet. I generally don't like to add too many spices to my backstrap. I think the flavor is too good to cover up. Cook it to an IT of 130, 135 at the most and enjoy
    Pure Michigan
    Large BGE, Medium BGE, Mini BGE, Weber Smokey Mountain, Weber Performer.
    If there are no dogs in Heaven, then when I die I want to go where they went.
  • I have some oak ridge venison and wild game rub. If you can wait a day or 2 I'll send it to you. I like mine chicken fried as Recommended above.
    1- LGBE
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  • SkiddymarkerSkiddymarker Posts: 8,347
    edited March 2014
    Venison backstrap, well here in the GWN as far as I know, is what we call a NY strip on beef. Usually they are thin cuts so the advice to buttermilk marinate and CFS them is always good. Depending on the deer they came from, tenderizing may be a good idea. 
    Delta B.C. - Move over coffee, this is job for alcohol!
  • shtgunal3shtgunal3 Posts: 4,005
    The oak ridge rub that centex speaks of is awesome on deer. Season with it the batter and fry.

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     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

  • DuranglerDurangler Posts: 1,084
    When I was a kid, my mother would take thin cuts of venison, dredged in milk, egg & flour. Fry them and serve breakfast with eggs, biscuits & gravy.
    Man I miss those breakfasts!
    XL BGE, 22" Weber Red Head, Fiesta Gasser .... Peoria,AZ
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