Venison Backstraps

Cluke · May 2015

Does anyone have any recipes or smoking ideas for Venison Back straps? I have a couple left in my freezer and want to do something different with them. I've never smoked venison so I'm not sure how it would turn out? Thanks in advance for the insight.

johnkitchens · May 2015

Here is what I did a long time ago: http://eggheadforum.com/discussion/1161444/first-attempt-at-cooking-venison

I have replicated many times since, and the results have always been great!

Foghorn · May 2015

I've done them like that but without the bacon. They are great. I like to pull it at 135. If you read the link above some people pull them at even lower temp. Do it a few times and you'll learn what you and your crowd like.

Nanook · May 2015

Soak in Dales for about 15-20 minutes. Sprinkle with DP raising the Steaks and garlic granules. Grill raised direct at 550° until about 115°-120° internal. Tent for 10 minutes. Slice and serve.

Cluke · May 2015

@Nanook What is Dales and DP?

Nanook · May 2015

Dales is a soy sauce based marinade.

www.dalesseasoning.com/
DP is Dizzy Pig.

dizzypigbbq.com/

Biggreenpharmacist · May 2015

Cook at high temp like a steak. Slice thin and serve it rare.

Black_Badger · May 2015

+1 to both @Nanook and @Biggreenpharmacist , those are both excellent looking cooks. If you overcook venison it gets chalky as all hell, so what ever you do avoid overcooking.

Great posts guys, thanks!

B_B

SGH · May 2015

Here is a wide variety of venison that I did that turned out pretty good.
http://eggheadforum.com/discussion/1175258/a-bge-forum-fan-asked-a-favor#latest

mahenryak · May 2015

A little OT in that it does not answer the OP's question. I have to say my favorite way to eat venison is to first hang the entire carcass long enough to get a crisp shell (dry aging). Next scrape the skin formed off with a razor blade. Slice up the meat, including the back-strap, and then fry in oil in a CI skillet seasoning with S & P only. Finish by making a simple milk and flour gravy to be served over potatoes, either mashed or sliced. What a treat.

Grillin_beers · May 2015

Its funny you mention this. Last night I was watching Pitmasters and they had to cook backstrap. Some used bacon some didn't. Some went low and slow some didn't. Personally I like to marinade in a beer. Season with some S&P and Garlic salt(coffee rub works really well too) and lay a couple of pieces of bacon on the top and reverse sear.

Biggreenpharmacist · May 2015

I've done the bacon thing many times. I've decided to leave that for bigger cuts to prevent drying out. Smaller cuts like a backstrap can get s nice seared crust, just like a steak. I just wouldnt want to cover that up with bacon. But try it several ways and find what YOU like. And I know I've said it over and over but the biggest trick I've found with deer is to have your sides READY to eat. Let the deer rest five minutes then eat it. The longer it sits ( even if rare) the tougher it gets.

AintEZbeingme · May 2015

Soak in salt/water day before. marinade - splash of L&P, Dales(low sodium), Italian dressing. Let backstrap marinate a few hours. Cut medallions about thickness of a good bacon. My meat market does a peppered bacon. Wrap bacon around medallion and let a hot egg do its thing

The Cen-Tex Smoker · May 2015

if you want to do something fun with one of them, we made a pastrami out of a few at Salado eggfest. They were really really good. I'll shoot the recipe if that sounds like your kind of deal. Otherwise I fry them or hard sear and serve rare.

Black_Badger · May 2015

+1 to @mahenryak as well. This is a great way to cook venison as well, although I've always had it over wide noodles instead of potatoes. That being said, I like this more for rounds than for back strap.

Cheers -
B_B

Venison Backstraps

Comments

Categories