Venison Backstrap - Upcoming Sunday Cook

TexasRebel · October 2019

Buddy of mine gave me 2 nice sized backstraps this morning so I'm mentally preparing my cook for Sunday. I've heard various advice from various sources including this forum. Planning on getting the center cut of one of the backstraps and wrapping in bacon and smoking to medium/medium rare. My question is do you marinate the meat overnight before doing this? Or will something simple like S&P on the outside, wrap in bacon, and just throw it on work? I've heard let it sit in milk 6 hours to overnight and I've also heard marinate in Allegro and Italian Dressing. We've already bled it pretty well so that won't be an issue. The rest of it I plan on frying some and also stuffing slices with pickled jalapenos and cream cheese and wrapping in bacon. So basically, venison 3 ways for dinner Sunday. I will of course be posting pics for your viewing pleasure.

Matt86m · October 2019

I wouldn't go medium. Medium rare at the most for my venison but that's just mho.

I don't marinate only because I like the 'game' flavor, let's me know I'm eating other than beef. I have soaked in milk before but if it has been bled well may not need that.

Also take it out and let it rest on the counter for a good while before cooking.

Post the pics! I love eating game meat and to see what others do to prepare it.

fishlessman · October 2019

over salted, seared, then roasted to medium rare. if you want to dress it up, a wine sauce or a berry sauce, or just simply serve it with limes on the side

Hoster05 · October 2019

don't overdue it. People often over prep or over cook game meat in fear of it not being done or not tasting good. Salt and pepper with a roast to 125 degrees to medium rare followed by a quick sear is the best in my book.

TexasRebel · October 2019

Thank you all! Will definitely keep the advice in mind.

ColbyLang · October 2019

As others have said, salt and pepper, medium rare on your center cut. I’d butterfly the tenderloin versus wrapping medallions. Mix your cream cheese, white onion and jalapeño together and then fill the void. Wrap the tenderloin over it, then wrap with bacon. Again, go to medium rare. I’ve also cheated the cook and cooked my bacon halfway ahead of time

MacPa · October 2019

Never do anything to your venison that you haven't done to beef.

JethroBodeen · October 2019

S&P or maybe a steak rub but no more. I also stay on the rarer side of medium. I wouldn't wrap or stuff with anything either but that's just me.

Wolfpack · October 2019

To throw out an alternative-

slice, pound thin and fry- it’s a great way to eat it.

JNDATHP · October 2019

Having grown up in a rural area and eating moose and venison on a near daily basis, I like to soak the meat in buttermilk for a few hours - it minimizes the gamey flavor.

Sometimes I will dredge individual rounds in seasoned flour using an egg wash - SPOG with a little bit of heat thrown in. Other times I’ll have it naked, cooked whole. I’d ditch the bacon because it can over power the flavor of the meat.

I cook to just over rare, about 120 then tent in foil.

Mashed potatoes are a great side dish with both variations of cook.

buzd504 · October 2019

Wolfpack said:

To throw out an alternative-

slice, pound thin and fry- it’s a great way to eat it.

If you do this, try rubbing with mustard and coating with crushed pecans (before frying). Delicious.

Venison Backstrap - Upcoming Sunday Cook

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