How do you cook your backstrap???

[lonestararcher]

I slice my backstrap reeeeeely thin and pound them if neccissary...usually it is not...then I marinate them in buttermilk (and yes I HATE buttermilk, but you don't taste it) for 2-24 hours (your choice) then mix 1 egg and milk in first bowl...and flour with seasonings (I prefer sage, garlic, salt, and pepper)....and dip them in the milk n egg....then cover with flour seasoning and put them on low heat with some conola oil....cook till brown and crispy on both sides....mmmmmmm GOOD. You can also make a gravy out of the left over pieces that stay in the pot....you can just put some oil and flour in the pot on low heat and cook till brown...then add milk to your thickness liking. Makes for a good meal on a piece of frenchbread!!!

Hey skipp...I'll give you some backstrap since it looks like you won't have any to cook this year ;D ;D ;D ;D ;D ;D

[SPIKER]

Sounds like a good way to make them...

[tedicast]

Here's my favorite way to cook my 'straps....







Sliced thin, and cooked with onions, mushrooms, peppers, and your favorite seasonings!!!

[mtshooter]

Great Recipe, I could smell them cook'n and after looking at the pics, I can taste them.

[lonestararcher]

Hot dog them puppies are a lookin gooooood!!!!!!
I love the cold brew to accompany a great meal also!!!

[snoodslapper]

These ideas sound really, really good. I'll have to try them sometime!

This is what my family likes best, but sometimes I just grill them like a steak.

I butterfly them and then pound them out. Then I fill them with Blue Cheese, wrap them in bacon and either tie them shut or use toothpicks to keep them closed. Then I put them in a cast iron skillet with some olive oil and put them in the oven at 350 degrees for about 20-30 minutes. Sometimes I grill them this way too, but my family prefers me to make them in the skillet in the oven because of the following. I take the drippings and stir in some raspberry or strawberry preserves (really, any flavor is good) with some heavy cream, salt, pepper and parsley and make a sauce. I take the bacon off and put the straps on the plate with some mashed taters and a nice salad or other greens and drizzle the sauce over the straps. Sometimes I replace the mashed taters with sweet potato french fries, but I really don't like having to drag out the deep fryer to deep fry them.

[BT]

I always do my backstraps the same and you can do any part of the deer in the same manner.

chill the backstraps before cutting so that they stiffen up which will allow you to cut perfectly.
(I generally put them in the freezer for 1.5 - 2 hours then cut.)

Cut into 3/4" - 1" thick baby steaks.

Take a teaspoon of salt and put it in a 4 qt. bowl.
fill the bowl with warm water to dissolve and add meat.
refrigerate and repeat every 12 hours for three days.

Use one stick of soft butter and combine a table spoon of thyme and one teaspoon of Rosemary.
Whip the butter to combine all herbs and set aside.

Remove steaks from water and pat dry.
Broil steaks on top rack for 4 minutes on first side and turn.
Brush with herb butter and finish with 3 minutes on the other side.

eat immediately

Simple and perfect.
The meat will turn nearly white and by removing all the blood you will remove all game taste , leaving only a light hint.

People who have never eaten game meat will often comment on the way I make steaks at the summer family BBQ's

I cant tell 2 of them due to the fact that they are PETA members ;D

True!

[SPIKER]

That looks great.

[SPIKER]

BT, I keep meaning to try that...I just get a little put off about the three day thing in the fridge, but I guess the salt helps to keep it as well as taking out the blood and gaminess....I'll give it a shot soon....

[arwin]

I take the straps and cut them into butterfly steaks. I pat them dry(very important) with a dish cloth. Then I put flour on a plate, add some garlic powder,steak seasoning, season salt. I roll the steaks in the flour and coat both sides. Take an iron skillet and put in enough olive oil (olive oil makes all the difference)to cover 1/8 inch bottom of pan, get that sucker hot but not burning. Cook each side till the outside is slightly charred and the middle is pink.