How do you cook your backstrap???

[bowman]

Marinade butter flyed chops in a mixture of Worchestershire sauce. olive oil, steak seasoning and a shot of Canadian Mist whiskey for 4 hours then grill on screaming hot grill till just pink inside

[tedicast]

admin said:

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

I can honestly say that my 'straps NEVER taste gamey, and I often cook mine just after they are carved from the deer.

[BT]

If you ever do have some gamy meat , try soaking it in brine water

[azslim]

My favorite way is to cut them into 6" to 8" long chunks, wrap them round and round with bacon and cook them slow on the grill. When they are done slice them into steaks and serve with the potatoes I baked on the grill and the squash or broccoli or asparagus that I wrapped in tinfoil with butter and spices and cooked on the top rack. Try different bacons for different flavors, a maple flavored bacon is great.

My grill has 3 racks, bottom gets the meat, middle gets sliced spuds or onions & mushrooms on a veggie rack and top gets the foil wrapped stuff. I cook a lot on this during the summer when you don't want to use the stove in the house.

[DocHolladay]

I prefer this method over others that I have tried so far.... I am still trying different things.

For this recipe I use the Cajun Injector kit. My favorite flavor is Creole Butter, but they are all good. Since my fryer is small, I use a 2lb piece of backstrap.

Pre-heat deep fryer to 350*, I use vegetable oil.

Inject pre-weighed backstrap with 1.5oz of flavoring per pound. Be sure to use several injection points as you don't want all of the flavor in one spot. Don't be surprised if some squirts out, it is normal.

Add "Cajun Shake" to the outside, be sure to get it on all sides of the strap.(you can use any seasoning here).

Cook 7-8 minute per lb(I like 7 min).

This last step is just as important as pre-heating the oil. Remove the backstrap and completely wrap it in aluminum foil, let it sit for 10 min. This allows it to cool off some and also allows the juices to spread back out to the ends.

It should have a crispy outside from the spices and be red/pink in the middle. I like to cut it about 1/4" thick and serve with vegetables. Cutting it thin lets you cut it with a fork.

[bambeklr]

Here is somthing you all can try.
I keep my backstraps whole and cook them on the grill. I put them in a bowl and poor ceaser dressing on them. Then stab holes in them. Alot of holes and on both sides. I then take them and dip them into another bowl with olive oil in it. From there I throw them on the grill that is plenty hot. I keep it a little above medium heat. The olive oil burns very hot and keeps the juices in. The whole loin only cooks about 14 minutes all together. You dont even have to season them. Try it. They will be super tender ans long as you dont cook them to long. I eat them when they are just pink in the middle.

I also slice them sometimes and flour them. I throw them in the pan of oil with plenty of onions and cook them up. Then just salt and pepper to your liking!!!

I have plenty of backstraps through the year. But i usually eat them before they are even put in the freezer. I killed 21 deer this year and keep the loins from every one. My buddies always laugh at me when i tell them I had to shoot her!!! All i could see are those yummt backstraps waddleing around!! *lol*

[tundrajumper]

some of you guys sure know how to ruin a good piece of meat, Tedicast knows how to cook backstraps. soak meat in water for 3 days?

[BT]

Jul 11, 2008 2:48:48 GMT -5 tundrajumper said:

soak meat in water for 3 days?

Brine water and yes.....makes the meat kosher and palitable to anyone.
2 days is fine but I find that it takes three to get all the blood out.

[Raven]

I never had venison that tasted gamey its all in how you dress them if your sloppy on how you dress them they will get that god awful taste

[tundrajumper]

A sharp broadhead thru the vitals will pump most of the blood out of the meat. Lay meat on
paper towels when you pound it and the towel will soak up any blood thats left. The only time
i had gamey meat was from a gut shot deer. I was told to soak gamey meat in milk for a couple of hours, never tried it, but works great on fish. I also bleed fish when caught, much better tasting.