Back Strap Recipe

[bub901]

I have had back strap prepared many ways over the years.
I am looking for something different this year.
If anyone has a favorite let me know.
I like to try different marinades and cooking techniques. Prefer to grill.

Thanks
Good hunting to all.

[KYDUX]

I don't know if this qualifies as a recipe but I like mine left whole cleanly trimmed. I rub it down with Rosemary, blackpepper, fresh or minced garlic, and a little salt, then cooked to medium over a grill with a little hickory or applewood.
Nothing special but it tastes good to me.

[drakeshooter]

My buddy took a buck yesterday morning and I went over and helped him process it. We had a little fire with some hot coals and put a grill grate over it. He threw a little seasoning and cooked it in some oil right there in a cast iron skillet. He also fried up some potatos in the left over grease. I've had backstrap fried many times, but I think that is the best fried backstrap I've ever had. He even sent me home with the inside tenderloins! He joked about feeling sorry for my empty freezer. Thanks was about all I could muster.:cool:

[GunCat]

...He even sent me home with the inside tenderloins! ....:cool:

IMHO that is the best part of the deer! I pulled them out of a doe I tagged this morning and will be having them tonight.

My favorite venison seasoning is Patti's Pork Chop Sseasoning (http://www.pattis-settlement.com/main.htm). You can buy it at the restaurant and some KY State Park gift shops. Sprinkle all over your meat then grill (low to medium heat) until medium rare, medium at most - don't overcook it.

[ElmerFudd]

I too play w/ the marinade.

olive oil - extra virgin
Moore's seasoning
2 large tablespoons Grey Poupon
fresh ground pepper
black strap molasses
Mix and pour over...

cool in frig for at least a couple hours. Pan sear in a skillet w/ a little olive oil and then finish in the oven or on a grill.
If you finish in an oven I'd suggest a cup of red wine in the pan to render all the drippings to produce a reduction sauce
If you finish on the grill I baste in a 1/2 and 1/2 mixture of honey and black strap and save the red wine as an accompainment to dinner.

[str8 shot]

I too play w/ the marinade.

olive oil - extra virgin
Moore's seasoning
2 large tablespoons Grey Poupon
fresh ground pepper
black strap molasses
Mix and pour over...

cool in frig for at least a couple hours. Pan sear in a skillet w/ a little olive oil and then finish in the oven or on a grill.
If you finish in an oven I'd suggest a cup of red wine in the pan to render all the drippings to produce a reduction sauce
If you finish on the grill I baste in a 1/2 and 1/2 mixture of honey and black strap and save the red wine as an accompainment to dinner.


looks like we got at least one Emeril on here..lol

[CUZZIN]

Slice about an inch thick,marinate in dales sauce for about 8 hours,put a slice of cream cheese and black pepper on it,wrap in bacon throw on the grill,MMMMM GOOD

[AteUp]

Slice about an inch thick,marinate in dales sauce for about 8 hours,put a slice of cream cheese and black pepper on it,wrap in bacon throw on the grill,MMMMM GOOD

DANG! Marinate in Dales for 8 hours?

[quackrstackr]

You serve a heaping helping of table salt to go along with it. :D


I butterfly mine and soak in 50/50 soy and worchestershire with some garlic and onion powder then throw on the grill.

[ky_hunter72]

Slice them about one inch thick sprinkle with garlic pepper and wrap w/bacon and vaccum seal them until ready to grill.

[str8 shot]

cut half to 1 inch thick,beat them a little with a saucer to tenderize,add tony chacheries and pepper,wrap in bacon and grill,also put a little tonys on the bacon while grillin

[CUZZIN]

DANG! Marinate in Dales for 8 hours?Yea use the dales low sodium,gives it a good flavor;)

[ptbrauch]

Cut about 1/2" thick and put on grill. Douse with Worcestershire sauce, cook for a few minutes, flip, douse, cook, and then eat.

[Eagle48]

Cooked this up last night and it was great.

Cut the strap into a seven inch piece
Butterfly and then pound with a meat mallet until .5-.75" thick
Marinate in whatever you like, for however long you like
Take the butterflyed pounded piece (should be a rectangular shaped piece of meat at this point) and put cheedar cheese on one side. Then place a piece of boudin or similiar precooked sausage product on the side with cheese and roll it up forming a cylinder with the boudin in the center, preheat the sausage product in the microwave for a minute or two
Secure the two edges with toothpicks to keep the roll together.
Cook on grill, around 325, until internal temp of the meat, not the sausage, is 140-145
Cut up into one inch thick slices and enjoy.

[bub901]

Good Lord, that sounds good.
Being from Central Kentucky, I wander where I can find boudin?
I have had this at Talladega and this stuff is awesome!
I guess I'm thinking of what your talking about. The way I was told it was pronounced was boo-dan. Is this the same stuff?:confused:



Cooked this up last night and it was great.

Cut the strap into a seven inch piece
Butterfly and then pound with a meat mallet until .5-.75" thick
Marinate in whatever you like, for however long you like
Take the butterflyed pounded piece (should be a rectangular shaped piece of meat at this point) and put cheedar cheese on one side. Then place a piece of boudin or similiar precooked sausage product on the side with cheese and roll it up forming a cylinder with the boudin in the center, preheat the sausage product in the microwave for a minute or two
Secure the two edges with toothpicks to keep the roll together.
Cook on grill, around 325, until internal temp of the meat, not the sausage, is 140-145
Cut up into one inch thick slices and enjoy.

[turkeytalker]

Cooked this up last night and it was great.

Cut the strap into a seven inch piece
Butterfly and then pound with a meat mallet until .5-.75" thick
Marinate in whatever you like, for however long you like
Take the butterflyed pounded piece (should be a rectangular shaped piece of meat at this point) and put cheedar cheese on one side. Then place a piece of boudin or similiar precooked sausage product on the side with cheese and roll it up forming a cylinder with the boudin in the center, preheat the sausage product in the microwave for a minute or two
Secure the two edges with toothpicks to keep the roll together.
Cook on grill, around 325, until internal temp of the meat, not the sausage, is 140-145
Cut up into one inch thick slices and enjoy.


Dang,that there almost sounds as good as bacon cheeseburger chili dogs!Or as my wife likes to call it "DEATH"

[Eagle48]

bub901, yeah, that's the same stuff. My girlfriend has a roomate from LA and I had her bring some back from home over thanksgiving so I could make this.

I think you can order some online, not real sure though. I've never seen it around Huntsville or Paducah where I'm originally from.

It really is great.

[claynut69]

Inject whole loin with terriyaki-honey marinade.Let sit overnight. Coat with Tony C's original and put in smoker with hickory until inside temp is 145. You will eat 'till you pop!

[bub901]

Thanks for the info. I worked with a guy from Batonrouge and he has given me info on how to order some "Boo - Dan", hopefully I'll get some in before the holiday so I can share with the family.
Thanks again.
Good hunting to you and Merry Christmas!


bub901, yeah, that's the same stuff. My girlfriend has a roomate from LA and I had her bring some back from home over thanksgiving so I could make this.

I think you can order some online, not real sure though. I've never seen it around Huntsville or Paducah where I'm originally from.

It really is great.