Venison Backstrap Roast

[6pt-sika]

Tried a new way for me atleast . Trimmed silver skin off the back strap (only used half of one back strap) . Seasoned it with Cajun seasoning last night and left in frig overnight . Pre heated oven to 375 degrees , put my cast iron skillet on the stove put in canola oil and a healthy table spoon of butter . Once all melted laid the blackstrap on and seared three minutes a side (three sides) . Took the skillet and set it in the stove and backed for 12 minutes . Took out and sliced relatively thin . Venison back strap roast ! Fried taters , mixed vegetables and onion cucumber tomato in vinegar/water rather tastey .

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[Walt]

Sounds wonderful.....thanks!

[JBowen]

Mmmmmm!


JBowen

[Drawdown]

Now that is starving me for a deer very soon. Gotta be delicious!

[Grizz]

THAT'S a great meal. back straps and tenderloins. mmmmmmmmmM

[6pt-sika]

Now that is starving me for a deer very soon. Gotta be delicious!

I’ve still got the backstraps out of two deer from last year in the freezer . Early antlerless season started in my county today . So I need to be eating up the proceeds of last season .

[wvfarrier]

I use the air fryer and then a meat slicer. Makes good sammiches

[GunnyMack]

A buddies mom started to make a backstrap this way:
Tupperware container large enough to hold a whole back strap.
Olive oil to cover the bottom of container.
Fine chop a whole head of garlic, add to oil.
Put back strap in, put on lid. Turn container a few times to coat with garlic and oil. Refrigerate for 7 days, turn daily.
On medium hot grill cook 7-8 minutes per side for medium rare. Cuts with a fork!

I'm waiting to put a strap on the smoker this fall!

[LeverGunner]

Sounds good. Looks good too. Just that it's not dead yet. Kill it twice make sure it's dead is the motto round here.

I just had some venison vegetable soup. I took some round roast and cut it small, diced onion, and fried it in a skillet. Then I added that and, water, celery, taters, carrots, corn, and peas in a pot and boiled for until the taters were tender. Then I boiled it some more until it had boiled down good. Made a nice soup with thicker water. My boy and me both love it.

The wife can't eat it. She goes to gagging every time.

[6pt-sika]

My first attempt with half of one back strap was consumed by me in two sittings . I’m gonna do the other half Monday evening . And I’m gonna cook one whole back strap Thursday or Friday morning to take to the shop for lunch that day .

[Tycer]

Sounds yummy!
I always turn them into Canadian bacon, cut into 3” lengths and freeze. Pull a hunk out, slice very thin and serve with cheese, pear conserves and crackers.

[6pt-sika]

Well my second try tonight was just fine also . I did keep it in the oven about 3 minutes longer and it was quite tender . I’ve taken out and thawed both sides of another deer and will cook half of it Thursday morning for lunch at the shop . Also make fried taters Thursday morning to take in and a new cucumber tomato onion with red wine vinegar / water salad !

[coyote nose]

A dozen years ago I tried Ted Nugents "Backstrap Fever". Never cooked backstrap any other way since. You have to do the entire meal (Drake fry crisp batter, potatoes, peanut oil, white gravy, Vernors ginger ale in a frosty glass, etc.). It has become a tradition with a buddy I hunt with who introduced me to the recipe.