Deer Backstrap Recipes

Soak overnight in buttermilk.


Pound to tenderize.

Batter and fry exactly like chicken.

You're welcome.

Venison au poivre.

Cut the tenderloin into medallions. Allow them to warm on the counter for a half hour to an hour.

Crack peppercorns very coarsely. You want them about twice as coarse as a coarse setting on a peppermill, and you want enough to thoroughly coat all your steaks. Salt the steaks on all sides, then firmly press into the cracked peppercorns until they stick.

Put about a half tablespoon of both olive oil and butter into a skillet. Heat until the butter just begins to smoke a bit, but don't let it brown. Introduce your medallions to the heat, about 4 minutes to a side or to your desired doneness. You want a nice sear and a good bit of grillades down in the pan to build a sauce. Remove from the fire and put the venison in a plate to rest.

Pour off all but about a tablespoon of the fat, and drop a quarter to a third of a cup of cognac down in the pan. You did turn the burner off, right? Fire's bad. Light the cognac with a barbecue lighter and burn off. Add a half cup of cream to the pan, return to heat and deglaze. Reduce down by half until you've got a thick sauce, drop another tablespoon or so of cognac in the sauce and salt to taste.

Return the meat to the pan and coat in the sauce.

Thank me later.

Do it man. It's a fine way to cook a strap.

Guess I'm defrosting backstrap after work

I aint read your arse the riot act. I just said you were crazy. Or "cray" as the kids are saying now days

Thanks guys!