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Deer Tenderloin - Fried Backstrap Pieces - Question For Those Who Cook It
Posted on 1/19/14 at 12:57 pm
Posted on 1/19/14 at 12:57 pm
I currently have some pieces of backstrap soaking in milk, salt, and a little hot sauce in the fridge.
Some of these pieces are thick and some thin. My dad used to pound them all into thin pieces, coat in salt/pepper/flour and fry in a skillet.
Does the milk really make them more tender? Pull "wild" from them? Should I have pounded them before soaking in milk?
Im curious to other folks ideas here.
I plan to fry them tonight and serve with rice n gravy & green beans. Will be my monthly fried food dinner at my house. Wife doesnt like to fry often, so I want to make the best of it!
Hope yall are havin a great extended weekend.
Some of these pieces are thick and some thin. My dad used to pound them all into thin pieces, coat in salt/pepper/flour and fry in a skillet.
Does the milk really make them more tender? Pull "wild" from them? Should I have pounded them before soaking in milk?
Im curious to other folks ideas here.
I plan to fry them tonight and serve with rice n gravy & green beans. Will be my monthly fried food dinner at my house. Wife doesnt like to fry often, so I want to make the best of it!
Hope yall are havin a great extended weekend.
6
Posted on 1/19/14 at 1:08 pm to bossflossjr
I have a ziplock bag full of Backstrap filet cuts marinating in Italian dressing. Plan to stuff with jalepino and cream cheese, wrap in bacon and put on skewers with veggies on the grill. Will season well prior to putting on grill. Remove when the bacon is done. Enjoy.
This post was edited on 1/19/14 at 1:16 pm
Posted on 1/19/14 at 1:10 pm to bossflossjr
I always pound my meat, Boss. I'd add a beaten egg or two to the wash, unless you're using buttermilk. 350 till it floats and drain on a wire rack.
Posted on 1/19/14 at 1:13 pm to OTIS2
quote:I laughed.
I always pound my meat, Boss.
Posted on 1/19/14 at 1:20 pm to coolpapaboze
And Boss better have. 
Posted on 1/19/14 at 1:23 pm to OTIS2
U atleast got a grin.....
Not using buttermilk. Didnt have any didnt wanna go to the sto'
Not using buttermilk. Didnt have any didnt wanna go to the sto'
Posted on 1/19/14 at 1:51 pm to bossflossjr
After pounding out flat, I soak mine in just milk for at least 4 hours.
Drain that liquid and coat backstrap in flour, then dip in egg wash, then in seasoned batter. Fry at 350 until they float. Serve with white gravy and mashed taters
And tenderloin =/= backstrap
Drain that liquid and coat backstrap in flour, then dip in egg wash, then in seasoned batter. Fry at 350 until they float. Serve with white gravy and mashed taters
And tenderloin =/= backstrap
This post was edited on 1/19/14 at 1:55 pm
Posted on 1/19/14 at 1:57 pm to shawnlsu
Ur right... A bazillion people think it does tho.
I have backstrap soaking
I have backstrap soaking
Posted on 1/19/14 at 1:58 pm to bossflossjr
I will cook either the same way but I pound out backstrap, not necessary for tenderloin
This post was edited on 1/19/14 at 1:59 pm
Posted on 1/19/14 at 2:16 pm to bossflossjr
Boss, it's fried backstrap. Just get it In the general direction of some hot grease and you will be fine. The only way I would do all the prolonged soaking, meat pounding and whatnot is if I was feeding womens, kids and such. Unless you just like pounding meat like Big O.
Posted on 1/19/14 at 2:21 pm to shawnlsu
quote:
After pounding out flat, I soak mine in just milk for at least 4 hours. Drain that liquid and coat backstrap in flour, then dip in egg wash, then in seasoned batter. Fry at 350 until they float. Serve with white gravy and mashed taters And tenderloin =/= backstrap
All of this
Posted on 1/19/14 at 2:30 pm to MillerMan
One thing that took me a long time to catch on to is to do the flour, egg wash and coating, then put the battered steaks/pieces in the fridge for 20-30 minutes. Keeps the coating from falling off, especially if frying in the black iron skillet and not deep fat.
Posted on 1/19/14 at 2:42 pm to LSUballs
quote:
if I was feeding womens, kids and such
There will be some non-redneck palates dining on these groceries. Sounds crazy, but will be the 1st fried backstrap ive had in a year. Didnt cook any at the duck camp this year, and my ole man hasnt cooked any while I at their place.
Im pretty pumped. Yep, pumped about fried backstrap.
Posted on 1/19/14 at 2:49 pm to bossflossjr
Soaking in milk removes some of the "Gamey" taste by simply by removing the blood from the meat. Tenderize (Pound) it before you soak in anything. Ive gotten to where i dont use milk anymore to soak. I use a little bit of Moore's or Dales and Worcestershire to marinate the meat after pounding for an hour or so. Not enough to submerge the meat but just coat it all evenly. Then just dip it in buttermilk and coat with seasoned flour. Fry lightly in cast iron. I only brown it just until crispy on both sides. Also only put enough oil in the skillet to cover about half of the meat at a time. You dont want to have your meat floating or submerged in oil or it will come out soggy and the batter will have a tough time sticking to the meat.
This post was edited on 1/19/14 at 2:50 pm
Posted on 1/19/14 at 3:38 pm to bossflossjr
I never EVER fry backstrap or the tenderloins for that matter. Every deer I kill is processed for as much tenderized steak meat they can get and the rest is hamburger meat. I remove the back straps and tenderloins after the kill and never cut them.
Backstraps were created for searing purposes, I'm convinced of that. The tenderloins are there for consumption fresh off the knife while removing the back straps or maybe quick searing over a hot grill of you have to cook them.
Backstraps were created for searing purposes, I'm convinced of that. The tenderloins are there for consumption fresh off the knife while removing the back straps or maybe quick searing over a hot grill of you have to cook them.
Posted on 1/19/14 at 3:54 pm to bossflossjr
quote:
serve with rice n gravy
Come on man, you've gotta serve with homemade country gravy from the drippings and mashed potatoes.
Posted on 1/19/14 at 3:57 pm to TigernMS12
quote:
. You dont want to have your meat floating or submerged in oil or it will come out soggy and the batter will have a tough time sticking to the meat.
It will if you have your grease on 240. Get it around 350 where it's supposed to be and you have crispy little slivers of heaven.
Posted on 1/19/14 at 4:15 pm to 4LSU2
quote:
I never EVER fry backstrap or the tenderloins for that matter
Totally agree! Why waste such premium meat by frying it?
Posted on 1/20/14 at 2:44 pm to 4LSU2
quote:
4LSU2: I never EVER fry backstrap or the tenderloins for that matter. Every deer I kill is processed for as much tenderized steak meat they can get and the rest is hamburger meat. I remove the back straps and tenderloins after the kill and never cut them. Backstraps were created for searing purposes, I'm convinced of that. The tenderloins are there for consumption fresh off the knife while removing the back straps or maybe quick searing over a hot grill of you have to cook them.
this man knows how to cook
cut into medallion size, sear , and make a sauce to drizzle over
so simple a caveman could do it .... sear and remove meat, add heavy cream and creole mustard to skillet - cook down till sauce thickens. Then add capers and a tsp of butter. Season with Ragin Blaze seasoning and your done
Posted on 1/20/14 at 4:42 pm to 4LSU2
quote:
I never EVER fry backstrap or the tenderloins for that matter. Every deer I kill is processed for as much tenderized steak meat they can get and the rest is hamburger meat. I remove the back straps and tenderloins after the kill and never cut them. Backstraps were created for searing purposes, I'm convinced of that. The tenderloins are there for consumption fresh off the knife while removing the back straps or maybe quick searing over a hot grill of you have to cook them.
This is how I do it. I've eaten fried but I've never fried it. I cut my backstrap into about 4 inch long small roasts and cook quick, medium rare in cast iron skillet with just salt and pepper. Let rest a bit then slice, dab of salt on the cut piece and pop in the mouth. It's as simple as that for me. Tenderloins as well.
One I don't think the tenderloin or backstrap is overly gamey and two by God I killed a wild animal and I want a bit of a wild taste anyway. If I don't want wild or even gamey I'll cook beef.
Now I'm the only one that eats any game in my home so I don't have any worries about having to please someone else's palette.
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