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Venison backstrap and tenderloin recipes
Posted on 11/30/24 at 3:53 pm
Posted on 11/30/24 at 3:53 pm
Open to anything. Got a big tenderloin and 2 back straps from a buck I harvested earlier this season and looking for suggestions. Thanks!
13
Posted on 11/30/24 at 4:02 pm to FirstCityDawg
Treat it like a beef tenderloin.
Posted on 11/30/24 at 4:13 pm to FirstCityDawg
I'm personally tired of the old "stuff it with cream cheese and jalepenos" that everybody does.
Lately with backstrap I've been slicing thin and making fajitas with them.
Every once in a while I'll pound my meat, then batter and pan fry it and make some homemade biscuits with it for breakfast.
Lately with backstrap I've been slicing thin and making fajitas with them.
Every once in a while I'll pound my meat, then batter and pan fry it and make some homemade biscuits with it for breakfast.
Posted on 11/30/24 at 4:25 pm to indytiger
quote:
I'm personally tired of the old "stuff it with cream cheese and jalepenos" that everybody does.
Have you tried doing this then wrapping it in bacon though?
Posted on 11/30/24 at 4:55 pm to indytiger
Slice it thin and pan sear it with onions and bell pepper with smothered taters
Posted on 11/30/24 at 5:01 pm to FirstCityDawg
Salt and pepper, grill to medium rare. Serve with garlic butter.
Posted on 11/30/24 at 5:04 pm to whiskey over ice
quote:
Have you tried doing this then wrapping it in bacon though?
Posted on 11/30/24 at 7:53 pm to FirstCityDawg
I like to tenderize backstrap and fry them, then drain the oil leave the drippings in the pot and make a milk gravy, pour the milk gravy over the fried backstrap. Make some rice and to go along with it.
Posted on 11/30/24 at 8:22 pm to FirstCityDawg
Light coat of EVOO, salt & pepper, sear over high heat to medium rare, let rest for 10 minutes, top with chimichurri
Posted on 11/30/24 at 8:29 pm to indytiger
quote:
I'm personally tired of the old "stuff it with cream cheese and jalepenos" that everybody does.
Lately with backstrap I've been slicing thin and making fajitas with them.
so you use regular cheese and another vegetable? sorry bud, not a revelation
Posted on 11/30/24 at 10:08 pm to bnb9433
Not a revelation at all. Just saying what I do with them.
Walk into a crowd of baws and mention "backstrap with cream cheese and japs" and 9/10 of them will tell you that its a culinary masterpiece. Maybe it is. But I'm not the biggest fan.
Walk into a crowd of baws and mention "backstrap with cream cheese and japs" and 9/10 of them will tell you that its a culinary masterpiece. Maybe it is. But I'm not the biggest fan.
Posted on 12/1/24 at 12:28 am to FirstCityDawg
Took a doe a couple of weeks ago, marinated the backstrap in buttermilk, Allegro, and a couple of shots of bourbon overnight. Took it out, cut into 1" thick medallions and pounded them out to about a 1/2" thickness. Dredged in seasoned flour, then into an egg wash, and then back through the flour. Fried at 350.
They came out amazing, like mini chicken fired steaks. Made a very tasty sandwich the next day too.
They came out amazing, like mini chicken fired steaks. Made a very tasty sandwich the next day too.
This post was edited on 12/1/24 at 12:29 am
Posted on 12/1/24 at 7:36 am to FirstCityDawg
I've stuffed one with garlic. Browned it then baked it and it came out great.
Posted on 12/1/24 at 8:17 am to FirstCityDawg
I seasoned one at the end of last season and vacuum packed it. Pulled it out a few weeks ago and reseasoned with pepper, coarse Kosher salt and Hardcore Carnivore Black. Sprayed with Ghee spray and seared on all 4 sides on a very hot grill to internal temp of 130*. Let rest and slice thin
It was the best piece of red meat I’ve ever eaten.
It was the best piece of red meat I’ve ever eaten.
Posted on 12/1/24 at 9:35 am to indytiger
quote:
Every once in a while I'll pound my meat
Posted on 12/1/24 at 3:41 pm to FirstCityDawg
Slice medallions Pound out. Marinate w Allegro. Deep fry for two minutes. Winner.
Posted on 12/1/24 at 8:27 pm to FirstCityDawg
Medium Rare Backstrap is one of Gods gift to mankind.
Leave the back strap whole, season the outside with salt and pepper, grill it on a pretty hot fire till you get a little char. Let it rest about 10 minutes, slice it 3/4" thick and then seer each side to med rare.
Leave the back strap whole, season the outside with salt and pepper, grill it on a pretty hot fire till you get a little char. Let it rest about 10 minutes, slice it 3/4" thick and then seer each side to med rare.
Posted on 12/1/24 at 9:51 pm to CHEDBALLZ
quote:
Medium Rare Backstrap is one of Gods gift to mankind.
Leave the back strap whole, season the outside with salt and pepper, grill it on a pretty hot fire till you get a little char. Let it rest about 10 minutes, slice it 3/4" thick and then seer each side to med rare
+1 Always my go-to. Can do a reverse sear too.
Anyone tried cutting thin and using on philly cheese steak?
Posted on 12/2/24 at 6:44 am to CHEDBALLZ
If you have one off a big boy to where it’s pretty thick, Sous vide at 128* for 30-40 minutes, season and sear, then you don’t have to sear the slices.
Posted on 12/2/24 at 7:09 am to FirstCityDawg
I usually grill it medium rare with salt/pepper/garlic and butter or chimichurri. I use this recipe every now and then because my wife prefers it over grilled. Venison Steak Diane
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