View Full Version : Venison Backstrap
TexasGuppie
01-02-2008, 08:58 AM
One of my employees just took an 8-pointer on his lease and he has promised me some backstrap. Until today I thought backstrap was something a kid carried his books to school in so help me my fellow Brethren:
How do I do Venison Backstrap on my smoker?
What other cuts do I need to talk him out of?
-Guppie
Jeff Hughes
01-02-2008, 09:00 AM
Grill hot and fast to medium rare...
The tenderloin is the other nice cut, but your buddy will probably keep that...
Larry Wolfe
01-02-2008, 09:05 AM
Yep I agree with Jeff, hot and fast! They're very very lean and will dry out quickly!
I like to marinade them in Zesty Italian Dressing along with extra garlic and rosemary overnight as well! You have a nice friend to give you the back straps!
TexasGuppie
01-02-2008, 09:15 AM
What if I wrapped it in bacon or fat from trimmed from brisket that I will be doing at the same time? I hate to say but the Weber Kettle that I owned was lost in the divorce and I don't have a grill.:sad:
Guppie
www.donate_a_weber_kettle_to_guppie.com (http://www.donate_a_weber_kettle_to_guppie.com)
Smokin Gator
01-02-2008, 09:23 AM
If you can talk him out of a ham it sure makes some good jerky.
TexasGuppie
01-02-2008, 09:27 AM
So basically I should ask him for the ENTIRE DEER and let him keep the antlers.
I gotcha!
-Gup
Smokin Gator
01-02-2008, 09:28 AM
So basically I should ask him for the ENTIRE DEER and let him keep the antlers.
I gotcha!
-Gup
If you don't ask...
Larry Wolfe
01-02-2008, 09:48 AM
What if I wrapped it in bacon or fat from trimmed from brisket that I will be doing at the same time? I hate to say but the Weber Kettle that I owned was lost in the divorce and I don't have a grill.:sad:
Guppie
www.donate_a_weber_kettle_to_guppie.com (http://www.donate_a_weber_kettle_to_guppie.com)
That should work, if you can just put it close to your heat source for the hotter heat.
I have an 18.5 Weber Kettle that is collecting dust if you wanna make the trip to Virginia you can have it!! My wife would appreciate it if I got rid of a grill or two!
TexasGuppie
01-02-2008, 10:46 AM
That should work, if you can just put it close to your heat source for the hotter heat.
I have an 18.5 Weber Kettle that is collecting dust if you wanna make the trip to Virginia you can have it!! My wife would appreciate it if I got rid of a grill or two!
I'll give you my UPS Shipper number if you want to ship it!!!:lol:
-gup
www.take_anything_bbq_related_that_is_FREE.com (http://www.take_anything_bbq_related_that_is_FREE.com)
capri man
01-02-2008, 10:51 AM
just wrap the whole thing in bacon!!!!:-D the bacon grease will keep it moist and give it a great flavor. course you will probably be full of bacon by the time the deer gets done!!:eusa_clap:eusa_clap
smoke-n-my-i's
01-02-2008, 11:22 AM
Well since you don't have a grill, and I have 3 Webers, 2 Chargrillers, a 4 burner gasser, you can just send it to me and I will take care of it for you.... remember, you have the UPS shipper number, not me.... :twisted:
I only cooked the backstraps once. It was suggested to me to slice them and dredge them in a flour mixture and pan fry. I wan't too crazy about it myself, but it was fresh kill. Maybe that made a difference. Or it might have just been me.
I like the shoulders myself. Slow cook in the smoker for a couple of hours. Then I wrap it in foil, add some apple juice for moisture and put a nice coat of sauce on it and let it cook for another couple of hours. It will steam in the foil and come out nice and tender. Great flavor too. So try and get a shoulder.
And remember, offer to smoke some for them and they will keep you supplied. I now have my own venison supplier..... :eusa_clap :eusa_clap :eusa_clap
Oh yeah. Everyone says the ribs are too thin to mess with. Nope.... smoke them, wrap in foil like the shoulder. Great stuff.
Bill
Larry Wolfe
01-02-2008, 11:43 AM
I'll give you my UPS Shipper number if you want to ship it!!!:lol:
-gup
www.take_anything_bbq_related_that_is_FREE.com (http://www.take_anything_bbq_related_that_is_FREE.com)
I'm game if you really want it, happy to help out a BBQ'er in a pinch! Send me an e-mail to wolferub at gmail dot com with your information and how to ship it with your information and I'll start looking for a box for it. The grill is not brand new and has been cooked on alot, but is in good shape. I haven't cooked on it in over a year, so I'll need to clean it up a bit.
Here's some pic's of it in action.
http://img163.imageshack.us/my.php?image=img04980zi.jpg
http://img253.imageshack.us/my.php?image=img05100kl.jpg
Bottles 'n Bones BBQ
01-02-2008, 12:17 PM
It's been my experience that as long as you don't go above 142~145ish* (including rest time) you'll be OK. If someone wants anything past med~rare, have them bring a beef steak...:wink:
I've cooked 'em hot 'n fast on the egg to fairly slow on the trashcan to a cast iron skillet and bacon drippings in the egg. It's all good as long as you watch that temp. Cutting 2" medallions makes it easier if you'll be using a polder.
BGE (don't remember temp)...Durkee Steak Dust & KC Steak Co steak seasoning
http://img.photobucket.com/albums/v695/bcswitz/VEN.jpg
http://img.photobucket.com/albums/v695/bcswitz/VEN1.jpg
Trashcan at @ 300*...Durkee Steak Dust & Smoky Hales beef rub
http://img.photobucket.com/albums/v695/bcswitz/VEN2.jpg
http://img.photobucket.com/albums/v695/bcswitz/VEN3.jpg
Sir Smoke A Lot
01-02-2008, 02:44 PM
I like to Marinade in Dales and then do the bacon wrapped thing - hot and fast. Enjoy!
jestridge
01-02-2008, 05:45 PM
Cook on pine board for a few hours . Then throw away deer and eat board. I just can't learn to like vension
thillin
01-02-2008, 05:54 PM
Pan fried is the way I prefer backstrap. If you have to, like it was said above, cook it hot and fast.
Grill hot and fast to medium rare...
The tenderloin is the other nice cut, but your buddy will probably keep that...
??????? I thought the tenderloin was the "backstrap"???
I agree, cook hot and fast, keep no more that medium rare. Enjoy.:mrgreen:
Kevin
01-02-2008, 06:17 PM
??????? I thought the tenderloin was the "backstrap"???
I agree, cook hot and fast, keep no more that medium rare. Enjoy.:mrgreen:
Same here. The backstrap never makes it out of the butcher shed here though. Medallions seared in a cast iron frying pan on the wood stove while we cut up the deer. Eat it with your fingers, yes it burns a little. but dang it's good.
Professor Salt
01-02-2008, 06:35 PM
Gorgeous pix, Brett! That sure looks good.
I'm guessinga good, smoky bacon gives the venison plenty of smoke flavor even if you don't cook them in a smoker?
CajunSmoker
01-02-2008, 07:06 PM
Pan fried is the way I prefer backstrap. If you have to, like it was said above, cook it hot and fast.
Same here
Same here. The backstrap never makes it out of the butcher shed here though. Medallions seared in a cast iron frying pan on the wood stove while we cut up the deer. Eat it with your fingers, yes it burns a little. but dang it's good.
We usually eat the backstraps the night we dress the deer unless we've killed more than one.
I always thought the tenderloins and the back straps were the same too.
I had a good recipe a few years back for venison medallions in a Marsala wine sauce with Shiitake mushrooms. It was a real nice dish. May have to see if I can remember where I filed it.:lol:
Same here
We usually eat the backstraps the night we dress the deer unless we've killed more than one.
I always thought the tenderloins and the back straps were the same too.
I had a good recipe a few years back for venison medallions in a Marsala wine sauce with Shiitake mushrooms. It was a real nice dish. May have to see if I can remember where I filed it.:lol:
Rodger, from reading your posts here, I know you are a good enough cook, that what you just said above is all the recipe you need. Just go in the kitchen and cook the damn dish, ok.:biggrin:
Sounds good. If I can find some venison, I will try it myself.
Me, I will use a dry Marsala, but that is a personal choice.
CajunSmoker
01-03-2008, 07:17 AM
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Rodger, from reading your posts here, I know you are a good enough cook, that what you just said above is all the recipe you need. Just go in the kitchen and cook the damn dish, ok.:biggrin:
Sounds good. If I can find some venison, I will try it myself.
Me, I will use a dry Marsala, but that is a personal choice.
Thanks qman:cool:
This isn't exactly the same recipe but it is close.
http://www.astray.com/recipes/?show=Grilled%20beef%20tenderloin%20with%20marsala-mushroom%20sauce
If I cant find any venison backstrap from my friends I think I'll try it with some pork tenderloin medallions.
tjus77
01-03-2008, 07:30 AM
your firebox doesn't have a grill? I've often used the first load of wood (once it is down close to coals) to cook a couple of steaks, the refire while I'm eating and start the long smoke. But I think if you put them real close to the fire in the cooking chamber, you will get good enough results.
Good luck........ nuthin better than backstrap.
Jeff Hughes
01-03-2008, 07:38 AM
My understanding is that the backstrap is more like the NY Strip Loin...
I am not sure though...
TexasGuppie
01-03-2008, 08:20 AM
your firebox doesn't have a grill? I've often used the first load of wood (once it is down close to coals) to cook a couple of steaks, the refire while I'm eating and start the long smoke. But I think if you put them real close to the fire in the cooking chamber, you will get good enough results.
Good luck........ nuthin better than backstrap.
Yes, the firebox does have a grate. Duh, never thought of that. Still need a grill though for finishing ribs and looking like I know what I'm doing and stuff.
-Gup
Bottles 'n Bones BBQ
01-03-2008, 08:47 AM
I'm guessinga good, smoky bacon gives the venison plenty of smoke flavor even if you don't cook them in a smoker?
Thanks Prof Salt...It'll give up a noticeable amount. In combo with some smoked salt may be what you're looking for. I sort of lean towards thinner sliced bacon so it cooks/renders more, but that's just a personal preference.
tkuehn5410
01-03-2008, 09:32 AM
The tenderloins are inside of the deer around the mid-back area. Undoubtedly the best part of the deer. If you have a large deer they can also have a second set of tenderloins between the front shoulders in the chest cavity as well.
My favorite way to do backstrap is to cook the thing whole and marinate it in worcestershire and beer for about a day before cooking. Add your standard steak rub and then smoke for an hour or two at 225-275 and then finish on a grill cooking inside to medium. I've never tried bacon but think pan-frying would be a waste of good meat.
Puppyboy
01-03-2008, 09:57 AM
I have smoked back straps and roasts. That was before I started keeping a notebook on the way I did things. I do remember cooking the straps around 250* and spritzing very often with apple juice. I think it took several hours because I kept opening the lid. The guy who shot the deer said it was the best he ever had and bought his own smoker so he could have smoked deer more often.
Muzzlebrake
01-03-2008, 02:18 PM
The tenderloins are inside of the deer around the mid-back area. Undoubtedly the best part of the deer. If you have a large deer they can also have a second set of tenderloins between the front shoulders in the chest cavity as well.
we have always called them the inner and outer tenderlions.
The outer ones or the ones that are trimmed off the backside next to the spine are what we have always referred to as backstraps.
The inner ones we usually call "poison glands". It is well known that in order for the meat to not be "gamey" that these must be removed, and slapped on an open fire immediately to feed the butcher(s). At least thats common knowledge on our hunts....:biggrin:
and come on guys pan frying? .............this a BBQ forum
slap that bad boy onto a fire fellas, much much better!
capri man
01-03-2008, 08:02 PM
i will cook some this weekend and post some pron!!:biggrin:
tkuehn5410
01-03-2008, 09:20 PM
we have always called them the inner and outer tenderlions.
and come on guys pan frying? .............this a BBQ forum
slap that bad boy onto a fire fellas, much much better!
Sometimes you get a big ole buck and the outer tenderloin isn't too tender. At least that's my experience:wink:. Especially on a mule deer.
I am appalled by those who might suggest such sacrilege as pan frying myself. Now maybe if they put the skillet on the campfire or smoker then it would become a bit more manly.
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