Venison Back Straps

[Res6cue]

Was just handed 4 Venison Back Straps to smoke up for dinner at work tomorrow night. I have never even cooked deer before so I could use some advise or guidence about marinades that work and approximate cooking times. I will be using my GOSM gasser and most likely either Jack Daniels chips.

 

[thillin]

Breaded and fried in a cast iron skillet is the only way to go with backstrap. I wouldn't waste it on the smoker myself.

 

[Bbq Bubba]

I wouldn't marinade either, covers up the wonderful flavor.

How ever you cook it, absolutely no more than 135*!

 

[Fastball]

If I have the smoker going....I'll cut the backstrap in 1 1/2" medallions, wrap around the sides with a strip of bacon, put in smoker for no more than 30 minutes, then on a grill (high heat), for just a couple of minutes per side. Sometimes I marinate it overnight in italian dressing, sometimes not.

 

[keend]

This is my favorite for back strap. Just make sure you do not over cook. Guest always rave about it.:-D

Drunk & Dirty Tenderloin

Break out the smoker for this one. It's one of our favorites from Smoke & Spice. Prep time does not include time to sit in the marinade.
by HeidiSue
3 hours | 3 hours prep
SERVES 6 </SPAN>

drunk and dirty marinade

• 1 cup soy sauce (suggest lite soy to cut back on the salt)
• 1/2 cup bourbon
• 1/4 cup worcestershire sauce
• 2 tablespoons brown sugar
• 1/2 teaspoon ground ginger
• 4 garlic cloves, minced

the tenderloin

• 2 lbs beef tenderloin
• 2 tablespoons fresh coarse ground black pepper
• 1 teaspoon white pepper
• 1/4 cup canola oil (the Mop for basting) or corn oil, preferably canola (the Mop for basting)
• 1/4 cup water (the Mop for basting)

1. Atleast 4 hours, and up to 12 hours, before you plan to barbecue, combine the marinade ingredients.
2. Place the tenderloin in a plastic bag or shallow dish and pour marinade over the meat.
3. Turn the meat occasionally if needed to saturate the surface with the marinade.
4. Prepare the smoker for barbecuing, bringing the temperature to 200 - 220 degrees F.
5. Remove the tenderloin from the refrigerator and drain the marinade, reserving it.
6. Cover the tenderloin thoroughly with the black pepper first, then with the white pepper.
7. Let the tenderloin sit for 30 minutes.
8. Pour half the marinade into a saucepan and refrigerate it until the tenderloin is cooked.
9. If you plan to baste the meat (optional), pour the other half of the marinade into another saucepan and stir in the oil and water.
10. Bring this mop mixture to a boil over high heat and boil for several minutes.
11. Keep the mop warm over low heat.
12. In a heavy skillet, sear the meat quickly on all sides over high heat.
13. Transfer the tenderloin to the smoker and cook for 1 1/2-2 hours, mopping (basting) with the mop mixture every 20 minutes in a wood-burning pit, or as appropriate for style of smoker.
14. The meat is ready when the internal temperature reachs 140-145 degrees F.
15. Be careful not to overcook since tenderloin is best rare to medium-rare.
16. Bring the reserved portion of the marinade to a boil, and boil for several minutes, until the marinade is reduced by one-fourth.
17. Slice the tenderloin and serve topped by spoonfuls of the sauce.

 

[Against The Grain]

I like back strap chicken fried, but like it best thin sliced, dipped in some egg and milk then rolled in some Italian bread crumbs and deep fried.
If you’re going to grill it then cut your steaks about 3/4 inches. Then split it open and put a chunk of jalapeño in the pocket, wrap it with bacon. When the bacon is done the deer meat will be cooked to perfection, if it’s over cooked it will be tough and dry. I just use garlic salt and pepper; sometimes soak it in vinegar or milk to pull the blood out.

 

[smokestack]

I cut them thick like 1 1/2" or 2" -season, throw them in a smoking hot cast iron pan with an oil/butter mix-cook til medium rare- you can also finish in oven if they are getting to dark -just before done add a sprig of fresh thyme to pan-deglaze pan and pour over steaks- as good as a fillet mignon as long as you don't overcook

 

[Paulie G.]

Breaded and fried in a cast iron skillet is the only way to go with backstrap. I wouldn't waste it on the smoker myself.

You're killing me. Cut the backstrap into medallions (think filet mignon). Heat a cast iron skillet, add butter, add your deer to it and sear. Remove to a plate, then add shallots, mushrooms and tomatoes to pan. Saute until soft then sprinkle with wondra. Cook 1 minute then deglaze with white wine. If you have demi glace add it now, if not, add 1 tsp of beef base. Saute ubtil sauce is thickened then reintroduce meat. Finish meat to mid rare in the pan then plate up and enjoy.

 

[Res6cue]

I decided to go ahead with Keend's recipe. Marinated the Back Straps overnight and threw them on the GOSM at 220* for 1.5 hours with some Hickory chips. I did baste them every 20 minutes. After the 1st basting, I added some BBQ sauce, crushed red peppers and some corn starch to thicken it up.

Keedn - Thanks for the recipe.

 

[bowhnter]

That looks pretty good, although I haven't tried them breaded yet. I have one pack left in the freezer, hope the in-laws bring me some more next month.

 

[radmanct]

Looks good, did they turn out like you had hoped? Will you do the recipe again?

Thanks

 

[cheez59]

Nothing wrong with that bambi. I'd hit that in a New York minute.:eusa_clap