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Old October 25th, 2020, 07:44 PM #1
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Deer backstrap steak

I just finished processing the backstraps from the doe I got last week. I had hung the deer in my garage until yesterday. I took it out and set it on the back of my Ranger. It was in the mid-thirties and was perfect for butchering the deer outside. No flies and didn't have to worry about the meat going bad. I quartered it then took the backstraps and tenderloins out and put everything into a game bag which went back into the garage. I was going hunting again so I wanted to wait until today to finish processing the meat.

I started out with the backstraps and cut off all the silverskin. I put all but one into foodsaver bags and into the freezer.

I just finished having one backstrap steak for dinner. I baked a couple of potatoes and heated a can of sweet corn to go with the backstrap.

The backstrap came out almost perfectly! It was more tender than any steakhouse steak I've had in years. The only thing I think I could have done to make it better is cooked it a little more rare but maybe not.

Wonder if it's cause it's so fresh or was that just an exceptional tasting deer?
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Old October 25th, 2020, 07:59 PM #2
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If they are grassfed they are great. Congrats!
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Old October 25th, 2020, 08:05 PM #3
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try on the grill, about half a backstrap, season it, sear it, then cook on low. serve rare
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Old October 25th, 2020, 10:26 PM #4
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I bet the deer didn't run long after being shot. Deer that doe instantly, like a 100 grain bullet at 3400 fps to the high neck, tend to taste great.
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Old October 25th, 2020, 10:30 PM #5
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wife marinates with ketchup and bbq sauce and some other stuff. broils in oven. way better than any steak at any restaurant!
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Old October 25th, 2020, 11:31 PM #6
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Not sure it was exceptional. I happen to love venison backstrap. Deer, Elk, etc. better than any cut of beef I’ve ever had. Some beef I like better than some cuts of venison, but nothing beats venison backstrap and tenderloin IMHO.

Even over cooked deer backstrap is decent. Cooked right, it’s exceptional. The two ways I prefer is seared on all sides for about 2 minutes on a cast iron skillet and then cooked at about 425 for around 10 minutes (15? I’d have to double check my recipe). Especially with some cranberries, a bit of whiskey, onions and apple slices thrown in the pan.

Other way is wrap it with turkey bacon and throw it on the grill at really low heat for about 45 minutes. Center just a little pink still, cover on a plate with aluminum foil for 10 minutes after taking it off the grill. leaves the plate covered in bloody juice when it’s in covered and is tons juicy and soft.
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Old October 26th, 2020, 02:25 AM #7
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The tenderloins from this doe were really skinny. Not what I expected.

I cooked this one on a propane grill outside.
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Old October 26th, 2020, 02:27 AM #8
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Quote:
Originally Posted by wilcam47 View Post
If they are grassfed they are great. Congrats!
These deer are grass, corn, alfalfa fed and who knows what else.
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Old October 26th, 2020, 07:27 AM #9
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From everything I've read on aging meat, 1-2 weeks is pretty much the sweet spot. That time in the cold garage was well spent.
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Old October 26th, 2020, 08:03 AM #10
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If I could shoot a deer made entirely of backstrap, I would be a happy man.
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