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?
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?