Give me your best recipes. I only know the jalapeño and cream cheese for it. Want to try something new
OT: deer backstrap
- Thread starter civildawg88
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Can't beat fried tenderloin. All purpose flour, salt, pepper to taste. Cut tenderloin in 1/2" slices, dip in milk and egg then batter and deep fry or skillet fry. YUM!
I agree with this. Garlic powder, salt, pepper, flour. I let mine sit in butter milk for a couple hours. Can't beat it.
Marinate backstrap strips (thin)in whole milk and eggs with cayenne, salt , and pepper overnight
Batter using Zatarans Fish Fry with Lemon add a little of your fav Cajun seasoning
Deep fry
Another method:
Marinate overnight in my father in laws duck popper marinade
Lightly flour and pan fry
Batter using Zatarans Fish Fry with Lemon add a little of your fav Cajun seasoning
Deep fry
Another method:
Marinate overnight in my father in laws duck popper marinade
Lightly flour and pan fry
What we have been doing lately.
You are going to think I am nuts. I get that, but if you will try it you will be amazed. Same marinade I am using on steaks if I don't do the cast iron method.
Marinade
3 tablespoons olive oil
2 tablespoon soy sauce
3 teaspoons Montreal Seasoning(McCormick)
2 teaspoon espresso powder( extra fine ground coffee)
Mix all and rub on all sides of the backstrap.
Get grill super hot and sear on all sides. Cook until it is on the rare side of medium rare and slice thin to serve. It is a hit at my house.
You are going to think I am nuts. I get that, but if you will try it you will be amazed. Same marinade I am using on steaks if I don't do the cast iron method.
Marinade
3 tablespoons olive oil
2 tablespoon soy sauce
3 teaspoons Montreal Seasoning(McCormick)
2 teaspoon espresso powder( extra fine ground coffee)
Mix all and rub on all sides of the backstrap.
Get grill super hot and sear on all sides. Cook until it is on the rare side of medium rare and slice thin to serve. It is a hit at my house.
Put the tenderloin in a bowl with half a bottle of zesty Italian dressing poured on top, let it soak for 24 hrs. Take the tenderloin out of bowl and put lemon pepper, garlic salt and tony cachere's on the meat. Grill it for no more than 2 min per side, any longer than that it will be dried out. I have ate it fried for 30+ years and it is good, but this recipe is hands down the best tenderloin I have put into my mouth.
1. They are right about frying it. The simpler recipes with few ingredients are best. Let the meat do the talking. I cut mine 1/2 inch and then cut again in half for bite size pieces. The inside loin is the better cut of meat for this but the tender is great too. I will sometimes flat hammer them for a bit more tenderness.
2. Cast iron skillet method. Do it. You won't regret it. I put some chopped garlic on mine during the sear. I also take the skillet after the steaks have been pulled and caramelize onions in it. This will keep you from cutting the steak when it should be resting.
3. Similar to the jalapeño poppers but a different presentation is making basically the same recipe but butterflying the straps in a way to create pinwheels. This is always a hit. Plus you get more cream cheese in it this way.
4. Backstrap Spiedini. Sorta long description:
- cut a 4 to 5 inch piece of the backstrap. Place the knife lengthwise on the streak about a quarter to a half inch from the bottom and cut and roll the steak to create a flat steak. I tried describing that the best way I can. It is essentially butterflying it as you roll it to make a tube steak flat and even.
- cover with a ziplock bag and hammer it slightly thinner to increase the tenderness
- marinate in olive oil, chopped garlic, Worcestershire, black pepper, salt, and a small amount of cracked red pepper overnight.
- In a bowl mix Italian bread crumbs, fresh grated Parmesan cheese, and chopped garlic.
- pull steak from marinade and place in bowl and mix, making sure to fully coat it
- roll up tightly lengthwise and then roll it around in the bowl's mixture again to fully coat it.
- cut one inch pieces out of the roll and place them on a skewer
- place directly over a 350 to 375 degree fire. Flip every two to three minutes to your desired level of doneness.
- remove from grill
- brush with either a garlic infused olive oil or just melted butter and then lightly salt and pepper again as you plate them and serve (won't need the salt if you use butter here).
This sounds like a lot of work. It is really easy though since you separate the meat cut and marinade with an overnight sit.
I usually make at least two if not three of these at a time. The length of 4 to 5 inches is key because it makes it easier to butterfly.
Thus is a go to recipe for me with deer or chicken when entertaining. It never disappoints.
2. Cast iron skillet method. Do it. You won't regret it. I put some chopped garlic on mine during the sear. I also take the skillet after the steaks have been pulled and caramelize onions in it. This will keep you from cutting the steak when it should be resting.
3. Similar to the jalapeño poppers but a different presentation is making basically the same recipe but butterflying the straps in a way to create pinwheels. This is always a hit. Plus you get more cream cheese in it this way.
4. Backstrap Spiedini. Sorta long description:
- cut a 4 to 5 inch piece of the backstrap. Place the knife lengthwise on the streak about a quarter to a half inch from the bottom and cut and roll the steak to create a flat steak. I tried describing that the best way I can. It is essentially butterflying it as you roll it to make a tube steak flat and even.
- cover with a ziplock bag and hammer it slightly thinner to increase the tenderness
- marinate in olive oil, chopped garlic, Worcestershire, black pepper, salt, and a small amount of cracked red pepper overnight.
- In a bowl mix Italian bread crumbs, fresh grated Parmesan cheese, and chopped garlic.
- pull steak from marinade and place in bowl and mix, making sure to fully coat it
- roll up tightly lengthwise and then roll it around in the bowl's mixture again to fully coat it.
- cut one inch pieces out of the roll and place them on a skewer
- place directly over a 350 to 375 degree fire. Flip every two to three minutes to your desired level of doneness.
- remove from grill
- brush with either a garlic infused olive oil or just melted butter and then lightly salt and pepper again as you plate them and serve (won't need the salt if you use butter here).
This sounds like a lot of work. It is really easy though since you separate the meat cut and marinade with an overnight sit.
I usually make at least two if not three of these at a time. The length of 4 to 5 inches is key because it makes it easier to butterfly.
Thus is a go to recipe for me with deer or chicken when entertaining. It never disappoints.
Theses folks don't really like venison
If they did they wouldn't try to cover up the taste by frying, soaking in milk, or adding ten ingredients. Take 3/4 cup balsamic vinegar, 1/4 cup olive oil, a pod of garlic finely minced, salt and pepper. Cut tenderloin into 1 inch thick medallions. Marinate over night grill at high heat to medium rare. That is all. Tastes better than filet.
If they did they wouldn't try to cover up the taste by frying, soaking in milk, or adding ten ingredients. Take 3/4 cup balsamic vinegar, 1/4 cup olive oil, a pod of garlic finely minced, salt and pepper. Cut tenderloin into 1 inch thick medallions. Marinate over night grill at high heat to medium rare. That is all. Tastes better than filet.
OP asked for something new. That is what was given. And by the way, if you don't think adding that extremely tart balsamic to meat isn't covering something up, then I don't trust your judgement.
Simpler is usually better for sure. Variety is a good thing as well. Otherwise we'd all be saying "just throw that sumbitch on the fire and then eat it."
Easiest and best fried loin recipe...
Step 1) Marinade your strap medallions in wishbone Italian dressing for about an hour. DONT marinade them much longer. They will soak up too much oil and the breading fall off during the frying process.
Step 2) get the meat out of the dressing and let them drip off most of the marinade. Do not wash it.
Step 3) Fill a gallon ziplock bag with flour. DO NOT season the flour. It's a monumental waste of seasoning. 99.99% gets burned off in the frying process and ends up making your oil taste like *** and it kills the life of your oil at the same time.
Step 4) Shake the meat in the flour. pull the pieces out and shake off as much of the flour as possible. You just want a light coating of flour. It will make a great crust and not be too heavy as long as your grease is hot. Put the lightly breaded pieces immediately to the grease. Don't let them sit on a rack or plate after you batter them. Straight to the grease.
Step 5) Fry till a golden brown. Put the meat immediately on a small cooking rack and now you need to season with your favorite dry seasoning (Tony's, Lawry's, whatever your processor makes).
No egg. No milk. I swear on this recipe. Only 4 ingredients and its fool proof. Deer, Italian dressing, flour, season salt.
Step 1) Marinade your strap medallions in wishbone Italian dressing for about an hour. DONT marinade them much longer. They will soak up too much oil and the breading fall off during the frying process.
Step 2) get the meat out of the dressing and let them drip off most of the marinade. Do not wash it.
Step 3) Fill a gallon ziplock bag with flour. DO NOT season the flour. It's a monumental waste of seasoning. 99.99% gets burned off in the frying process and ends up making your oil taste like *** and it kills the life of your oil at the same time.
Step 4) Shake the meat in the flour. pull the pieces out and shake off as much of the flour as possible. You just want a light coating of flour. It will make a great crust and not be too heavy as long as your grease is hot. Put the lightly breaded pieces immediately to the grease. Don't let them sit on a rack or plate after you batter them. Straight to the grease.
Step 5) Fry till a golden brown. Put the meat immediately on a small cooking rack and now you need to season with your favorite dry seasoning (Tony's, Lawry's, whatever your processor makes).
No egg. No milk. I swear on this recipe. Only 4 ingredients and its fool proof. Deer, Italian dressing, flour, season salt.
Fried is my no 1 go to and jalapeño and cream chese rolled bites is probably no 2, but I have taken and crossed sliced T-loin into 2 inch chunks wrap piece of bacon around what was top and bottom of loin. Marinate in Allegro Game Tame for 12-36 hrs. (If game tame not available you can subsistitute Worchester and minced garlic for same amout if time). Sear on hot grill for about a minute on each side. Mighty mighty fine eating.
A few weeks ago I was able to try some that were coiked a little different than I had eaten before. One was the basic battered and fried but they used a tenderizing salt and fried them in bacon grease. Everything is better in bacon grease. The others were marinated in a combo of Dale's and Worcestershire for 2 days. They were then cooked to medium rare in a cast iron skillet with a stck of butter. I'm not a huge fan of Dale's but they were very good on a biscuit.
My recipe is to tell my wife to get in the kitchen, shut up, and make me a turkey pot pie.
The 17 is wrong with you people?
The 17 is wrong with you people?
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