[WdpIan]

For the Mother****in' Win


I have a really great, and simple Back Strap Recipe too...

Cut the backstraps into 6 to 8 inch lengths
Cover them in Canola Oil, salt and pepper to taste.
Leave them out 'til room temp

Preheat oven to 450 Degrees
Preheat Skillet

Brown the Backstraps (about 1.5 minutes or so on each side)
Toss the Skillet/Backstraps in the oven cook 4 Minutes on each side. Flipping once.

Comes out perfect Medium Rare.

Best backstraps ive had, very tender this way too.

[smelly taco (Banned)]

Gore... Doesn't bother me but it might offend some fags.

[xxpaintballkingxx57]

Originally Posted by WdpIan

For the Mother****in' Win


I have a really great, and simple Back Strap Recipe too...

Cut the backstraps into 6 to 8 inch lengths
Cover them in Canola Oil, salt and pepper to taste.
Leave them out 'til room temp

Preheat oven to 450 Degrees
Preheat Skillet

Brown the Backstraps (about 1.5 minutes or so on each side)
Toss the Skillet/Backstraps in the oven cook 4 Minutes on each side. Flipping once.

Comes out perfect Medium Rare.

Best backstraps ive had, very tender this way too.

for some odd reason this pic makes me hungry

[B4N3]

thats an awesome way to cook backstraps right after you shoot the deer, doesnt get much fresher, sautee up some onions in plenty of butter and its good to go. I prefer to cut the straps into 3 inch chunks, put the straps in a shallow baking dish and cover them with apple cider and let them marinade at least two hours, take them out, discard the cider then pour barbecue sauce on and let them refrigerate another 2-3 hours. once thats done take them out of the fridge and let them come to room temperature before grilling them. Wrap each chunk with 2 strips of bacon and secure it with a toothpick then grill. The bacon supplements the leanness of the venison and adds some smokiness.

[WdpIan]

Thats another great way of doing it.

if you look in the picture, the tenderloins are still in. After I wash out the cavity those get taken out first and marinated like you said.

As for everything else, I usually let the deer hang for a good 2 weeks depending on the weather.
and we've actually let one hang for about 2 months before (constant 34-38 degrees F.)
you could cut the meat with a fork...extremely tender.

[IplayforRelentless]

How big was the deer? Looks kind of small...

[WdpIan]

I think that one was about 80lbs Dressed.
I cant remember.

[WdpIan]

.270
130 Gr. Core Lokt.

[B4N3]

nice! In lower michigan we have restrictions on using rifles so we are limited to shotguns, muzzleoaders and bows. I use a traditions .50 muzzleoader with 100 gr of powder with duplex dead center sabots.