Backstrap Fever!
Not Cat Scratch Fever, but backstrap fever.
Yesterday it dawned on me that I still have some perfectly good backstraps in the freezer, along with the tenderloins. There is a difference between tenderloins and backstraps by the way – one is on the inside of the ribcage and the other is located along the spine apparently. But after reading about the topic on many different sites it doesn’t seem that anyone can agree on which is which. So for now we’re referring to all of them as backstraps. Capiche? Besides both of them taste incredible anyway.
Since I now have backstraps on the brain, I’m wondering when all of you enjoy your backstraps. Do you eat them immediately as some guys and gals do? Do you save them for a special occasion? Or do you just eat them whenever the feeling hits ya?
And while we’re on the subject, how do you prepare them? Last year I used a very good recipe idea that Mike had on his blog, and it tasted dang good. But this year I want to try a different recipe and I’m hoping all of you readers will help me out with that.
In the comments section, or if you prefer, in an email, send me your favorite backstrap/tenderloin recipe. Also, feel free to let me know when you eat your backstraps – immediately, during a special occasion, or whenever you feel like it.
I’ll pick the recipe I think sounds the best, or most enticing, have my wife prepare the backstraps using your recipe (God knows I can’t cook), and I’ll let everyone know how it tasted here.
Mmmmmm, I’m hungry already.
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My fav is still the wrap that i make. Green peppers,cream cheese,sharp cheeder cheese rolled up and wrapped in bacon! Simply the best! The other would be “Zip sauce” best sauce on a venison steak ever!!
I have some Zip sauce at the house again by the way.
We typically enjoy our tenderloins & a portion of the back straps when we are cutting all of our deer up at the end of the season. One simple way we have made them in the past is to marinate them in teriyaki sauce the whole time we are cutting the deer up. Then cook them in the fry pan adding onions & mushrooms. The trick is to keep them in the teriyaki when you are frying them. Yumm!
Fresh backstraps can’t be beat, but they taste awful good in the dead of winter also. I cut mine up about an inch and a half thick, apply salt, pepper,a tad of garlic salt, and Mossy Oak “lucky buck rub.” Wrap the meat in bacon topped with an onion slice and a big piece of green pepper. Use a toothpick to hold everything in place and grill. This may be the one you tried last year Art. Nomatter what you use backstraps rock.
Tenderloins are the ones inside the body cavity – the small ones that don’t do as much work, which makes them the tenderest. Backstraps are outside the cavity – on you, it’d be where you put your hands on your lower back when it’s killing you. Or at least that’s what I do.
We just had some fresh backstrap (thank me very much!) last night. My honey seared it, sliced it, served it over polenta and poured some delicious sauce over it. I’ll have to see if he’s put that recipe on his site, because I don’t know what was in it. And he’s off hunting ruffed grouse in Minnesota, so I won’t see him for a few days. But dang, it was good.
We eat them whenever we end up getting hungry for them… usually I do a dry rub or marinade of some sort and then slow-cook them on the grill.
I actually did that last week – they were sooo good, and so tender you could cut the meat with a butter knife.
You are making me hungry! I don’t have any venison but I am working on it!
Wish I could share a recipe but I can’t. I don’t cook. lol
The first backstrap of the season gets cooked up as soon as thay are out of the deer! The rest are when we feel ilke it. Every night if Erik gets his way! lol
Greetings everyone. Can anyone on this site tell me where I can find the Mossy Oak Lucky Buck rub seasoning? I live in Michigan and have searched hi and low for it, but have been unsuccessful in finding it. I’ve even spent a couple of hours searching for it on the internet. I bought it a while ago, and have run out. The store I purchased it from no longer carries it. I would love to be able to purchase some more of it at a store or better yet, online. Help please.
Carmella,
I wish I could help, but I’ve never used this particular seasoning before, and my search for it on the net didn’t go any better than yours. Maybe Mike, the gentleman who uses it that left a comment on my blog, will see this and respond.