Comments on: Backstrap Fever!

By: Arthur

Arthur — Wed, 25 Nov 2009 23:23:31 +0000

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.

By: Carmella

Carmella — Wed, 25 Nov 2009 18:18:13 +0000

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.

By: Jen

Jen — Mon, 02 Nov 2009 16:01:56 +0000

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

By: The Hunter's Wife

The Hunter's Wife — Mon, 02 Nov 2009 14:17:26 +0000

Wish I could share a recipe but I can’t. I don’t cook. lol

By: Adam

Adam — Mon, 02 Nov 2009 01:20:27 +0000

You are making me hungry! I don’t have any venison but I am working on it!

By: Blessed

Blessed — Fri, 30 Oct 2009 04:52:21 +0000

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.

By: NorCal Cazadora

NorCal Cazadora — Fri, 30 Oct 2009 03:06:09 +0000

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.

By: mike ansel

mike ansel — Thu, 29 Oct 2009 15:21:54 +0000

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.

By: Ben G.

Ben G. — Thu, 29 Oct 2009 15:21:30 +0000

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!

By: Jeff

Jeff — Thu, 29 Oct 2009 12:40:39 +0000

I have some Zip sauce at the house again by the way.