Venison Backstrap

I’ve had a very successful deer season, with plenty of venison in the freezer. I’m looking for suggestions, on everyone’s favorite way to cook up venison backstrap. 

I typically cube, marinade, wrap in bacon…. And cook over charcoal. 

What’s everyone’s favorite way to prep or cook this delicious piece of meat?

Grilled a Penzey chicago,lightly seasoned venison backstrap  this evening to med rare,a foil packet of buttered,spiced sliced potatoes,& thick cut onion slices. Sides of fresh mushrooms,sautéed in red wine,& butter,and a steaming pan of green beans,drizzled with balsamic vinegar once bowled.

No pict of this meal,perhaps tomorrows?

My wife and daughter prefer Chicago Steak Seasoning on their pieces, but I prefer melted butter, brown sugar, and soy sauce. I mix that together and mop it on while grilling.  

I cut most of my back loins into butterfly this year.  First time I've actually made steaks out of my deer - I usually keep the roasts whole for a nice roast on the grill and just cut the back loin in thirds and decide what to do with it later.  A favorite of my wife and kids is to pound them down, fry them in some butter, salt and pepper and place on a small bakery bun.  I add hot sauce to mine sometimes but it's not necessary. 

Now I'm hungry for some!

I like to cut into butterfly fillets about 1 inch thick each side. Lately have been frying on stove in butter after applying an all purpose rub called The Gospel. I always make up some mushroom and onions. Mushroom and onions fried in butter. about half way done will add couple shots of bourbon and either maple syrup or brown sugar to taste. To taste would have to experiment with that. cook them until a gets to syrupy consistency. I let it get pretty thick. I dont like to over cook meat so will start them in separate pan to medium and then add onion, mushrooms and liquid to steak pan. let steaks simmer a little in there for just a bit and serve with mushrooms and onions over top. 

We cut our backstraps into thirds. Then season with a little EVOO, kosher salt and pepper and grill them to 130 degrees.  Let them rest, slice and serve.  The other way is to butterfly cut the pieces into individual steaks, wrap in bacon, season with EVOO, kosher salt and pepper and grill to 130 degrees.  I've really grown to like doing the whole pieces and slicing to serve.  Delicious!!

I cut my loins into 3-4 pieces 6-8" long. I will marinade and then grill it as one large piece searing on all sides until the internal is 125ish. Let rest and slice thin. Out Standing!

I'm hungry thinking about it. I cut the strap cross grain (at least an inch and a half or more thick) and just wrap those discs with bacon just like ifitchin. I've been grilling with mesquite charcoal lately and really like it. Rare in the middle, as others have mentioned. I'm also hungry because no deer for me this year.

For bow season this year I grilled up some of my backstrap on the grill.  I cooked it pretty rare, though not on purpose.  The meat was pretty tough.

One of my favorite ways to cook back strap is to slice it, pound it down then quickly fry it in butter, salt, and pepper and serve on slider size buns.

I also love to make stroganoff with it, though my wife and kids don't like stroganoff.  They will eat venison steak sandwiches though.

Carpio. I halved the peppers and roasted them on a grill. After grilling i sliced them and put them in a frying pan with onion and a little butter to finish them off. 

Jig rod.    How did you make the veggies?     CARPIO 

I don’t do anything too fancy to mine…

Smoking hot grill for a quick sear, base with butter, garlic, salt, and pepper, and medium rare.

I think the rare part is the most important, venison taste completely different medium well or well done.

I like to use a mix of melted butter, brown sugar, and soy sauce and baste it liberally while grilling.