Newbie with backstrap

candycoated · Jan 26, 2013

Hello wild game folks!

I've never butchered, prepared, or cooked deer, I'd appreciate some hand holding instructions. I've eaten it fried only, and liked it just fine. I'm actually not a fan of fried food, not for health reasons or anything, I just really like grilled meats. I have fried (store bought) pork loin and chicken strips; milk soak and flour dredge, tenderize the pork. Fish fillets in corn meal.

So, I pulled out a backstrap to thaw from a whitetail doe about 5 years old. The meat is about 24" long, tapers at the end, and is about 3.5" diameter in the thickest part. It weighs right at 3 pounds, there is some (pretty dark) bloody liquid in the package, and it needs to be trimmed up. The meat was kept on ice water for 3 days, water changed daily, before it was vacuum sealed and stored in a chest freezer.

I'd like to smoke some, and prepare some for frying.

I figure I'll cut it in half. One half (with the thicker taper) seasoned and wrapped in bacon for the smoker. The other half I will cut up for frying, my husband likes it fried.

Questions:
Do I need to use any insta-cure to make the meat safe? I have 5 pounds of #1.

Do I need to leech more blood out of it?

Should I cut it in half? Or cut off the ends for frying and use the center for smoking?

Should I cut up the half for frying into strips, or medallions?

How do folks batter up the meat for frying?

(Any questions I'm not asking, please let me know.)

Thanks for reading!

backwoods bbq · Jan 28, 2013

let the meat soak in salt water to draw out the blood this will get most of the gamey taste out or you can soak in buttermilk. Speaking of buttermillk, flour, salt, pepper, do a double dip of these with buttermilk in between for a "crispy" crunchy batter strips are good medalians make it seem like you are "salvaging parts" Freezer should have killed any bacteria/organisms make sure you fry to a golden brown at 325-350 good luck

smokeamotive · Jan 28, 2013

Candy, STOP!!!! You are about to destroy the best cut on the deer! Not to mention any other animal!

1. Take the Whole backstrap and place on a cutting board. You will notice there is a large tendon running the length of it. Using a filet knife, start at the small end of the backstrap (Tendon facing down) and cut the tendon off, like fileting a fish. You will find there will still be some small sections of the tendon still on the backstrap. You can just trim these off with your knife. There will also be a piece of muscle that comes off with it, I usually just throw this in my grinder meat. Now you will have a whole timmed backstrap. It should look a nice dark red and free of any fat or tendon. At this point I cut them into steaks from 4 to 6 inches in length.

2. At this point they are ready to season and cook. I use a bottled marinade called Alegro's. The original flavor. It can be found in most grocery stores. I marinade the steak(s) for 30 mins. to an hour, No more! This stuff can be pretty salty!

3. Place steak(s) on a Hot gill to sear, once seared move to indirect heat to finish. Not more than medium. Cooking them further will cause them to be dry and tough and very unenjoyable!

4. Serve right off the grill with a baked potato and veggie of choice.I usually have Bushes Bold and Spicy beans, the flavor combinations are fantastic!

Not to mention this will be the best Steak you've ever eaten!!!!!!!

Venison, When properly cleaned and prepped will have no gammy taste. Soaking in salt water or buttermilk is Not needed. The key is to remove all bones, fat, Silverskin and large tendons. This is where venison gets it's gammy taste! I have been doing my venison this way for many years and No One has ever complained of a gammy taste! Most times they can't even tell it's game meat!

BTW I have Never Ever floured, breaded, battered or Fried Venison......It's a perfect waste of good meat!!!

candycoated · Jan 28, 2013

Tonight I cooked my first deer meat ever, and it was good!! My husband raved, I'm happy. :)

I figured I'd let you all know what i did to the meat... just in case there is ever anyone looking for information too.

First I learned as long as you don't pierce the meat before the outside has reached a high temp, and if you are cooking the meat hot and fast, there's no need for curing salts.

So I took the defrosted backstrap out of the vacuum seal package. I decided that maybe smoking wasn't good for it because the meat was soft and very pliable. I don't know if that logic is right, but I'm glad I followed my instinct.

I cleaned the silver skin off, very careful not to take off too much meat. It seemed much more bloody than beef I get from the grocer.

Cut it int o 2-3" medallions, then butterflied. The ends and small pieces I tossed in to buttermilk for frying, no seasoning.

I got 7 steaks, tossed them in with 1/3 cup marinade, vacuum sealed.

3 parts canola oil

1 part soy sauce

1 part Worcestershire sauce

1 part apple cider vinegar

3 tsp powder garlic

2 tsp black pepper

IMG_0339.JPG

candycoated
Jan 28, 2013

They marinated for about 18 hours.

After the meat marinated I could tell it had toughened up a bit.

I washed them off, dried, and sprinkled garlic & black pepper before grilling for 3 minutes on each side, just like I would a rib-eye.

Here are the pieces after soaking in buttermilk for about 18 hours.

IMG_0341.JPG

candycoated
Jan 28, 2013

Mmmm, bloody buttermilk. ;p

I tossed these pieces in heavily seasoned all-purpose flour with Tony's, onion powder, garlic powder, fresh cracked black pepper.

Fried them in peanut oil in a cast iron pot.

Not sure if I fried them too long or what, 5-6 minutes, but the meat was cooked all the way through and was a bit chewy. I loved the flavor though. Next time I'll tenderize them a bit- I take a sharp knife and slice the surface, careful not to go all the way through meat. Or maybe I'll add some seasoning to the milk.

I also made baked beans from dry beans. They turned out okay, edible. Wasn't excellent because I added some chopped beef I'd made 6 months ago in a crock pot. (It was bad when I cooked it back then, and wasn't very good added to beans. Guess I'll throw the rest of that chopped beef out.)

IMG_0345.JPG

candycoated
Jan 28, 2013

The grilled steaks were awesome!

Excellent flavor and texture!

Take a look!

IMG_0347.JPG

candycoated
Jan 28, 2013

While we were eating, deputy dog (13.5 yr old rat terrier like mutt) started barking in the kitchen. I hadn't put the cooked meat up yet... found my female cat snacking on a piece of fried venison. I don't allow them on my counters, so she instantly jumped on top of the refrigerator where they are allowed to hang out, she knew she was being bad.

Here's the bad kitty.

IMG_0344.JPG

candycoated
Jan 28, 2013

Welp, that was my adventure today.

Anybody got any thoughts to share? Critique me, or give me some advice!

candycoated · Jan 28, 2013

Thanks for the replies y'all. I was writing my results post when y'all posted. After reading the advice from you both, seems I did pretty good following my instinct.

backwoods bbq · Jan 28, 2013

if you want to get down to it, I like to make jerky out of my backstrap, probably because every day growing up (very poor) we always had 2 things vegetables from the garden and deer meat whether it was shot legally or illegally (hey you cant let your family starve) I had deer steak more than i care to think about but deer jerky was something i never had until i started making it about 5 years ago. If your saying buttermilk does not get the game taste out of wild animal try your method on a 300 pound wild boar and see what happens! Hey it works...all im saying.

smokeamotive · Jan 28, 2013

Candy, your meat was tough because it was overcooked. Venison is a very delicate meat, partly because of the lack of fat. Butterflying or meddalions makes it cook very quickly! Personally I like mine on the rare side. Then it is very tender (like butter) and quite sweet! Next time try my method (listed above). Talk about your husband raving about it! Oh and please.....There is no need to Ever tenderise backstrap, remember, this is the Filet Mingon of Deer and every bit as tasty if not more so than Beef. Marinade this piece of meat for some flavoring only. Try marinading it for only an hour or two at most. Then cook quickly to medium at Most.

smokeamotive · Jan 28, 2013

Backwoods BBQ said:
If your saying buttermilk does not get the game taste out of wild animal try your method on a 300 pound wild boar and see what happens! Hey it works...all im saying.

Ok, now you done went from apples to oranges. Different game, Different treatment. It's all good. But really, you use backstrap for jerky? Round here thats a Sin!!! But it's your Deer!

smokeamotive · Jan 28, 2013

candycoated said:
Thanks for the replies y'all. I was writing my results post when y'all posted. After reading the advice from you both, seems I did pretty good following my instinct.

Not bad at all, just need some tweeking. Hey I've ruined plenty of venison in the quest for the best recipes!

candycoated · Jan 28, 2013

Backwoods BBQ, not sure if I misunderstood you but... I never said buttermilk doesn't take the gamey flavor out.

It fact, I believe you're right, I was really surprised how much I liked the fried meat, besides being a bit chewy. I'm keeping buttermilk in my fridge from now on till forever, glad I happened to have some and decided to use it.

Smokeamotive, I will definitely try your suggestions next time.

I'm in to making my own marinades. Would you happen to have any ingredient suggestions?

backwoods bbq · Jan 28, 2013

When you have a BIG Catholic family (100 strong at Thanksgiving every year) all the men hunt deer except me they tag out every year in deer season gun and bow (texas) then they go to kansas on a multi-thousand dollar hunting trip to tag out you end up having 3 freezers full of deer meat... and thats considering i dont deer hunt. So i make sausage and jerky I always cut up my backstrap for jerky but i dont cut it up for sausage :) for steaks i would take beef any day of the week over backstrap just preference (got burnt out as a kid) (squash also). For jerky I would take deer jerky over ANY kind of jerky (as long as i Make it) So, if your ever down in Texas bring me any kind of game bird, or wild hog...I will give you all the backstrap you want. :) Oh...That goes for Catfish also! Hell you can take the catfish free of charge!

candycoated · Jan 28, 2013

You must be giving away those old muddy cats Backwoods? Blue cats are good!

backwoods bbq · Jan 28, 2013

growing up i ate it all blue cat, mud cat, channel cat, OP. you name it even saltwater catfish cant remember the actual name.

smokeamotive · Jan 28, 2013

candycoated said:
Backwoods BBQ, not sure if I misunderstood you but... I never said buttermilk doesn't take the gamey flavor out.

It fact, I believe you're right, I was really surprised how much I liked the fried meat, besides being a bit chewy. I'm keeping buttermilk in my fridge from now on till forever, glad I happened to have some and decided to use it.

Smokeamotive, I will definitely try your suggestions next time.

I'm in to making my own marinades. Would you happen to have any ingredient suggestions?

Aside from the Allegro, which is my favorite, I would tend to keep it simple. As stated before ,propery trimed and preped venison does'nt need "cover flavors". I have used soy and whistestetshire (however it's spelled) prehaps some garlic and onion and of course CBP. I don't usually use any oil in my marinade. I find it just causes fires and burns the outside of the meat when grilling. But this would be for Venison. It just depends on what your marinading as to what to put in it.

smokeamotive · Jan 28, 2013

Backwoods BBQ said:
When you have a BIG Catholic family (100 strong at Thanksgiving every year) all the men hunt deer except me they tag out every year in deer season gun and bow (texas) then they go to kansas on a multi-thousand dollar hunting trip to tag out you end up having 3 freezers full of deer meat... and thats considering i dont deer hunt. So i make sausage and jerky I always cut up my backstrap for jerky but i dont cut it up for sausage :) for steaks i would take beef any day of the week over backstrap just preference (got burnt out as a kid) (squash also). For jerky I would take deer jerky over ANY kind of jerky (as long as i Make it) So, if your ever down in Texas bring me any kind of game bird, or wild hog...I will give you all the backstrap you want. :) Oh...That goes for Catfish also! Hell you can take the catfish free of charge!

Man and I thought I grew up with large Catholic families. Yall must have thanksgiving in a barn! Only place big enough that I can think of. Was last in Texas in "84". Took basic traning at Ft Bliss.

I make my jerky from the top and bottom round roasts (as we call em) off the hams. But ain't nothin wrong with a goood beef steak, kinda got me a hankerin for one now. Last hog I saw was 2 years ago and just missed him with my bow,(gave him a haircut) since then the pros have moved in and all but wiped em out. And I'll take any game that someone want to give me,catfish ,crappie,walleye, deer, pig, pheasant just no waterfowl, never have developed a taste for it.

doug mattison · Jan 28, 2013

I like to use the Shore Lunch brand of breading when I deep fry venison, has a good flavor, the Cajun seasoned Shore Lunch is good too if you like a little spice. It's more of a flour based breading (not a fan of the gritty cornmeal). I fry it just like I fry fish, beat a couple eggs in a bowl, take thinner cut pieces or smaller cubes that way it cook through without burning the breading, put them in the eggs then into a zip lock with the breading. It's pretty darn good just like that with no prior seasoning or marinade to the backstrap.

candycoated · Jan 28, 2013

I'm not gonna lie, I'm a little scared of not marinating the venison with a heavy flavor. I'm scared I wont like the venison, gotta take it slow, acquired tastes and all.

But, I think the next one will be 2-4" thick steaks, not butterflied, wrapped with one slice of bacon, garlic pepper, sear.

That's how it was with beef rib-eyes. First started marinating over night, and cooking till well done.

Now I take it out of the package, slap a little garlic and pepper, sear it for 3-5 mins on each side (depending on thickness), DONE!

The end pieces and odd chunks, I'm gonna try that egg batter Doug Mattison suggested. Sounds good.

Thanks!

smokeamotive · Jan 29, 2013

I Think you will be suprised by the flavor of a properly cooked backstrap! Try it just like you said with just some garlic and black pepper. This cut will stand by itself if not over cooked. And don't worry about the blood..........Look at it this way, would you soak a T-bone or Ribeye in water before cooking?

trevcunn · Jan 29, 2013

Smokeamotive said:
Candy, STOP!!!! You are about to destroy the best cut on the deer! Not to mention any other animal!

1. Take the Whole backstrap and place on a cutting board. You will notice there is a large tendon running the length of it. Using a filet knife, start at the small end of the backstrap (Tendon facing down) and cut the tendon off, like fileting a fish. You will find there will still be some small sections of the tendon still on the backstrap. You can just trim these off with your knife. There will also be a piece of muscle that comes off with it, I usually just throw this in my grinder meat. Now you will have a whole timmed backstrap. It should look a nice dark red and free of any fat or tendon. At this point I cut them into steaks from 4 to 6 inches in length.

2. At this point they are ready to season and cook. I use a bottled marinade called Alegro's. The original flavor. It can be found in most grocery stores. I marinade the steak(s) for 30 mins. to an hour, No more! This stuff can be pretty salty!

3. Place steak(s) on a Hot gill to sear, once seared move to indirect heat to finish. Not more than medium. Cooking them further will cause them to be dry and tough and very unenjoyable!

4. Serve right off the grill with a baked potato and veggie of choice.I usually have Bushes Bold and Spicy beans, the flavor combinations are fantastic!

Not to mention this will be the best Steak you've ever eaten!!!!!!!

Venison, When properly cleaned and prepped will have no gammy taste. Soaking in salt water or buttermilk is Not needed. The key is to remove all bones, fat, Silverskin and large tendons. This is where venison gets it's gammy taste! I have been doing my venison this way for many years and No One has ever complained of a gammy taste! Most times they can't even tell it's game meat!

BTW I have Never Ever floured, breaded, battered or Fried Venison......It's a perfect waste of good meat!!!

This is how we cook our backstraps exactly. The alegro marinade is excellent. This has become one of my favorite pieces of meat to eat.

woodcutter · Jan 29, 2013

Doug Mattison said:
I like to use the Shore Lunch brand of breading when I deep fry venison, has a good flavor, the Cajun seasoned Shore Lunch is good too if you like a little spice. It's more of a flour based breading (not a fan of the gritty cornmeal). I fry it just like I fry fish, beat a couple eggs in a bowl, take thinner cut pieces or smaller cubes that way it cook through without burning the breading, put them in the eggs then into a zip lock with the breading. It's pretty darn good just like that with no prior seasoning or marinade to the backstrap.

X2 on the Shore Lunch. I do the same with partridge and pheasants.

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