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yall have any stove top or oven recipes for deer back strap? #2183612
08/03/17 11:02 AM
08/03/17 11:02 AM
Joined: Nov 2016
Posts: 150
alabama
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muddybucks Offline OP
3 point
muddybucks  Offline OP
3 point
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Joined: Nov 2016
Posts: 150
alabama
popcorn

Re: yall have any stove top or oven recipes for deer back strap? [Re: muddybucks] #2183964
08/03/17 04:54 PM
08/03/17 04:54 PM
Joined: Feb 2014
Posts: 3,795
Scottsboro Al
T
TravisBatey Offline
10 point
TravisBatey  Offline
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Scottsboro Al
I keep it pretty simple. Cut in three sections. Salt,pepper, or steak seasoning. pan sear all sides in olive oil/cast iron skillet. Then finish off to medium rare for few mins on my traeger. Could finish off in oven. I sear mine outside over propane due to smoke.



Re: yall have any stove top or oven recipes for deer back strap? [Re: muddybucks] #2184050
08/03/17 09:17 PM
08/03/17 09:17 PM
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Posts: 25,635
Fayetteville TN Via Selma
jawbone Offline
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jawbone  Offline
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Cut it across the grain slices about as thick as the picture above. dip in egg wash then dredge in flour seasoned with salt and pepper then fry in a cast iron skillet until golden brown. then make some milk gravy with the oil and crispies left in the skillet. Serve the gravy over rice and biscuits.

Great stuff. My favorite way to eat deer meat.


Lord, please help us get our nation straightened out.
Re: yall have any stove top or oven recipes for deer back strap? [Re: muddybucks] #2184304
08/04/17 06:14 AM
08/04/17 06:14 AM
Joined: Jun 2013
Posts: 5,648
Lincoln, Alabama
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blumsden Offline
12 point
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Lincoln, Alabama
I cube onion,celery,mushrooms, and peppers and mix it with cream cheese. I butterfly a backstrap longways and beat it down flat with a mallet on both sides. Season the cream cheese with your favorite seasonings. I like garlic,creole,onion powder and pepper. Spread the cream cheese onto the meat on one side. Close it up and wrap with bacon. I hold it together with toothpicks, but you can tie it with cooking string. Cook on a hot fire with some pecan wood till medium rare. You'll chew your tongue into if your not careful. Other times, i'll just grill it whole without the fancy stuff.

Re: yall have any stove top or oven recipes for deer back strap? [Re: jawbone] #2184574
08/04/17 12:33 PM
08/04/17 12:33 PM
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Scottsboro Al
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TravisBatey Offline
10 point
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Originally Posted By: jawbone
Cut it across the grain slices about as thick as the picture above. dip in egg wash then dredge in flour seasoned with salt and pepper then fry in a cast iron skillet until golden brown. then make some milk gravy with the oil and crispies left in the skillet. Serve the gravy over rice and biscuits.

Great stuff. My favorite way to eat deer meat.


Dangit that sounds mighty fine!

Re: yall have any stove top or oven recipes for deer back strap? [Re: muddybucks] #2188760
08/09/17 07:44 AM
08/09/17 07:44 AM
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Posts: 8,030
Central Alabama
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muzziehead Offline
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Central Alabama
It is hard to beat chicken fried back strap with gravy over rice or potatoes.



"Don't cling to Mistake, just because you spent a lot of time making it."
Re: yall have any stove top or oven recipes for deer back strap? [Re: muddybucks] #2188830
08/09/17 09:02 AM
08/09/17 09:02 AM
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Posts: 4,231
Central Alabama
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Yelp softly Offline
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Central Alabama
Not really a stove top recipe but it could be. Here's what I did to make fajitas on the grill.

Slice a piece of backstrap lengthwise. You could slice it into two separate pieces but I just sliced it enough to fold the top back. I wanted to mimic the thickness of a flank steak or skirt steak. Let it get room temperature and rub it down with lime juice, a little olive oil, and your favorite fajita seasoning (Everglades Cactus Rub). I let it sit about 20-30 minutes like that while prepping veggies and lighting the grill.

Slice bell peppers and onions (I also sliced some jalapeños) and give them the exact same treatment with lime juice, oil, & seasoning.

Grill at 500 degrees. The backstrap needs 4 minutes per side or less. The veggies only take about 6 minutes. When it's done, slice it at a 45 degree angle into narrow strips for fajitas.

To do this on a stove you might bake it for 6-8 minutes then drop it on a hot skillet to sear it. Or you could sear it first then bake it. You can sauté the veggies in a hot skillet on the stove.


"When there was no fowl, we ate crawdad, when there was no crawdad, we ate sand."

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Re: yall have any stove top or oven recipes for deer back strap? [Re: muddybucks] #2189997
08/10/17 12:14 PM
08/10/17 12:14 PM
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Posts: 9,515
Trussville
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toothdoc Offline
14 point
toothdoc  Offline
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Trussville
cover with real mayo and sprinkle with dried french onion soup. Cook in a roasting bag at 375 until desired doneness.

Re: yall have any stove top or oven recipes for deer back strap? [Re: jawbone] #2190365
08/10/17 06:30 PM
08/10/17 06:30 PM
Joined: Oct 2015
Posts: 6,420
Pelham Al
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Tigger85 Offline
12 point
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Pelham Al
Originally Posted By: jawbone
Cut it across the grain slices about as thick as the picture above. dip in egg wash then dredge in flour seasoned with salt and pepper then fry in a cast iron skillet until golden brown. then make some milk gravy with the oil and crispies left in the skillet. Serve the gravy over rice and biscuits.

Great stuff. My favorite way to eat deer meat.
that's my kinda eating right there. Except I country fry potatoes and onions to go with it

Re: yall have any stove top or oven recipes for deer back strap? [Re: muddybucks] #2191005
08/11/17 12:33 PM
08/11/17 12:33 PM
Joined: Apr 2016
Posts: 1,309
USA
Maggie123 Offline
Doe
Maggie123  Offline
Doe
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USA
Stove top for us is normally sliced and pounded a few times to tenderize, dredged in flour & seasonings mix and quick fried in HOT oil. I use peanut or EVOO. Cook time is very short a minute or so on each side will do it. Remove meat, let rest, drain most of the oil leaving enough to cover the bottom of your iron skillet. Add a couple of tablespoons of the seasoned flour and brown. Once it is browned add milk or water, your choice, and whisk until gravy thickens. Add meat back to the gravy and serve over a hot cathead biscuit or rice works too.

That split tenderloin with the cream cheese mixture sounds GREAT!! May have to give that a try...think I have one tenderloin left.


Be kind to one another and tell the ones you love that you love them often. We never know what tomorrow will bring.
Re: yall have any stove top or oven recipes for deer back strap? [Re: blumsden] #2199503
08/19/17 06:46 AM
08/19/17 06:46 AM
Joined: Jun 2017
Posts: 1,015
Lawrence County
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Slim1026 Offline
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Lawrence County
Originally Posted By: blumsden
I cube onion,celery,mushrooms, and peppers and mix it with cream cheese. I butterfly a backstrap longways and beat it down flat with a mallet on both sides. Season the cream cheese with your favorite seasonings. I like garlic,creole,onion powder and pepper. Spread the cream cheese onto the meat on one side. Close it up and wrap with bacon. I hold it together with toothpicks, but you can tie it with cooking string. Cook on a hot fire with some pecan wood till medium rare. You'll chew your tongue into if your not careful. Other times, i'll just grill it whole without the fancy stuff.
Lacon Deer Processing preps backstrap similar to that. Absolutely delicious!

Re: yall have any stove top or oven recipes for deer back strap? [Re: muddybucks] #2210169
08/30/17 08:40 AM
08/30/17 08:40 AM
Joined: Jul 2005
Posts: 19,080
Chelsea, AL
straycat Offline
Old Mossy Horns
straycat  Offline
Old Mossy Horns
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Posts: 19,080
Chelsea, AL
Here is a stove top recipe we use from time to time for deer tenderloins and pork tenderloins: It is a little different than the good ole frying and seasoned gravy (which is my favorite)

Heavy Skillet with lid
Olive Oil
Quality Balsamic Vinegar
Whole Peppercorns
Kosher Salt

Heat skillet to med high
Rub tenderloin with salt and olive oil, lightly brown
Reduce heat to med low, Add balsamic and whole peppercorns. Cover
Turn occasionally until reached desired level of doneness for you. Best when balsamic thickens and you turn it and it gets coated well.
Scoop up pan drippings with whole peppercorns and ladle over sliced tenderloin. Sauce once thick after simmering can be pretty robust and concentrated with flavor, so a little dab will do you.

Last edited by straycat; 08/30/17 08:42 AM.

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