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Backstrap - oven or stove top

colin.704 said:
yall frying with oil? i LOVE tallow, get 8-10 lbs of good beef fat, render in crockpot, strain thru cheesecloth, reheat and cook for another hr to get all the water out(keeps it from spoiling) put in whatever mold i can find/like, then have the best eggs/ frying there is!

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I have to try this. Thanks!
 
Here's another way to try em that's hard to beat. Cast iron skillet with butter and onions. Get the onions softened up and put in tenderloin ( forgot, I slice mine into medallions). Just brown both sides. When browned, put em in a crockpot along with onions and all drippings. Add a packet of dry onion soup mix and a family size can of cream of mushroom soup and some water.. I usually add some sliced mushrooms too. Turn on high for couple hours then down on low stirring once and a while. Longer the better. Serve over mashed potatoes or egg noodles. Never had it not turn out awesome. I've had people swear they wouldn't touch venison smash this recipe.
 
Chefsteps "Joule" Sous Vide: put the meat in a ziplock freezer bag with some butter, salt and pepper, fine-chopped garlic. About an hour or so, then pan sear on cast iron to finish. It's a game changer.
 
In my opinion Deer meat or most big game meat should always be low heat and slow cooked.
if not you dont a shoe tastes better
 
Robert loper said:
In my opinion Deer meat or most big game meat should always be low heat and slow cooked.
if not you dont a shoe tastes better
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I mean I’d agree on almost any cut other than backstraps or the tenderloins. But either of those cuts in a ripping hot cast iron cooked med rare with a hard sear and basted in butter is hard to beat.


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Clean (trim) that backstrap good then wrap in cling wrap and let it age in the fridge for 20+ days first then get back to us
 
jtw0057 said:
I mean I’d agree on almost any cut other than backstraps or the tenderloins. But either of those cuts in a ripping hot cast iron cooked med rare with a hard sear and basted in butter is hard to beat.


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Yea you can do a bit more with them but we all have different tastes. just how i always have prepared most game meats.
even an old mud duck merganser can taste pretty good if cooked correctly lol
 
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