Deer backstraps
 

Hey all who has a great recipe for straps, have some thawing now and trying to figure what to do with them..

Cut them into 1" steaks and throw them in a ziplock bag with some cattleboys for a couple hours and BBQ them on low till medrare..

This might appeal to you.
Sub in the backstraps for the tenderloin

http://allrecipes.com/recipe/231345/...c-cream-sauce/

Butterfly the backstrap, spread on philli cream cheese, add onions, garlic, mild pepper, and your seasoning of choice. Wrap in bacon and bake in oven. This works well for goose breasts to.

Steaksalt, hot grill....that's my go to recipe! Yummy backstrap

I'm having backstrap with blue berry bourbon sauce tonight

Sounds delicious. What's the recipe for the sauce?

2 tbsp extra vergin olive oil
1/2 small onion, finely diced
2 cloves garlic, chopped
250ml bourbon
1/2 cup ketchup
water
2 tbsp brown sugar
2-3 tbsp favorite mustard
1 small hot pepper
1,1/4 cups blueberries
salt & pepper


Heat the oil in a saucepan over medium heat. Add the onions & salt & pepper and cook till soft and brown. Stir in garlic & hot pepper let cook for an additional couple minutes Turn up heat . Pour in bourbon and cook off for 1 minute.
Reduce the heat to low. Add the ketchup, brown sugar, mustard, stir well. Add water if needed stir again, add 1 cup blueberries,
Simmer 30 minutes.keep stirring
Taste after simmering and adjust salt & pepper as needed.
Let cool then add a few more berrys for a more complex texture sauce
Add a few more berrys for garnish


Do this is a big pan to make cooking off the alcohol fast n fun
Fire risk too
This is a strong bourbon flavor, use 1/2 as much for a lighter flavor

Dave's steak bites.....
Tonight we're having what we call Dave's steak bites. It's got an asian style flavour, with peanut sauce in the marinade.

We posted the recipe on our facebook page but I can't find the darn thing!

It's truly the best venison recipe I've ever had. If you have a non hunter friend and you want to bring them over to the dark side, this is the one!

I'll see if i can either get the link to our fb or just right out the recipe.
Hope Dave doesn't mind ;)

Cheers
John
www.highlanderhunting.podbean.com

OK found a link to it:

https://www.facebook.com/pg/highland...podcast/posts/

It's the May 17 post called "thanks for Dave sharing his recipies".
Called Ymmy venison steak bites.

His burger patties kick butt too.

Cheers
John
www.highlanderhunting.podbean.com

I just put some Montreal steak spice on, roll them in olive oil and onto a hot grill until rare-Med rare.

The fawn I shot this year is so tender I don't even use a knife

Cut the back straps into little hockey pucks, wrap in bacon, bake in the oven...do the same with the tenderloin...:sHa_shakeshout:

Grind up 5 table spoons of some 4 pepper corns. I use a coffee bean grinder.

Add a sprinkle of garlic powder.

Min in 3 tablespoons of olive oil, 3 tablespoon of vinegar, 3 tablespoons of beer.

Place the mix and your meat in a large ziploc bag, work around a bit and in the fridge for about 2 hours.

Grill over an open flame.

This is exactly what I'm doing tonight except with top loin steaks.

Last time I did this (last weekend), my wife could manage an legible word, only noises came out of her mouth....LOL.

Bake in the oven? blasphemy, it's BBQ season. :snapoutofit:

Roger that, my bad, mans oven...bbq:)

Still gotta wash the spots off!:)

A cow elk and a mule fawn was the perfect size for my GF and me. I just shot the first deer I saw and it was a fawn lol.

http://i1204.photobucket.com/albums/...psxoqlbugm.jpg

Just poking fun, lots of combined meat for the freezer!:sHa_shakeshout:

simple
 

Steak!!!!

brush a room temp steak with butter and dust rub with crushed paper, a little chili powder, pinch of cumin and thyme. High heat for 2-3 mins per side. thin slice of white onion (raw) as a garnish. No sauces to hide flavours or mask.

serve with nothing but a glass of mean red and silence.

-my personal favourite.

We like to cut our backstrap thin...3/8"....dip in egg...then into fine cracker crumbs mixed with your favorite shake and bake. Fry in hot oil. It makes the best cutlets you have ever had. Top with some pan gravy, mushrooms and onions.

Stop it:snapoutofit:

Freakin' drool and stuff all over the IPad:scared0018: