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06-25-2017, 12:51 PM
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Join Date: Dec 2008
Location: Airdrie
Posts: 2,510
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Deer backstraps
Hey all who has a great recipe for straps, have some thawing now and trying to figure what to do with them..
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06-25-2017, 01:00 PM
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Join Date: Aug 2007
Location: Magrath, Alberta
Posts: 1,914
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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..
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06-25-2017, 01:04 PM
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Join Date: Dec 2009
Posts: 8,491
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This might appeal to you.
Sub in the backstraps for the tenderloin
http://allrecipes.com/recipe/231345/...c-cream-sauce/
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Last edited by omega50; 06-25-2017 at 01:10 PM.
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06-25-2017, 01:33 PM
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Banned
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Join Date: May 2007
Posts: 4,130
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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.
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06-25-2017, 02:49 PM
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Join Date: Jul 2007
Posts: 6,667
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Steaksalt, hot grill....that's my go to recipe! Yummy backstrap
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06-25-2017, 04:20 PM
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Join Date: Feb 2011
Posts: 2,345
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I'm having backstrap with blue berry bourbon sauce tonight
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06-25-2017, 04:30 PM
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Join Date: Jul 2011
Posts: 526
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Quote:
Originally Posted by BackPackHunter
I'm having backstrap with blue berry bourbon sauce tonight
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Sounds delicious. What's the recipe for the sauce?
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06-25-2017, 09:20 PM
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Join Date: Feb 2011
Posts: 2,345
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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
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.....Only here for buy n sell....
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06-26-2017, 02:25 PM
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Join Date: May 2017
Posts: 366
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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
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06-26-2017, 02:39 PM
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Join Date: Feb 2012
Location: Blackfalds
Posts: 6,935
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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
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06-26-2017, 03:26 PM
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Join Date: Dec 2012
Location: At the end of the Thirsty Beaver Trail, Pinsky lake, Alberta.
Posts: 24,500
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Cut the back straps into little hockey pucks, wrap in bacon, bake in the oven...do the same with the tenderloin...
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06-26-2017, 03:30 PM
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Banned
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Join Date: Nov 2009
Location: High River, AB
Posts: 10,788
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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.
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06-26-2017, 03:31 PM
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Banned
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Join Date: Nov 2009
Location: High River, AB
Posts: 10,788
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Quote:
Originally Posted by 58thecat
Cut the back straps into little hockey pucks, wrap in bacon, bake in the oven...do the same with the tenderloin...
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Bake in the oven? blasphemy, it's BBQ season.
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06-26-2017, 03:33 PM
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Join Date: Dec 2012
Location: At the end of the Thirsty Beaver Trail, Pinsky lake, Alberta.
Posts: 24,500
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Quote:
Originally Posted by gitrdun
Bake in the oven? blasphemy, it's BBQ season.
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Roger that, my bad, mans oven...bbq
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Be careful when you follow the masses, sometimes the "M" is silent...
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06-26-2017, 03:33 PM
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Join Date: Dec 2012
Location: At the end of the Thirsty Beaver Trail, Pinsky lake, Alberta.
Posts: 24,500
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Quote:
Originally Posted by DiabeticKripple
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
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Still gotta wash the spots off!
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Be careful when you follow the masses, sometimes the "M" is silent...
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06-26-2017, 04:15 PM
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Join Date: Jun 2011
Posts: 614
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06-26-2017, 04:21 PM
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Join Date: Feb 2012
Location: Blackfalds
Posts: 6,935
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Quote:
Originally Posted by 58thecat
Still gotta wash the spots off!
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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.
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06-27-2017, 05:52 AM
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Join Date: Dec 2012
Location: At the end of the Thirsty Beaver Trail, Pinsky lake, Alberta.
Posts: 24,500
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Quote:
Originally Posted by DiabeticKripple
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.
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Just poking fun, lots of combined meat for the freezer!
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Be careful when you follow the masses, sometimes the "M" is silent...
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06-27-2017, 09:43 PM
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Join Date: Apr 2008
Location: Calgary
Posts: 926
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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.
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06-28-2017, 07:25 AM
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Join Date: Apr 2017
Posts: 86
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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.
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06-28-2017, 04:46 PM
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Join Date: Dec 2012
Location: At the end of the Thirsty Beaver Trail, Pinsky lake, Alberta.
Posts: 24,500
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Quote:
Originally Posted by Kenmore
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.
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Stop it
Freakin' drool and stuff all over the IPad
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Be careful when you follow the masses, sometimes the "M" is silent...
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