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  #1  
Old 06-25-2017, 12:51 PM
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bubba 96 bubba 96 is offline
 
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Default 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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  #2  
Old 06-25-2017, 01:00 PM
elkhunter1234 elkhunter1234 is offline
 
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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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Old 06-25-2017, 01:04 PM
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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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Old 06-25-2017, 01:33 PM
bobalong bobalong is offline
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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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  #5  
Old 06-25-2017, 02:49 PM
calgarychef calgarychef is offline
 
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Steaksalt, hot grill....that's my go to recipe! Yummy backstrap
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Old 06-25-2017, 04:20 PM
BackPackHunter BackPackHunter is offline
 
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I'm having backstrap with blue berry bourbon sauce tonight
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Old 06-25-2017, 04:30 PM
dustinjoels dustinjoels is offline
 
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Quote:
Originally Posted by BackPackHunter View Post
I'm having backstrap with blue berry bourbon sauce tonight
Sounds delicious. What's the recipe for the sauce?
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Old 06-25-2017, 09:20 PM
BackPackHunter BackPackHunter is offline
 
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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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Old 06-26-2017, 02:25 PM
HIGHLANDER HUNTING HIGHLANDER HUNTING is offline
 
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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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  #10  
Old 06-26-2017, 02:34 PM
HIGHLANDER HUNTING HIGHLANDER HUNTING is offline
 
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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
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  #11  
Old 06-26-2017, 02:39 PM
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DiabeticKripple DiabeticKripple is offline
 
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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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Old 06-26-2017, 03:26 PM
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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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Old 06-26-2017, 03:30 PM
gitrdun gitrdun is offline
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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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Old 06-26-2017, 03:31 PM
gitrdun gitrdun is offline
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Quote:
Originally Posted by 58thecat View Post
Cut the back straps into little hockey pucks, wrap in bacon, bake in the oven...do the same with the tenderloin...
Bake in the oven? blasphemy, it's BBQ season.
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  #15  
Old 06-26-2017, 03:33 PM
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Quote:
Originally Posted by gitrdun View Post
Bake in the oven? blasphemy, it's BBQ season.
Roger that, my bad, mans oven...bbq
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Old 06-26-2017, 03:33 PM
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Quote:
Originally Posted by DiabeticKripple View Post
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
Still gotta wash the spots off!
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  #17  
Old 06-26-2017, 04:15 PM
robson3954 robson3954 is offline
 
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https://www.deerfarming.com.au/venis...oriander-salsa
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  #18  
Old 06-26-2017, 04:21 PM
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Quote:
Originally Posted by 58thecat View Post
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.

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  #19  
Old 06-27-2017, 05:52 AM
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Quote:
Originally Posted by DiabeticKripple View Post
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.

Just poking fun, lots of combined meat for the freezer!
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  #20  
Old 06-27-2017, 09:43 PM
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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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  #21  
Old 06-28-2017, 07:25 AM
Kenmore Kenmore is offline
 
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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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  #22  
Old 06-28-2017, 04:46 PM
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Quote:
Originally Posted by Kenmore View Post
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

Freakin' drool and stuff all over the IPad
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