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post #1 of 10 (permalink) Old 06-06-2007, 04:13 PM Thread Starter
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Backstrap Griller

Here is a simple backstrap recipe I have made several times.

Take a whole backstrap and cut in half. Sprinkle Montreal Seasoning over entire
backstrap. Take bacon strips and wrap around the backstrap securing with toothpicks snapped in half. When done it should look like a bacon log. Cook on each side for 8-10 minutes depending on meat thickness on a medium low heated grill. Watch close as the bacon will cause flare ups. Let stand for 3-5 minutes and remove toothpicks and slice to desired thickness. Use steak sauce to compliment. The bacon provides the necessary fat content and infuses into the meat. (Montreal Seasoning has alot of black pepper so do not overuse it)
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post #2 of 10 (permalink) Old 06-06-2007, 08:40 PM
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man that sounds good. reading about all that bacon wrapped around some backstrap i noticed my stomach growlin. i gotta try that
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post #3 of 10 (permalink) Old 06-07-2007, 11:41 AM
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mmmmmm bacon

Now therefore take, I pray thee, thy weapons, thy quiver and thy bow, and go out to the field, and take me some venison.
Genesis 27:3 "The thinking deer hunter should mature through three phases during his hunting life. First phase, "I need to kill a deer." Second phase, I want to harvest a nice deer. And last phase, we must manage this resource so our children and their children can experience the grand tradition of good deer hunting." - Jim Slinsky
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post #4 of 10 (permalink) Old 06-07-2007, 11:53 AM Thread Starter
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Just watch close when grilling or you could have a 5 alarm fire within your grill. We work hard for our backstraps and hate to see 15 minutes ruin a seasons yield. I failed to mention...Perhaps spacing the bacon about half inch apart may reduce flare ups and allow the meat to brown.
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post #5 of 10 (permalink) Old 06-07-2007, 09:50 PM
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mmmmmmm backstraps

Now therefore take, I pray thee, thy weapons, thy quiver and thy bow, and go out to the field, and take me some venison.
Genesis 27:3 "The thinking deer hunter should mature through three phases during his hunting life. First phase, "I need to kill a deer." Second phase, I want to harvest a nice deer. And last phase, we must manage this resource so our children and their children can experience the grand tradition of good deer hunting." - Jim Slinsky
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post #6 of 10 (permalink) Old 09-23-2007, 08:41 AM
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thanks for recipe

thanks for the idea on the backstraps. Ihave been looking for new ways to cook backstrap and i will tell you this was awesome.
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post #7 of 10 (permalink) Old 11-17-2007, 08:13 AM
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hey what's the backstrap? I had my first deer processed, and none of the packages that i got back were labeled backstraps. I got steaks, roasts, hamburger, chops and sausage. no backstaps.
dn
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post #8 of 10 (permalink) Old 11-17-2007, 03:16 PM
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the backstrap is probably marked tenderloin.try cutting round steaks into small pieces and put jalapeno on top and then wrap in bacon with toothpick.cook the same or under the broiler.

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post #9 of 10 (permalink) Old 11-27-2007, 04:09 PM Thread Starter
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The backstraps are the loins that run down on each side of the spine. You have to peel back the flank steaks to get to them. A butcher will usually cut the backstraps into chops or may call it round steak. These are small circuliar steaks. I prefer to cut the loins out whole. They will range from 24-36" long. I remove all the silverskin and I cut these in half and then grill them...best part of the deer in my opinion.
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post #10 of 10 (permalink) Old 11-28-2007, 06:11 PM
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im making this tonight thanks again

Now therefore take, I pray thee, thy weapons, thy quiver and thy bow, and go out to the field, and take me some venison.
Genesis 27:3 "The thinking deer hunter should mature through three phases during his hunting life. First phase, "I need to kill a deer." Second phase, I want to harvest a nice deer. And last phase, we must manage this resource so our children and their children can experience the grand tradition of good deer hunting." - Jim Slinsky
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