Im trying to get my fiance to try some back straps tonight[up] i had it soaking in a Worcestershire sauce pepper, powder garlic, bay leaf and some other ingredients over night.I plane on pan frying it in some butter mushrooms and onions[up] Do you think this will take some of the game out. i dont wanna ruin her forever from deer meat open to any suggestion[up]
What ingredients takes away the game taste?
buck fever
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Im trying to get my fiance to try some back straps tonight[up] i had it soaking in a Worcestershire sauce pepper, powder garlic, bay leaf and some other ingredients over night.I plane on pan frying it in some butter mushrooms and onions[up] Do you think this will take some of the game out. i dont wanna ruin her forever from deer meat open to any suggestion[up]
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whats game taste ??????????
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13,564 Posts
just tell her its pot roast thats what i did.....[rofl][rofl]
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just say its grass fed beef. I dont think you will have a problem with the back straps. It the tougher cuts that usually present a problem. IMO the rarer you can stand it the better. It dries out very fast. I do not marinate my back straps at all just salt pepper and garlic powder.
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Over cooking it will give it more of a game taste. Always cook venison one done-ness less than you would beef unless you already eat beef rare. If you like medium rare beef, try rare venison.
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Not big on on a bloody steak. Med well is the way for me.
whys that? i would think if you put what she likes in it it wouldnt be a problem[rofl]
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You might as well just throw it out. Venison should never be done more than medium unless slow cooking.
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This is really great advice. The first time I did backstraps, I was so afraid I would screw them up. I researched temperatures for grilling and what not online, and cooked it to just under med. rare (which is how I prefer my beef). It was hands down better than any expensive cut of beef I have had.
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Was this a fresh deer properly dressed or one of those recovered the next day with aroma[cry] Wrap some bacon around it that should do it[hihi]If you leave it in the fridge for a few days it will bleed out and may be more to your liking. Cook your shrooms and onions separately and grill bambi
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a med well venison is a dry piece of meat. I'd try medium at the most, especially with someone that already is sceptical. just my 2 cents
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Soaking a roast overnight in buttermilk helps neutralize "gaminess". Also, if you process your own meat, letting the deer hang (quartered in a refrigerator) for about a week, makes the meat taste much better.
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kiwi also works
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Now thats just a stupid thing to say[wallmad]
slow cooked thats the way i do it in a pan with butter (slow cooked)[up] and in another pan gonna caramelize the onions and simmer the mushrooms.
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Good choice for a newbie to cook the loins.. cook it rare and slice it thin.. Soaking meat in a brine helps also. Usually vinegar based brine recipes like the ones you soak a turkey or a chicken in make it nice.
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Here is by far the best I had loin....chunk loin into pieces...wrap each piece in Bacon and toothpick, drizzle with olive oil, sprinkle with salt/pepper, grill to medium inside, brush melted butter on each piece, serve!
Follow this exactly and I guarantee you will have her eating it. My wife and kids love it[up]
Try it even though u marinated it....
Follow this exactly and I guarantee you will have her eating it. My wife and kids love it[up]
Try it even though u marinated it....
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I had the same problem with an old girlfriend. Take the backstraps and cut about 1/2" thick and pound down a little on the coutner to soften them up. First put in some egg mixed with milk and salt and pepper and then into bread crumbs and fry in oil in a frying pan. She will love them and definitely will not tasta game'y. Then go from there with the next dinner...
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you made me hungry!!! going to the store to get bacon thanks!!!!!!
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