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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Lol....I did this last night actually. ..it don't take long either..couple minutes per side...don't forget butter!!!
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Exactly [up] You're just wasting good meat if you cook it any more than medium-rare. The only time you should eat venison more well done than medium-rare would be if you're slow cooking it in a pressure cooker
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All some good suggestions. My wife and kids like it medium so we don't have any issues.
I always use salt and onions to marinate along with Peter Luger Steak sauce for a great bbq backstrap. We just happened to have it last night.
Danny, since your frying it and you don't want to turn her off the first time, how about slicing it thin afterwards and making a sort of roast beef sandwich (venison).
Put it on a nice Italian roll with the onions, mushrooms and heck maybe a touch of horseradish sauce.
I only do this with thin venison steaks. Backstraps are always bbq'd medium for me and my family.
I always use salt and onions to marinate along with Peter Luger Steak sauce for a great bbq backstrap. We just happened to have it last night.
Danny, since your frying it and you don't want to turn her off the first time, how about slicing it thin afterwards and making a sort of roast beef sandwich (venison).
Put it on a nice Italian roll with the onions, mushrooms and heck maybe a touch of horseradish sauce.
I only do this with thin venison steaks. Backstraps are always bbq'd medium for me and my family.
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[lol][lol][lol]
now that she may like thanks[up] all great suggestion. going to the store now to bick up some rolls and bacon
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depends on cut of meat.
as for taste .....i prefer the taste....if its gamey to some its gooood to me.
the backstraps (when boned out) are given a light coat of soy and then thrown on a hot grill. 5 minutes a side. ends will be medium and the middle will be rare. im sure factors such as thickness of backstrap, how close to flame, length of cooking time, etc can vary.
I like to have a butcher cut the backstraps/backbone into chops...they will look like lambchops. yummy!
3 minutes a side on grill...good to go.
as we speak my 6 year old(just got off the bus) is scarfing down some crockpot stew made with a couple small roasts from a doe. used the basic mccormick slow cooker powder mix, threw the 2 roasts into the crockpot along with cut up potatos,celery, 1 onion cut up and one bag of petite carrots. 3 hours on high 3 hours on low. I then removed roasts and cut into 1/2" slices and put back into the pot.
yum
Nick
as for taste .....i prefer the taste....if its gamey to some its gooood to me.
the backstraps (when boned out) are given a light coat of soy and then thrown on a hot grill. 5 minutes a side. ends will be medium and the middle will be rare. im sure factors such as thickness of backstrap, how close to flame, length of cooking time, etc can vary.
I like to have a butcher cut the backstraps/backbone into chops...they will look like lambchops. yummy!
3 minutes a side on grill...good to go.
as we speak my 6 year old(just got off the bus) is scarfing down some crockpot stew made with a couple small roasts from a doe. used the basic mccormick slow cooker powder mix, threw the 2 roasts into the crockpot along with cut up potatos,celery, 1 onion cut up and one bag of petite carrots. 3 hours on high 3 hours on low. I then removed roasts and cut into 1/2" slices and put back into the pot.
yum
Nick
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[rofl][rofl][rofl]
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...so I got rid of the girlfriend![rofl]
I keep it simple, use a Jacquard tenderizer (or fork for now) to tenderize the meat. Marinade in grape seed oil or a real good olive oil, salt/pepper, minced garlic and a little worchestire. Grill quickly at high heat with bacon strips on top. I served it side by side with beef and they were nearly identical.[tasty]
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Put the meat in a bowl of water in the fridge overnight. Can't tell the difference between the vension and a filet from a cow.
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my grandma alway said soaking for a bit in buttermilk took the game taste away to here.
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The only way it would be gamey is if it wasn't promptly cared for when first killed - not chilled in time, or not properly cleaned. Otherwise, that's the stuff right there!
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[up]
Salt ,pepper and garlic powder, grill to med rare.[tasty]
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lawrys steak and chop. anyone from the site that has come to my home for dinner will tell you its the bomb!!!!
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Cube the meat and get soy-vay teriyaki marinade. It is teriyaki with fresh garlic and sesame oil it's great. Or use a cheap teriyaki and crush a bunch of fresh garlic and put it in along with some white sesame and sesame oil. Skewer it. Absolutely amazing. Hardest part is trying to keep the cubes the same size so it cooks the same. Don't cook above medium.
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But every deer I've cooked from NJ wast gamey at all!
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Option 2 is McCormick mesquite marinade in the 1$ packets. Mix with oil and water. To date it's the best all around marinade I found for the grill. Wild turkey cubes wrapped in bacon and marinated in this is one of the best things I've ever eaten off of a grill.
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