The BEST way to cook Venison BACKSTRAP!
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- เผยแพร่เมื่อ 30 ก.ย. 2024
- Venison backstrap is the cut that everyone is after in the whitetail woods. Some people see big racks when hunting, but I see two strips of red gold floating through the woods waiting to make their way to my freezer. Everyone has a favorite way to prepare venison backstrap, but this recipe is about as easy and good as it gets.
MUSIC:
Lowtone: Acoustic Upbeat
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AndySlatter: Celtic Intro
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SugarTape: Light Hip Hop
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Oddvision: Background Guitar
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finally, someone who realizes this is an amazing steak cut and doesn’t ruin the cut with unnecessary stuffings and wrappings. Well done, can’t wait for next season!
To each their own but I agree with you. I never understand why people think they have to stuff this cut with anything. Let the meat do the talkin’. Thanks for watching and the comment.
Love this dudes attitude, doesn’t make cooking sound like a chore and keeps you interested in what’s going on. Best cooking video on the tube 🤙🏼
Thanks for the comment! I really appreciate it and I love doing it. The positive feedback is a great motivator.
Don’t know why this video popped up in my feed. But a guy wearing a Green Bay shirt, drinkin a mixed drink at 11am cooking venison, deserves a full view! The process, simplicity of the cook and the clean editing and entertainment of the video deserves a sub!! I will be trying this process when I eventually get one this year! Great work! Now I’m gonna go explore the rest of your channel!!
Thanks for the kind words sir! Hope you enjoy the rest of the channel. I started it about a year ago and love doing it. I feel like I’m getting better at it. Thanks again and good luck with the hunt this year!!!
If you put a wet towel under your cutting board while in use, your cutting board won't slide on your counter top. Professional Chef tip.
Thanks!!!! I learned to never put my cutting board in the dish washer. The drying heat warped it pretty good. Thanks for the pro tip!
Thats a good tip
I do it all the time now. Great tip!
Or, run two 2" long self tappers through the cutting board to the counter top, not only will it not slide, itll be there next time u need it ❤😂
Followed your steps and our backstrap came out fantastic! Thank you
That’s awesome! Brings a tear to my eye 😢. Happy venison loving tears of course!
Good to see someone who realizes venison should be cooked med rare. I like to Sous Vide it, then sear it. If you get a chance try it. Good job on the video. Very good camera clarity. Where are you located?
I definitely need to try the Sous Vide. Heard a lot about it, just haven’t given it a try. Definitely takes any guess work out of it. Thanks for the comment! I’m in Green Bay, WI.
@@geminiridgeoutdoors5354 yeah, it tenderizes it well also. And i've started to use alvacado oil to sear. it has a very high smoke point.
look forward to exchanging recipe ideas.
@@gjwmsu Definitely!!! Thanks for the tips!
@@gjwmsu Grape seed oil too. 🤘🤘
Looks yummy AF!
Give it a try! You won’t be disappointed my friend. Thanks for watching and the comment!
Just finished cleaning up from making this and it was outstanding! Easily the best backstrap I’ve ever had. Thanks for the recipe.
Glad to hear it! I wish deer had four back straps!!
I stopped using salt on all my dry rubs especially when smoking. Salt draws moisture. It drys out meat. If you're lacking salt I'd highly recommend salting the mushrooms and onions while you're cooking it and not the meat. My smoked brisket game has changed entirely since I stopped using salt on the meat
When I add salt I try to cook immediately or wait up to 40 minutes. Basically with cooking right away, I’m not giving osmosis time to take action. Or wait 40 minutes plus and wait for the moisture to be reabsorbed. It’s a big piece of meat….I’m not sure the salted onions would do it for me. Appreciate the tip and thanks for watching.
Biggest takeaway is finishing it to MEDIUM RARE !!! Absolutely a must. Excellent video and instructions. 👍
For sure. Well done is anything but “well”. Thanks for watching and the comment. I appreciate it!
Ummm were you drinking Jack and Coke with a straw? Man card please...lol Great video and thanks for the recipe.
I know I know….that isn’t the first time I’ve heard that. Lol. Thanks for watchin’ brotha!
Glad you used cinnamon in your rub. People drastically underestimate how good it pairs with red meat.
I agree!!! I honestly think the cinnamon is what sets this off! Thanks for the comment and I hope you try it.
I just want to let you know it really sucked hard I mean it sucks really hard having to listen to that disgusting ridiculous stupid music you played while doing this video of course it was my choice to continue watching but I just want to see what the outcome for the pain and suffering I had to go through to watch this to the end it ended up being not worth watching
Hey thanks for the feedback man. It was the first cooking video I ever did so I’m always looking for ways to improve. I think some subtle music helps. For some reason when I upload a video from my laptop, audio can fluctuate. I’ve since learned how to control that.
I liked the music. Good video
@@jonathanmcleod4353 thanks! I’m all for some criticism but Jeff was a bit aggressive over some musical choices. Thanks again for watching.
Good stuff man. I would suggest you cook those onions and mushes in the same pan as the back strap after searing. Then deglaze with the red wine. It will add a real umami flavor! Looks great nonetheless! 👊🏼
I agree!! I’m actually doing that tonight! Thanks for watching!
Awesome. I’m going to do this as well this weekend with some elk back strap. It’s such a great way to cook this cut. I was thinking of filming it for my channel. Thanks for the inspiration!
@@DanAcondaOutdoors I just watched your reverse sear short. Dirty Martini…nice. I like your style 😃
Awesome, thanks for watching! I’m headed out deer hunting now. Hopefully I’ll have back strap on the dinner table tonight 😉
@@DanAcondaOutdoors do it!!! Good Luck!
First time having backstrap and I followed this recipe without the thermometer and it came out perfect. So delicious can't wait to make again!! 😋
So glad you enjoyed it! Thanks for watching and the comment 😃
How many minutes?
This turned out really good. I would say not 1/4 of a cup of salt but all around mine turned out really good.
Wish I wouldn’t have said that the rub recipe makes this thing 4-6 times depending on the size of the back strap. Thanks for the comment and for watching!
Great video. You have a new subscriber from a fellow TH-camr
Glad you enjoyed it!!!
Cooked this for Christmas dinner for my wife and me. Adjusted the rub a bit. Came out wonderfully! Thanks for the recipe. I will be definitely be doing this again.
Fantastic!!! Merry Christmas!
Great video! I did this for the first time recently and couldn't believe how good it was. I've been eating venison my whole life, and never had it this good. I did the same treatment a week or two ago with a clean chunk of hind quarter and it was pretty much as good. I put a video of slicing that one up on my channel if you'd like to have a look. I did pretty much what you did here, but I picked up a couple pointers from you for next time. Thanks!
Glad you liked it! So many people take the hind quarter steaks and turn into jerky or grind. Glad to see somebody else putting those cuts to good use!
Thank you for the video, I have a backstrap thawing out in my fridge as I type. This method looks like a surefire winner to me.
Enjoy!!!!
That looks freakin’ awesome. Gonna give it a go. Thanks.
Good luck! Once you master it you will be known as King Deer Cooker guy. The woman will want you and the men will want to be you. Lol. Thanks for watching!
It's under cooked
I’d say that’s a matter of opinion. Some like it more cooked than others. It’s the process. Cook to your desired doneness and you won’t be disappointed.
Tom...have ever eaten a perfectly cooked med rare strap? It doesn't require a dumpster fire.
@@ohioguy215 that’s what I’m saying. Let the meat do the talkin’!
My favorite seasoning is garlic salt and pepper. Love venison. Put 3 in the freezer this fall so far and plan to get a couple more. Great canned too, makes the best soup.
Can’t go wrong with the holy trinity of S, P, and G!
Thanks for a very good recipe and easy-to-follow directions. The only thing I will do differently next time is to tweak the spices; a bit more brown sugar and definitely less salt. Maybe a tablespoon instead of 1/4 cup. But the flavor was great and directions were straight forward and easy to follow. Just the way I like it!
Yeah I think the 1/4 cup of salt throws people off. The rub mix definitely lasts to do this multiple times. I should have mentioned that. Thanks for watching and the comment!
Himalayan pink salt is quite a bit less in sodium, therefore you need to add a lot more to have any salt taste.
That looks phenomenal!
It is!!!! Give it a try....you won’t regret it.
AMAZING!!!! I made this tonight following your recipe and my family couldn't get enough! This will be a staple in my household on nights when we have backstraps for dinner. Thank you Sir.
Glad I could help!! Thanks for watching. I need to collect more back straps because I am out.
@@geminiridgeoutdoors5354 I butchered 2 deer this weekend, so I'm doing okay in the backstraps department for now. A couple more and we will be set for the year.
Great job! I agree with the whole video! Cooked to perfection!
Thank you Sir! I might just make it again tonight. Sometimes when I see deer in the woods I swear I see two floating back straps. Lol. Thanks for watching!
couple of obvious points, do this with iron skillet and always use Olive oil instead of weak vegetable oil along with butter. everything else is good plus drink same red wine with the food.
I concur on the iron skillet. I have purchased one since this video. What do you mean in terms of the weak vegetable oil? Flavor? I believe it has a higher smoke point than olive oil just slightly. I’ve also switched to using unsalted butter to reduce burning the salted. Thanks for watching!
I’ve found that wild meats taste best at Medium temperature…less mineraly taste
As long as it’s not “well done” we are still friends!
@@geminiridgeoutdoors5354 I never cook any meat well done, I like mine right between medium and medium rare
I accidentally came across your backstrap recipe a second time and liked it even more.. Deer 🦌 season opens here in Massachusetts later this month .. At 87 I’m comfortable in my ground blind now ..And in the future my cuts will be a lot thicker . Have you looked into cooking the SOUS VIDE method. It supposed to cook those rear leg quarters like prime rib..You cook your meat in a vacuum sealed bag in water at a constant 132°+/- ,, then sear it with cast iron, grill, broil, or use a blow torch.. So, cut those 1” steaks 🥩 from now on LOL
I have not tried it myself but I’ve heard a lot about it and I’m going to have to give it a go. Glad you liked the recipe!!!
Could you just leave the entire thing in the oven, until it reaches 140°F to 145°F? If your wanting the whole back strap medium well.
Definitely. The ending of the video where I talk about pan searing it was more an example of what you could do if one or two people in the house wanted it done more, while everybody else liked it done less. I suppose you could just throw the remaining larger piece back in, but I would think that is difficult to accomplish because you would be heating and cooling twice. Thanks for the comment and for watching.
I'm a big fan of the reverse sear....cover in spice rub of your choice, put in a low oven until you reach 5 degrees below your desired temp( 125 if you're looking for medium rare). Take it out, let it rest a few minutes, then sear all sides in a ripping hot cast iron skillet. This take is up a few more degrees, let it rest again. Works like a champ...medium rare edge to edge.
Sounds fantastic!
This recipe is awesome the onions and mushrooms with red wine was a perfect combination.
Glad you liked it. Thanks for watching and the comment!
My favorite red wine
Hey friend, this looks amazing! Just harvested my 1st 2 deer last season. Son and I learned how to handle on our own by watching videos, but we ground all the meat on the 1st one for burgers, spaghetti and chili. 2nd we saved the back straps and that's all we have left now. Watched a lot of videos so far, as I don't want to screw these best cuts up. I like your method the best of any and I will be trying it in a few days and can't frickin wait! Thanks so much, I subbed too. I've a few vids at my place here on the outdoors, you might like one titled hawk vs snake, maybe shelter in place too. Take care my good man!
Thanks brotha! Use the flavors that you guys like. The video is more about the process than the rub. Make sure the strap is room temp when you throw it on the pan and the temp will control better. Good luck. Thanks for the sub and I will definitely check out the video.
@@geminiridgeoutdoors5354 Awesome! Looks just like what I use on my steaks when grilling except for the brown sugar, glad you mentioned the part about letting it dry a lil, wouldn't have thought of that for sure. I just have to get a meat thermometer now, I'm so used to winging it and being fine with the hand test, but I've heard folks say that the heat is crucial on these, that the meat changes texture or flavor if it goes higher than you suggested? Idk, but don't want to risk it, worked too hard to not enjoy these full blast, and yes, there will be some drinks ready here too! Thanks again bro and will definately check out more of your channel as well.
@@geminiridgeoutdoors5354 Quick update my friend, we cooked the 1st one Sunday, Unreal! I did it on my smoker, I cook over oak and hardwoods and can use it better than my oven practically. The rub was unreal, brown sugar key. Seared it real quick then moved it over to slow cook to perfection. OMG! My son was flipping out too. Thanks bro, this is the only way I will make it, I like to stick to what works! And I've still got one more! Dam I can't wait for hunting season! Fish will have to do for a while though, that time of year. Take good care my friend!
@@TheBlackSheepDiaries Awesome to hear! My mouth is watering just thinking about it. It definitely is hard to cook it any other way after you perfect this. September can’t come soon enough!
I prepared sika backstrap very simply on a hot skillet recently, salt & pepper, some sautéed onion and the juice from the skillet over it, meat rare. Positively delicious and really tender. I'm surprised there are so many people who don't like venison, they're really missing out on fabulous meals. I suspect it's being overcooked which is a tragic waste.
When you’ve been cooking long enough….you only need the 30 sec preview to know the recipe.
Or enough to make it your own. As I continue cooking I more look at processes than recipes. I encourage people to make it taste the way they like it. Hope you enjoyed the video and thanks for the comment.
To quote Shakespeare - "Aye, there's the rub." And what a good rub it looked like, too.
Haha. Love it! Thanks for watching.
Nothing wrong with deglaising the saute pan with bourbon either 👍
The man speaks the truth!!!! Thanks for watching.
Made this and my father n law loved it! He said, it was the best he ever had and at 67 years old he's ate a lot of back straps.😆
Thanks
That’s awesome. Glad we I could help. I’m in Kansas right now trying to collect more!!
Hand test....
40 year tradesmen with arthritis.....
Huh????
Are they all supposed to hurt?
Haha. Working’ man hands. You may need to just get a thermometer 😃
That was good I am going to try this the only i would have done different was to cut in at an angle.
Let me know how it turns out. Thanks for watching!!
Came for the venison, got distracted by that fireplace, is that a clear window through the chimney up top? Oh and im also just about to try your recipe on a piece of backstrap for dinner 👍
@@Josh-e2l it’s double sided at the bottom with all the venting boxed in. Definitely a conversation piece at the house. Good luck with the recipe! It’s delicious. 😋. Thanks for watching!
A great presentation..THANK YOU !! Ever notice all rubs have that sweet/ salt scenario..It’s up to us to find the one .. Good luck this fall
Thanks Robert! No doubt that sweet and salty combos work well together. I just happened to make this last night and reduced the onions and mushrooms in red wine with chocolate. I was skeptical, but it was fantastic!
Thank you and Greetings from North Michigan. Here I hunt, fish, forage wild edibles and eat.
Respect 🤛. Thanks for watching!
“Don’t need to inject it w/cream cheese” I spit my coffee out 😂😂😂😂 he isn’t lying tho. If it’s seasoned/dry rubbed and cooked right ain’t no need for that fancy smancy sh*t. 👏🏾👏🏾👏🏾👏🏾
Haha….I didn’t remember saying “inject” 😂. I love cream cheese and bacon as much as the next dude but you are so right…it’s just not needed in any form for a back strap. I have had a few people give me grief about that comment. Thanks for the support!😂
Trichinosis is a real thing. I always cook wild game all the way through. My Back straps, tenderloins and hind quarter steaks always fall apart. To each their own, but I don't want blood running out of my wild game. Still a good recipe.
I believe the occurrence rate for trichinosis contraction for whitetail is slim to none. Bear on the other hand is another story. I think with any meat cooked medium rare there is some inherent risk. One I’m will to take. With that said, I do think there is a sweet spot for doneness and juiciness to co-exist. Thanks for watching!
I can’t seem to find what temp you set the oven at?
I kinda sneak it in there I believe around the 5 minute mark when I’m searing the meat. 425 degrees. Good luck. Just make sure that back strap is room temp before you start the process. Thanks for watching.
Love it, I have a backstrap piece from a friend and I will be trying my very first venison. I'd love more idsea on what else/sides to eat it with...
Can’t go wrong with a good mashed potato and some roasted veggies of your choice. Thanks for watching!
Looks great! Quick question, why do people put venison in Milk? I keep hearing people tell me to put it in milk. Sounds like a terrible idea tbh lol
I feel like I’ve heard that before but I agree with you…terrible idea. Red meat and milk….sounds like a 90s grunge band name.
Can you tell me what brand electric thermometer you use? I purchased one (ThermPro) but I can’t set it for 133 as the lowest temp it will go is 165. Thanks~
Mine is a Taylor. That weird it won’t go below 165. Whoever made that thermometer doesn’t want people enjoying meat. Is it made by PETA? Thanks for watching and good luck when you get that thermometer. Just remember to start the entire process with the meat and room temp. If cold it will not rise to temp in the oven and then spike drastically at the end. I’ve made the mistake.
Venison BackStraps don't ever get that big on a deer.
I don't know if you got this from a moose or elk but I doubt they would be that big either.
I'm guessing you are cooking deer Lion.
I promise you it is a center cut strap off a central wisconsin whitetail deer. I wish it was an elk or moose back strap. Im hoping to bring some of that home next year from Colorado. However, this is a whitetail.
Waaaaay too much seasoning. Why do people (restaurants included) ruin good meat with so much seasoning??
God curse the day salt was discovered.
The rub I made will make this 4-5 times. It’s a rub on a thick piece of meat which to me, requires seasoning. If you don’t cook with salt…we’ll that’s a life I’m not sure is worth livin’ for me. That’s for watching sir.
i cook a lot better when i drink too , keep concentration up lol
Always keeps ya focused!!!
Awesome cooking always with a drink in hand!
It just makes it better! Thanks for watching.
That looks so good. I still probably wouldn't try it though, I have an irrational phobia of food poisoning (not kidding.)
Sorry to here that. Hopefully you can overcome it because it just doesn’t look good, it is good! Thanks for watching and the comment.
Cool channel dude.
Thanks! I really enjoy doing it. Hopefully bringing more content ASAP! Thanks for watching. Comments like that motivate me when you know people are enjoying it.
Of course man, no one should never hate on videos like this.. If they do, ignore it. You are cool dude!
Excellent but you only need a fraction of the recommended amount of salt!
Thanks. If I remember correctly it was a quarter cup of salt? I will say that I use the rub mix to do this at least 5 or 6 times. Not to mention what I lose on the cutting board. It’s a large piece of meat for a Midwest whitetail and the only seasoning is on the outside. But of course one can always use less or any combo of their favorite rub. Thanks for watching and I appreciate the comment.
Do you brine or marinade? Overnight? What temp should the oven be?
For a back strap I don’t feel brining is necessary. Great flavor and tenderness in its simplest form. Oven temp at 450 deg. Hope you try it and thanks for watching!
If you do not do something to get rid of that gamey taste that will taste like a big ole chunk of liver and bloody yuck. I get rid of the gamey taste before I cook it for sure. I am not a fan of gamey yuck!
I’m not sure what you mean by that. What do you do to “get rid of the gamey taste”? I can assure you this is not gamey but I am still interested in your process. Thanks for watching.
OK you did good till you used that Nasty Oil with a healthy piece of Meat..
Use Coconut Oil healthy oils
Vegetable oil has a much higher smoke point than coconut oil which is essential to searing the meat quickly and not burning the oil. If you don’t want to use vegetable oil, that’s fine, just don’t use coconut oil and expect the same results. Thanks for watching.
Medium well all the way the flavor the juices very little blood
Thanks for watching!
Dang!!! Wish I had a Taste-a-vision for this one!!!
Go get some backstraps and make it!! Thanks for watching!
Mybe your best way but not "the" best way. Does look good though
Gotta draw people’s interests with the title. 😂. It’s delicious. Thanks for watching!
Looks delicious.
It is brotha! It is! Thanks for the comment.
Curious how a backstrap would turn out on a pellet smoker
I bet fantastic!!!
This looks great champ
@@drellz9361 Thank you! Still my favorite way to make it! Appreciate the comment👍
Bud.....where did the pan go that you seared the venison in?!?!? THAT has the best base/flavor for you to do your onions, mushrooms, etc. Finally, you deglaze with a quality wine - not something that's been sitting around or something cheap that will ruin all of this effort, especially when it comes to a rare offering like a back-strap! I might have picked a nice Syrah/Shiraz because it has peppery notes that would elevate something like this gem. You might not drink however that coke or pepsi is a drink. I'd pair that with the rest of the Syrah I purchased just for this recipe. Oh my.....mmmmm!!! JMO Thanks for sharing!
I prefer whiskey over wine so I don’t tend to spend much money on reds in my house. I always use fresh wine but I’d be lying if I told you I know what “quality” wine is. lol. But I will try it next time. Not using the pan has also been remedied when I make this at home. Gotta get that fond! Thanks for watching and appreciate the feedback!
My pleasure Sir! I like single malts as well but they have a restricted application in the kitchen. I use a cast iron pan in order to attain AND retain the heat I prefer for searing. The best part is, that same cast iron pan can go right into the oven. WEAR an oven mitt!! 😁
Got me a buck aging and cant wait to tey this on the family
I just cooked some up the other night! Can’t wait to do it again! Thanks for the comment!
Thank you so much for this!!
Any time! Thanks for watching!
Thanks' big help.
You got it!!!
that finger touch for rareness is not real btw, use a temp device like you did lol
Always go thermometer!!! I have soft physical therapist hands and can’t be compared to a real working mans hands. Lol.
was that wesson oil? lol
Good question. I’ve evolved 😂and now use canola. I will say the amount of people who are oil snobs on the internet is staggering. If it has a high smoke point. Have at it. Thanks for watching.
Loin roast the same?
I may use a different term. Can you explain which part you are referring to when you say loin roast? Are you referring to the inner loins?
Did this last night and it was the best venison I have ever had
Great to hear! It’s hard to beat in my mind. Tasty and pretty easy to get done.
Looks like a London broil
It does!
Great video. Thanks for sharing. Awesome results 😋😋😋. Pinky friends don’t get invited to my cookouts!!! Do your broiled walleye please 😃. Have a great season!!!!
Jack you read my mind. We will have plenty of walleye cooking vids coming up. Fresh walleye broiled with onions and bell peppers. I love fried walleye but fresh broiled walleye is hard to beat. Thanks for the watch and comment!
Never cooked backstrap this way. I grew up eating it butterflied, pan seared and on a piece of buttered bread. Out in the shed while butchering the deer. With my next backstrap i am gonna give this a try.
Bread and butter backstrap sounds pretty damn good too!
Christmas day 12-25-22. I followed your recipe for my BackStrap and Man oh Man I gotta tell yah. IT WAS AWESOME. Thanks a miillion man.
You are welcome sir!!! Glad you enjoyed it and thanks for watching.
I’m sorry because I loved every second of this until….. covering with mushrooms and onions. That’s like putting steak sauce on a steak. Maybe I’m wrong but I like meat NOT vegetables
I really thought this comment would come sooner than it did. Took almost a year. Lol. I agree with you. It’s so simple I guess I had to fancy it up a bit for the video. It’s definitely not needed and when I make this at home my kids and wife don’t dare put anything on it. Not sure why I bother. We are one my brother…I too usually turn my nose up to things that grow in the ground. Thanks for watching and commenting!
Thank you thank you thank you thank you.
Great video and very clean. Appreciate the hard. Work!
Thank you!
I swear, venison backstrap/interior tenderloin...better than filet minon...
You aren’t lying!!!
I’ve made the bacon wrapped cream cheese stuffed blah blah blah. But I like my meat to taste like meat sometimes. I’ve got 6 back straps in the freezer. One will get cooked like this ASAP.
Amen to that. I’m not saying stuffing the thing isn’t good. I like bacon and cream cheese but I just don’t think you need it with a back strap. Thanks for watching!
cooked perfectly. Good job. I love it when people "don't like venison"...more for me!
Haha!! For sure! Thanks for watching!
Nice job, looks great! ...I can almost smell it! Lol
I totally agree, keep it simple with these types of cuts. 👍👍
So good! Thanks for watching!
I know this is an old video...but my 13yr old is making these as I'm typing along with some sides that my 16yr old is doing.
Put them to work!
Never tried deer meat in my 47 years of life, but you can bet your A$$ I’ll be picking some back strap up this upcoming week to try this…Nice work, looks delicious!!!
Thanks! You won’t be disappointed. Appreciate the kind words sir.
I’ve cooked a lot of backstrap and you nailed it buddy. That was lookin good, just needed some fresh green beans and some garlic mashed tators!
Thanks! Garlic mashed tators….thanks….now I’m drooling 🤤
People think I'm nuts, but I prefer venison over beef any day. Nice job, sir.
Those people that think you are nuts have never cooked venison the correct way! We can be crazy together my friend. Thanks for watching.
Have not had backstrap in years. I'm going go to Wild Fork foods and get some now. I'll have a cocktail as well. Cheers good video !
Backstraps and cocktails. Sounds like heaven! Thanks for watching. Just remember to let that meat get to room temp before starting the cooking process. I hope you love it!
I prefer charcoal taste on my venison with hardwood. It doesn’t need anything more than salt, pepper, and a little garlic. Perfection. 128 degrees f and pulled, tented, rested for about 10 minutes and you are good to go.
Sounds perfect!
I bought my 1st back strap today for my tacos Tuesday 2mrw . I am so excited . Thank you
Backstrap tacos!!! Now you’re talkin! Thanks for watching and the comment!
Oven temp?
425 for this video. Sometimes up to 450 for a bigger cut. Good luck!! Thanks for watching!
This is a good way, but the best way is to butterfly cut into several thick steaks and tie with butcher twine. Season with SPOG and cook on high heat about 4 min per side on grill.
Can’t argue with that method either as I have used it many of time. You speak the truth sir!!! Thanks for watching and keep cookin!
Ive Never cooked deer back straps before and I typed in “How to cook back straps” and your video popped up. I followed your directions and they turned out perfect! Thanks so much for posting!
Glad you liked it! I’m in Kansas trying to procure more. So far no luck. Every deer I see is a set of floating straps. Thanks for the comment!
I'm definitely going to try this recipe looks delicious
Good Luck! You won’t be disappointed. Thanks for watching!
I cook my backstraps on the grill or in cast iron… salt pepper garlic.. that’s it.. rare is the only way to go… thanks for sharing your video
You got it! For me, less is more, when it comes to the backstrap!!
👌🏼 excellent turnout! Thank you for the dry rub recipe!
Glad you enjoyed it!!
I like this recipe, definitely going to try this tonight, thanks.
Good Luck! Thanks for watching!🥃
Thanks for the recipe! Cooking my first cut tomorrow night. I can’t wait to try this
I hope you enjoy it! Thanks for watching.