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Homeroasters - Home Roasting Coffee Community » Chef de Cuisine of HRO » In the Dish - Cooking Brag List

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venison back strap
ginny	#1 Posted on 12/15/2012 11:36 AM
Founder Posts: 3476 Joined: October 24, 2005	got a box yesterday, all nicely packed in dry ice, of venison. among the goodies is a couple of packs of backstrap... looking for a new way to cook/serve - any thought? ginny


allenb	#2 Posted on 12/15/2012 12:49 PM
Administrator Posts: 3776 Joined: February 23, 2010	I'm assuming this is venison loin? If yes, it's an amazing cut and I like it better than any beef or pork loin I've ever had. There are some methods of soaking overnight to remove any game off-tastes it may have but if not shot on the run and processed properly this shouldn't be an issue. Marinate in apple cider overnight (not vinegar) apply a good rub of your liking after removing from marinade (at least a couple of hours in rub), make sure it includes some salt and brown sugar. Grill hot enough to produce some bark for maximum flavor. Only take it up as high as necessary to be safe from undesirable critters and no higher. Allen 1/2 lb and 1 lb drum, Siemens Sirocco fluidbed, presspot, chemex, cajun biggin brewer from the backwoods of Louisiana


greencardigan	#3 Posted on 12/16/2012 5:33 AM
1 1/2 Pounder Posts: 1183 Joined: November 21, 2010	We generally do our backstrap on the BBQ. Usually we just marinate it in olive oil and crushed garlic. Definitely be careful not to over cook it What species of deer is your backstrap from? We have lots of Javan Rusa in the hills here.


ginny	#4 Posted on 12/16/2012 5:49 AM
Founder Posts: 3476 Joined: October 24, 2005	Thanks guys, I usually use the BBQ even in the snow... we have snow this morning but not much. it is loin Allen. I will ask my nephew what species it is, it's from the North Western LA woods. ginny Edited by ginny on 12/16/2012 6:22 AM

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