What's your very best Venison Backstrap recipe?

Looking for a classy recipe to serve back strap for Christmas dinner. I've been wrapping them in foil with a half cup of apple cider, bay leaf, sea salt and crushed black pepper corns. I slow cook in a low temp oven. This is an awesome recipe but I'd like something different.





What have you got?What's your very best Venison Backstrap recipe?
My brother and I cut it into little cubes and make carne guisada, which is a mexican version of beef tips in gravy. Comino is a very important ingredient in this dish.What's your very best Venison Backstrap recipe?
I use whole back straps but butterflied works also. pierce meat several times with fork marinade in olive oil add Worcestershire and soy sauces just enough for color then add I use Montreal steak seasoning meat tenderizer onion and garlic powder pepper seasoned salt and hoss's ';magic dust';(the stuff on the tables in the restaurant). I don't really have amounts but you can put as much as you like or add then marinade in a ziploc bag for a day. Olive oil here is the key it breaks the meat up and you can use a fork to cut it!! for cooking I put on the grill but broiling would also work.
Marinate in Italian dressing for 24+ hrs. Roll on a HOT grill. Cook them whole. They are prettier and tastier than any beef steak. Serve with a salad, veggie and potato. Can't go wrong.
Ok, here goes - Smoked Backstrap:


You will need:


1 backstrap


Celery


Garlic cloves


Italian dressing


Worchestershire Sauce


Onion


Garlic powder


Mrs Dash Original seasonings


Dale's Marinade


Morton's Nature Seasonings


A smoker


Mesquite chips or sticks


Charcoal


Water pan for smoker





cut the backstrap in half, or you can do it whole. Trim all of the 'silverskin' (membrane) and fat off of it. Then, cut a few slits (about 1-2'; deep, and the same length) in the backstrap. Space them fairly evenly, about 4-5'; apart, and staggered. You don't need but one every 5'; of backstrap length. You'll use this later. Coat (not too much, though) the backstrap in garlic powder and Mrs. Dash original seasoing. Let this sit for about 30 min to an hour.





Now is a good time to get that charcoal going, and put the water in the smoker pan. It's best to soak the mesquite chips in water overnight, so that they burn longer, and release the smoke over a longer period of time.





Next, Coat the meat in a good sprinkling of Morton's Nature seasonings. As finely as possible, chop celery, onions and garlic. Mix the onions, celery and garlic and insert it into the slits you cut earlier. Liberally sprinkle Garlic powder (again), Mrs. Dash, and Morton's Nature Seasonings over the backstrap.





Take another onion, and the leftovers from the 1st one, and cut into slices.


Crush 2 garlic cloves, and cut up the remaining celery.


add this to the water pan of the smoker (should be almost boiling now. Also add the worchestershire (about 1/4 cup, 1/2 cup of Dale's, a liberal amount of Morton's, Italian dressing, Mrs. dash, etc. to the water.





Place the backstrap on the grill, and put a little italian dressing on top of it.





Smoke for 4-6 hours, keeping an eye on charcoal, and water, adding when needed. Keep in mind that most of the flavor comes from the water pan. Cut into the backstrap at 4-6 hrs, to see if it is done. Leave on longer if needed. In a pinch, you can wrap it in foil and put it in the oven for the last 30 min. or so, if weather conditions aren't ideal (ie, too cold, windy, etc.)





It is a little trouble, and it takes time, but the backstrap will have a wonderful flavor, and will melt in your mouth!





Enjoy!
This is my favorite recipe and even people who never ate deer meat love it.





I have tried all sorts of season salt and Johnny鈥檚 season salt seems to tickle the taste buds the best for most people.





Use real butter in a skillet on medium heat sprinkle Johnny鈥檚 season salt on the meat and some pepper then fry meat until done. Take care not to get the skillet so hot to burn the butter.





For killer deer jerky I use a large bowl that can hold 4 lbs of meat that was cut into strips 1/2 inch thick. Add 6 cups of water, 2 table spoons of Johnny鈥檚 season salt, 1 table spoon of canning salt, one teaspoon of pepper (or 2), 1 teaspoon of Liquid Smoke, 2 table spoons of brown sugar, 1 tablespoon of honey, mix well until its all dissolved. Then take the strips of meat and place in the mix, use your hands to squish the meat so the solution soaks into it real good. Let stand for 1or 2 hours. Then they are ready for the rack in the oven, I lay aluminum foil on the bottom rack to catch the dropping. Set oven on warm and crack the door open with a spoon or something so moisture can escape. It takes about 8 to 10 hours depending on the heat and you have some awesome deer jerky. Check it often for the first few hours to make sure it not too hot as to actually cook the meat or it will burn and turn into rock jerky lol!





PS this works well for fish jerky too, but leave out the honey.





Ok now I am hungry! :p
Cut thin strips and bar b que them with a little of your favorite sauce....


I like mine a little crispy but not dry.
Wow, some fancy recipes.


I just fry them up in a pan with some garlic salt, onions and mushrooms in a little butter.
marinade in tomato juice overnight .........coat with Montreal steak seasoning.....roast...enjoy
cut them in silver dollar size about 2 inches thick. Marinate them in sweet vermoth for about an hour. Fry them in butter at med. heat. don't over cook med. you want them rare to med.rare.
Sliced thin and fried, pleases every time. Simple, yet yummy
Marinate them in Italian dressing over night. Then Grill, pan fry or broil them to whatever doneness you want. A good sauce that jazzes up the dish is to take some red wine, garlic, then some Italian seasoning ( i just use a mix from the grocery store) Let this reduce down to about half. pull from heat and stir in about a tablespoon of butter. Simple, easy and tastes great.
Dip them in buttermilk and let them soak for about 1 hour, remove and wipe off the buttermilk. Pan fry in a little oil over low heat, just enough to sizzle. When the juices start to run clear, remove from pan, drain the oil and fill the pan about halfway with a good red wine. Reduce the wine at a low boil until it is about 1/2 of it's original depth. Put the backstrap medallions back in and add a little water/corn starch mix. This should be kind of thin. Add it slowly with a lot of stirring as it thickens quickly. When thickened to a sauce consistency, remove and enjoy.
I always go here and try something new:





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