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Topic: Deer Backstrap, Crock Pot?< Next Oldest | Next Newest >
 Post Number: 1
ccavacini Search for posts by this member.

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PostIcon Posted on: Dec. 07 2011,2:37  Skip to the next post in this topic.   QUOTE

Buddy gave me some backstraps....Usually I jerky all the deer meat he gives me, but I'd like to do something different with this good cut of meat...possibly in the Crock Pot (Slow Cooker).

Any recipes?

Did a search, but didn't turn up anything useful.


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PostIcon Posted on: Dec. 07 2011,3:07 Skip to the previous post in this topic. Skip to the next post in this topic.   QUOTE

Remove surface fascia ("silverskin") if that has not been done already.  Cut steaks across grain, 3/4 - 1" thick, and place them in the crockpot.  Carry the crockpot out to the grill.  Cook hot and fast to rare/light medium rare. Salt and pepper to taste.  Enjoy.

OK, do a very light/quick marinade first if you must.  Soy/Teryaki/oyster sauce/light garlic.


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PostIcon Posted on: Dec. 07 2011,3:51 Skip to the previous post in this topic. Skip to the next post in this topic.   QUOTE

I'd just cut some steaks and throw them and some butter in a screaming hot, cast iron pan. 20 seconds per side should do it.

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PostIcon Posted on: Dec. 07 2011,5:11 Skip to the previous post in this topic. Skip to the next post in this topic.   QUOTE

Step away from the Crock pot with that meat you would not throw prime rib in a crock pot you dont throw back straps in either

Fire up a nice smoking hot cast iron skillet, slice meat into 1 inch slabs across the grain, do a light rub of spices and blacken both side with a quick sear leaving the middle nice and red just warm and perfect for eating.

Make some Garlic mashed taters, a nice loaf of crusty bread and a good red wine now that is dinner :D


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PostIcon Posted on: Dec. 07 2011,5:39 Skip to the previous post in this topic. Skip to the next post in this topic.   QUOTE


(looch @ Dec. 07 2011,4:51)
QUOTE
I'd just cut some steaks and throw them and some butter in a screaming hot, cast iron pan. 20 seconds per side should do it.

X2

Why would you slow cook the most tender piece of meat on the animal? That's filet mignon you would be stewing!!!!

Frame Gizmo's and Slim's posts. :O  :O  :O


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PostIcon Posted on: Dec. 07 2011,5:58 Skip to the previous post in this topic. Skip to the next post in this topic.   QUOTE


(Ben Hong @ Dec. 07 2011,3:39)
QUOTE

(looch @ Dec. 07 2011,4:51)
QUOTE
I'd just cut some steaks and throw them and some butter in a screaming hot, cast iron pan. 20 seconds per side should do it.

X2

Why would you slow cook the most tender piece of meat on the animal? That's filet mignon you would be stewing!!!!

Frame Gizmo's and Slim's posts. :O  :O  :O

X 1,000,000,000,000,000

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PostIcon Posted on: Dec. 07 2011,6:16 Skip to the previous post in this topic. Skip to the next post in this topic.   QUOTE


(charlo slim @ Dec. 07 2011,1:07)
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Remove surface fascia ("silverskin") if that has not been done already.  Cut steaks across grain, 3/4 - 1" thick, and place them in the crockpot.  Carry the crockpot out to the grill.  Cook hot and fast to rare/light medium rare. Salt and pepper to taste.  Enjoy.

OK, do a very light/quick marinade first if you must.  Soy/Teryaki/oyster sauce/light garlic.

I would give those babies a wrap with bacon and open a nice sonoma zin on the way to the grill, but we agree at least 95%.   :)
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PostIcon Posted on: Dec. 07 2011,10:29 Skip to the previous post in this topic. Skip to the next post in this topic.   QUOTE

I made a simple marinade of about a cup of olive oil, garlic, a pinch of salt, 2 TBS of balsamc vinegar and a TBS of red wine vinegar. I was worried I used too much vinegar but it worked very very well. Baste it while on the grill constantly with the marinade.

I love to dredge the steaks in flour, garlic powder, salt and pepper then throw in a hot pan with a splash of olive oil. It helps hold in the juices.

More and more, I prefer KISS with wild game.


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PostIcon Posted on: Dec. 08 2011,8:38 Skip to the previous post in this topic. Skip to the next post in this topic.   QUOTE

Thanks, I get the idea....never cooked them before...now I know better than to waste tender meat in a crock pot.

Thanks for all the ideas...crock pot is put away


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PostIcon Posted on: Dec. 13 2011,10:20 Skip to the previous post in this topic. Skip to the next post in this topic.   QUOTE

I've made Wellington out of the backstraps if they are intact.  Perfect with a green onion Madeira sauce.

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PostIcon Posted on: Dec. 13 2011,10:36 Skip to the previous post in this topic. Skip to the next post in this topic.   QUOTE


(charlo slim @ Dec. 07 2011,2:07)
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...place them in the crockpot.  Carry the crockpot out to the grill.  ...

Made me laugh...
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PostIcon Posted on: Dec. 13 2011,11:52 Skip to the previous post in this topic. Skip to the next post in this topic.   QUOTE


(erik meade @ Dec. 13 2011,10:36)
QUOTE

(charlo slim @ Dec. 07 2011,2:07)
QUOTE
...place them in the crockpot.  Carry the crockpot out to the grill.  ...

Made me laugh...

me to....

wonder if it was Charlo that came up with it, or his better looking smarter kid Charlo Junior


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PostIcon Posted on: Dec. 13 2011,7:56 Skip to the previous post in this topic. Skip to the next post in this topic.   QUOTE

See my picture in big game hunting and add some nice bread.

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PostIcon Posted on: Dec. 13 2011,10:22 Skip to the previous post in this topic. Skip to the next post in this topic.   QUOTE

Did some on the grille the other night wrapped in...wait...it's bad...turkey bacon :down:

Flavor was great, meat tender and cooked perfect, not enough fat!  FP


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PostIcon Posted on: Dec. 13 2011,10:32 Skip to the previous post in this topic.    QUOTE


(WPG Gizmo @ Dec. 07 2011,5:11)
QUOTE
Step away from the Crock pot with that meat you would not throw prime rib in a crock pot you dont throw back straps in either

Fire up a nice smoking hot cast iron skillet, slice meat into 1 inch slabs across the grain, do a light rub of spices and blacken both side with a quick sear leaving the middle nice and red just warm and perfect for eating.

Make some Garlic mashed taters, a nice loaf of crusty bread and a good red wine now that is dinner :D

X2

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