Results 1 to 7 of 7

Thread: Deer backstrap

  1. #1
    PADUE
    Join Date
    Oct 2012
    Location
    St James Parish
    Posts
    70

    Deer backstrap

    Just took some good ole deer backstrap out the freezer and is defrosting right now. Looking for some different ways to cook this one. I always either fry it or cut it into slices and stuff it with cream cheese and jalapeno and wrapped with bacon and put on the grill. Just getting a little tired of having the same ole thing. Yall have any other ideas for me?
    Thanks

  2. #2
    On Target
    Join Date
    May 2017
    Location
    Houma
    Posts
    84
    deer sauce piquante with rice

  3. #3
    Marksman

    Gold Member
    tallwalker's Avatar
    Join Date
    Jul 2012
    Location
    Covington, LA
    Posts
    850
    Stuff it with slivers of garlic and rosemary. Throw it on the grill only as long as you can hold your breath, slab of butter on top, slice and swallow!

  4. #4
    Marksman
    Join Date
    Dec 2016
    Location
    Baton Rouge, LA
    Posts
    116
    Not sure how you usually fry yours. Sometimes we'll do a light pan fry or one of my favorites is just like chicken fried steaks with a cream gravy. So good.


    Sent from my iPhone using Tapatalk

  5. #5
    On Target
    Join Date
    Nov 2016
    Location
    Slaughter
    Posts
    41
    Quote Originally Posted by snipehunter7 View Post
    Not sure how you usually fry yours. Sometimes we'll do a light pan fry or one of my favorites is just like chicken fried steaks with a cream gravy. So good.


    Sent from my iPhone using Tapatalk
    I like that one, except I pound them into cutlettes with a coffee cup, make a brown roux, and finish with cream for a thick light brown gravy, with mushrooms, over mushed taters.

  6. #6
    oldbie

    Premium Member
    LACamper's Avatar
    Join Date
    Jun 2007
    Location
    Metairie, LA
    Posts
    8,023
    Venision parmiian...
    "Be water, my friend..."

  7. #7
    On Target
    Join Date
    Feb 2014
    Location
    Ponchatoula
    Posts
    96
    I make a rub with garlic powder, coarse ground black pepper and salt. Rub it in and let it sit about an hour and then sear over grill. Mmmmmm!

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •