ACG Loren backstrap question

1370rod · Posted: Wed Nov 14, 2012 8:23 pm Post subject: ACG Loren backstrap question

I got my buck this weekend and want to try to fix the backstraps as you mentioned earlier. You said slice them thin, how thin is thin? Fried in butter and add salt and pepper as desired. Anything else I should know, This has to tasted good if fried in butter. Rod.

Kow Farmer · Posted: Thu Nov 15, 2012 4:55 am Post subject: Re: ACG Loren backstrap question

Rod,
Since reading this posting, I think I am going to say the heck with work today. I think I should grab some Brain Belt premiums and head South toward the Case cave and help "test" this venison to make sure the quality is there. LOL
Kow Farmer (Kurt)

Kow Farmer · Posted: Thu Nov 15, 2012 4:56 am Post subject: Re: ACG Loren backstrap question

I can't type. Supposed to be Grain Belt. But the more you have, it does the brain wonders. LOL
Kow Farmer (Kurt)

1370rod · Posted: Thu Nov 15, 2012 5:42 am Post subject: Re: ACG Loren backstrap question

Kurt that sounds like a good idea, now we should have plenty for all. I'm looking forward to trying this, I have to be the cook when it comes to venison so I don't want to screw-up or I'll
never hear the end of it, LOL, Rod.

DKase · Posted: Thu Nov 15, 2012 5:46 am Post subject: Re: ACG Loren backstrap question

I wrap the entire loin in alum. foil in one piece and put them on the grill. As they are cooking open the foil every 20 minutes or so and inject them with wine. Use a 3" 18 ga. needle and cleaned out 50 cc syringe. This will take the wild flavor out. Slice it up after it is cooked. Shoot it up with as much wine as it will hold. Cheap wine is better so you do not drink it all. I do the front and rear quarters the same way, but the loins are the by far the best.

RGMartin · Last edited by RGMartin on Thu Nov 15, 2012 6:24 am; edited 1 time in total

Slice thin, 1/8" or so cook to your desired doneness in butter with some mushrooms in a heavy iron skillet. Salt black pepper, and a dash of soy sauce when done. Deglaze skillet with a cup or so of water, Make a gravy out of it with some flour and water. Serve on some mashed potatoes.

Gonna go work on some fence rows now, this has me thinking a rifle would be a good tool to take along.

Adirondack case guy · Posted: Thu Nov 15, 2012 7:08 am Post subject: Re: ACG Loren backstrap question

Rod,
Rich hit it pretty much on, but at hunting camp, we coulden't slice them that thin, LOL. Usially ended up 3/8-1/2". I forgot to mention the side dish of sauteed peppers, onions, mushrooms, and garlic. Once cooked, serve in the frying pan, but be careful, as sevetal forks are aiming at the fry pan the moment it is set on the table.
Loren

Agri King · Posted: Thu Nov 15, 2012 4:05 pm Post subject: Re: ACG Loren backstrap question

Rod, all methods posted sound good. 3/8-1/2 thick some butter you are in bussiness. Sat. is opener for WI. I GOT to get me one of those devils!

1370rod · Posted: Fri Nov 16, 2012 10:17 am Post subject: Re: ACG Loren backstrap question

Thanks for the advice guys,I can't wait to try them. Rod.

Allis Chalmers	Case	Cockshutt	Farmall IH	Ford 8N,9N,2N	Ford
H. Ferguson	John Deere	Massey	Minn. Moline	Oliver	All The Rest