Slow Cooker recipe for vension back straps?
- Thread starter sfwusc
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Ooh! OP hurts!
Preheat oven to 500 (yes 500!) after bringing meat to room temp.
Add a light coat of canola (rapeseed) oil to each side of 1 1/2" - 2" cuts, salt and pepper as well.
Cast iron pan on high heat. Sear each side about 45 seconds. Don't press on them!
In the oven now for 2-3 minutes a side. (Don't over cook!)
Let rest on a luke warm plate with foil over the top for 3-5 minutes.
Add a pat of butter (bacon and/or mushrooms and/or grilled onions pretty good, too), eat slowly.
This is for those who really want to taste the unadulterated meat...for purists, if you will. No breading, no strange seasoning mix, etc.
Preheat oven to 500 (yes 500!) after bringing meat to room temp.
Add a light coat of canola (rapeseed) oil to each side of 1 1/2" - 2" cuts, salt and pepper as well.
Cast iron pan on high heat. Sear each side about 45 seconds. Don't press on them!
In the oven now for 2-3 minutes a side. (Don't over cook!)
Let rest on a luke warm plate with foil over the top for 3-5 minutes.
Add a pat of butter (bacon and/or mushrooms and/or grilled onions pretty good, too), eat slowly.
This is for those who really want to taste the unadulterated meat...for purists, if you will. No breading, no strange seasoning mix, etc.
Marinate the whole strap in Italian dressing, fresh chopped garlic, a splash of soy sauce and a good slug of bourbon, rye or Canadian whiskey. I don't drink but I keep a bottle of Wellar around just for this. Let it marinate in the fridge for at least two days. When you're ready to cook, pat it dry (important), grind fresh pepper on it and wrap the meat with bacon.
Get the grill very hot and brown about two minutes on a side, then set it off the flame, insert a meat thermometer, close the lid and keep an eye on the temp. I pull it off at 150 for reddish pink but thats up to you. About fifteen minutes on my grill. DON”T over cook. Let the strap rest for a few minutes then slice in 1/4” rounds.
Yummm!
Get the grill very hot and brown about two minutes on a side, then set it off the flame, insert a meat thermometer, close the lid and keep an eye on the temp. I pull it off at 150 for reddish pink but thats up to you. About fifteen minutes on my grill. DON”T over cook. Let the strap rest for a few minutes then slice in 1/4” rounds.
Yummm!
Kreyzhorse
New member
Coat them with olive oil, add salt pepper to taste and grill on high heat. Cook to medium rare to medium and enjoy. That's the best recipe I've ever found for back straps.
You can cut it up and slow cook with chicken broth or cream of mushroom, whatever suits you. Add onions or whatever you like. Serve on cream potatoes or wild rice.
I wouldn't give you 2 cents for any grilled venison. I think it's one of those deals where you killed it so you have to tell yourself how good it is.
I wouldn't give you 2 cents for any grilled venison. I think it's one of those deals where you killed it so you have to tell yourself how good it is.
TINCANBANDIT
New member
although I have never tried it, I have heard that Coca Cola works miracles as a meat tenderizer. Injecting it into the meat helps breakdown the bonds.
of course the only way to cook meat is over smoke and or flame.....
of course the only way to cook meat is over smoke and or flame.....
jersurf101
New member
My favorite back strap recipe is is bacon(proscuitto works too) wrapped and smoked at about 425 degrees on the big green egg or any smoker. A fair amount of fresh cracked pepper on the meat before the bacon. Bring it up to a nice medium rare.
That said I have killed some older bucks that were more tough and gamey. In the crock pot I keep it simple. Beef stock, canned cream of chicken, garlic powder, onion powder, Worcestershire, 1 bay leaf, salt and pepper. The liquid does not need to cover the meat completely but at least 2/3. Cook it all day and use the gravy on your mashed potatoes.
That said I have killed some older bucks that were more tough and gamey. In the crock pot I keep it simple. Beef stock, canned cream of chicken, garlic powder, onion powder, Worcestershire, 1 bay leaf, salt and pepper. The liquid does not need to cover the meat completely but at least 2/3. Cook it all day and use the gravy on your mashed potatoes.
Texascoonhunter
New member
Venison Back Strap
Back Strap is not crock pot meat !!! Front shoulder is crock pot meat, season heavy with your choices of seasons and cover in water. Let cook on high until meat turns loose of shoulder bone. Remove bone and other undesirables from meat. Place meat in bake dish and add BBQ of your choice "Sweet Baby Rays" is mine. Cook 45 minuter at 350 and enjoy on bread or with other foods. AS for the BACK STRAP fry up and make gravy. Serve with hot biscuits and potatoes OR wrap strap with bacon, marinate over night with Worcestershire sauce then cook on 450 degree hot grill till pink in middle. Turn strap 2 times until done. Serve with hot bread and bake potatoes. Just don't put great back strap in crock pot.
Back Strap is not crock pot meat !!! Front shoulder is crock pot meat, season heavy with your choices of seasons and cover in water. Let cook on high until meat turns loose of shoulder bone. Remove bone and other undesirables from meat. Place meat in bake dish and add BBQ of your choice "Sweet Baby Rays" is mine. Cook 45 minuter at 350 and enjoy on bread or with other foods. AS for the BACK STRAP fry up and make gravy. Serve with hot biscuits and potatoes OR wrap strap with bacon, marinate over night with Worcestershire sauce then cook on 450 degree hot grill till pink in middle. Turn strap 2 times until done. Serve with hot bread and bake potatoes. Just don't put great back strap in crock pot.
buck460XVR
New member
All this talk about using a Crock-Pot for backstrap bein' a mortal sin reminds me of being slapped along side the head at the dinner table by my old man for using catchup on my steak. "My Lord boy! That's steak, you don't ruin it with catchup!" Similar mentality. Was fine for my dad to use A-1, but a mortal sin for me to use catchup. Folks claimin' using a crock-pot is a sin while recommending Marinades for two days, wraps and rubs. Slow cooking is a sin, but smoking is okay. Try to feed 12-15 folks delicious venison tenderloin all at once. Ain't gonna happen at home with the limited resources most of us have other than a slow cooker that is able to cook a whole backstrap at once. While slow cookers do tenderize tough cuts, they also can enhance tender cuts, just like marinades, rubs and smoking. They also are a great way to make great venison very easily, regardless of the cut. I suspect those citing slow cooking a backstrap in a crock-pot is blasphemy, have never had it.
Backstraps in a Crockpot? Gah!
That's overcomplicatin' things .....
Home-canned tomato juice, an onion, some carrots, potatoes (red seem to hold up better in the pot) maybe a minced garlic clove, salt, cracked pepper corns (red/white- black pepper can get bitter when heated) ..... if you must add fat, bacon grease works wonders ..... a little goes a long way.
The acid in the tomato juice will tenderize even the toughest cuts when crock-potted 6-8 hours. My favorite crock pot meat is ribs ....
The resulting stock, when combined with a little roux of butter and flour, makes a most excellent gravy.
In fact .... talkin' about it makes me hungry ..... I'm going to go fire mine up now ...
That's overcomplicatin' things .....
Home-canned tomato juice, an onion, some carrots, potatoes (red seem to hold up better in the pot) maybe a minced garlic clove, salt, cracked pepper corns (red/white- black pepper can get bitter when heated) ..... if you must add fat, bacon grease works wonders ..... a little goes a long way.
The acid in the tomato juice will tenderize even the toughest cuts when crock-potted 6-8 hours. My favorite crock pot meat is ribs ....
The resulting stock, when combined with a little roux of butter and flour, makes a most excellent gravy.
In fact .... talkin' about it makes me hungry ..... I'm going to go fire mine up now ...
buck460XVR
New member
......guilty as charged.OK,what I do
Cut chops,brown in cast iron frying pan with a generous amount of garlic butter.
When you lift the chops out of the pan,throw in the noodles or taters to soak up the pan goodies.
You are going to brown the outside of the chop.Degree of done in the middle can be partly regulated by how thick you cut them.
Cut chops,brown in cast iron frying pan with a generous amount of garlic butter.
When you lift the chops out of the pan,throw in the noodles or taters to soak up the pan goodies.
You are going to brown the outside of the chop.Degree of done in the middle can be partly regulated by how thick you cut them.
savagecornmuffin
New member
Crock Pot Back Straps...
For those claiming blasphemy for throwing back straps in a crock pot,.. Lighten up!
Shoot an old buck that's been on the run, and those cuts can use any help they can get.
I like to sear the backstaps in a scolding cast iron pan. Roll them, and try not to mash or poke them to much. Then drop them in the crock pot for 4-6 hrs on low covered in Au Jus. I usually cut into medallions of jasmine rice and serve with grilled portabellos. I have made raviolis in beef sauce too. Last time I thin sliced these like roast beef and served them up on baguettes that my daughters made. Topped them with grilled portabellas, Green peppers, vidalias, and Provolone. Au Jus for dipping. It was like a gourmet cheese steak. Super fine.
Yea,.. I just sandwiched venison tenderloins. I'd also pass up a good steak for an excellent hamburger.
For those claiming blasphemy for throwing back straps in a crock pot,.. Lighten up!
Shoot an old buck that's been on the run, and those cuts can use any help they can get.
I like to sear the backstaps in a scolding cast iron pan. Roll them, and try not to mash or poke them to much. Then drop them in the crock pot for 4-6 hrs on low covered in Au Jus. I usually cut into medallions of jasmine rice and serve with grilled portabellos. I have made raviolis in beef sauce too. Last time I thin sliced these like roast beef and served them up on baguettes that my daughters made. Topped them with grilled portabellas, Green peppers, vidalias, and Provolone. Au Jus for dipping. It was like a gourmet cheese steak. Super fine.
Yea,.. I just sandwiched venison tenderloins. I'd also pass up a good steak for an excellent hamburger.
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I couldn't imagine slow cooking back strap. If you think that it's tough I think you are probably just cooking it too much. Rare to medium rare is preferable if you trust where your meat came from and it has been frozen for a couple of weeks.
If cooked to medium it is still ok, but no matter how you cook it always be sure to let it rest. If you let it cool off to 120 degrees on the inside when you cut into it the juices won't pour all over the plate.
We seasoned one with creole seasoning, wrapped in pepper bacon and tossed it on the smoker on high, probably around 375. Took it off when temperature reached 140 in the middle. Wraped it in foil. It probably hit at least 150 in the foil. after about 20 minutes open it and take the bacon off, put it back on the smoker until it gets crunchy. After the bacon is done the bacsktap has probably cooled enough to cut into it. The twice smoked bacon is delicious by the way. That turned out around medium.
My favorite way is to country fry little steaks cut out of the backstrap. Buttermilk and garlic soak for a bit. drain buttermilk, toss them in some scambled egg, toss them around in a bag with enough creole seasoning and black pepper to see it in the mix and toss them around in there. Fry in peanut oil, preferably after frying something like chicken. I don't cook mine very long, if you see red coming out of the top you've gone too far. Like 30 seconds in really hot oil a side on a 3/4 inch slice. still a bit rare, But melt in the mouth tender.
If cooked to medium it is still ok, but no matter how you cook it always be sure to let it rest. If you let it cool off to 120 degrees on the inside when you cut into it the juices won't pour all over the plate.
We seasoned one with creole seasoning, wrapped in pepper bacon and tossed it on the smoker on high, probably around 375. Took it off when temperature reached 140 in the middle. Wraped it in foil. It probably hit at least 150 in the foil. after about 20 minutes open it and take the bacon off, put it back on the smoker until it gets crunchy. After the bacon is done the bacsktap has probably cooled enough to cut into it. The twice smoked bacon is delicious by the way. That turned out around medium.
My favorite way is to country fry little steaks cut out of the backstrap. Buttermilk and garlic soak for a bit. drain buttermilk, toss them in some scambled egg, toss them around in a bag with enough creole seasoning and black pepper to see it in the mix and toss them around in there. Fry in peanut oil, preferably after frying something like chicken. I don't cook mine very long, if you see red coming out of the top you've gone too far. Like 30 seconds in really hot oil a side on a 3/4 inch slice. still a bit rare, But melt in the mouth tender.
Sure Shot Mc Gee
New member
Crock pot recipe isn't so bad. He could have mentioned using a Pressure Cooker on that tasty loin instead._
ChasingWhitetail91
New member
My dad's wife said they would make nice jerky strips