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  1. #1

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    Jul 2018
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    22

    Venison Backstrap

    ISO the best go to backstrap recipe

  2. #2

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    Sep 2018
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    11
    Cut it about 1/2” thick.
    pound it with a meat hammer till is is about 1/8” thick
    mix flour with salt, pepper, garlic powder and onion powder
    dust with flower
    If you want it breaded mix egg & a Little milk then run it through the flour egg mix and flour again
    heat a skillet I.e. sauté pan
    add olive oil or canola oil
    the oil will start to have a sheen when it is hot enough
    Place the venison loin cutlets in the skillet (it will cook quickly)
    turn over the cutlets and finish cooking

    some other flavorings I use thyme, lemon, chili powder and nothing goes better on venison than cumin
    add some of these spices and herbs to find what you like
    the above will be kind of southwest flavors

    for sort of Asian influence thyme, green onion, garlic, ginger, basil salt & pepper as always

    East Indian (sort of)
    cumin, curry powder, turmeric, onion, garlic

    Italian (sort of)
    Thyme, Oregano, margarim, garlic, onion

    variety is the spice of life

  3. #3
    MAGGUNS44's Avatar
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    Jul 2018
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    Ellisville, MS
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    42
    Whatever you do, just don't overcook it.

  4. #4

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    Jul 2018
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    Southeast Missouri
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    88
    The above recipe is my favorite.

    We also take them and season to flavor, I prefer a little salt and pepper, then wrap in bacon and grill. I cut them in 6 inch pieces and as said above, DON’T overcome them!! You want them medium rare to medium at the most.


    Sent from my iPhone using Tapatalk

  5. #5

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    Premium Member
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    Jul 2018
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    11
    Bacon wrapped, smoked, and glazed with maple syrup and Wellers is my go_to.

    Growing up, my mom would make what she called stroganoff with it.. cube it up, lightly bread and pan fry, then stew with lots of mushrooms, onions, and smetana ( yeah, we had an Eastern European grocery nearby.) serve over egg noodles.

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