Announcement

Collapse
No announcement yet.

All in One Sheet Pan Backstrap

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    All in One Sheet Pan Backstrap

    This one's for the busy people out there. Or, can I just say, I wouldn't hate it if someone cooked this for me for Mother's Day. (Momma doesn't have to know how easy it was.)

    We're getting ready to move to Leakey in a few weeks, so I'm sure I'll be making this again while we're busy packing. It's really easy to throw together.

    Click image for larger version

Name:	28 All in One Sheet Pan Backstrap 420.jpg
Views:	1
Size:	30.6 KB
ID:	25112505



    Thanks for following along!

    #2
    I just happen to have a backstrap in the freezer. Trying this one very soon. Thanks.

    Comment


      #3
      Originally posted by Ellen View Post
      I just happen to have a backstrap in the freezer. Trying this one very soon. Thanks.
      My pleasure!

      Comment


        #4
        Sounds great. Thanks for sharing!

        Comment


          #5
          That looks awesome. Thank you

          Comment


            #6
            It's amazing how simple and delicious that recipe looks. Those two words usually aren't in the same sentence! Thanks for posting.

            Comment


              #7
              Thanks. I will try this. Don't have a whole backstrap, but I have enough.

              Comment


                #8
                Come on October... Need more backstrap.

                Comment


                  #9
                  That looks awesome!!!

                  Comment


                    #10
                    Prepared this recipe last night.
                    My Observation was:
                    - At 475° for 20 minutes my Backstrap could have reached 150° or more. Removed it immediately when it reached 130°. Pulled it at 15 minutes.
                    - My veggie were ready at 20 minutes.
                    - May need to adjust temp to 425° or 450°

                    All in All this was Amazing. Our Tummies were Happy. Thanks "Coachs Wife"
                    Attached Files

                    Comment


                      #11
                      Originally posted by coker737 View Post
                      Prepared this recipe last night.
                      - At 475° for 20 minutes my Backstrap could have reached 150° or more. Removed it immediately when it reached 130°. Pulled it at 15 minutes.
                      You're exactly right. That's why I tried to stress the internal temperature in the post. My oven is really old and I don't think it's very airtight. I use the time stamps on my photos to know how long I cooked it, and for my oven it took 20 minutes, but a newer oven would probably be much more efficient. Glad it turned out well for you! Thanks for taking the time to report back!

                      Comment


                        #12
                        Originally posted by coker737 View Post
                        Prepared this recipe last night.
                        My Observation was:
                        - At 475° for 20 minutes my Backstrap could have reached 150° or more. Removed it immediately when it reached 130°. Pulled it at 15 minutes.
                        - My veggie were ready at 20 minutes.
                        - May need to adjust temp to 425° or 450°

                        All in All this was Amazing. Our Tummies were Happy. Thanks "Coachs Wife"
                        I added this update based on your feedback. Hopefully it helps those less-accustomed to venison cooking. Thanks for sharing!

                        *** UPDATE: One of my readers tested this recipe for himself. He said that, for his oven, 20 minutes would have been way too long. Please, I beg you, remember that there is a huge variety in ovens and their efficiency, and BE SURE to use a meat thermometer when you cook this meal. PLEASE don’t overcook the meat! The internal temperature is much more important than the cook time. He also said, and I quote,

                        All in All this was Amazing. Our Tummies were Happy. Thanks “Coachs Wife”

                        I love the play on words, and the wonderful compliment! Now back to the recipe. ***

                        Comment


                          #13
                          Looks good as always!

                          Comment


                            #14
                            This looks great, going to try and get an axis this afternoon and try it!

                            Comment


                              #15
                              Looks delicious, may try it this weekend! Subscribed to your emailing list as well, thanks!

                              Comment

                              Working...
                              X