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Old 11-22-2014, 02:19 PM   #1
Kevin Smith
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Default chicken fried backstrap?

My neighbor gave me some backstrap and I'm wondering how ya'll prepare it.

My thoughts are to pound the mess out of it with a tender icing mallet and then soaking it in buttermilk overnight, then coating in flour and pan fry in hot oil.

Am I on the right track? I'm sure I'll throw some cracked pepper in along the way..
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Old 11-22-2014, 02:19 PM   #2
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Hell yeah!!!
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Old 11-22-2014, 02:20 PM   #3
Kevin Smith
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Stupid galaxy phone. Ya'll get the point.
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Old 11-22-2014, 02:22 PM   #4
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Yes. I did medallions last night and that was good to. Just salt and pepper with some olive oil and sear to medium rare.
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Old 11-22-2014, 02:22 PM   #5
lab man
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I do 50/50 bread crumbs and flour with some seasoning salt. I prefer to serve it with ketchup over gravy. Let us know how it turns out.
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Old 11-22-2014, 02:24 PM   #6
Tex
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If it is still whole I would butterfly it with each side about 1 1/2" thick. Season with season salt and lemon pepper then add some EVOO and let rest overnight. Wrap in bacon and cook on high heat for 2 minutes per side. Let rest for 5 minutes and eat.

I just cooked some for lunch.
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Old 11-22-2014, 02:26 PM   #7
Kevin Smith
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Quote:
Originally Posted by Tex View Post
If it is still whole I would butterfly it with each side about 1 1/2" thick. Season with season salt and lemon pepper then add some EVOO and let rest overnight. Wrap in bacon and cook on high heat for 2 minutes per side. Let rest for 5 minutes and eat.

I just cooked some for lunch.
is that after cooking, it looks a little done for me.
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Old 11-22-2014, 02:38 PM   #8
AdamTex
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I don't think you can go wrong whichever way you choose, but I like your original idea. Be sure and salt your flour.
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Old 11-22-2014, 02:43 PM   #9
TxHrvstr
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This is a great way to prepare backstrap I like to throw in a few slices of onion with meat while it is frying the fried onion compliments the back strap and sets up a good base for making cream gravy to go with it yum yum Im getting hungry
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Old 11-22-2014, 02:45 PM   #10
AntlerCollector
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Tenderize, salt, pepper, soak in buttermilk. Flour, egg, flour, fry, top with white gravy and more pepper.
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Old 11-22-2014, 02:46 PM   #11
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Tex hit the nail on the head.
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Old 11-22-2014, 02:47 PM   #12
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Thumbs up

Before the flour application soak the meat in buttermilk.

You can thank me later.
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Old 11-22-2014, 02:52 PM   #13
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I think ya"ll are trying to torture me while I am up this tree trying to get some backstrap. Now quit it!
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Old 11-22-2014, 02:52 PM   #14
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It should be a crime to cook it any other way than chicken frying...
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Old 11-22-2014, 03:01 PM   #15
Tex
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Quote:
Originally Posted by Kevin Smith View Post
is that after cooking, it looks a little done for me.

Honestly for mine I cooked about 90 seconds on each side and then rolled it on end to cook the bacon.
I used to fry all my backstrap but this is about the best steak you'll ever eat.
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Old 11-22-2014, 03:12 PM   #16
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Quote:
Originally Posted by Blackmouth View Post
It should be a crime to cook by chicken frying...

FIFY....

It's great any way you cook it.
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Old 11-22-2014, 04:41 PM   #17
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When I do chicken fried Backstrap, I cut it into 1/3in thick pieces by 2in long pieces and quickly fry them where they are barely medium well.

They won't be tough!

Biggest mistake is to fry large pieces.
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Old 11-22-2014, 04:49 PM   #18
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Slice it thin with filet knife
soak in pet milk, yes the can stuff, trust me on this....
roll in bisquick seasoned with ragin blaze
fry in peanut oil
dust after removing from oil with another dash of blaze
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Old 11-22-2014, 04:51 PM   #19
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Quote:
Originally Posted by AntlerCollector View Post
Tenderize, salt, pepper, soak in buttermilk. Flour, egg, flour, fry, top with white gravy and more pepper.
Yes sir...
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Old 11-22-2014, 04:59 PM   #20
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Quote:
Originally Posted by AntlerCollector View Post
Tenderize, salt, pepper, soak in buttermilk. Flour, egg, flour, fry, top with white gravy and more pepper.

X2
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Old 11-22-2014, 05:06 PM   #21
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Drool flew out of my mouth when I read those 3 heavenly words.


Chicken Fried Backstrap


Amen
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Old 11-22-2014, 05:08 PM   #22
MitchParker
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You'll love the backstrap if you do it that way. I use half n half instead of buttermilk, but regardless, it'll be yummy.
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Old 11-22-2014, 05:10 PM   #23
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The only way to screw it up is to over cook it.
I like mine 3/4" thick and medium rare, fried or grilled.
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Old 11-22-2014, 05:19 PM   #24
ShawnG
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I'm hungry.
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Old 11-22-2014, 05:25 PM   #25
redfish76
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Rarely fry the backstrap, but I will fry other cuts of meat. It's pretty hard to mess it up. All of the above will work. Venison, particularly backstrap, doesn't need much tenderizing, especially if cut thin.

Fry your steaks two or three at a time. Cook them till they stop "bleeding." Then place on a cookie sheet on brown paper bag (if you can find one, otherwise use paper towels) in the oven on warm.

Then make the gravy with the grease by adding flour and milk. Stir over heat until you reach the right consistency.
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Old 11-22-2014, 06:17 PM   #26
Mike D
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Why in the world anyone fries one of the most prime cuts of venison is beyond me.

To each his own but that's what hindquarters are for!
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Old 11-22-2014, 06:33 PM   #27
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Quote:
Originally Posted by Blackmouth View Post
It should be a crime to cook it any other way than chicken frying...
THIS trumps fried BS all day long

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Old 11-22-2014, 06:37 PM   #28
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Quote:
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THIS trumps fried BS all day long

that looks awesome!
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Old 11-22-2014, 06:43 PM   #29
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Grind it for sausage
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Old 11-22-2014, 06:55 PM   #30
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Grind it for sausage
Lol that'd be a sin
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Old 11-22-2014, 07:03 PM   #31
Kevin Smith
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that looks awesome!
that looks **** tasty!
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Old 11-22-2014, 07:05 PM   #32
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I cut it in chunks about three inches long and cure in high mountain jerky cure, After it cres long enough spray with olive oil and coat with course ground black pepper. Put it in oven at about 200 with door cracked. When it gets to 160 pull it out and let it cool on rack. It will not spoil before the second coming and a slice of it is heaven with a piece of cheese. Do this with a couple a year. The rest I grill or chicken fry. I prefer to chicken fry hindquarters that I have seemed out and cut cross grain. Feel less guilty frying that.
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Old 11-22-2014, 07:05 PM   #33
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How i like mine Name:  uploadfromtaptalk1416701190628.jpg
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Old 11-22-2014, 07:07 PM   #34
Kevin Smith
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My stomach is rumbling!
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Old 11-22-2014, 07:09 PM   #35
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Straight to the pit.
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Old 11-22-2014, 07:15 PM   #36
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I think people that chicken fry backstrap should be slapped....high heat med rare witb sear on cast iron with butter or grill.
ill admit though I have fried before but not no more
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Old 11-22-2014, 07:18 PM   #37
Kevin Smith
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I'm thinking anything chicken fried is greatness? No? You could chicken fry a **** and it would be good?
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Old 11-22-2014, 07:23 PM   #38
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I'm thinking anything chicken fried is greatness? No? You could chicken fry a **** and it would be good?
Can you chicken fry tuna casserole?
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Old 11-22-2014, 07:27 PM   #39
Kevin Smith
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Can you chicken fry tuna casserole?
don't knock it till you try it sir, it's fabulous.
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Old 11-22-2014, 07:29 PM   #40
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Deep fry in the fish cooker
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Old 11-22-2014, 07:30 PM   #41
Kevin Smith
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I'm thinking if you stuff tuna casserole in a fillo dough (sp) it might work quite well, it might be the rave at the next state fair
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Old 11-22-2014, 07:31 PM   #42
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Yes sir! That is how I fry my venison, but don't beat the backstrap too much.
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Old 11-22-2014, 07:33 PM   #43
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mmmm.....now I'm gonna have to defrost some this week and hook it up. Lol...I don't know about frying a tuna casserole but I like backstrap fried or grilled. Its all good.
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Old 11-22-2014, 07:39 PM   #44
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My wife crushes Premium crackers and uses that as the breading. (pieces no bigger than you pinky nail). No flour, just milk, egg and crushed crackers. You get a nice crispy coating after frying.
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Old 11-22-2014, 08:02 PM   #45
Graysonhogs
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Default chicken fried backstrap?

Quote:
Originally Posted by Kevin Smith View Post
I'm thinking anything chicken fried is greatness? No? You could chicken fry a **** and it would be good?

Exactly, fry the **** and treat the strap with respect.

Note: I've eaten a ton of cf Backstrap. Only way my grandma cooked it..
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Old 11-22-2014, 08:21 PM   #46
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Quote:
Originally Posted by Graysonhogs View Post
Exactly, fry the **** and treat the strap with respect.

Note: I've eaten a ton of cf Backstrap. Only way my grandma cooked it..
Don't tell em all the secrets. There would be a lot more hunting pressure if people knew how good a medium rare grilled backstrap is. Let em keep frying.
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Old 11-22-2014, 08:25 PM   #47
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Quote:
Originally Posted by Kevin Smith View Post
My neighbor gave me some backstrap and I'm wondering how ya'll prepare it.

My thoughts are to pound the mess out of it with a tender icing mallet and then soaking it in buttermilk overnight, then coating in flour and pan fry in hot oil.

Am I on the right track? I'm sure I'll throw some cracked pepper in along the way..
Yes, use your imagination. I like to flour and season to taste the BS and brown it in a very thin layer of bacon grease, remove meat and make a little gravy from the "flavor crystal" in pan, reintroduce the meat, let simmer for a while and layer on a pile mashed taters or a bed of rice, yum yum. Salad and bread of your choice.

Last edited by lovemylegacy; 11-22-2014 at 08:31 PM.
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