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Old 08-18-2017, 05:16 PM   #1
Black Gold
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Default New technique (to me) for fried backstrap

Have been eating fried deer backstrap since I had teeth to chew. My family has always cut the strap thin, soaked in vinegar for about 30 minutes, tenderized with hammer, and then flowered and fried. Always been good as gold, but from time to time a little chewy and much care would have to be taken to keep the small pieces from frying too much.

Was hunting with a guy who told me this method, which I tried the other day and I'll never do it any other way from now on.

Take the backstrap and clean all sinew and white colored pieces off.
Cut into thick 2 - 2.5" medallions.
Soak in vinegar water for 30 min then rinse clean.
Soak in buttermilk for 1 hour then drain, but do not rinse.
Position medallions on covered counter or chopping block and season then hammer flat with tenderizing mallet. This will form flat steaks about the size of your palm and larger. Flour and deep fry.

This makes the most amazing tasting and tender steaks Ive ever had. Completely melt in your mouth and cut with a spoon. Also give large pieces to work with and deep fry like a chicken fried steak.

My wife doesnt care for backstrap but she had second helpings of this and took leftovers for lunch the next day....SOOOOO GOOD!!!

CW
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Old 08-18-2017, 07:23 PM   #2
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Sounds good! But..... you lost me when you said you have left overs!
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Old 08-18-2017, 08:17 PM   #3
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Sounds good. Need some straps !!!
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Old 08-18-2017, 08:31 PM   #4
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Sounds good. Hope I can get some this year!

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Old 08-18-2017, 08:46 PM   #5
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Backstrap schnitzel, yum!
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Old 08-18-2017, 08:56 PM   #6
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Quote:
Originally Posted by Black Gold View Post
Have been eating fried deer backstrap since I had teeth to chew. My family has always cut the strap thin, soaked in vinegar for about 30 minutes, tenderized with hammer, and then flowered and fried. Always been good as gold, but from time to time a little chewy and much care would have to be taken to keep the small pieces from frying too much.

Was hunting with a guy who told me this method, which I tried the other day and I'll never do it any other way from now on.

Take the backstrap and clean all sinew and white colored pieces off.
Cut into thick 2 - 2.5" medallions.
Soak in vinegar water for 30 min then rinse clean.
Soak in buttermilk for 1 hour then drain, but do not rinse.
Position medallions on covered counter or chopping block and season then hammer flat with tenderizing mallet. This will form flat steaks about the size of your palm and larger. Flour and deep fry.

This makes the most amazing tasting and tender steaks Ive ever had. Completely melt in your mouth and cut with a spoon. Also give large pieces to work with and deep fry like a chicken fried steak.

My wife doesnt care for backstrap but she had second helpings of this and took leftovers for lunch the next day....SOOOOO GOOD!!!

CW

I've never soaked vension in vinegar... what's the reasoning for that?
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Old 08-18-2017, 09:01 PM   #7
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I always soak in water just enough to drain the blood, I also dont know about vinegar...
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Old 08-18-2017, 09:03 PM   #8
Black Gold
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Kills musky or gamey taste that is sometimes in meat from breeding male animals.




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Old 08-18-2017, 09:04 PM   #9
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Bottom line: Grandma always did it, so therefore I do too.....


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Old 08-18-2017, 09:13 PM   #10
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[quote=Black Gold;12662491]Bottom line: Grandma always did it, so therefore I do too.....


Im not bashing, I just never did it, and a lil secret, the smell of vinegar will make me very nauseous.... So, I dont like it even in my Casa...
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Old 08-18-2017, 10:45 PM   #11
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Getting all the "silver skin/sinew" trimmed from the meat is first step in getting it tender for sure.

I may try this without the vinegar though.
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Old 08-18-2017, 10:49 PM   #12
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I've never had an issue with gamey tasting venison. It's all in preparation and care. Getting the sinu and silver skin out are a must for tender meat.
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Old 08-18-2017, 10:53 PM   #13
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I guess I'll never understand why folks chicken fry backstrap. Thats like frying a prime ribeye

Way too many other cuts to fry. And none of them need vinegar or buttermilk to be tender and tasty
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Old 08-18-2017, 10:54 PM   #14
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Quote:
Originally Posted by JustinJ View Post
I guess I'll never understand why folks chicken fry backstrap. Thats like frying a prime ribeye

Way too many other cuts to fry. And none of them need vinegar or buttermilk to be tender and tasty
I tenderize then chicken fry meat from the quarters. Back strap is saved for better dishes... haha
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Old 08-18-2017, 10:55 PM   #15
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Quote:
Originally Posted by JustinJ View Post
I guess I'll never understand why folks chicken fry backstrap. Thats like frying a prime ribeye



Way too many other cuts to fry. And none of them need vinegar or buttermilk to be tender and tasty


Try it EXACTLY as done above and then tell me what you think.


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Old 08-18-2017, 10:56 PM   #16
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Quote:
Originally Posted by Black Gold View Post
Try it EXACTLY as done above and then tell me what you think.


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I'd be glad to try it with something other than backstrap. But ain't nothing you can do to convince me to ruin a fine piece of meat like that.
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Old 08-18-2017, 10:57 PM   #17
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LOL.... well, u will never know then...


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Old 08-18-2017, 11:00 PM   #18
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Quote:
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LOL.... well, u will never know then...


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I'm sure a chicken fried backstrap is good. But it ain't as good as a grilled rare backstrap.

I'm sure a chicken fried ribeye is good too. But I dang sure ain't wasting a ribeye by frying it!

To each their own. At least you're eating it and getting your wife to eat it! Even if its sacrilegious
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Old 08-18-2017, 11:00 PM   #19
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Touché


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Old 08-18-2017, 11:04 PM   #20
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This is how I've always done mine. Put a jar of pickled jalapeños in the buttermilk and let it soak over night if you want some bite. It's hard to beat.
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Old 08-18-2017, 11:25 PM   #21
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Quote:
Originally Posted by JustinJ View Post
I guess I'll never understand why folks chicken fry backstrap. Thats like frying a prime ribeye

Way too many other cuts to fry. And none of them need vinegar or buttermilk to be tender and tasty
Because there's nothing better than fried backstrap
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Old 08-18-2017, 11:53 PM   #22
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Quote:
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Because there's nothing better than fried backstrap
Sure there is. Grilled backstrap, sautéed backstrap, backstrap tar tar, backstrap kebobs, smoked backstrap, broiled backstrap, stuffed backstrap, backstrap stir fry, backstrap fajitas.

Now I feel like Bubba from Forrest Gump
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Old 08-19-2017, 01:16 AM   #23
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Quote:
Originally Posted by JustinJ View Post
I'm sure a chicken fried backstrap is good. But it ain't as good as a grilled rare backstrap.



I'm sure a chicken fried ribeye is good too. But I dang sure ain't wasting a ribeye by frying it!



To each their own. At least you're eating it and getting your wife to eat it! Even if its sacrilegious


Quarters are for frying. Straps are for grilling.


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Old 08-19-2017, 01:28 AM   #24
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Quote:
Originally Posted by Black Ice View Post
Quarters are for frying. Straps are for grilling.


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Old 08-19-2017, 09:39 AM   #25
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Sounds good
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Old 08-19-2017, 09:53 AM   #26
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It's a lot easier to chicken fry then to fire up the grill. I cut mine about 1/2 to a inch thick, dip in egg then flour and then once more. Fry to medium rare, it will rival grilled backstraps for sure. Bout to do some nilgai in a minute.
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Old 08-19-2017, 12:21 PM   #27
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thanks for sharing the new approach to cookin backstrap. hope I kill a few deer this season so I can try it!
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Old 08-19-2017, 01:05 PM   #28
Mike D
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Default New technique (to me) for fried backstrap

Quote:
Originally Posted by SmTx View Post
Because there's nothing better than fried backstrap


I'm with Justin on this. This is how backstrap should be treated. And I don't have to soak it in anything or beat the hell out of it with a hammer to make it taste good and be tender.




Hindquarters meat makes just as good fried backstrap.


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Old 08-19-2017, 01:33 PM   #29
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Quote:
Originally Posted by Mike D View Post
I'm with Justin on this. This is how backstrap should be treated. And I don't have to soak it in anything or beat the hell out of it with a hammer to make it taste good and be tender.




Hindquarters meat makes just as good fried backstrap.


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I agree

On a side note Julia Child would be upset with that plate presentation. Horrific
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Old 08-19-2017, 01:56 PM   #30
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Lol. Don't remember what was going on with the 2 different plates there. I just remember that being at the lease.


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Old 08-20-2017, 06:51 AM   #31
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Following


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Old 08-20-2017, 07:45 AM   #32
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Quote:
Originally Posted by JustinJ View Post
I guess I'll never understand why folks chicken fry backstrap. Thats like frying a prime ribeye

Way too many other cuts to fry. And none of them need vinegar or buttermilk to be tender and tasty
I agree !!
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Old 08-22-2017, 05:24 PM   #33
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Quote:
Originally Posted by Mike D View Post
I'm with Justin on this. This is how backstrap should be treated. And I don't have to soak it in anything or beat the hell out of it with a hammer to make it taste good and be tender.




Hindquarters meat makes just as good fried backstrap.


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I love both methods of preparing backstrap. I would say there is no better way to introduce someone to wild game meat then prepared like fried backstrap in this post.
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Old 08-22-2017, 08:33 PM   #34
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Its probably a great recipe but at our house whole strap is grilled medium rare or seared in hot pan and finished in 500 degree oven. Ive eaten it fried and its good. However, its nothing compared to a grilled/roasted strap seasoned with only salt and pepper.

No soaking either.
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Old 11-08-2017, 11:20 PM   #35
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Quote:
Originally Posted by JustinJ View Post
I guess I'll never understand why folks chicken fry backstrap. Thats like frying a prime ribeye



Way too many other cuts to fry. And none of them need vinegar or buttermilk to be tender and tasty


My thoughts exactly!

This is what God made backstrap for:



Op, I’m sure your recipe is great, but I will never fry backstrap again after having it like this!

Bisch


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Old 11-09-2017, 11:36 PM   #36
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^^^^^^ This right here!
You will be asking yourself why you were frying it all those years!!
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Old 11-09-2017, 11:42 PM   #37
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Quote:
Originally Posted by Franch View Post
^^^^^^ This right here!
You will be asking yourself why you were frying it all those years!!


Recipe please


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Old 11-10-2017, 09:36 AM   #38
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My wife soaks then in sweet red wine overnight before frying. Gives it a little bit of a sweet taste and super tender.
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Old 11-10-2017, 09:46 AM   #39
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Quote:
Originally Posted by JustinJ View Post
I guess I'll never understand why folks chicken fry backstrap. Thats like frying a prime ribeye

Way too many other cuts to fry. And none of them need vinegar or buttermilk to be tender and tasty
Saved me from typing that, thanks.
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Old 11-10-2017, 10:11 AM   #40
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I've never heard of going to so much effort to tenderize something that is tender by nature. Just season flour and fry.
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Old 11-10-2017, 10:18 AM   #41
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i always save the BS for grilling. i use sirloin or something else form the hind quarters for chicken frying. just butterfly it and beat the **** out of it. never soaked in vinegar before so i might give it a try.....
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Old 11-10-2017, 10:20 AM   #42
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Quote:
Originally Posted by southpaw View Post
I've never heard of going to so much effort to tenderize something that is tender by nature. Just season flour and fry.
This, all I do is cut into 1/2" medallions and soak in regular milk (to draw out blood) drain, seasoned flour and fry. Always gotta have some gravy to go with it.
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Old 11-10-2017, 06:04 PM   #43
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All you grillers start your own recipe thread about how it's done... this one is about chicken frying!

I love it both ways... I've also been known to simmer it in a brown gravy with onions after a quick pan fry. Back strap... it's what's for dinner (if you're lucky)!
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Old 11-11-2017, 10:02 PM   #44
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Cut my straps into 1" thick medallions, put two together and wrap pepper bacon around it secured with toothpicks. Grill 3-4 minutes per side and dig in.
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Old 11-12-2017, 11:17 AM   #45
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Try this, once you get your medallions cut, one inch or inch and half, or two, try butterflying them....cut down the middle just about all the way through and open up like butterfly wings before you tenderize. This makes a steak twice as big and you don't have to beat your meat so much to get it tenderized. You like it chicken fried so do it your way, make some gravy and smashed tatters and go to town. Enjoy !
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