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Old 05-08-2017, 05:44 PM   #1
Coachs Wife
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Default 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.

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http://www.mywildkitchen.com/all-in-...pan-backstrap/

Thanks for following along!
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Old 05-08-2017, 07:06 PM   #2
Ellen
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I just happen to have a backstrap in the freezer. Trying this one very soon. Thanks.
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Old 05-09-2017, 06:16 AM   #3
Coachs Wife
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Quote:
Originally Posted by Ellen View Post
I just happen to have a backstrap in the freezer. Trying this one very soon. Thanks.
My pleasure!
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Old 05-09-2017, 12:12 PM   #4
Outback77
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Sounds great. Thanks for sharing!
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Old 05-09-2017, 12:23 PM   #5
Mr. Whiskers
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That looks awesome. Thank you
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Old 05-09-2017, 12:26 PM   #6
BURTONboy
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It's amazing how simple and delicious that recipe looks. Those two words usually aren't in the same sentence! Thanks for posting.
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Old 05-09-2017, 12:27 PM   #7
czechgrubworm
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Thanks. I will try this. Don't have a whole backstrap, but I have enough.
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Old 05-09-2017, 12:30 PM   #8
Gunnyart
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Come on October... Need more backstrap.
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Old 05-11-2017, 06:33 PM   #9
EliteDriver
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That looks awesome!!!
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Old 05-13-2017, 06:34 AM   #10
coker737
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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"
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Old 05-13-2017, 09:47 AM   #11
Coachs Wife
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Quote:
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!
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Old 05-13-2017, 10:14 AM   #12
Coachs Wife
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Quote:
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. ***
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Old 05-21-2017, 11:04 PM   #13
kd350
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Looks good as always!
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Old 05-23-2017, 02:44 PM   #14
Steady_Hand
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This looks great, going to try and get an axis this afternoon and try it!
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Old 05-23-2017, 02:47 PM   #15
Patton
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Looks delicious, may try it this weekend! Subscribed to your emailing list as well, thanks!
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Old 05-23-2017, 03:15 PM   #16
Grits
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Sounds great, can't wait to try it. Didn't know there was anyone on the Green Screen that evenhad heard of Looneyville much less hunts there. My aunt and uncle live there.
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Old 05-23-2017, 05:04 PM   #17
Coachs Wife
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Quote:
Originally Posted by Grits View Post
Sounds great, can't wait to try it. Didn't know there was anyone on the Green Screen that evenhad heard of Looneyville much less hunts there. My aunt and uncle live there.
Grits
One of my favorite places to go! How long have they lived there? They may know my brother, Vic Bailey, Jr.

This post has some pictures from our family place. My dad built the cabin and the whole family has been adding on a piece at a time.

http://www.mywildkitchen.com/my-wild...he-beginnings/

Thanks for following along!
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Old 05-23-2017, 05:05 PM   #18
Coachs Wife
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Quote:
Originally Posted by Patton View Post
Looks delicious, may try it this weekend! Subscribed to your emailing list as well, thanks!
Thank you for subscribing! I appreciate that!
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Old 05-25-2017, 02:41 PM   #19
Bisch
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I am going to try this one!

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Old 06-01-2017, 11:56 PM   #20
Afmalinois
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Looks great
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Old 06-04-2017, 09:47 PM   #21
mikey2
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Thanks again Coachs Wife! I made this for my wife and daughter. I'm a hero again thanks to you. I chopped some onion and a little bit of bacon was my only add on turned it great!
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Old 06-12-2017, 05:17 PM   #22
Coachs Wife
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Quote:
Originally Posted by mikey2 View Post
Thanks again Coachs Wife! I made this for my wife and daughter. I'm a hero again thanks to you. I chopped some onion and a little bit of bacon was my only add on turned it great!
Sorry for the late reply! Looks fantastic! I'm all over the idea to add bacon and onion. Sounds fantastic! For both the beans and taters!

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Old 06-13-2017, 03:11 PM   #23
charles7212
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Looks great.. Now I am hungry..
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Old 06-13-2017, 04:43 PM   #24
CWendling
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sent my wife the link...hopefully its whats for dinner
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Old 06-13-2017, 04:46 PM   #25
Coachs Wife
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Quote:
Originally Posted by CWendling View Post
sent my wife the link...hopefully its whats for dinner
I hope so too!

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