Originally posted by jay07ag
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Marinating Backstrap
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Originally posted by Casey View PostMarinate whole backstrap 45 minutes in soy sauce, roll in course black pepper, grill.
Anorher idea - cut strips, inch wide, 1/8" thick and about 5" long. Season and then roll them up with the onion/jap in the middle. Then bacon wrap. Gives a tenderness you won't get with chunks.
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The backstrap is the gem of all the meat on a deer. So tasty many just cook it up with a lil salt and pepper when they are fresh. When I pull meat out the freezer over 6 months old. It gets marinated. Backstraps never last that long.
When I do marinade. Mr Yoshidas Teriyaki gourmet sauce. I make jerky with the same thing.
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