How do you eat your backstrap

[deerslayer94]

Almost over cooked it


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Now that looks dang near perfect lol that’s how I cook mine

[okrattler]

Cooked.....

I'm not picky.

[mikeyb_23]

I chicken fried a whole peice instead of cutting into steaks, it was awesome. Might not ever cut into stakes again. So tender.

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[bustacap]

I give mine away since I’ve tasted axis

[Uncle Saggy]

I chicken fried a whole peice instead of cutting into steaks, it was awesome. Might not ever cut into stakes again. So tender.

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That looks great


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[CookieMonster]

All the above but one of my favorites is browning it in a skillet and then putting it in a casserole dish and covering it completely with cream of mushroom soup, cooked in the oven for 15-20min then served over rice and whatever sides (generally fried okra, green beans, etc.) your heart...errr belly desires.

[Bayouboy]

Chicken fried in seasoned Louisiana chicken fry mix with homemade fries also dipped in the mix. White gravy on the side.

[BURTONboy]

Cook it a bunch of ways. Cube up small for tacos, slice in strips for fajitas, slice thin for chicken fried, take about a 3” piece and use a tenderizer to flatten it out to a good sized chicken fried steak, pan seared, stuffed with boudin and bacon wrapped on the grill. Its all good! Backstrap from this year to jerky though. Hope to shoot some more deer this weekend and save it for all the above.


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[Jerry H]

Bacon wrapped and grilled rare, or chicken fried with dirty gravy from the fryin.


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What Dale said but with smashed taters.

[Micahbo]

I give mine away since I’ve tasted axis

This hurt my soul a little bit. You can give your whitetail backstrap to me anytime haha.

[Tony Pic]

Marinate in Wishbone Italian dressing and on the grill med - med rare.
When the weather bites and I cannot grill, in the pan with butter pepper and salt...again med - med rare.
Axis back strap is way more valuable and I monitor closely whenever my sons go into the freezer.
Axis on left, whitetail on right.
whitetailnaxisstraps by Tony Pic, on Flickr

[Native Texan]

Slice 3/8 thick 90 degrees with the grain of the meat which runs about 45 degrees on backstraps.

Pan sear in olive oil with salt, black pepper, garlic powder, sliced onion and jalapenos. Only flip it once.

I prefer round steaks over backstrap.

[UltraMax]

I do all of my own processing, I hamburger 100% of my deer, split the backstrap in two longways and run it through the grinder.

[CabezaBlanca]

It all gets ground into sausage or hamburger.

[Traildust]

Chicken fried with mash potatoes and gravy

Best and only way!