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Game Prep and Cooking

Soaking Venison Backstrap

I came across a recipe for venison backstrap that calls for soaking the whole backstrap overnight in buttermilk. What does soaking in buttermilk do? It is already such a tender cut piece of meat I can't imagine it making it more tender.

From there, I wrap the venison in applewood back and fry on all sides to rare/med. rare.

Any thought?

Any other similar recipes?

Thanks

hunter

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from charlie elk wrote 3 years 16 weeks ago

If the meat is tainted washing in vinegar or soaking in buttermilk removes the "gamey" flavor. Buttermilk is advisable over regular milk because it has a high acid content.
No soaking venison for me either unless we are going to corn it or make it into bacon.
My preferred seasoning for back straps is salt, allspice and garlic fry hot butter olive oil mix til medium rare.
It's whats for dinner. Enjoy it however it pleases.
later,
charlie

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from DSMbirddog wrote 3 years 16 weeks ago

I'm with Bo. I don't do much with venison but I know people that soak it in milk, Coke, various marinades. I say you can fix it any way you want but venison is not beef, its venison. My favorite way is to slice the backstrap thick, fry it in butter, and then serve with a garlic cream sauce.

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from Bo wrote 3 years 17 weeks ago

There is one thing that I have found about recipes for deer and for the way that people prep it. If you talk to twenty different people from different parts of the country, you will get twenty different opinions and most of them will think that they are right and the others are wrong.
When I see a different way to prep it, I consider it. Sometimes I will use it, sometimes I don't. It is all preference. For the people who tell you there is only one way to do it, I cannot agree.
If you see a different way and you want to try it, go for it.
As far as soaking any venison in buttermilk, there are those who think, claim, swear that it gets out the gamy taste inn the meat. I like the way that venison tastes and don't want to lose the flavor that other people find objectionable. There are hundreds if not thousands of way to fix venison. I have so many wild meat cookbooks ... I can't tell you. Most of the time, I just wing it and seldom really use a cookbook. I have a few favorite recipes, but often times it is a "What do I feel like tonight" kind of operation. As long as my family will eat it and they like it, that is what counts.
Basically I am saying, cook it the way you want to, try new things, you will like some and others you won't.
As far as backstrap, my favorite way to fix that for now is to coat it real good with one of the Weber seasoning salts and smoke it to med rare. When it cools, I slice it up real thin, almost like a deli would and use it however the spirit moves me. It is good. The only way that a person can really ruin a backstrap is to cook it until it is well done. It will be too dry to eat at least IMO.

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from Bo wrote 3 years 17 weeks ago

There is one thing that I have found about recipes for deer and for the way that people prep it. If you talk to twenty different people from different parts of the country, you will get twenty different opinions and most of them will think that they are right and the others are wrong.
When I see a different way to prep it, I consider it. Sometimes I will use it, sometimes I don't. It is all preference. For the people who tell you there is only one way to do it, I cannot agree.
If you see a different way and you want to try it, go for it.
As far as soaking any venison in buttermilk, there are those who think, claim, swear that it gets out the gamy taste inn the meat. I like the way that venison tastes and don't want to lose the flavor that other people find objectionable. There are hundreds if not thousands of way to fix venison. I have so many wild meat cookbooks ... I can't tell you. Most of the time, I just wing it and seldom really use a cookbook. I have a few favorite recipes, but often times it is a "What do I feel like tonight" kind of operation. As long as my family will eat it and they like it, that is what counts.
Basically I am saying, cook it the way you want to, try new things, you will like some and others you won't.
As far as backstrap, my favorite way to fix that for now is to coat it real good with one of the Weber seasoning salts and smoke it to med rare. When it cools, I slice it up real thin, almost like a deli would and use it however the spirit moves me. It is good. The only way that a person can really ruin a backstrap is to cook it until it is well done. It will be too dry to eat at least IMO.

+2 Good Comment? | | Report
from DSMbirddog wrote 3 years 16 weeks ago

I'm with Bo. I don't do much with venison but I know people that soak it in milk, Coke, various marinades. I say you can fix it any way you want but venison is not beef, its venison. My favorite way is to slice the backstrap thick, fry it in butter, and then serve with a garlic cream sauce.

+2 Good Comment? | | Report
from charlie elk wrote 3 years 16 weeks ago

If the meat is tainted washing in vinegar or soaking in buttermilk removes the "gamey" flavor. Buttermilk is advisable over regular milk because it has a high acid content.
No soaking venison for me either unless we are going to corn it or make it into bacon.
My preferred seasoning for back straps is salt, allspice and garlic fry hot butter olive oil mix til medium rare.
It's whats for dinner. Enjoy it however it pleases.
later,
charlie

+2 Good Comment? | | Report

Post a Reply (200 characters or less)