I've been hungry for some backstraps so I satisfied the craving tonight. Marinated and cooked in sweet/worcestershire/olive oil marinade, my favorite way to cook them. Put on a bed of rice and add a little sauce. Wow that's good! Tender enough to cut with a fork.
O common Sean! Your really gonna do this to us! It looks great. I have a fricken bag of chips tonight mm cholesterol!
Hmm your only a couple hours away..... Might still be warm by the time I get there through the blizzard. O crap the blizzard.
Wow, you got 5 slices of red meat! I had lean chili tonight. Wife limits my access to red meat. That looks delicious. ( no chips in the house either!). I over did it way too long so now I am paying for it.
"The backstrap off a deer is similar to filet mignon, according to Harry E. Moran II of the West Virginia Trophy Hunters Association, because it is tender, healthy and delicious. If you enjoy the taste of venison, you will probably devour backstrap. Grilling, broiling, roasting and marinating backstrap are all effective ways to cook deer backstraps." Read more: http://www.livestrong.com/article/454671-the-best-ways-to-cook-deer-back-straps/#ixzz2nZJMC2kn
Thanks everyone for the explanation. Sounds delicious the way swags cooks it. Not much in the way of venison comes my way. The deer around here are so small that the backstrap would probably look like spaghetti! I have a lamb leg cooking in the oven right now.
That's what I had for dinner Saturday night too. A little salt and pepper...screamin' hot cast iron skillet with some bacon grease....sear it on both side and finish them in the oven for a few minutes.
Nice Swags, looks yummy!!! Are those from the big buck? I'm going to try and make some old fashioned "stroganoff" with some of mine later this week (noodles, sour cream sauce, etc.).
