what to do with a tough old backstrap?????

[wabi]

Step son killed a buck Friday (with a Horton crossbow ) and managed to get it field dressed but had no idea how to butcher it and couldn't find help. (he lives near Cleveland and we're in southern Ohio)
He decided to bring it here since he didn't have money to pay a processor.
My wife told him she would pay the processing fees for ½ the meat.

We ended up with a backstrap, and I just can't decide what to do with it.
(I had the rest of our meat ground for summer sausage since we have plenty of meat canned already. The processors daughter makes summer sausage, bologna, jerky, etc. for his customers and I wanted to try her jalapeno/hot pepper cheese summer sausage.)

Thinking of cutting it into 6" chunks and smoking it today (I have to smoke some other things anyway - would you believe my wife's sister wants deer bones smoked for dog treats. ), but haven't decided how to cook it once it's smoked.

What sounds good for a meal when it's cold outside?

[Fletch2]

stew

[DaGriz]

Only lightly smoke it . Cut it into 1 & 1/4" wide strips,(with the grain) 1/4" thick and 5-6" long. sprinkle gorgonzola cheese on the top, roll up the strip, then wrap pepper bacon around the roll; secure with a couple of tooth pics

Cook on the grill to medium, rare, turning until bacon is done.

[Woodspike]

Throw a couple pieces in the crock-pot with some potatoes, carrot, and onion... Season as desired.

[IH8ATTN]

anything will come out soft in a slow cooker

[sumner4991]

anything will come out soft in a slow cooker

X2

Cut into small chunks. . . .

Season the meat and cook the it first until tender . . .then throw in the potatoes, let the potatoes cook 30-60 minutes, then throw in the rest of the veggies. Cook until the potatoes are tender . . .then add noodles and cook until the noodles are tender, then eat.

[VixChix]

Slowcooker - toss some salsa sauce or pasta sauce on and cook on low for 8 hrs.

[lscha]

Tough backstrap??? Isn't that an oxymoron? I have never had tough backstrap. Are we talking about the same meat? Fried or roasted, med rare, is better than the best beef sirloin.

[Woodspike]

Tough backstrap??? Isn't that an oxymoron? I have never had tough backstrap. Are we talking about the same meat? Fried or roasted, med rare, is better than the best beef sirloin.

My initial thought as well...
Aside from t-loins, backstrap is one of the best cuts.

[wabi]

DaGriz,
That sounds really good, but I'm going to wait for better weather to try it. I know it would be best on the charcoal grill, and I'm not grilling in the snow today.

Vix,
I think you have the winning recipe! My wife canned a bunch of tomato based sauces this summer and a quart of marinara sauce is waiting on the table for the smoker to finish it's job.
Slow cooker in the warm house sounds like a good bet on this wintry day.


lscha,
I do sometimes kid around just a little.


Now to convince the wife it would be a great day to bake some fresh bread to go along with the meal.
Maybe even a baked potato while the oven is hot.

[taz3]

Another good recipe, I've done with moose meat, is slit the center open and slide a strip of bacon in, then place it in a slow cooker with red wine, assorted frozen berries and some cinnamon.

High acidic veggies like tomatoes are good to break down and tenderize the meat, lemon and oranges will do the same.

[j.krug]

Send it to me and I'll worry about how to prepare that tough old backstrap!!

[one shot scott]

I love sliced and wrapped in bacon, put in a pan with water and a bit of soy and slow roasted. Mmmmm dems good eats

[VixChix]

Another good recipe, I've done with moose meat, is slit the center open and slide a strip of bacon in, then place it in a slow cooker with red wine, assorted frozen berries and some cinnamon.

That sounds absolutely amazing!!!

Anything with bacon is good.

I have a recipe for Buck Balls - (ground venison mixed with stuffing and some seasonings and shaped into meatballs, then wrapped in 1/2 strip of bacon, drizzled with BBQ sauce) - would work for whole chunks just as well as the ground, I'm sure. I've used something similar for wild turkey as well.

[Cossack]

I butterfly mine to about 3/4" thick, fry one side over med high heat, in garlic infused olive oil, for about 2-3 minutes. Turn and splash with soy sauce and wine vinegar. Cover and 'steam' for about same time. Object is to get browned outside still quite pink inside. Awesome. Have NEVER had a tough chop doing it this way.
I cook, therefore I am.