i like my cube steaks chicken fried sitting on top of fried potatoes and onion with the whole thing smoothed in sausage gravy. Meal fit for a king!!!
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This is the only way I cook my backstrap! My tenderloin gets turned into jalapeño poppers! My wife and I can sit down and eat 20 each!
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Funny almost grabbed a Trapper at Costco when they had a demo with supposedly package prices a couple of months ago. I read about Pit Boss Classics and a Grill Z(? Think that was it) but will wait till spring. Back to backstrap recipes, we tried a beer cheese recipe I found on the internet. Was great. We cut the slices thinner so basically as soon as they hit the cast iron and edges started turning grey they were flipped. Phenomenal. Used left overs on a potato roll with cheese, either the beer leftovers of cheese of choice. Can't go wrong either way.
I'll second the Dales and bacon. Can't go wrong in cast iron or grill. Like all others Venison is best when med. rare-rare. We have another sauce we make, wish I knew where it was. My brother actually did it first. Contains soy sauce and brown sugar among other spices and drizzled over steak.
Played with some recently. Made a marinade of soy sauce, bourbon, salt, pepper and oil. Marinated 6 to 24 hours. Wrapped in bacon, cooked in cast iron until done, set to rest, made a sauce with a splash of Worcestershire sauce and a fig liquor I make in the pan leavings. LOML and I liked them.
Cut biscuit size and chicken fried with potatoes and onions and gravy. Leftover backstrap is made into sandwiches for the next days hunt.
Cut them in 1 - 1 1/2" medallions......marinate for 40 minutes in one half bottle soy,one quarter teriyaki and one quarter worchestershire ....remove and season lightly with charley's choice and grill to medium.......yes indeed yes indeed!!