Thread: Back strap ideas

I've got a decent size bit of back strap and looking for some new ways off cooking it to change it up a bit i normally do stakes or cook a chunk of it by browning in the pan then over for 10-15mins. But has any one here cooked it another way that's worth a try? Otherwise will stick to how I normally cook it.

Venison Carpaccio
(what I think back strap was invented for)

Backstrap makes a good pie, slow cooked with stock, some vegetables and herbs.

Alternatively as your doing but marinated in Worstershire sauce, and coated in minced garlic and hot English mustard.

Originally Posted by Ned

Venison Carpaccio
(what I think back strap was invented for)

I'm not sure the miss and child would be to keen on that.
Would have to try that one day though

Originally Posted by Dicko

Backstrap makes a good pie, slow cooked with stock, some vegetables and herbs.

Alternatively as your doing but marinated in Worstershire sauce, and coated in minced garlic and hot English mustard.

How long would you marinat it for doing that? Sounds like something worth a try everyone will.eat

Originally Posted by Ned

Venison Carpaccio
(what I think back strap was invented for)

Man that sounds likd it'd be bloody tasty on a hot summer day, like fresh chilled sashimi is real refreshing and light.
I already like my steaks pretty rare so why not go a bit further.

One thing I've done is butchered the back/steaks/ribs in a Frenched rack, you get some really tasty chops and it looks good.

Or go all out and make a carpetbag steak filled with good fat oysters
For those not so keen, I'll still make a pocket in the backsteak and stuff it with blackberries

"How long would you marinate it for doing that? Sounds like something worth a try everyone will eat."
1-2 hours if you can. Because Worcestershire is both salty and acidic so works quickly as a marinade.

See if you can trade it for something decent like a shank

Backstrap: Marinate in cheap red wine and herbs of your choice overnight in the fridge.

Poke holes in the backstrap and push in pitted prunes and dried apricots.

Wrap in bacon.

Then wrap in flaky pastry.

Oven bake for about half an hour.

Serve with mash spuds and peas and butter.

cut thin dip in flour then beaten egg then bread crumbs - mix some salt and cracked black pepper in with the bread crumbs- flash fry in super hot pan - dont need more than 40-50 seconds a side - but note this recipe only works well for tender back steak not tough manky stuff

I done a rough take on Steak frite ai poivre a month or two ago, seriously bloody good.

I slice mine against the grain 10mm thick, marinate in a bowl of chilli’s n spices and sauce for three days and then onto red hot plate for 15sec each side.
The back steak will have rested chilled for 5-6 days prior.
Epic as an entree!

Originally Posted by XR500

Backstrap: Marinate in cheap red wine and herbs of your choice overnight in the fridge.

Poke holes in the backstrap and push in pitted prunes and dried apricots.

Wrap in bacon.

Then wrap in flaky pastry.

Oven bake for about half an hour.

Serve with mash spuds and peas and butter.

That is pretty much the recipe of the DEER Wellington that my missus is making me.

Not a way of cooking it but I like pairing it with Cowboy Butter for dipping: https://www.dontgobaconmyheart.co.uk...-butter-steak/

A different take on the steak: rub the whole backstrap with equal parts garlic powder, salt and pepper. Vac seal and throw into the bottom of your fridge, forget about it for about a week and then remember what you did and put it on the barbeque one night for dinner.

Love a veni backstrap stroganoff though with lots of mushrooms.