BACKSTRAP

[knot for shore]

GOT SOME YOUNG DEER BACKSTRAP (AMONG OTHER CUTS) FROM THE BUTCHER LAST NIGHT. I THNK I'M GOING TO HAVE A BACKSTRAP THROWDOWN WITH A BUDDY OF MINE AND OUR "WIFES" THIS SATURDAY. DOES ANYONE HAVE ANY SUGGESTIONS ON WHAT THE BEST BBQ METHOD OR RUB OR WHATEVER IS?? I COULD THROW SOMETHING GOOD TOGETHER, BUT I WANT DIFFERENT OPINIONS HERE. AND I WANT TO KICK TAIL...

THANKS IN ADVANCE......


P.S. - FLAT, IF YOU READ THIS, I THINK WE'RE DUE FOR A CHILLI / GUMBO / JAMBALAYA COOKOUT/OFF WITH OUR SFC FAMILY FROM DE, MD, NJ, PA AND ANYONE WHO WANTS TO TRAVEL NORTH FROM THE DMZ.....

[Bking]

Chili , Jambalaya, YUM!!!! that sounds Awesome .

[Thin Blue Line]

I marinade venison in a mix with soy sauce, worcestire sauce, water, brown sugar and tequila. Plas I add some seasonings. Just fed out 5 pounds of moose tips to friends and family at my daughters b-day party and no one ever knew, they all thought it was beef... I can send a recipe if you want it-

[Dave Sikorski]

Thin Blue Line.....Welcome to the site.

POST THAT RECIPE!!

I like a bottled marinade called Dale's. It comes in a 16 oz bottle. I know Kroger has it, and BBQ's Galore. Not sure where else you can find it. It's potent stuff and only takes about 15 min to totally marinade any meat.

Take a loin and split it longways. Leave the "hinge" on the side so you can stuff it.

Cook Bacon, chop up into small pieces. Reserve some of grease and sweat minced garlic, mushrooms ,and shallots in the grease. remove and add to small bacon bits. Salt and pepper the entire loin inside and out. Open the fold.

Spread Goat or Cream Cheese thinly on meat. Then layer mush/bacon mixture onto the cheese. Add fresh sprigs of rosemary, thyme, or sage. Close the meat on itself. Tie w/ butchers string.

Rub with Olive oil and sear/brown on all sides in a HOT oven safe frying pan.

Once browned, put into a 400 degree oven until it reaches desired doneness.

I'd say about 145 degrees interior temp.

Let the juices set, and slice.

ENJOY.

-D

[knot for shore]

Thanks Dave and Thin..........

Thin, yes, please post it.

Dave, I will attempt a version of yours.....

[Bking]

Dales is flat out Tasty good on any kind of meat

[DOGKILLR]

Dales is good stuff. I love it.

[HOLWACHAGOT]

Sliced 1/4" inch thick. Salt,Pepper, Old Bay, and flour. Deep fried in Peanut oil for a couple minutes till the slices float. Does not get any better than that in my opinion.
Holwachagot

[tater]

i use to cook a couple deer at a time for partys and deer pickins, ive always had very good luck by getting a brand new pillow case (never used) and i would put the deer in it and cut a slit in it so i could get to the deer, i would then wrap all that neatly in tin foil so it could be opened easly. take a knife and poke holes through the deer and then pour some bbq sauce on it to wet the pillow case ,and put it on the grill on low,(it needs to cook slow like a pig)you can start pouring the sauce on it as it cooks and save a little till it done and pour over once more, my fav sauce is sweet baby rays honey and georges pork bbq sauce mixed together, its awesome sweet and tangy. try it youll like it im sure

[Thin Blue Line]

Ive got a variation of Daves recipe I use as well. Usually on the sirloin roast from the rear quarters. I cut my own deer and game up so I pay special attention to the cut I like the best.

Take the roast and season it with galic powder, onion powder, salt and pepper. Your can punch holes in the roast and stuff cloves of garlic in it if you want. Take some nice slab bacon and wrap the roast in it. Use toothpicks to hold it in place. Bake in the oven, 325 degrees till done...awesome,easy, and delicious.