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Post by osprey on Feb 1, 2007 12:14:14 GMT -5
Okay, here's my secret for backstraps. First, I leave them whole, cleaning off the film of connective tissue. Put in a bowl all day, sometimes even overnight, in a marinade of 1/2 cooking oil (any type, canola, peanut, olive, etc) and 1/2 soy sauce (generally half cup of each, but use as much as needed with a 1-1 ratio). Add a sliced or diced onion to the mix. For dinner cook on a hot grill, for thin stuff like sika about 7-10 minute2 per side, for really thick straps like mulie up to 15 minutes per side, but keep it medium rare. Mmmmm, can't go wrong with this one, simple and you'll be able to cut it with a fork. Great for people who SWEAR they don't like venison. ;D
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Post by BIG FOX on Feb 1, 2007 14:21:53 GMT -5
making me salivate... i have to go home and get some meat out of the deep freeze now.... Still waiting to try Sika maet since my buddy the Deer Hunter never gave me any of the one he got....
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Post by THE DEER HUNTER on Feb 1, 2007 14:35:56 GMT -5
All you have to do is remember next time you are my way.
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Post by BuckMaster on Feb 15, 2007 21:21:45 GMT -5
Here you go.... This was dinner the other night. It came out awesome!!  |
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Post by busco on Feb 16, 2007 7:46:39 GMT -5
send me some leftovers that looks gooood!!
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Post by osprey on Feb 23, 2007 13:18:31 GMT -5
Did you use this recipe on that? Looks gooood.
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Post by BuckMaster on Feb 24, 2007 20:09:23 GMT -5
Yeah, used it. It was GOOD! THANKS
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Post by osprey on Mar 17, 2007 16:41:29 GMT -5
I've found a new use for this marinade! Last weekend took some goose breasts, cut them into 1/4" - 3/8" wide strips and let them soak overnite in the soy/oil mix. Cooked them on a hot grill and it was soooo good I'm thinking about throwing away my crockpot!!
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Post by THE DEER HUNTER on Mar 17, 2007 18:02:18 GMT -5
Think that mix could be used on anything - sounds like it's a winner!
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