Well its time to empty the freezer of venison and get ready to make room for the upcoming season. To my surprise what did I find, a package of backstraps so here is a simple yet extraordinary backstap steak recipe.
-1 to 1/2 backstraps
-Stubbs beef marinade (or your own, for mine it would be a mix of worchestersire sauce, vinegar, ketchup, spices)
Lay the back strap out on the cutting board, trim all silver skin off, you want NONE on it at all. The goal is to have a nice, big slab of red meat! Once trimmed, cut the backstrap in half so you are looking at two 1/2 size backstraps. Now cut them in half the opposite way but only 3/4 of the way. They should look like big butterfly steaks now. Now, take your tenderizer and pound them to about half of the thickness.Do this for all sections.
Now put meat tenderizer on each steask, both sides and put them in a gallon size ziploc. Add garlic powder, onion powder, and stubbs and shake up good. Place in fridge, turning once, for at least two hours.
Now its time to cook, preheat your grill and get it piping hot, 500+. Once it is to at least 500, turn down to medium heat and put the steaks on. They will only have to cook about 6 minute per side, venison cooks very fast and if it is overcooked will dry out. Medium rare to medium at most is perfect. Now pull them off and enjoy with your veggie of choice and some homemade mash taters!
Happy Hunting ad Happy Cooking!