What is your secret on preparing back strap?

[snipes]

orange/apple juice marinade, on a smoker with a water pan

 

[WTJ]

Buttermilk soak.

 

[RidgeHunter]

+ spices
+ 80 year old cast iron on good camp stove
+ tortillas

Most all my backstrap gets this treatment. Tastes best on a gravel bar on the river or in a camp at 10,000 ft.

Otherwise it's chicken fried with fried potatoes and gravy and an ice cold Pepsi.

 

[Neanderthal]

Orange & Iggy are right, preparation is everything. If you put backstrap into anything or put ANYTHING but spices on it then you are doing it a disservice. Fry it up slowly, with love, in olive oil.

 

[RidgeHunter]

OK, you guys heard it, if Matt ever runs into me at a campsite he gets none of my fajitas and none of my chicken fried goodness.

 

[dennishoddy]

Well, I went deer hunting this morning, and had a thawed out elk backstrap waiting for me when I got home. Debated on what to do with it, but decided to try it smoked. Marinated it in Alegro wild game marinade, and put it in the smoker draped in bacon.
Taking it out, it was just too dry. Great flavor, but dry.
If I remember right, I went down this road with a deer backstrap. The meat is too lean to smoke correctly, and retain the moisture.
From now On, it will be marinated, and fry'd to a medium rare.

 

[Toney]

We do it all sorts of ways. Cut thin season add wichesters onions mushrooms add brown gravy cook for few Mins eat with rice or mashed pots. Swiss steak. Roast. Beef tips with noodles butterfly steaks. Just remember you can do the same thing with deer you can do with beef

 

[victor3ranger]

Cut it in half, put in a glass oven dish, pour one bottle of vesty italian dressing, cover dish with foil, cook for 45min at 275.


Almost forgot, wrap the entire thing in bacon.

 

[338Shooter]

Butterfly it. I use a little seasoned salt and coarse black pepper. Grill it like a steak. My favorite.

 

[OkieMoe]

after sitting in beer all night.... fry it up in bacon grease.... mmmmm mmmm good stuff

with lemon pepper