What is the best way to cook deer back strap if all u have is a stove and a propane grill?

I dont have a smoker or anything like that. Yea i know it suxs but i got what i got. Thanks for all your input.What is the best way to cook deer back strap if all u have is a stove and a propane grill?
I love them sliced into 1/2 inch chops. Lightly saute in butter, with just salt %26amp; pepper... sooo simple, but sooo good!


Don't overcook %26amp; they'll melt in your mouth!





It's can be eaten for breakfast, as steak %26amp; eggs. Lunch for cheese steak subs (slice thinner) %26amp; dinner, as a fine fillet mignon. It's easy camping fair. Just take along some simple seasoning. You could always just slide on skewers to cook on propane grill or camp fire, if you don't have frying pan... or cook on a hot rock...lol...





This is the simplest way. You can always add onion, garlic or mushrooms... but it's just not necessary. This is most tender %26amp; delicate cut of the deer... It is delicious in it's most natural state. I preferred it unadulterated by strong seasoning. No need to mask it's wonderful flavor.What is the best way to cook deer back strap if all u have is a stove and a propane grill?
Marinade the strap in a good vinegar based marinade (drop in two bay leaves) for at least 24 hours. Then put the meat on the grill on indirect heat (on the side without the flames) on a low-med setting. Put the marinade in a large aluminum pan and also put on the non flame side to reduce. Get a new sponge and every 30 min, turn the meat and use the sponge to mop the meat with the marinade to keep it moist. When the meat reaches an internal temp of 125 degrees (get a cheap thermometer) pour all but a 1/2 cup of the marinade out (remove bay leaves), put the meat in the pan with a generous portion of small potatoes (about the size of a golf ball) celery cut into 3-in pieces and baby carrots. Then cook another 30 min or so until the potatoes are fork tender all the way through.





The meat should be medium well (135-140 degrees) and you have a fulfilling and great tasting meal waiting. Just pull the meat out and let rest for 10 min to let the juices settle or it will seem very dry.
Put a tablespoon of butter and a tablespoon of olive oil in a skillet. When it is hot enough, sweat about 3 cloves of chopped garlic in it to give it some flavor. Sear your backstrap butterfly steaks in the oil until they are still just a bit pink in the center. They will continue to cook on the place while you cook the sauce. If you cook them done, they will be dry when you serve them. Remove the steaks to a plate and keep them warm by covering them with a piece of foil. Reduce the heat and add a teaspoon of flour to the pan and stir around to absorb any juices and oil left in the pan. Then add an ounce of cognac to the flour and brown bits in the pan. Stir until the bits are loosened. Add about a quarter cup of heavy cream to the pan and stir while it comes to a boil. Add just a drop or two of wostershire sauce to the pan. You don't want to actually have the sauce to taste like wostershire sauce, you just want it in the background so use just a drop or two. Season with salt and pepper to taste and simmer for a couple of minutes to thicken. Serve the steaks with some of the sauce dribbled over them.





Everyone to whom I have given this recipe loves it and it is simple enough that it can be done in deer camp yet elegant enough for a special dinner.
cut into 1'; thick steaks, sautee in butter with fresh garlic, chopped oninons and black pepper, then add packaged and prepared brown gravy and let simmer for just a few more minutes, I also add fresh sliced or even canned sliced mushrooms with the gravy. Yum!


shoot safe
Slice it thin 1/4'; thick max, dip it in egg first then bread crumbs and fry it in butter or olive oil like veal cutlets till just loosing pink on the inside- Just about the BEST ! There is only one piece better in a deer, the tenderloin or fillet minion on the inside on the rib cage,(needs to be removed immediately upon harvest). But both do not require teeth or steak knives, if properly cooked.
In a roasting pan, in the stove. Cut you up. some potatoes, carrots and onion, and throw them in there with the meat. Then put in enough water to cover it all. Cook. kinda slow at about 275-300 degrees. It takes awhile, but it is worth the wait. Don't let it dry out. Keep in mind I'm no chef, or cook for that matter, but thats how I do mine.
butterfly the back strap then tenderize it by beating it with the back side of your knife season to your taste and don't over cook it meat is better medium rare
If your grill has a rotisserie attachment, try cooking slowly with a marinade/baste of white (!) wine and butter. Tannic red wines tend to overpower the delicate taste of the meat.