If you just use a regular Ziploc or a bowl marinate for 2 to 4 hours. However, the Ziploc vacuum bag will cut your marinating time in half. I like to use a Ziploc vacuum bag to help force the marinade into the meat, but you can use just a bowl and it will marinate your backstrap just fine. Add 1 bottle of Italian dressing to a Ziploc bag and place the backstrap inside one cut at a time, this allows even coating of the meat. The Marinadeĭrain the salt water and rinse the backstrap well with cold water. This will draw any excess blood from the cuts. Place the backstrap in a bowl of cold salt water and refrigerate for at least an hour. Venison is lean and won’t shrink that much, but cutting it at the same or slightly narrower than your bacon will allow the bacon to wrap around the sides of the backstrap as it cooks. Once you have your backstrap free of fat and sinew cut it into sections about the same width as your bacon strips. Individual steaks don’t just have more area exposed to the freezer but also it is exposed to oxygen, which is the prime ingredient of spoilage. This will also help protect your venison from freezer burn. Also freeze your venison in whole pieces instead of cutting into steaks just freeze a whole piece the size that will make the steaks you need for a meal. The fat will help protect your venison from freezer burn. I leave this fat on the meat I freeze and remove it during preparation of the venison. I like to use a fillet knife for this process. Drain the water each day so your meat isn’t soaking in water.īefore preparing bacon wrapped backstrap first remove all sinew and fat from the meat with a good knife. If the weather is warm and you’re camping then a cooler with ice will work fine. You can hang your deer or quarter it and place it in a refrigerator if available. Venison that is aged properly is much more tender than venison that is frozen shortly after the kill. Another tip that so many hunters overlook or are just not aware of is aging of the meat. Field dressing will aid in the cooling process and allows the meat to cool as soon as possible as you get it home or back to camp. I feel that quick and careful field dressing is the most important aspect to good venison for the table. When my kids hear I am making bacon wrapped backstrap they smile and can’t wait and they’re picky eaters.īackstrap preparation begins in the field essentially at the moment you locate your deer. I have enjoyed this recipe for many years and now my family enjoys it with me. Backstrap over an open flame in camp is my favorite and the most simple way to prepare whitetail backstrap, but this recipe is the second simplest way to prepare it and my second favorite way to do so. The whitetail deer provides us with a delicacy second to none in my opinion.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |