Modern Bacon Apple Backstraps

Viper21

First Sergeant
Joined
Jul 4, 2016
Messages
1,689
Location
Rockbridge County, Virginia
#1
I don't personally cook a lot. My other half is a fantastic cook so....

However, I do have a couple things I whip together that I'm famous for. Amongst friends, & family at least :smile:

Thought I'd share one. I would imagine Venison was consumed whenever possible during the Civil War. So, minus a few of my particulars, this could very well have been done in the time period :smile:

For starters, you need a back strap. For those unfamiliar with this term, a back strap is slang for the tenderloin. It's the most preferable cut of meat (besides "the fish"). It resides along the spine (both sides) running from the base of the neck, to the rear. It is generally the most tender cut of meat, & the most common cut used for steaks. The hind quarters are used for roasts, jerky, etc.... at least in my house.

Back straps: 1
Jug of Apple cider
pack of bacon (peppered preferred)
Seasoned Salt
Black Pepper
Montreal Steak Seasoning.

The first thing I do is cut my strap into medallions, or small rounds. Usually about 6oz or so.

I will then tenderize them (poke holes) with something like this:



Then I will put them in a bowl full of Apple Cider. Not juice, cider. You can get some apple flavor with juice but, cider penetrates the meat better. It also tenderizes as well as flavors. So, I use cider not juice. Let sit in fridge, covered, overnight. I usually soak them 24hrs before they hit the grill.

A couple hours before grill time, I will pull them out of the bowl, & prepare them for the grill. This involves, sprinkling them with seasoned salt, & pepper. I will usually "pat" the salt & pepper into the meat so to speak. Once both sides are covered, I will wrap a piece of bacon around them, usually fixed with a toothpick. Lastly, I'll top them with some Montreal Steak Seasoning.

Here's what it usually looks like at this point:



At this point, I will put them on a plate, & set in the fridge until grill time. Usually only an hour or so.

On occasion I will also cut up a couple medallions & put em on skewers. ala:




Grill to your liking. I prefer medium. This "recipe" has turned many, "I don't like Venison" types, into full born Venison lovers. :D

This is only one of my methods but, it's probably the crowd favorite.
 

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Joined
Jan 20, 2013
Messages
16,302
Location
north central florida
#2
I don't personally cook a lot. My other half is a fantastic cook so....

However, I do have a couple things I whip together that I'm famous for. Amongst friends, & family at least :smile:

Thought I'd share one. I would imagine Venison was consumed whenever possible during the Civil War. So, minus a few of my particulars, this could very well have been done in the time period :smile:

For starters, you need a back strap. For those unfamiliar with this term, a back strap is slang for the tenderloin. It's the most preferable cut of meat (besides "the fish"). It resides along the spine (both sides) running from the base of the neck, to the rear. It is generally the most tender cut of meat, & the most common cut used for steaks. The hind quarters are used for roasts, jerky, etc.... at least in my house.

Back straps: 1
Jug of Apple cider
pack of bacon (peppered preferred)
Seasoned Salt
Black Pepper
Montreal Steak Seasoning.

The first thing I do is cut my strap into medallions, or small rounds. Usually about 6oz or so.

I will then tenderize them (poke holes) with something like this:



Then I will put them in a bowl full of Apple Cider. Not juice, cider. You can get some apple flavor with juice but, cider penetrates the meat better. It also tenderizes as well as flavors. So, I use cider not juice. Let sit in fridge, covered, overnight. I usually soak them 24hrs before they hit the grill.

A couple hours before grill time, I will pull them out of the bowl, & prepare them for the grill. This involves, sprinkling them with seasoned salt, & pepper. I will usually "pat" the salt & pepper into the meat so to speak. Once both sides are covered, I will wrap a piece of bacon around them, usually fixed with a toothpick. Lastly, I'll top them with some Montreal Steak Seasoning.

Here's what it usually looks like at this point:



At this point, I will put them on a plate, & set in the fridge until grill time. Usually only an hour or so.

On occasion I will also cut up a couple medallions & put em on skewers. ala:




Grill to your liking. I prefer medium. This "recipe" has turned many, "I don't like Venison" types, into full born Venison lovers. :D

This is only one of my methods but, it's probably the crowd favorite.
Looks really good,but when we refer to backstrap we are talking venison.
 

Viper21

First Sergeant
Joined
Jul 4, 2016
Messages
1,689
Location
Rockbridge County, Virginia
#11
We also like to make sausage out of venison,adjust your seasoning and you have great eating.
I'm not much on venison sausage, or ground. Have tried both many ways. Anymore, it's steaks out of the straps, a couple roasts out of the hind quarters, & the rest becomes jerky, or canned venison.

Used to be lots of deer harvested annually. Being an empty nester now, usually just one or two. Which, ends up being enough meat to last the year.
 

Viper21

First Sergeant
Joined
Jul 4, 2016
Messages
1,689
Location
Rockbridge County, Virginia
#17
We always had what we called a nice ham out of the top of the hindquarter..good eatin.
Same here. Typically, I'll marinate said "ham" for a day. Then, take a fresh garlic & slice some thin slices, & insert them in various places before putting it into the crock pot with potatoes, & carrots. Usually hit the pot early morning, to be ready for 5-7 pm feast. Yum..! Usually just falls apart, no knife needed. Typically just a fork :smile:
 
Joined
Mar 26, 2018
Messages
116
#18
It pays to be adventurious with food as you will get many pleasant surprises,there have a few items i have not been thrilled by,
Ahh yes deffo! I’m generally not that much of a fussy eater and do like to try new things.. it’s the cooking of new things that tend to puzzle me more .. incase I totally make something edible very inedible !
 

Viper21

First Sergeant
Joined
Jul 4, 2016
Messages
1,689
Location
Rockbridge County, Virginia
#19
Mmmm does sound and look very tasty!! Think I would prefer it with beef though! It’s making me hungry now!
I've literally had several people who claimed, "I don't like venison" try steaks I'd prepared this way. ALL of them were blown away. All of them have eaten venison I've prepared again. One in particular now allows me to hunt their property with the condition that they get some steaks, & a roast or some jerky. :smile: This person was one of the "I don't like venison" types, as well as not a fan of hunting.
 
Joined
Mar 26, 2018
Messages
116
#20
Hmm see I don’t even know if they sell venison in any of our local shops.. maybe the butchers might.. I shall have to pop up there at some point! We are not lucky enough to hunt our own food and do it the cool way! Yup this site just makes me want to change countries so much more every day !
 

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