CouesWhitetail.com
Site Sponsors
Ross Outdoors
Flatline Maps
Outdoorsmans Resource Guide
AZ Diamond Outfitters
Wellers Wildlife Studios
RimRock Outfitters
Wildlife Callers
Camera Land
Optics 4 Rent
Reynolds Coues Connection
Elk Hunter Magazine
Timberland Outfitters
Outdoorsmans
AZ Ground Pounders
Hunters Headquarters
Santana Outdoors
Dieringer Outfitters
AZ Wildlife Designs
Western Hunter Magazine
Colburn and Scott
Garmin
HD TROPHY HUNTS
A1 Mattress
Gila Outdoor
Bull Basin
CMC Skullworks
Millers Southwestern Processing
Mullins
Southwest Wildlife
High Point Outfitters
Poison Arrow Gear
Archery Headquarters
Koury Guide Service
Wild Heritage Taxidermy
Mogollon Taxidermy
Duwane Adams

Recipes

Tasty Backstrap!

May 21, 2012 by CouesWhitetail in Recipes with 0 Comments

By Jeff Rogers (Desert Bull)

This works great for all game, as the oil adds fat (TASTEY!) that is missing from most game animals. The acid from the lime and soy/worsteshire helps tenderize.

  • 4-6 – 1″ thick back strap fillets, sirlion steaks, or tenderloin
  • 1/2 cup GOOD olive oil
  • 2 tablespoon of diced garlic. FRESH
  • 1 table spoon of grated ginger FRESH
  • 1/2 cup of EITHER Soy or Worsteshire
  • Juice of one lime FRESH
  • 1/4 cup red wine (optional)

Trim fat from meat, pucture meat several times with a fork. Lightly salt and pepper.

Place meat in large zip-lock bag and pour marinade over the meat. Refridgerate for at least 4 hours or over night.

Prepare the rest of your meal, salad, potatoes, etc. You don’t want to cook the meat first then have it sitting around while the rest of the meal finishes. You want the meat to go right from the grille to the table.

Place meat on HOT grille. Retain the used marinade for a sauce (optional). Cook until medium rare. It will continue to cook for a few minutes after removing it from the grille, so don’t over cook it. Overcooking is the main reason that some people turn up their noses at game meat.

To make the sauce, pour the marinade into a sauce pan and add a little wine or apple juice to it (1/4 cup or so), throw in couple of pepper corns, 8-10 cherries (fresh or dried), and a bay leaf. Boil until the mixture reduced by 1/2. Strain into a serving dish and pour over meat. DO NOT EAT THE USED MARINADE UNLESS YOU HAVE BOILED IT.

Tagged

Related Posts

Leave a reply

AZGFD’s Twitter Feed
Latest Post Images
  • Son’s Deer nearing completion
  • 23N early bull
  • Couse hunt in old Mexico
  • Mathews Switchback for sale
  • WTB 35in/315 tire for spare
  • ’97 F-250 4X4 fs or trade
  • whitetail
  • Women’s Javelina Hunting Camp 2016
  • Shed Antlerfest 2015
  • Toy Hauler-Weekend Warrior
  • Guess the Score of this White Mountain Apache Buck!
  • Finally arrowed 100+ inch buck
  • Birthday Buck
  • 103 2/8 score 36B
  • frankies 2×2 36a
About CouesWhitetail.com

CouesWhitetail.com is the leading Internet resource for information on Coues whitetail deer.