CouesWhitetail.com
Site Sponsors
Flatline Maps
Bull Basin
Gila Outdoor
Timberland Outfitters
Colburn and Scott
Outdoorsmans Resource Guide
Hunters Headquarters
Mullins
Vision Outfitters
High Point Outfitters
RimRock Outfitters
CMC Skullworks
Camera Land
Ross Outdoors
Optics 4 Rent
A1 Mattress
Western Hunter Magazine
AZ Wildlife Designs
Archery Headquarters
AZ Ground Pounders
Mogollon Taxidermy
Outdoorsmans
Dieringer Outfitters
Millers Southwestern Processing
Copper Country Guides and Outfitters
Duwane Adams
Wildlife Callers
AZ Diamond Outfitters
Wellers Wildlife Studios
Santana Outdoors
Elk Hunter Magazine
Reynolds Coues Connection

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

Add Comment Register



Leave a reply

AZGFD’s Twitter Feed
Latest Post Images
  • 123 2/8″ by Lonnie Lashley (34A, 12/03/14)
  • January 2014 Coues hunt
  • Manuel’s First Deer Az 30A with Uncle Che /300yrds/ 270
  • My First Coues Deer
  • hunting 2014
  • Couescrazy31 and his 2014 buck
  • 5a rifle elk hunt. Any ideas
  • Hunter4life09 got a great buck on his Oct 2014 hunt.
  • First Coues Buck
  • 2014 Coues
  • Lost my pack up in 3C this past weekend
  • Another Youth Hunt of a Lifetime!
About CouesWhitetail.com

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