Pan Seared Coues Backstrap

[Chef]

I have to thank AZbowhntr for giving me a back-strap off his coues deer from this season.

We got him from "field to butchered" in record time and I have to say, that is the NUMBER ONE

thing anyone can do to guarantee great table fare from your wild game meat.

 

Here is the buck...

 

Here he is being quartered at about 1 hour after harvesting him...

 

Here is a clean and trim back-strap.

 

Fresh rosemary for the rub.

 

Here is the rub. Fresh cracked black pepper, rosemary, kosher salt, minced garlic, olive oil.

 

Rub on the back-strap.

 

Potatoes cookin'

 

Meat hits the skillet. You want a hot pan to hear a sizzle, but not too hot as you'll burn the garlic.

 

First turn. keep turning so you brown all sides. It's okay to cook over medium heat.

 

Enjoying a nice Mexican Cab.

 

Letting the back-strap rest for 10 minutes once it's cooked, before slicing.

 

Here is the back-strap, fully cooked and rested, ready for slicing.

 

Slicing. Notice no juice bleed out, thanks to proper resting.

 

Ta Daaa!

 

The meat was phenomenal. Oh so tender and great flavor. The potatoes were excellent.

I had some lemon rosemary potatoes at a Greek restaurant not too long ago. I tried to

duplicate the recipe and I must say, I outdid myself. LOL!

 

(BTW, those are beet chips included in the final presentation)

[Coach]

Hey Chef, looks phenomenal! What a great way to enjoy a supurb cut of fresh coues venison. Thanks for sharing! I can almost taste it!

[SirRoyal]

Man, does that look good!!!!!! Your welcome at my fire anytime just bring the apron.

[cramerhunts]

Wow Hector that looks wonderful! My mouth is watering just looking at your pictures and I can almost taste the juicy sweet flavor of that meat. Great looking meal buddy!

[azslim]

Looks wonderful, all except the wine, for some of us there is no such thing as good wine.......

 

Thanks for the tip on letting sit 10 minutes before slicing, I will have to start doing that

[bear402]

Looks excellent !

 

Hunks of my venison rarely meet the heat without an olive oil coating.

[Red Rabbit]

Hector, you mean that there is a way to cook backstrap besides seasoning, wrapping it in bacon and putting it over mesquite? Looks good!

[Chef]

Thanks guys! I'm glad you enjoyed the post.

Needless to say, I had a big smile on my face last night enjoying dinner.

There is just something about these little coues deer that make them fantastic table fare.

 

If anyone wants to donate any back-strap I'm all out! LOL

 

*Advice for everyone...cook your game meat!

Don't let it sit in your freezer all year and then throw it out, or give it away after it's all freezer burnt!

It's awesome to re-live the hunt by enjoying a great meal of fine venison, elk, pronghorn, whatever!

[Chef]

Hector, you mean that there is a way to cook backstrap besides seasoning, wrapping it in bacon and putting it over mesquite? Looks good!

 

Back-strap; bacon; mesquite? All ingredients for a tough to beat recipe right there!

[bonecollector]

Looks excellent, I need me some venison

[mason a]

That looks great. thanks for sharing ,I tell people the worst thing you can do to a piece of wild game is over cook it.

That cut looks perfect and tender,

I am cooking some yellowtail on the grill today (that we caught in mexico last week).We use a similar rub for our yellowtail its simple but great

[Chef]

[quote name='mason a' timestamp='1301251261' post='248349'

I am cooking some yellowtail on the grill today (that we caught in mexico last week).We use a similar rub for our yellowtail its simple but great

 

That sounds sooooooo good.

Perfect for a day like today too.

 

Take some photos and share em with us!