TheGreeen420: why would you nuke that poor meat let it thaw and get to room temp would
help the tenderness then you wouldnt have to beat your meat.....
George H.B.: Try 30-35 seconds each side and it won't be as tough or rubbery. Pink and
Pharcyde Safaris: We fry up backstrap medallions with tatters at camp. It's the best eating
around the camp fire!
Neil Slack: why don't you just pound on a trash can with a baseball bat to start your
video, it would sound about the same
chezzlover hoff: This made my mouth water "LOOKS SO GOOD"
Mike Carlson: what oil did you use?
GITZIT2112: YEAH, YOU COOKED THE GREAT FLAVOR OUT, ITS TOO WELL-DONE. YOU ALSO SHOULD
NEVER HAVE TO TENDERIZE BACKSTRAP. KEEP IT SIMPLE AND ENJOY.
sas spencerport: Dude no dang. if your going to fry try butter. Oil no way have a French fry
then. grill it much better just not oil butter adds more flavor. easy to
kill something but now learn how to cook it. sorry not to be rude but no
way. like your vid just not the way you cook lol. check me out coltshell
youtube. maybe we can pop a beer hang and cook. My way lol
Broxty: Why wouldn't you just BBQ it? It is literally sacrilegious to fry a beauty
piece of venison like this...
kurt brayford: what type of oil do ya use? as i like to cook with bacon fat.
the southern hunter: why in the world would u cook venison loin that done, why not mid rare.
bluto2000gs: Thanks for the vid. I never cared to hide the deer flavor. I like salt,
pepper, a touch of minced garlic and cook to a warm red center at most.
savagenomore: looks like something I might try...
ads681: Why is it that every game cooking video looks the same? Over seasoned,
over cooked. You crowd the pan that isn't hot enough to begin with and you
should use half that amount of oil. Try again, in two batches, and just
use salt and pepper and you will eat really good venison.
mrwilltattoodude: good lord man.First thing not to do is put that meat in oil.Get the grill
as hot as you can and put em on for 3 minutes a side.High heat locks in the
natural flavor of the meat.Grilled backstraps blows fried away.the best
part of that deer was left in the pan.deer meat needs to age in a walk in
for 3 weeks.than cut the backstraps and tenderloin.once you eat em off the
grill you gonna throw away that raggedy pan.
thinkingjack: seriously put on hand sanitizer on before handling raw meat? Unreal
heiney69: dude ur doing nothing wrong only thing i recommend is a mortar and pestle
then you won't have to go back over it with the hammer after the rose mary
leaves great vid
Joe: fat is flavor...leave it on....theirs not much on deer meat to start
Skankpronger: it is good, i been useing italian dressing marinade for years, its like
eating candy, always like to see what others do though, i like the cooking
vids, tmac has a few of them also.
keithw20: Will try you should try and do it the same only put it in an egg wash then
bread it with crushed saline crackers
Peeks Cheeks: i justed cooked my deer and what i did was put pepper, salt, onion powder,
garlic powder and chopped chives on both sides then wrapped it in bacon
then threw it on the grill for a couple of minutes and it tasted great.
Shant Jindoian: Try to cook it a little less it looks over cooked
Craig Tew: Looks great. I'll give it a try tomorrow night.
bowshott007: barbecued with country gravy and potatoes is also a good way to do this.
TheKrowls86: thanks ike! got some fresh backstrap in the freezer im gonna try this on
this weekend. maybe i'll call it bike strap lol
kylemcgeever: looks like you cut yours pretty thick ike. i cut mine no bigger than a
quarter inch. then i marinate them in gartners sauce for a day. i think
gartners is just a local market but it makes the meat taste like candy!
check em out and give em a shot if you can. then i barbecue em, and i could
probly eat a couple pounds of that stuff.
bassbucksnbeards1: Awesome video I trying this soon!
Well Informed: its amazing ike !!!
Hob0Magnet: Use a very similar recipe myself, im lucky enough to have some herbs like
the rosemary in my garden!
Raymond Moreno: Good videography. Nice and close viewing. The end result could have used a
bit more lighting to bring out the colors, hence making the end product
much more "tasty looking". Good video tutorial.
MultiOutdoorsman1: brown them for 2 minutes on each side then smother them in mushroom gravy
and finish in the oven at 350 for 20 - 30 minutes
nichoharri: the itialian dressing is good, also you can do soy sauce and worschister
sauce with some montreal steakseasoning, mix it in a bag and marinate them
over night and those are good too.
Bobby Landis: Ike try Ginger. Yes zesty italian dressing makes it good. Heres one for you
Ike, cup of soy sauce, cup of worcestershire, 2 cups of pineapple juice,
cup of light brown sugar. 2tbl garlic,2tbl ginger. Marinate 8-12 hours.
xkillaz18x: Awesome stuff man. Looks very good and im not lying. Marinating, frying,
broiling in the oven, charring on the bbq!!! Win Win!!!
Jayf283d1: Looks fricken good!
Well Informed: now im hungry again lol i marinate mine it zesty Italian dressing over
night and pan fry in olive oil for 2 mins on each side or until its a
little crispy :)
S M Knabel: Thanks for the video. Those backstraps sure do look good.
Ike's Outdoors: I'm trying that. That sounds good!!!!
Alec Williams: wrapped in bacon and cooked on mild heat on the grill (gas or
charcoal)....YUMMMM! just tried it this year and it is just awesome. we did
it with both the deer i shot this year
rovert97: Watching this at 5am at work and all I wanna do now is hit my freezer for
some more straps. Made some Sunday night on the George foreman grill. Nice
and quick and cooked perfectly.
ilducedevenezia: "I may be doing this wrong, but it does turn out tasting great" And that,
sir, is all I care about! Great video, as always.