Backstrap

I feel a properly trimmed and cooked venison backstrap is superior to beef steak. ❋ Unknown (2009)

The backstrap is not really very thick to begin with ❋ Unknown (2009)

This material, woven in backstrap looms, is used exclusively in the Purépecha region and partially in the Mazahua region in eastern part of the state. ❋ Unknown (2008)

On the best game animals for eating: There’s a lot of variability in caribou, but a great piece of caribou backstrap is better than anything in the world. ❋ Unknown (2009)

Very simply put, we all know how to slice a backstrap into small medallions or steaks and sear them in a pan or on a grill. ❋ Unknown (2009)

She had me bring in a backstrap to show class how to kill it and grill it! ❋ Unknown (2009)

There is nothing better than a backstrap, eggs, and biscuits deer camp breakfast cooked up on a coleman stove the morning after that first kill of the year. ❋ Unknown (2009)

Ingredients — Serves 6 2 venison loins (backstrap), denuded and cut into 2 - to 3-ounce steaks salt and pepper, to taste ❋ Unknown (2009)

You can't beat a seared Antelope backstrap or Mallard breast marinated in a red wine with complimenting spices. ❋ Unknown (2009)

Who needs backstrap and all the cruelty it represents, when you could be gnoshing on this? ❋ Unknown (2009)

My dad shot a buck 3 years back that had a slug firmly planted between the backstrap and hide. ❋ Unknown (2009)

A venison medallion is a 1 ⁄ 2 - to 3 ⁄ 4-inch slice of backstrap cut before or after cooking. ❋ Unknown (2009)

John Besh, an award-winning New Orleans chef, shares his recipe for peppered backstrap with muscadine and red wine ❋ Unknown (2009)