pxatim wrote:Agree. Any quality red meat gets real by sea salt alone.Nevs wrote:This is my favorite way to eat venison. Period, hands down. Jerky is good. Sausage awesome but there isnt a better cut of meat than that backstrap. As such, you gotta treat it right.That sounds amazing... for a cheaper cut of beef.
After youve shot your animal and butcher it, clean that meat up.
I like to keep it in a cooler on ice for 3 to 4 days if you have the time before you package it all up.
For me.. fresh venison back straps need none of that and will totally overpower the meat. That strap will shine on it's own. Quality sea salt, fresh cracked black pepper and MAYBE a bit of garlic. Couple minutes each side on a ripping hot open flame or grill. Rest covered for 15 mins and slice. Serve it rare/med rare.