Venison Backstrap Philly Sandwich

MossyMO

MossyMO

New member
So we have this left over venison backstrap...


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Sautéed green peppers and onions seasoned with Tatonka Dust.


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Italian loaf buttered and seasoned with Butter Blast seasoning, oak smoked Tatonka Dusted venison backstrap, sautéed green peppers and onions, with Swiss/provolone cheese. After the picture was taken a layer of cheese was put over the the backstrap also and then placed in the oven till the cheese was melting.


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Venison Backstrap Philly Sandwich and Potato Grillers.


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Thanks for looking!
 
MossyMO

MossyMO

New member
scooter said:
What is backstrap? Is that loin?
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The backstrap is the part of the deer that is used for steaks. It is almost entirely devoid of sinew and fat. It basically runs along the whole spine from the neck to the hips and goes into the deer until the back side of the rib cage.

1) Eye of Round
2) Bottom Round
3) Top Sirloin
4) Top Round
5) Sirloin Tip
6) Tenderloins
7) Backstraps
8) Neck
9) Shoulder
10) Top Blade
11) Mock Tender



Notice the difference between #6 and #7. The smaller ones are the tenderloins (found on the inside) the larger ones are the backstrap (found on the outside).
 
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S

Spey Rod

New member
scooter said:
Thank you Marty. Amazing how little fat marbling there is in venison.
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I shoot two types of deer here, both are Blacktails. One comes from the "wilderness" and the other comes from agriculture properties. Of the two the difference in fat is remarkable. The wilderness deer we got this year had 0, nada, none fat on him. The orchard deer had a thick layer of fat on top of the meat. Neither had any marbling at all. Our deer and elk store fat outside the meat to help protect them during cold winters.
 
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