Ex Military
Eight Pointer
Does anybody in here have a suggestion on how to cook the backstraps of a deer ? I've tried several different ways and none come out right. I mean from what to soak it in and how long to soak it to get the blood and gamey taste out of it to how soon to cook it after i soak it. I've tried soaking it in butter milk or ice water for a week and cooking it after that even to wrapping it in bacon and cooking it in the oven and it still don't taste rite so does anybody have any full recipes from start to finish. I've cooked it in a stew and the oven and it still doesn't taste rite so any help with this would be greatly appreciated.