DannyBoy
Well-Known Member
While going through my freezer trying to make some room for deer coming back from the locker and upcoming fishing adventures I came across some deer loins (backstraps) from last year. Luckily, no freezer burn and they thawed out really nice! Here is MY personal favorite recipe along with some variations of it. I don't know what it's called, just how to do it, so here goes.
I know a lot of people that insist on marinating, but I think this recipe is so packed with flavor that it can be performed as a "rub" and get the same result. I'm sure some of you have similar recipes.
You'll need: soy sauce, brown sugar, spices of preference (mine are listed below), minced garlic (fresh or canned) and a grill (preferrably charcoal:way.
1. Spice the loin(s) with ground garlic sea salt, lawrys, fresh cracked pepper and cayenne pepper. Don't be shy on any of this, as a lot is lost in the cooking process. I ESPECIALLY hammer it with cayenne because I like it a little spicy. Another great spice to heat it up is Lawry's Red Pepper blend, it's pretty smokin'!
2. Once you've rubbed the spices in, cake the entire loin with brown sugar and minced garlic (fresh or canned). I mean lay it on THICK. I like to press it in as hard as possible without tenderizing the steak.
*for reference, I'd say I probably use 1/2 - 2/3 cup brown sugar and a tablespoon minced garlic per steak.
3. GRILL IT! I prefer to pour soy sauce over the steak as it's being grilled, as opposed to marinating it. I only turn my steaks once, and each side gets a medium-light covering of soy sauce. Medium-rare is my preference...
That's all! It's easy and delicious. It's sort of an asian/teryaki taste and IMO with the cayenne pepper is the perfect blend of sweet, salty and spicy. This recipe has been responsible for many a "deer meat hater" finally coming over to the deer steak dark side.
Some other variations:
1. If using this as a marinade: rub the spices in, dump a bunch of brown sugar, a dazzle of soy sauce, minced garlic, and dark beer in a ziplock and let marinate overnight. A little different but still great taste.
2. Wrap the steaks in bacon. This is better done with marinated meat, as the bacon "insulates" the brown sugar/soy sauce mixture and if done as originally described, too much sugar stays on the meat imo since it's not making contact with the grill and drizzling off. I also like to sear the steaks before-hand.
3. Sprinkle some white sugar on as you grill. White sugar caramelizes better than brown and leaves a different texture on the meat that some people prefer, just not me.
4. If spicy is not your thing, leave out the cayenne.
I have a ton of steaks and roasts to eat yet (6 deers worth), so I'd be glad to hear some of your recipes. Anybody ever tried the coffee grounds idea?
I know a lot of people that insist on marinating, but I think this recipe is so packed with flavor that it can be performed as a "rub" and get the same result. I'm sure some of you have similar recipes.
You'll need: soy sauce, brown sugar, spices of preference (mine are listed below), minced garlic (fresh or canned) and a grill (preferrably charcoal:way.
1. Spice the loin(s) with ground garlic sea salt, lawrys, fresh cracked pepper and cayenne pepper. Don't be shy on any of this, as a lot is lost in the cooking process. I ESPECIALLY hammer it with cayenne because I like it a little spicy. Another great spice to heat it up is Lawry's Red Pepper blend, it's pretty smokin'!
2. Once you've rubbed the spices in, cake the entire loin with brown sugar and minced garlic (fresh or canned). I mean lay it on THICK. I like to press it in as hard as possible without tenderizing the steak.
*for reference, I'd say I probably use 1/2 - 2/3 cup brown sugar and a tablespoon minced garlic per steak.
3. GRILL IT! I prefer to pour soy sauce over the steak as it's being grilled, as opposed to marinating it. I only turn my steaks once, and each side gets a medium-light covering of soy sauce. Medium-rare is my preference...
That's all! It's easy and delicious. It's sort of an asian/teryaki taste and IMO with the cayenne pepper is the perfect blend of sweet, salty and spicy. This recipe has been responsible for many a "deer meat hater" finally coming over to the deer steak dark side.
Some other variations:
1. If using this as a marinade: rub the spices in, dump a bunch of brown sugar, a dazzle of soy sauce, minced garlic, and dark beer in a ziplock and let marinate overnight. A little different but still great taste.
2. Wrap the steaks in bacon. This is better done with marinated meat, as the bacon "insulates" the brown sugar/soy sauce mixture and if done as originally described, too much sugar stays on the meat imo since it's not making contact with the grill and drizzling off. I also like to sear the steaks before-hand.
3. Sprinkle some white sugar on as you grill. White sugar caramelizes better than brown and leaves a different texture on the meat that some people prefer, just not me.
4. If spicy is not your thing, leave out the cayenne.
I have a ton of steaks and roasts to eat yet (6 deers worth), so I'd be glad to hear some of your recipes. Anybody ever tried the coffee grounds idea?