Backstraps are boring

[CountryAsACoonDog]

Where I’m from, people only cook backstrap one way, FRIED.

I like to cook it other ways

 

[MarkOrtiz]

Yes! we found recipes like this a few years ago and now love our shanks and necks the same. I usually debone the neck though to cut down on packaging. One thing to spice up a backstrap is to make a wellington with it.

 

[HunterGatherer]

As for backstraps, you can thinly shave those from frozen and throw them in a simmering pot with stock and quick cooking greens — make your a little hot pot!

We do this with pho and ramen too. Elk bone broth of course

 

[HunterGatherer]

You can use the shanks and raw sliced backstraps in the pho (pot au feu) …

 

[Colorado Cowboy]

I'll trade any shank for backstraps any day anytime!

 

[TaperPin]

It’s not traditional, but making a beef broccoli Chinese takeout with wild game works well and always makes my mouth water. I’ve wondered why it’s not more popular in American cooking to tenderize with egg white or baking soda. Not going to lie, this dish prompted me to order a jar of MSG for the right flavor and dark soy sauce for the color.

In an entire lifetime I never knew exactly where umami taste hits the mouth until tasting pure MSG. Now I notice natural MSG from tomatoes or hard cheeses, or any restaurant food that has MSG added, hitting those same places. It doesn’t change how much I like them, but fun to learn something new about taste buds I’ve been using an entire lifetime. The appeal of MSG must be somewhat of an individual thing - I like it a lot in food that normally have at least a little naturally, but it seems artificial on foods that normally don’t produce that flavor.