Bear backstrap recipe wanted

[Team4LongGun]

Anyone have a great way to prepare?

Thanks

 

[406life]

Sous vide to 160. Remove and pat dry. Season with fresh cracked black pepper and salt. In medium heat cast iron melt 3tbsp salted butter, couple cloves of garlic, and a shallot. Sear on both sides and allow to rest 5 minutes before slicing. You can also do a redwine-huckleberry reduction as a glaze. That's my go to backstrap recipe. Essentially a reverse sear.

 

[Clarktar]

Slice cross grain into 1/8 inch thick pieces (,thin but not super thin). Then let sit over night in the marinade below.

Stick it on a stick and hit it with super hot flames.

So damn good.

Ginger Soy Marinade

Sugar, oil, soy sauce, garlic, ginger, chili flakes, lemon juice, & green onions are combined to create this flavorful Ginger Soy Marinade!

www.spendwithpennies.com

I doubled the recipe for 1 lb of meat. For the oil, I started using avocado but ran out, so finished with olive oil. I also added 1T fish sauce and about 1T spruce tip syrup. Two giant cloves of elephant garlic, microplaned the ginger, and 1 whole bunch of scallions.

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[Team4LongGun]

Both look great-thank you

 

[BigRob1776]

Sous vide to 160. Remove and pat dry. Season with fresh cracked black pepper and salt. In medium heat cast iron melt 3tbsp salted butter, couple cloves of garlic, and a shallot. Sear on both sides and allow to rest 5 minutes before slicing. You can also do a redwine-huckleberry reduction as a glaze. That's my go to backstrap recipe. Essentially a reverse sear.

This sounds amazing, gonna try this soon.

 

[InkedElkSlayer]

Slice into strips.
Marinate in High Country jerky brine for a long time.
Smoke the shit out of it.
Eat.

 

[ledflight]

If you're using the sous vide, why go so high temp? You can pasturize at lower temps if you hold the temp long enough.

 

[mparks270]

I cooked my first bear backstrap ever last night. Montreal Steak seasoning and smoked at 200 until it got to 160 internal. Came out great!

 

[DenimChicken]

I cooked my first bear backstrap ever last night. Montreal Steak seasoning and smoked at 200 until it got to 160 internal. Came out great!

I recently did similar. Montreal and a little seasoning salt, smoked at 225 and it came out somewhat akin to brisket.