LadyFish
Admiral
- Joined
- Mar 18, 2003
- Messages
- 6,894
I have never done this but thought you hunters might like it even though backstrap is awesome without anything but in a pan with butter.
Coffee Backstrap Recipe
Simply leave backstraps whole and trim off the excess tendons. Cut pieces 2 thick (cross grain). Wrap and toothpick each cut with bacon. Next, take a generous amount of garlic salt and sprinkle on the top side of the meat. Only work on one side at a time. Then pulverize instant freeze dried coffee and lightly dust the salted side of the meat. In about 20 minutes it will look like chocolate syrup is on the meat. The salt draws out the blood and when it hits the coffee it will form a dark shiny glazing. After one side is now chocolate and shiny in appearance, repeat the process on the other side. Once both sides have had the coffee absorb the blood, cook over a medium heat charcoal fire for 6 minutes a side.
The result will be a spectacular piece of venison. The instant coffee and garlic salt combine to form a type of glazing that prevents the meat from drying out. I have cooked backstrap like this for people who cant tell the difference between venison and filet mignon.
When it is ready to eat dont think that the taste of coffee will remain on the meat. The taste of garlic salt also disappears. What is left will satisfy even the most finicky eater.
Coffee Backstrap Recipe
Simply leave backstraps whole and trim off the excess tendons. Cut pieces 2 thick (cross grain). Wrap and toothpick each cut with bacon. Next, take a generous amount of garlic salt and sprinkle on the top side of the meat. Only work on one side at a time. Then pulverize instant freeze dried coffee and lightly dust the salted side of the meat. In about 20 minutes it will look like chocolate syrup is on the meat. The salt draws out the blood and when it hits the coffee it will form a dark shiny glazing. After one side is now chocolate and shiny in appearance, repeat the process on the other side. Once both sides have had the coffee absorb the blood, cook over a medium heat charcoal fire for 6 minutes a side.
The result will be a spectacular piece of venison. The instant coffee and garlic salt combine to form a type of glazing that prevents the meat from drying out. I have cooked backstrap like this for people who cant tell the difference between venison and filet mignon.
When it is ready to eat dont think that the taste of coffee will remain on the meat. The taste of garlic salt also disappears. What is left will satisfy even the most finicky eater.
