Deer BACKSTRAP The Easy Way! Venison Recipes

[@reelinfo2089]

Aint too many things better than fresh backstrap. Although that’s a little too rare for my taste, I do respect everybody’s opinions and preferences. One of the best meals I’ve ever had was when I was out camping one year with my dad and his 4 brothers (my uncles). We cooked some backstrap on an open campfire with Montreal steak seasoning. That’s all we used. That’s all it needed. That and some cold beer … we ate like kings that night. Just us in the woods. No one else around for 50 miles probably. Not a care in the world. One of my favorite memories with my dad.

[@HelptheBear_ImtheBear]

Montreal seasoning is so good but you can easily over season with it.

[@jakemitchell1671]

Wow...did you just bring back some of my best memories!! My dad (RIP, Dad), used to cut a backstrap in half, put a stick cut from a tree near the campfire through it, and then hang it over the coals. He would tell stories while brushing butter and garlic salt over the BS as it cooked. Then at the very end he would brush a little soy sauce over it and pull the BS down into the fire to crisp the outside. Oh my goodness. I'm sure having millions of dollars is awesome, but those are experiences money cannnot buy. Lord I miss him.

[@donkdonkelly6225]

I was thinking not quite rare enough on the first one off the grill. Just had some blackstrap fajitas for dinner. Nothing better!!

[@TheJerBear124]

Cap

[@barrychitwood1343]

Thanks for giving God the glory.

[@ingelri2]

I love it! Blake Shelton hunting with Mike Waddell and Blake looks like he wandered out of a Wal-mart camo aisle! 😀😀😀😀 Real down-to-earth people.

[@eric_bonny_bontrager]

I appreciate how genuine you are Michael. It’s one of the main reason I’ve followed you since your early days at Realtree.

[@rbljackson]

THIS!!

[@ghunter2250]

Exactly . . . Michael, you make it and keep it simple and real everytime, thanks so much for just being you.

[@Sureshots.]

I used to hate on this dude. Now that I’m older I have a bit more respect.

[@BryanJensen-g5p]

Those backstraps looked very tasty you did a great gob LIL BEAR

[@justyfication1187]

I love that you always incorporate the word of God into everything. I can tell you have the Holy Spirit in you. Thank you Micheal. Happy hunting.

[@tommynorwood5184]

That’s how we roll in the country fresh meat from the woods to the table. Thanks for sharing.

[@johnbelusko6347]

I could sit and listen to u….WADDY….. talk all day long. Everything u say comes from straight from the heart. The truth and pure spiritual meanings. Ive watched u since i was a kid and u are a true wise feller. Awesome brother.

[@michaelarms5451]

LOOKS AMAZING MIKE. I'm a old soul and wish we could go back to good old days. I remember growing up watching you and Bill Jordan and Jackie bushman

[@johnmartin9090]

I only hope and wish to sit at the same table with Michael. He make life look like it's worth living. GOD BLESS

[@mikedavis-uj9gx]

your doing it right ! love your show and Blake being from our state 65 years young and cannot wait from year to year to hunt and fish with friends and family .. keep up the good work tat God as provided!!

[@timrayn9516]

Appreciate you just being straight forward and real. Im a Indiana red neck to the bone 60 yrs old, you make it fun. Thank you!!

[@rwilson208]

I have watched you guys for almost 18 years. I was homebound for the first 6 years after my on-the-job accident. Watching shows on the outdoor channel gave me the feeling of being out there with all of you guys on Realtree with Jim Jordan, Jackie Bushman, T bone, you, Nick, and I could go on and on. You guys made my life so much better focused. Thank you for 18 years of being outdoors even when I could not be. God Bless

[@allenlightner6052]

Blake and Waddy what a pair !! GOD bless you both

[@Eric_Cleckler]

My 7 year old son just shot his first deer yesterday on youth day in NC. I am so proud of him and I’m going to cook some of the back strap just like this so he can get the real flavor and feeling of what it’s like to harvest your own deer and reap the rewards. Thank y’all for this video

[@loydta]

Hell yes that's life.. I'm going in 65 just had a big ole backstrap off a nice KY doe last night.. God is good we just have to open our eyes and look at what he put here for us to enjoy.. DEER IT'S WHATS FOR SUPPER.

[@russgosnell818]

Indeed! I find that most "Finer things" in life are the most simplistic things this life has to offer! Backstraps are awesome 👌

[@gordonendicott5114]

I love when these two get together Blake and Michael are hilarious

[@MrLTW2009]

My boy Travis (RIP) was the best deer meat cook i’ve ever seen. regardless of if we shot it 2 hours ago or out of the freezer

[@LJC32309]

Short, sweet and to the point. Love it. Simple. Nothing wrong with it. Love what this team does.

[@billmcconnell1737]

Nothing better than celebrating the freezer filling experience with your buddies. Back straps on the open fire.

[@DannyBlair-b4h]

Looks fantastic! I could watch your videos everyday because you're genuine and passionate about "Gods renewable resources" . Amen brother!

[@TheJerBear124]

Idk these noises chefs make! ❤ people do not know about the food in the backyard.. much love brother! Subscribed and following. Let's continue to show other countries we're not all mentally ill and raised wrong!

[@tonymcguire4844]

Awesome that you enjoy that Oklahoma deer 🦌 meat. I’m deer hunting and watching it & it’s my state, thanks 😊

[@dawnlawson7720]

OMG! I just had the best white tail venison ever! Im so used to cookin everything to the point of shoe leather. I googled the temperature of venison, which is 160 to 165 degrees. All I used was avocado oil and garlic salt and pepper. I have never tasted anything so tastey! I had mouth gasms, every bite!

[@gadawgs8911]

Talk about a Hell of a Huntin camp with Waddy and Blake. Man that would be awesome!!!

[@Welchoutdoors88]

You are one person I've always wanted to meet and talk deer huntin about grew up watching u and Dan Fitzgerald

[@ultimategameoutdoors2002]

Great video! Simple is better. I grew up eating backstrap for breakfast. Sliced a little bit thinner quick dip in flower and fried in cast iron. Hit it with some garlic salt and it's game over... will change your life!

[@rustyhooks3092]

🦌🦌🦌🦌🦌🦌🦌🦌HELL YEAH

[@wingshooterbirddog3990]

Cool to see Waddel and Blake together again, seems like it’s been awhile. Bet that was a fun camp.

[@glennperry-ji7fn]

I have been watching your videos since a little boy you spirit of the hunt is with me every hunt i go on its been a pleasure

[@robwebber9267]

I would love to spend a week hunting with these guys. Awesome.

[@lstvphoto]

Now that's what it's all about right there! Good eating!

[@allenwalker1333]

That's it simple Great job on the Grill

[@gregoryclemo6754]

Love your show ,I'm originally from south Africa been in America 27yrs but still miss good old African deer meat as well

[@lazyroo6734]

WE LOVE THE SIMPLE THINGS ROUND HERE TO BROTHER

[@DaveDepp-m7k]

I heartily agree with your thoughts on venison, here where I hunt/live in PA the deer I harvest are "corn and soybean fed just like the cattle they share the land with!

[@kamerontatum7685]

Hard to beat a fresh backstrap! That’s the way I’ve been cooking them for a long time! Love the content 🤘🏼 keep it coming!

[@marianomaldonado1796]

That’s pretty much the exact way I ever cooked deer and elk for my wife for the first time since she was afraid to try it. Now her and the kids move it. You’re right simple sometimes is the best!!

[@dexterwilliams6049]

When you did the ESPN noise I lost it! 🤣🤣 "they wouldn't believe it!"

[@barrycoomer7121]

Love this video!!! I just sat down with a plate of fresh grilled venison and decided to watch a hunting video this was the first video that I saw. I've been following you for years and you all just keep getting better. Love your humor and your love of the outdoors and the simple life. I just processed my 67th deer and have eaten my share of every one of them. It doesn't get any better than hunting it, taking it, processing it and enjoying it at the dinner table. I think I have a little Montreal Seasoning left in the cabinet, it's good stuff. Also agree with you on the ExMark mowers, we've got 2 of them and they've been going strong for a long time. We love them. Keep up the great videos, we'll be watching here in Kentucky.

[@granterfert7943]

We feasted on my first deer ever last night on this recipe. It was amazing. Even my mother-in-law loved it and told me so.

[@charlesheathcoat3378]

Damn it boy!!!!!!!! All I can say is YUMMMMMMMMMMMMM!

[@eraab60]

Love it brother, got me some fresh doe backstrap in the fridge right now waiting for tonight.

[@robh8619]

I’m 55 and shot my first buck ever a couple weeks ago and can’t wait to feast on some of that sausage, blackstrap and ground venison!

[@robh8619]

The part you really should have paid attention to is where I mentioned being over 12 years of age. You may need to go scam tweeners on fortnight or somewhere else….

[@bvsproductions9021]

Love seeing all the videos! Keeping it real is refreshing to see! No BS! Keep em coming!

[@juandaholley1416]

I had a peice of backstrap in the freezer. Thank you for teaching me to cook it. Love your channel!

[@bjtolbert2499]

My kind of people, man! Just good ol down home good folk.

[@bryanheimann5370]

Finally convinced my wife to try the back straps. It was a big win. I think we may have convinced her to try more wild foods.

[@roberthensley940]

YOU ALL ARE ALWAYS THE BEST. PRAYING FOR T-BONE.

[@flyfrod]

I look forward to fresh venison heart every year. I even got my 13 year old son into eating it this past season. For us it’s not about trophies but venison to us in various ways. Keep up the good work.

[@rodneyhanbaum697]

oh,Happy Thanksgiving to you and yours from ours!

[@MINIHAHA1]

Love you guys man. Thanks for always making what you do fun and educational for all of us.

[@cpsokiemom]

thank you for this simple recipe of cooking backstrap. I'm grilling some up tonight. And thanks Blake for the cameo. You guys are the best!!!!!

[@Gary06166]

I have to tell you, you are so cool and down to earth! I just retired and if you ever want to hunt in New York I’ll take you in the Catskills anytime, just 90 miles north of NYC.

[@benfranklin3686]

Tried this exact recipe, and it was amazing. I want do it any other way from now on!!!! THANKS!!!

[@robertcarawan4868]

Injoy your videos keep them coming from Robert carawan in little river sc hitting deer stand in the morning

[@noelslater822]

This is exactly the way I cook 'em too! Wonderful!

[@nathanmagdaleno2482]

One of the most down to earth guy out there!

[@robertpage2844]

Its great to see you and Blake hunting again

[@jayonez137]

I’ve never soaked my venison in ice water or salt brine. We literally eat it few times a week at my house for years. We love it. My wife and myself will eat 3-4 deer a year ourselves

[@-Ben.]

I've found it makes quite the difference. My wife and I eat two deer a year (albeit they're 200-300 pound on the hoof Canadian deer) and the salt brine for at least an hour has been a game changer over the last few years.

[@jayonez137]

@@-Ben. Not sure what you guys are trying to do with it but we love the flavor of venison. We have zero issues eating it the way we do as long as we age the meat properly. A lot of people don’t like the gaminess of venison we actually love it and prefer it

[@-Ben.]

@@jayonez137 It just pulls out excess blood that can give it an iron taste and even more important it seasons it all the way through vs having to season heavy on the outside. Doesn't hide the flavour or anything, worth a shot if you've never tried it imo.

[@clinte9897]

You wouldn’t soak a ribeye in brine. Backstrap doesn’t need it. Just trim and cook rare. It don’t get much better than that!!

[@jayonez137]

@@clinte9897 Exactly my point

[@ryanwest1411]

I really enjoy the content and character of your videos. Raw, real, genuine people enjoying the great outdoors. I’m a huge deer hunter and have been blessed to pass it on to my boys who are 10 & 9. They love the outdoors and beg me to cook venison weekly, we have to harvest at least 6 per year to keep them supplied. They’ve killed 3 so far this year. I’ve Been watching Waddy since his early days at Real Tree and have learned so much. Not just about deer but Turkey as well. Would be a dream to hunt with him. He’s such a cool dude, always happy/smiling/positive. Keep up the good work 💪

[@hoosieroutdoors9022]

Love the shows like this. Behind the scenes less structure and just having a good time! Keep em comin Waddy 👊

[@joseph.stewart]

I must be one with micheal waddell.!! Backstrap is my favorite and new york strip is my favorite.!!

[@JujU957-1]

Back strap, the most delicious piece of venison a person can have. Absolutely the best! That made me get in the freezer and get some out.

[@mariak4572]

MAN, THAT MEAT LOOKS SO GOOD. MY BROTHER JUST GOT A DOE YESTERDAY, BUT HE IS IN ANOTHER STATE. MY MOUTH IS WATERING.

[@kylefitzherbert9381]

Salt and pepper is all venison really needs. And to agree backstrap is king for me. Although i cook it in the smoker sometimes instead of hot and fast. About 30 minutes at 225 in the offset then finish with a quick hot sear. Delicious

[@djfuzzystump]

Shot my first deer about a fortnight ago with my recurve bow. Just got the meat back from a friend who butchered her for me and I cooked the backstrap just like this (I too love the montreal steak seasonings)- it was awesome.

[@jerryshowens3049]

That looks awesome.

[@lazyroo6734]

Great simple video Mikey Thanks for being you

[@JimmyJohnson-w7l]

I agree a thousand percent. That is exactly how I cook backstrap. I add garlic though.

[@callmecamo2]

Scarfing down some crappie fillets while watching you cook. This could be a surf n turf opportunity.

[@nicholasgifford1561]

Ohio guy here went to Michigan has my first venison and pancakes worth a shot ! Cook meat in drakes mix very good combination don’t see it here in Ohio but awesome way to enjoy a harvest

[@allamerican1248]

Salt pepper and gotta have some garlick. Absolutely delicious!

[@1016FISHING]

Very much appreciated on the video. Love some venison meat in everyway. Great recipe as well. Thanks for all that you and the boys do!!!

[@durrelloverholt6293]

Thanks for sharing!! I’ve been a fan of yours since the early days . We eat a lot of wild game and always open to new ways of cooking it !!

[@stevetautog880]

I love it when you had that first bite and it was so good that it inspired you to belt out a song I have done that too part of it is due to the expectation of the finished product and then the actual success of cooking it just right,,, so

[@dustymaat2471]

Tried it tonight with fresh back straps.. absolutely delicious 😋

[@Summitoutdoorproductions]

Simple enough. My favorite is soak in zesty Italian dressing overnight. Great taste without drowning out the taste of the meat. Keep it real boys!! Good stuff

[@jasonbice4815]

Looks Delicious for sure, let me know when you are back home and me and my son will come and hang out with you and your family

[@markc2036]

I'm glad y'all figured out lighter fluid works to start a fire. I guess that old saying "Two heads are better than one" is true. Lol! Looks good!! Enjoyed the video.

[@terravisionoutdoors]

I was at a wedding in Phoenix years ago and my wife’s aunt who was sitting next to me. She leaned over and asked me if I like to BBQ? I said yes. She then reaches into her purse and pulls out a brand new unopened bottle of Montreal Steak seasoning! 😂 The most interesting moment in the entire wedding ceremony. Who carries around Montreal Steak seasoning and randomly offers it to people? It made me wonder if she brought with her from Chicago or bought it in Phoenix?

[@barbaramurray3884]

Awesome! I always thought is was impossible to cook deer just right but you brought it in! Thx

[@darrellmayo9066]

After watching this Micheal, I had to go to the freezer and get a pack of backstraps out. Thanks theh are delicious

[@jaorte10]

I played cat n mouse with a buck last week during Georgia muzzleloader season. But 3rd time was a charm and I'm gonna try me some Montreal this weekend. Thanks!

[@BoneCollectorTube]

Happy hunting!

[@hoosierhusker5868]

Mouth watering!! Can’t wait to get back in the stand. Great videos Michael. Simple and very informational. Too many people make videos about cooking venison more complicated than necessary. It scares people away from processing and preparing their own meat. Keep the great content coming and I will keep watching.

[@southron1861]

Took a small buck with my TC .50 cal Bone Collector and looking for some new recipes and this was the first video, so I figured I'd stop by and see what the Bone Collector was cooking for supper 👍🏻 I'll tell you though, it's tough to beat some backstrap fried up with some brown onion gravy and mashed taters...Son! What you talking about, make your tongue beat your brains out 😉

[@BradRose-x8w]

Have ya ever slow simmered back straps in zesty Italian dressing? It’s delicious! Especially with butter buiscuits, corn,green beans and mashed potatoes!

[@andrewwadel92]

I did my backstrap from my early muzzleloader season in a cast iron skillet. Just regular salt and pepper on each side as well. Heated up the pan and poured a few tablespoons of michelob ultra (use whatever beer/wine you want), about 2 tablespoons of butter , a tablespoon or so of coffee from that morning's pot of coffee , and a little pancake syrup. My wife asked me what for BBQ sauce I used on it , she wouldn't believe me when I told her. I said look, everything is still setting by the stove that i used.

[@cornerhighcountry6128]

This is exactly how I prepare my backstraps, except I cook it whole and let it rest before cutting it - that seems to retain the moisture a little better. Cool video guys.

[@ybois3]

This is how I like to cook! Daily. So Appreciate this…

[@hoosierdaddy7534]

Thanks bud Im preparing to cook backstraps for the first time tonight, I subscribed for ya love this reicpe Ill be using it.

[@DanKlein_1]

my favorite is to cut that back strap in half and throw it in a crock pot with an onion and salt and pepper and a little Worcestershire sauce. leave it in there for 6 hours. Then remove it and then cut it down into your half inch slices. sooo tender and mmmmmmm

[@robgilbert4556]

The clock method helps know what piece started first. 1st piece to 12 then 1 2 3 . And helps keep pieces in order when turning and cook time.

[@ADVENTURESOFBZ]

I got a fresh back strap in my fridge right now from a doe 3 days ago. I came here for an idea, but Mr Michael is cooking it exactly how I was gonna do it lol. That Montreal is the deal man. Delicious

[@kko8603]

Living the life. That’s what’s up man, I can’t wait to make my own deer on the grill

[@rustywallace4596]

Whoo lawd that’s better than the grand ol opry right there

[@handle11141]

I find it taste even better when you cook and eat it outside 🙂

[@shelbyburgey884]

Michael, I have eaten wild game all my life. I like tike the taste of each animal for it's own flavor. I don't soak any of it. Best video that I have watched for what you said about taste. I could put BBQ sauce on a piece of bread and pretend it was a steak! lol Not my deer meat!! Thanks! That Blake is a pretty decent dude! Tell him hello! Thank you both for the entertainment you both have given me!

[@terrymace7914]

Love me some deer meat. Can’t wait to cook some up this year

[@jeffm.1256]

I marinate in Italian. Sprinkle Montreal seasoning as they go in the grill. 🤤. Our family eats venny probably twice a week. Delish! (If it’s not over cooked). 👍🏻