The BEST way to cook Venison BACKSTRAP!

[@KillJoyXx1]

finally, someone who realizes this is an amazing steak cut and doesn’t ruin the cut with unnecessary stuffings and wrappings. Well done, can’t wait for next season!

[@geminiridgeoutdoors5354]

To each their own but I agree with you. I never understand why people think they have to stuff this cut with anything. Let the meat do the talkin’. Thanks for watching and the comment.

[@thelzmovement6480]

Love this dudes attitude, doesn’t make cooking sound like a chore and keeps you interested in what’s going on. Best cooking video on the tube 🤙🏼

[@geminiridgeoutdoors5354]

Thanks for the comment! I really appreciate it and I love doing it. The positive feedback is a great motivator.

[@lostalotadventures]

Followed your steps and our backstrap came out fantastic! Thank you

[@geminiridgeoutdoors5354]

That’s awesome! Brings a tear to my eye 😢. Happy venison loving tears of course!

[@whatsnextgarage]

Don’t know why this video popped up in my feed. But a guy wearing a Green Bay shirt, drinkin a mixed drink at 11am cooking venison, deserves a full view! The process, simplicity of the cook and the clean editing and entertainment of the video deserves a sub!! I will be trying this process when I eventually get one this year! Great work! Now I’m gonna go explore the rest of your channel!!

[@geminiridgeoutdoors5354]

Thanks for the kind words sir! Hope you enjoy the rest of the channel. I started it about a year ago and love doing it. I feel like I’m getting better at it. Thanks again and good luck with the hunt this year!!!

[@dwm707]

Wolverines!!!

[@RodMease]

This recipe is awesome the onions and mushrooms with red wine was a perfect combination.

[@geminiridgeoutdoors5354]

Glad you liked it. Thanks for watching and the comment!

[@jamalamitchell]

First time having backstrap and I followed this recipe without the thermometer and it came out perfect. So delicious can't wait to make again!! 😋

[@geminiridgeoutdoors5354]

So glad you enjoyed it! Thanks for watching and the comment 😃

[@robertotto5811]

How many minutes?

[@Laughterwoods713]

I bought my 1st back strap today for my tacos Tuesday 2mrw . I am so excited . Thank you

[@geminiridgeoutdoors5354]

Backstrap tacos!!! Now you’re talkin! Thanks for watching and the comment!

[@mballis1]

AMAZING!!!! I made this tonight following your recipe and my family couldn't get enough! This will be a staple in my household on nights when we have backstraps for dinner. Thank you Sir.

[@geminiridgeoutdoors5354]

Glad I could help!! Thanks for watching. I need to collect more back straps because I am out.

[@mballis1]

@@geminiridgeoutdoors5354 I butchered 2 deer this weekend, so I'm doing okay in the backstraps department for now. A couple more and we will be set for the year.

[@jvpuckett1214]

Ive Never cooked deer back straps before and I typed in “How to cook back straps” and your video popped up. I followed your directions and they turned out perfect! Thanks so much for posting!

[@geminiridgeoutdoors5354]

Glad you liked it! I’m in Kansas trying to procure more. So far no luck. Every deer I see is a set of floating straps. Thanks for the comment!

[@northeastbowhunters6714]

cooked perfectly. Good job. I love it when people "don't like venison"...more for me!

[@geminiridgeoutdoors5354]

Haha!! For sure! Thanks for watching!

[@philipsciabarrasi9312]

Just finished cleaning up from making this and it was outstanding! Easily the best backstrap I’ve ever had. Thanks for the recipe.

[@geminiridgeoutdoors5354]

Glad to hear it! I wish deer had four back straps!!

[@tomlarkin6619]

Cooked this for Christmas dinner for my wife and me. Adjusted the rub a bit. Came out wonderfully! Thanks for the recipe. I will be definitely be doing this again.

[@geminiridgeoutdoors5354]

Fantastic!!! Merry Christmas!

[@rogerramjet7567]

Biggest takeaway is finishing it to MEDIUM RARE !!! Absolutely a must. Excellent video and instructions. 👍

[@geminiridgeoutdoors5354]

For sure. Well done is anything but “well”. Thanks for watching and the comment. I appreciate it!

[@jessicasexton2094]

Made this and my father n law loved it! He said, it was the best he ever had and at 67 years old he's ate a lot of back straps.😆 Thanks

[@geminiridgeoutdoors5354]

That’s awesome. Glad we I could help. I’m in Kansas right now trying to collect more!!

[@jimmylongmyonlinevideos6711]

Christmas day 12-25-22. I followed your recipe for my BackStrap and Man oh Man I gotta tell yah. IT WAS AWESOME. Thanks a miillion man.

[@geminiridgeoutdoors5354]

You are welcome sir!!! Glad you enjoyed it and thanks for watching.

[@bigal25938]

My favorite seasoning is garlic salt and pepper. Love venison. Put 3 in the freezer this fall so far and plan to get a couple more. Great canned too, makes the best soup.

[@geminiridgeoutdoors5354]

Can’t go wrong with the holy trinity of S, P, and G!

[@jimplantinga6288]

Nice job, looks great! ...I can almost smell it! Lol I totally agree, keep it simple with these types of cuts. 👍👍

[@geminiridgeoutdoors5354]

So good! Thanks for watching!

[@GruntProof]

Looks yummy AF!

[@geminiridgeoutdoors5354]

Give it a try! You won’t be disappointed my friend. Thanks for watching and the comment!

[@kevinmullins7852]

Thanks for the recipe! Cooking my first cut tomorrow night. I can’t wait to try this

[@geminiridgeoutdoors5354]

I hope you enjoy it! Thanks for watching.

[@rolandatc9197]

Tried this recipe this weekend. I was blown away!!!! Frickin awesome flavor! I would have likely not put the ingredients of this rub all in the same recipe but this was absolutely amazing. I didn’t measure but was “closeish” on the ratios. Did it in the cast iron skillet on the stove top, then cooked it on the grill in the skillet, then used the skillet for the mushrooms and onions. Holy hell what a flavor!!!!

[@geminiridgeoutdoors5354]

My man!!! I need to get more back straps! Soon….soon 🦌

[@rolandatc9197]

@@geminiridgeoutdoors5354 it was my last one… need to restock very soon!

[@blueprince2330]

Thank you for the video, I have a backstrap thawing out in my fridge as I type. This method looks like a surefire winner to me.

[@geminiridgeoutdoors5354]

Enjoy!!!!

[@BlackCobra331]

Awesome cooking always with a drink in hand!

[@geminiridgeoutdoors5354]

It just makes it better! Thanks for watching.

[@deanmessina6728]

If you put a wet towel under your cutting board while in use, your cutting board won't slide on your counter top. Professional Chef tip.

[@geminiridgeoutdoors5354]

Thanks!!!! I learned to never put my cutting board in the dish washer. The drying heat warped it pretty good. Thanks for the pro tip!

[@stephaniejaniczekssmugglerscan]

Thats a good tip

[@geminiridgeoutdoors5354]

I do it all the time now. Great tip!

[@Hammerback0]

Or, run two 2" long self tappers through the cutting board to the counter top, not only will it not slide, itll be there next time u need it ❤😂

[@faithcox8420]

Thank you thank you thank you thank you. Great video and very clean. Appreciate the hard. Work!

[@geminiridgeoutdoors5354]

Thank you!

[@gimmeabreak-h2h]

I'm a big fan of the reverse sear....cover in spice rub of your choice, put in a low oven until you reach 5 degrees below your desired temp( 125 if you're looking for medium rare). Take it out, let it rest a few minutes, then sear all sides in a ripping hot cast iron skillet. This take is up a few more degrees, let it rest again. Works like a champ...medium rare edge to edge.

[@geminiridgeoutdoors5354]

Sounds fantastic!

[@jamescrader1245]

I like this recipe, definitely going to try this tonight, thanks.

[@geminiridgeoutdoors5354]

Good Luck! Thanks for watching!🥃

[@williamwayand237]

We followed it step by step, and used the same recipe for the rub. Awesome! It was the change we needed. Thanks

[@geminiridgeoutdoors5354]

Glad you enjoyed it! It is so dang good. Thanks for the comment and watching!

[@kromrider]

That looks phenomenal!

[@geminiridgeoutdoors5354]

It is!!!! Give it a try....you won’t regret it.

[@mikesprau6149]

Thanks for a very good recipe and easy-to-follow directions. The only thing I will do differently next time is to tweak the spices; a bit more brown sugar and definitely less salt. Maybe a tablespoon instead of 1/4 cup. But the flavor was great and directions were straight forward and easy to follow. Just the way I like it!

[@geminiridgeoutdoors5354]

Yeah I think the 1/4 cup of salt throws people off. The rub mix definitely lasts to do this multiple times. I should have mentioned that. Thanks for watching and the comment!

[@randolphmccormack7245]

Himalayan pink salt is quite a bit less in sodium, therefore you need to add a lot more to have any salt taste.

[@charlesleblanc6638]

Totally agree .. People that say they don't like wild meat have not tried well taken care of and cooked venison. Good show.

[@geminiridgeoutdoors5354]

I had somebody tell me one time they don’t like any wild game. I asked how have they had it prepared for them in the past. She told me at the end of the year they would take all the deer, ducks, squirrels, and rabbits that her father and brothers shot and boil it….all of it…..together. Hmmmm…..wonder why she didn’t like it 😂. Thanks for watching!

[@charlesleblanc6638]

@@geminiridgeoutdoors5354 Boiling any meat is probably the worse way you can cook it ... And a whole bunch of freezer burnt critters cooked together must of been a real sweet and chewy meat dish !!

[@geminiridgeoutdoors5354]

@@charlesleblanc6638 No doubt!! 😂

[@waydeblank2375]

I'm definitely going to try this recipe looks delicious

[@geminiridgeoutdoors5354]

Good Luck! You won’t be disappointed. Thanks for watching!

[@42088cowboy]

This turned out really good. I would say not 1/4 of a cup of salt but all around mine turned out really good.

[@geminiridgeoutdoors5354]

Wish I wouldn’t have said that the rub recipe makes this thing 4-6 times depending on the size of the back strap. Thanks for the comment and for watching!

[@Matrim42]

Glad you used cinnamon in your rub. People drastically underestimate how good it pairs with red meat.

[@geminiridgeoutdoors5354]

I agree!!! I honestly think the cinnamon is what sets this off! Thanks for the comment and I hope you try it.

[@ALPHAJACK78]

My mouth's watering, I had backstrap the other day after opening day on November 18th, did the tenderloins and backstrap, outstanding! Now making 25 lb of sausage on Thanksgiving Day, thank you

[@geminiridgeoutdoors5354]

Sounds delicious!! Now I’m hungry. Thanks for watching!

[@ALPHAJACK78]

Watching your jerky recipe now, thanks

[@hoddy007]

Looks delicious! I'm going to have a go at cooking mine now. :)

[@geminiridgeoutdoors5354]

You won’t be disappointed. It’s simple but by far my most favorite way to prepare it. Thanks for watching!

[@janetjohnston8243]

This was totally AWESOME and the rub was great!

[@geminiridgeoutdoors5354]

Glad you enjoyed it and thank you for watching!

[@thadvanness9409]

Have not had backstrap in years. I'm going go to Wild Fork foods and get some now. I'll have a cocktail as well. Cheers good video !

[@geminiridgeoutdoors5354]

Backstraps and cocktails. Sounds like heaven! Thanks for watching. Just remember to let that meat get to room temp before starting the cooking process. I hope you love it!

[@divingtermite675]

Thank you for your backstrap video. I’ve been waiting for a nice dry rub to try out on some backstrap I have so I put it on a 10 ounce piece vacuum sealed it and put it in the fridge. Looking forward to trying it tomorrow. 🤌🫶🤌

[@geminiridgeoutdoors5354]

Good Luck! I hope you like it and thanks for watching!

[@jimstaub2308]

That looks freakin’ awesome. Gonna give it a go. Thanks.

[@geminiridgeoutdoors5354]

Good luck! Once you master it you will be known as King Deer Cooker guy. The woman will want you and the men will want to be you. Lol. Thanks for watching!

[@richnewman9186]

Great job! I agree with the whole video! Cooked to perfection!

[@geminiridgeoutdoors5354]

Thank you Sir! I might just make it again tonight. Sometimes when I see deer in the woods I swear I see two floating back straps. Lol. Thanks for watching!

[@drellz9361]

This looks great champ

[@geminiridgeoutdoors5354]

@@drellz9361 Thank you! Still my favorite way to make it! Appreciate the comment👍

[@KeithDavidTV]

Great recipe my friend. Came out perfect👌🏻

[@geminiridgeoutdoors5354]

Great to hear!!! Thanks for watching.

[@Bobb1julie]

I accidentally came across your backstrap recipe a second time and liked it even more.. Deer 🦌 season opens here in Massachusetts later this month .. At 87 I’m comfortable in my ground blind now ..And in the future my cuts will be a lot thicker . Have you looked into cooking the SOUS VIDE method. It supposed to cook those rear leg quarters like prime rib..You cook your meat in a vacuum sealed bag in water at a constant 132°+/- ,, then sear it with cast iron, grill, broil, or use a blow torch.. So, cut those 1” steaks 🥩 from now on LOL

[@geminiridgeoutdoors5354]

I have not tried it myself but I’ve heard a lot about it and I’m going to have to give it a go. Glad you liked the recipe!!!

[@rhett8877]

👌🏼 excellent turnout! Thank you for the dry rub recipe!

[@geminiridgeoutdoors5354]

Glad you enjoyed it!!

[@jennifermolina4396]

Making this tonight! The meat made my mouth water! Looks so amazing. Wish me luck! Great and informative video.

[@geminiridgeoutdoors5354]

Thanks for the kinds words!! Good luck and Happy Thanksgiving.

[@xtremehardy388]

Def. taking some of these tips! Thank you!

[@geminiridgeoutdoors5354]

My pleasure!! Thanks for watching!

[@erikmurray3661]

Perfectly cooked, Damn that looks good.

[@geminiridgeoutdoors5354]

Oh it is!!! Thanks for watching!

[@chrisb6823]

That was good I am going to try this the only i would have done different was to cut in at an angle.

[@geminiridgeoutdoors5354]

Let me know how it turns out. Thanks for watching!!

[@vladmalkovic]

Your videos are fantastic. Thank you so much! Had this today and it turned out fantastic.

[@geminiridgeoutdoors5354]

Thanks! I really enjoy making them. I have a couple of cooking videos coming up. Mongolian Venison and Venison Stroganoff. Stay tuned!

[@magellanmax]

Love it, I have a backstrap piece from a friend and I will be trying my very first venison. I'd love more idsea on what else/sides to eat it with...

[@geminiridgeoutdoors5354]

Can’t go wrong with a good mashed potato and some roasted veggies of your choice. Thanks for watching!

[@wadesoutdoors1914]

Looks delicious.

[@geminiridgeoutdoors5354]

It is brotha! It is! Thanks for the comment.

[@missymyers7043]

Thanks for sharing this recipe. Made it for Christmas dinner for myself and my husband. It was THE best we’ve ever eaten!! Total motivation to get a few more deer before the season ends!!

[@geminiridgeoutdoors5354]

Glad you like it! I too am venturing the woods looking for more straps! Thanks for watching and Merry Christmas!

[@workingman9745]

@@geminiridgeoutdoors5354 where did you get the temperature gadget?

[@geminiridgeoutdoors5354]

@@workingman9745 Probably Amazon if I remember correctly. If you google “digital meat thermometer” you will find plenty to chose from for under 20 bucks. If you aren’t an online guy, I guarantee Walmart has them.

[@missymyers7043]

Made this yesterday and making again tonight!! Still. Best. Ever. One was a leg muscle we made in to a small roast and it came out so tender and flavorful. Also got the digital temp reader, which is a game changer!! Sharing this video/recipe with anyone that will listen!!😂 Thank you!!

[@ducktapepilot]

Man that looks really good. I need to give it a try

[@geminiridgeoutdoors5354]

It is!! Give it a try. You won’t be disappointed.

[@ducktapepilot]

@@geminiridgeoutdoors5354 I've cooked this recipe with a slight variation twice now. This is my new favorite way to cook backstrap! Absolutely delicious!

[@raysmyth8596]

I prepared sika backstrap very simply on a hot skillet recently, salt & pepper, some sautéed onion and the juice from the skillet over it, meat rare. Positively delicious and really tender. I'm surprised there are so many people who don't like venison, they're really missing out on fabulous meals. I suspect it's being overcooked which is a tragic waste.

[@geminiridgeoutdoors5354]

No doubt about it. Overcooking has turned more people off from deer meat than vegans. Haha. Thanks for watching!

[@toms7947]

Awesome video. I'm going to try this. Thanks!

[@geminiridgeoutdoors5354]

Good luck!!! If done right….you may never try it another way!

[@DanAcondaOutdoors]

Good stuff man. I would suggest you cook those onions and mushes in the same pan as the back strap after searing. Then deglaze with the red wine. It will add a real umami flavor! Looks great nonetheless! 👊🏼

[@geminiridgeoutdoors5354]

I agree!! I’m actually doing that tonight! Thanks for watching!

[@DanAcondaOutdoors]

Awesome. I’m going to do this as well this weekend with some elk back strap. It’s such a great way to cook this cut. I was thinking of filming it for my channel. Thanks for the inspiration!

[@geminiridgeoutdoors5354]

@@DanAcondaOutdoors I just watched your reverse sear short. Dirty Martini…nice. I like your style 😃

[@DanAcondaOutdoors]

Awesome, thanks for watching! I’m headed out deer hunting now. Hopefully I’ll have back strap on the dinner table tonight 😉

[@geminiridgeoutdoors5354]

@@DanAcondaOutdoors do it!!! Good Luck!

[@OneCam24]

looks amazing.

[@geminiridgeoutdoors5354]

@@OneCam24 Thanks!!! It’s so dang good. Still my favorite way to do it. Working on a smoked reverse seared version that my brother swears by. Thanks for watching!!

[@clinte9897]

I’ve cooked a lot of backstrap and you nailed it buddy. That was lookin good, just needed some fresh green beans and some garlic mashed tators!

[@geminiridgeoutdoors5354]

Thanks! Garlic mashed tators….thanks….now I’m drooling 🤤

[@kevincomerford5024]

Nice Work!

[@geminiridgeoutdoors5354]

@@kevincomerford5024 Thank You sir!!

[@Bobb1julie]

A great presentation..THANK YOU !! Ever notice all rubs have that sweet/ salt scenario..It’s up to us to find the one .. Good luck this fall

[@geminiridgeoutdoors5354]

Thanks Robert! No doubt that sweet and salty combos work well together. I just happened to make this last night and reduced the onions and mushrooms in red wine with chocolate. I was skeptical, but it was fantastic!

[@mikegracearts]

Great video! I did this for the first time recently and couldn't believe how good it was. I've been eating venison my whole life, and never had it this good. I did the same treatment a week or two ago with a clean chunk of hind quarter and it was pretty much as good. I put a video of slicing that one up on my channel if you'd like to have a look. I did pretty much what you did here, but I picked up a couple pointers from you for next time. Thanks!

[@geminiridgeoutdoors5354]

Glad you liked it! So many people take the hind quarter steaks and turn into jerky or grind. Glad to see somebody else putting those cuts to good use!

[@CharlesCash-wj7ce]

Dang!!! Wish I had a Taste-a-vision for this one!!!

[@geminiridgeoutdoors5354]

Go get some backstraps and make it!! Thanks for watching!

[@gjwmsu]

Good to see someone who realizes venison should be cooked med rare. I like to Sous Vide it, then sear it. If you get a chance try it. Good job on the video. Very good camera clarity. Where are you located?

[@geminiridgeoutdoors5354]

I definitely need to try the Sous Vide. Heard a lot about it, just haven’t given it a try. Definitely takes any guess work out of it. Thanks for the comment! I’m in Green Bay, WI.

[@gjwmsu]

@@geminiridgeoutdoors5354 yeah, it tenderizes it well also. And i've started to use alvacado oil to sear. it has a very high smoke point. look forward to exchanging recipe ideas.

[@geminiridgeoutdoors5354]

@@gjwmsu Definitely!!! Thanks for the tips!

[@jackmasters9953]

@@gjwmsu Grape seed oil too. 🤘🤘

[@c-x-treme-clean7186]

Made it for dinner tonight was great!!!

[@geminiridgeoutdoors5354]

Glad you enjoyed it! Thanks for watching.

[@TheBlackSheepDiaries]

Hey friend, this looks amazing! Just harvested my 1st 2 deer last season. Son and I learned how to handle on our own by watching videos, but we ground all the meat on the 1st one for burgers, spaghetti and chili. 2nd we saved the back straps and that's all we have left now. Watched a lot of videos so far, as I don't want to screw these best cuts up. I like your method the best of any and I will be trying it in a few days and can't frickin wait! Thanks so much, I subbed too. I've a few vids at my place here on the outdoors, you might like one titled hawk vs snake, maybe shelter in place too. Take care my good man!

[@geminiridgeoutdoors5354]

Thanks brotha! Use the flavors that you guys like. The video is more about the process than the rub. Make sure the strap is room temp when you throw it on the pan and the temp will control better. Good luck. Thanks for the sub and I will definitely check out the video.

[@TheBlackSheepDiaries]

@@geminiridgeoutdoors5354 Awesome! Looks just like what I use on my steaks when grilling except for the brown sugar, glad you mentioned the part about letting it dry a lil, wouldn't have thought of that for sure. I just have to get a meat thermometer now, I'm so used to winging it and being fine with the hand test, but I've heard folks say that the heat is crucial on these, that the meat changes texture or flavor if it goes higher than you suggested? Idk, but don't want to risk it, worked too hard to not enjoy these full blast, and yes, there will be some drinks ready here too! Thanks again bro and will definately check out more of your channel as well.

[@TheBlackSheepDiaries]

@@geminiridgeoutdoors5354 Quick update my friend, we cooked the 1st one Sunday, Unreal! I did it on my smoker, I cook over oak and hardwoods and can use it better than my oven practically. The rub was unreal, brown sugar key. Seared it real quick then moved it over to slow cook to perfection. OMG! My son was flipping out too. Thanks bro, this is the only way I will make it, I like to stick to what works! And I've still got one more! Dam I can't wait for hunting season! Fish will have to do for a while though, that time of year. Take good care my friend!

[@geminiridgeoutdoors5354]

@@TheBlackSheepDiaries Awesome to hear! My mouth is watering just thinking about it. It definitely is hard to cook it any other way after you perfect this. September can’t come soon enough!

[@ronws2007]

To quote Shakespeare - "Aye, there's the rub." And what a good rub it looked like, too.

[@geminiridgeoutdoors5354]

Haha. Love it! Thanks for watching.

[@rushredkryptonite]

Never cooked backstrap this way. I grew up eating it butterflied, pan seared and on a piece of buttered bread. Out in the shed while butchering the deer. With my next backstrap i am gonna give this a try.

[@geminiridgeoutdoors5354]

Bread and butter backstrap sounds pretty damn good too!

[@MrGoreaga]

Amazing!! Making this as we speak!!

[@geminiridgeoutdoors5354]

Glad you liked it!!! I’m in need of more back straps myself! Thanks for watching.

[@woodynorris3544]

Great video man! I tried this for my doe back strap. I just used salt, pepper, and garlic for the rub.. .cooked in on the stove a few min then in the oven the remainder of the time. I went a little above 133 deg but it was still tender and didn't seem overcooked. I think the key is to not let it go too long in the oven or it'll be overcooked. Great simple recipe... I rather do this then wrap it in bacon and what not :)

[@geminiridgeoutdoors5354]

Glad you enjoyed it! My mouth is watering in the stand now. Thanks a lot. Lol.

[@woodynorris3544]

@@geminiridgeoutdoors5354 you're really in a tree stand right now lol? Today is the last day I can kill another doe til firearm season :/ I'm going out this afternoon. Making your jerky recipe today with my doe roast!!

[@geminiridgeoutdoors5354]

@@woodynorris3544 yup 😄 wisconsin is just heating up. I should probably put the phone away. Lol. If you haven’t tried the Mississippi roast recipe, give it a go as well. It’s so simple and amazing. Thanks again for the kind words and go collect some more venison! Good luck!

[@woodynorris3544]

@@geminiridgeoutdoors5354 I'm in Maryland :) and thanks. Good luck to you too!

[@lukepowell7623]

Did this last night and it was the best venison I have ever had

[@geminiridgeoutdoors5354]

Great to hear! It’s hard to beat in my mind. Tasty and pretty easy to get done.

[@echtigren8188]

Trichinosis is a real thing. I always cook wild game all the way through. My Back straps, tenderloins and hind quarter steaks always fall apart. To each their own, but I don't want blood running out of my wild game. Still a good recipe.

[@geminiridgeoutdoors5354]

I believe the occurrence rate for trichinosis contraction for whitetail is slim to none. Bear on the other hand is another story. I think with any meat cooked medium rare there is some inherent risk. One I’m will to take. With that said, I do think there is a sweet spot for doneness and juiciness to co-exist. Thanks for watching!

[@rosshvan]

I see the Green Bay Phoenix shirt! I didn’t think I’d ever see that on KZbin unless specifically searching for it. I wanted to smoke one side of my back straps but now I’m thinking this is the way

[@geminiridgeoutdoors5354]

Thanks for watching! I love it this way personally but experimenting with smoke would be fun too! I live in GB now, but I’m originally from Thorp, WI.

[@rosshvan]

@@geminiridgeoutdoors5354 born and raised Green Bay! Heres to a good 2021 season sir! Look forward to seeing a buck down this year hopefully

[@geminiridgeoutdoors5354]

@@rosshvan good luck to you as well brotha!!!

[@machbaby]

People think I'm nuts, but I prefer venison over beef any day. Nice job, sir.

[@geminiridgeoutdoors5354]

Those people that think you are nuts have never cooked venison the correct way! We can be crazy together my friend. Thanks for watching.

[@JesusRuiz-cm8us]

I tried this and it was amazing!!

[@geminiridgeoutdoors5354]

Glad you enjoyed it!! Thanks for watching and the comment.

[@jennyhall9310]

Gonna attempt this tonight! Like mine a touch more done so guessing I leave in about 7-10 mins in oven vs 5, we shall see

[@geminiridgeoutdoors5354]

Medium 140 degrees. Medium well 145-150 degrees. A probe thermometer works great as some back straps are thicker than others. Just be sure the meat is room temp before pan searing or you will notice no increase in temp, then a huge jump that tends to overshoot. Don’t ask me how I know :) I’d say your estimations on time are pretty dang close given the size of most back straps. Thanks for watching!

[@jennyhall9310]

@@geminiridgeoutdoors5354 Thanks! :)

[@jimd8752]

Never tried deer meat in my 47 years of life, but you can bet your A$$ I’ll be picking some back strap up this upcoming week to try this…Nice work, looks delicious!!!

[@geminiridgeoutdoors5354]

Thanks! You won’t be disappointed. Appreciate the kind words sir.

[@deborahfogel3689]

Thank you so much for this!!

[@geminiridgeoutdoors5354]

Any time! Thanks for watching!

[@Josh-e2l]

Came for the venison, got distracted by that fireplace, is that a clear window through the chimney up top? Oh and im also just about to try your recipe on a piece of backstrap for dinner 👍

[@geminiridgeoutdoors5354]

@@Josh-e2l it’s double sided at the bottom with all the venting boxed in. Definitely a conversation piece at the house. Good luck with the recipe! It’s delicious. 😋. Thanks for watching!

[@latishajaubert5600]

Got me a buck aging and cant wait to tey this on the family

[@geminiridgeoutdoors5354]

I just cooked some up the other night! Can’t wait to do it again! Thanks for the comment!

[@tomprice3513]

This is how I always cook my backstraps but I will have to try it with the mushroom and onion in the wine sauce

[@geminiridgeoutdoors5354]

It’s great either way!!! Thanks for watching.

[@jghost9]

Cool channel dude.

[@geminiridgeoutdoors5354]

Thanks! I really enjoy doing it. Hopefully bringing more content ASAP! Thanks for watching. Comments like that motivate me when you know people are enjoying it.

[@jghost9]

Of course man, no one should never hate on videos like this.. If they do, ignore it. You are cool dude!

[@jimgibson9854]

I have a deer coming out of the cold box in a few more days hung for 14 days cant wait to try this thanks ... do you have any videos on the hind and front cuts of a deer thanks again

[@geminiridgeoutdoors5354]

Jim, I have a video on the “football roast” that also goes by the name, sirloin tip. I did a Mississippi pot roast with that cut and it’s phenomenal. We are going to be doing a lot more recipes soon on dishes like Venison Stroganoff, Korean tacos, blade roasts, etc. Congrats on your harvest and hope you take in some more videos in the future.

[@whiteeagle7182]

My uncle used to hang the deer for 14 days and id look at it and say to myself i aint eatin that - then he put it in the frying pan and oh boy was it good!

[@CorneliusMaximus69]

Could you just leave the entire thing in the oven, until it reaches 140°F to 145°F? If your wanting the whole back strap medium well.

[@geminiridgeoutdoors5354]

Definitely. The ending of the video where I talk about pan searing it was more an example of what you could do if one or two people in the house wanted it done more, while everybody else liked it done less. I suppose you could just throw the remaining larger piece back in, but I would think that is difficult to accomplish because you would be heating and cooling twice. Thanks for the comment and for watching.

[@PegLaird]

Can you tell me what brand electric thermometer you use? I purchased one (ThermPro) but I can’t set it for 133 as the lowest temp it will go is 165. Thanks~

[@geminiridgeoutdoors5354]

Mine is a Taylor. That weird it won’t go below 165. Whoever made that thermometer doesn’t want people enjoying meat. Is it made by PETA? Thanks for watching and good luck when you get that thermometer. Just remember to start the entire process with the meat and room temp. If cold it will not rise to temp in the oven and then spike drastically at the end. I’ve made the mistake.

[@jimburchfield9744]

Do you brine or marinade? Overnight? What temp should the oven be?

[@geminiridgeoutdoors5354]

For a back strap I don’t feel brining is necessary. Great flavor and tenderness in its simplest form. Oven temp at 450 deg. Hope you try it and thanks for watching!

[@The_Rut_Funnel]

I can’t seem to find what temp you set the oven at?

[@geminiridgeoutdoors5354]

I kinda sneak it in there I believe around the 5 minute mark when I’m searing the meat. 425 degrees. Good luck. Just make sure that back strap is room temp before you start the process. Thanks for watching.

[@markstephenanderson]

Preach it brother!

[@geminiridgeoutdoors5354]

@@markstephenanderson just stockpiled some more last week! 😃

[@markstephenanderson]

@ same here! Keep up the great content.

[@tomher6863]

That's looks damn good!! Perfectly cooked for me.

[@geminiridgeoutdoors5354]

Give it a try!!! Thanks for watching.

[@229Grind]

“Don’t need to inject it w/cream cheese” I spit my coffee out 😂😂😂😂 he isn’t lying tho. If it’s seasoned/dry rubbed and cooked right ain’t no need for that fancy smancy sh*t. 👏🏾👏🏾👏🏾👏🏾

[@geminiridgeoutdoors5354]

Haha….I didn’t remember saying “inject” 😂. I love cream cheese and bacon as much as the next dude but you are so right…it’s just not needed in any form for a back strap. I have had a few people give me grief about that comment. Thanks for the support!😂

[@bozzyb7109]

Awesome video! I had one question, where did you get that meat thermometer?

[@geminiridgeoutdoors5354]

Thank You! That was a Walmart special but there are a lot of options on Amazon. Thanks again for watching!

[@streetpunk99]

I stopped using salt on all my dry rubs especially when smoking. Salt draws moisture. It drys out meat. If you're lacking salt I'd highly recommend salting the mushrooms and onions while you're cooking it and not the meat. My smoked brisket game has changed entirely since I stopped using salt on the meat

[@geminiridgeoutdoors5354]

When I add salt I try to cook immediately or wait up to 40 minutes. Basically with cooking right away, I’m not giving osmosis time to take action. Or wait 40 minutes plus and wait for the moisture to be reabsorbed. It’s a big piece of meat….I’m not sure the salted onions would do it for me. Appreciate the tip and thanks for watching.

[@shug2795]

Bud.....where did the pan go that you seared the venison in?!?!? THAT has the best base/flavor for you to do your onions, mushrooms, etc. Finally, you deglaze with a quality wine - not something that's been sitting around or something cheap that will ruin all of this effort, especially when it comes to a rare offering like a back-strap! I might have picked a nice Syrah/Shiraz because it has peppery notes that would elevate something like this gem. You might not drink however that coke or pepsi is a drink. I'd pair that with the rest of the Syrah I purchased just for this recipe. Oh my.....mmmmm!!! JMO Thanks for sharing!

[@geminiridgeoutdoors5354]

I prefer whiskey over wine so I don’t tend to spend much money on reds in my house. I always use fresh wine but I’d be lying if I told you I know what “quality” wine is. lol. But I will try it next time. Not using the pan has also been remedied when I make this at home. Gotta get that fond! Thanks for watching and appreciate the feedback!

[@shug2795]

My pleasure Sir! I like single malts as well but they have a restricted application in the kitchen. I use a cast iron pan in order to attain AND retain the heat I prefer for searing. The best part is, that same cast iron pan can go right into the oven. WEAR an oven mitt!! 😁

[@mossy9149]

My favorite red wine

[@Marywilliams47]

Looks yummy!!!!

[@geminiridgeoutdoors5354]

Hope ya make it! If you like venison, check out the Mississippi pot roast recipe we made. So easy and delicious. Thanks for watching!!

[@mw5695]

Beautiful

[@geminiridgeoutdoors5354]

Why thank you!!! It tasted beautiful too!

[@zdrivas21]

Looks badass

[@geminiridgeoutdoors5354]

Oh it is! Thanks for watching!

[@jusnuts1443]

Looks amazing, and I bet it's "kiss ya Momma" good.

[@geminiridgeoutdoors5354]

If you say so brotha!!!! Lol. Thanks for watching!

[@auburnsquirrels]

This is a good way, but the best way is to butterfly cut into several thick steaks and tie with butcher twine. Season with SPOG and cook on high heat about 4 min per side on grill.

[@geminiridgeoutdoors5354]

Can’t argue with that method either as I have used it many of time. You speak the truth sir!!! Thanks for watching and keep cookin!

[@XistenceisFutile]

Ummm were you drinking Jack and Coke with a straw? Man card please...lol Great video and thanks for the recipe.

[@geminiridgeoutdoors5354]

I know I know….that isn’t the first time I’ve heard that. Lol. Thanks for watchin’ brotha!

[@ArgoVII0]

Looks great! Quick question, why do people put venison in Milk? I keep hearing people tell me to put it in milk. Sounds like a terrible idea tbh lol

[@geminiridgeoutdoors5354]

I feel like I’ve heard that before but I agree with you…terrible idea. Red meat and milk….sounds like a 90s grunge band name.