Page 2 of 2 FirstFirst 1 2
Results 11 to 12 of 12

Thread: BWB Back Straps

  1. #11
    Join Date
    Nov 2014
    Garden Route

    Default Re: BWB Back Straps

    Quote Originally Posted by Methos View Post
    You can probably also make carpaccio - when the meat is still a bit frozen slice really thin - half a millimeter.

    Lay out in a plate, cover with some good olive oil, some lemon juice and capers. Black pepper and a bit of salt. Shave some parmesan cheese over it and enjoy!
    A man after my own heart... The first time I ever had meat like that was when I was in Monte Carlo as a teenager. I never forgot it. Once I started hunting 30 years later, that was one of the first things I tried with venison, and it lends itself very easily to this!

  2. #12

    Default Re: BWB Back Straps

    Hi Guys - Sorry for not responding to my thread , Was a crazy week.

    Ok so I did the marinade in Greek salad dressing thing over night , Was about 3Kg of fillets. Rolled in black pepper and seasoned with salt.

    Braaied over lekke hot coals - Cut into medallions and seared to everyone's preferred rarity. 10 mins later no meat left except for my piece for went to was my face after the intense heat.

    Meat served with brown onion and mushroom gravy - I must say the meat was so tender I could not believe it.. amazing

Page 2 of 2 FirstFirst 1 2

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts