Thread: Tough Backstrap - help...

I have already posted this but here it is again - based on a technique used in Asian cooking to make the most of cheap cuts, etc

Mix 1 tablespoon of baking soda in litre of water in Pyrex jug. Immerse backstrap in liquid, whole one if younger animal. Soak for minimum 4 hours.
Wash baking soda mix off, then slice into thin strips and marinate.

Marinade - mix together
4 tablespoons of dark soy sauce
2 tablespoons of brown sugar
2 tablespoons of tomato sauce
4-6 crushed garlic cloves
1 tablespoon of olive oil
1 heaped teaspoon of cornflour

Marinate for 30mins

Crank BBQ hotplate on high (keeps smells outside)

Oil the hotplate then tip & spread meat quickly. Lower BBQ lid and cook for 2-3 mins, turn quickly and another 2-3mins

Serve. Goes well with stir fry veges and garlic saffron rice in rice cooker.

You can also leave backstrap whole and cook both side to desired level then I cut into serving portions and give 30-45 seconds each side to sear and not look so bloody.

Best venison ever!