Alright, let’s talk about fryin’ up some backstrap. You know, that good piece of meat from the back? Yeah, that’s the one. Folks always makin’ a big fuss over it, but it ain’t rocket science, I tell ya.
First off, you gotta get yourself some backstrap. Now, where you get it is your business. Maybe you got a hunter in the family, maybe you know a guy. Either way, get yourself a nice chunk of meat. Don’t go buyin’ no skinny, scrawny piece neither. You want somethin’ with a little heft to it, somethin’ that’ll fill ya up.
Once you got your backstrap, you gotta cut it up. Don’t go gettin’ all fancy with it. Just slice it into pieces, you know, like you’re cuttin’ up a loaf of bread. Some folks like ’em thick, some folks like ’em thin. Me? I like ’em somewhere in the middle. Not too thick, not too thin, just right. Like Goldilocks and her porridge, but with meat.
- Get your backstrap.
- Cut it up into slices.
- Not too thick, not too thin.
Now, some folks like to soak their meat in milk or somethin’. Says it makes it tender. Me? I ain’t got time for all that. I just season it up and get to fryin’. Salt, pepper, maybe a little garlic powder if I’m feelin’ fancy. Don’t go overboard with the spices, though. You still wanna taste the meat, not just a bunch of powder.
Get yourself a good pan, a heavy one. Them flimsy things ain’t worth a lick. Put some oil in it, enough to cover the bottom good. Heat it up real good. You want it hot enough to sizzle, but not so hot that it smokes up the whole house. You’ll know it’s ready when you drop a little piece of meat in and it starts bubblin’ right away.
Alright, now comes the fun part. Drop your meat in the pan, don’t overcrowd it. Give them pieces some room to breathe. Fry ’em up for a few minutes on each side, ’til they’re nice and brown. Don’t go pokin’ at ’em too much, just let ’em cook. You want a good sear on ’em, that’s where the flavor’s at.
Once they’re cooked, take ’em out of the pan and let ’em rest for a minute. Just like people, meat needs a little rest after a hard day’s work. Keeps all the juices in. Don’t want all that good flavor runnin’ all over your plate, do ya?
And that’s it. Fried backstrap. Simple as that. Serve it up with some mashed potatoes and gravy, maybe some green beans if you’re tryin’ to be healthy. Or just eat it plain, I ain’t gonna judge. It’s good eatin’, plain and simple. Fills ya up and sticks to your ribs.
Now, some folks get all uppity about how to cook backstrap. They got their fancy marinades and their special seasonings. But me? I like to keep it simple. Good meat don’t need all that fuss. Just a little salt, a little pepper, and a hot pan. That’s all you need. Don’t let nobody tell you different. They’re just tryin’ to sell you somethin’.
So, there you have it. My way of fryin’ backstrap. It ain’t fancy, but it’s good. And that’s all that matters, right? Good food, good company, and a full belly. That’s the good life, far as I’m concerned. Go on now, get yourself some backstrap and get to fryin’. You won’t regret it.
And if you mess it up, don’t come cryin’ to me. Just try again. Cookin’ ain’t hard, it just takes a little practice. And maybe a little bit of common sense. But mostly just practice. So get in that kitchen and get to work. Your stomach will thank you. And if it don’t, well, then maybe you just ain’t cut out for cookin’. But hey, at least you tried.
Tags: [fried backstrap, cooking, venison, meat, recipe, simple recipe, home cooking, comfort food]
