Quote:
Originally posted by alex0535:
I couldn't imagine slow cooking back strap. If you think that it's tough I think you are probably just cooking it too much.
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I don't use a crock-pot because my backstraps are tough, I use it cause it's easy and makes for a great roast. I don't consider a good roast a waste of good steak, and I generally prefer a good roast to a good steak. Only way I know to make excellent venison backstrap for a 12-20 folks at one time other than on the grill. I also use a crock-pot for whole Pork loins and chicken breasts for the same reason. 5 minutes in the morning to throw it all in and it's ready to eat when you get home by supper time, with plenty of leftovers for the next day. Funny how a crock-pot is a sin but all the marinades, smoking, wrapping in foil, soaking in buttermilk and drenching it in butter, onions and mushrooms and the time it takes to do this is the cat's backside.