Clean and dry backstrap, thoroughly coat it in dry rub. Get a stainless steel pan piping hot but not so hot as to burn your oil. Add about a tablespoon of oil and sear the backstrap on one side in the pan. Once a crust forms, flip and sear on all remaining sides and ends evenly.Jul 13, 2021
Once you’re ready to cook, the top three methods for cooking deer backstrap are searing, grilling or searing it in a dutch oven and finishing in the oven. These offer the most control in cooking so that you don’t overcook your meat.
The loin is actually two subprimal cuts—the strip loin (backstrap) and the tenderloin—and contains the most tender and prized cuts of meat.
How do you tenderize a deer backstrap? Like any meat, Deer meat to is tenderized by beating it, by marinating it with mild acids like lemon juice, sour curd, buttermilk, vinegar etc for minimum 4 hours. The fibers need to be cut across if you cut along the fibers the meat will be tough and chewy.
Lift up the backstrap and tuck the longer pieces under the bottom of the backstrap. Place in a small, greased aluminum foil-lined roasting pan or baking dish. Bake at 375° for 20 to 25 minutes for medium-rare or 25 to 30 minutes for medium.
That being said, a backstrap is something special to be cooked and eaten with care. For me, that means thick, perfectly seared and rested loins cooked to rare or medium-rare and sliced against the grain. Everything else—seasonings, sauces, sides, etc.
For the record, backstrap refers to a length of loin on the back of a deer, elk, moose, etc. It’s the ribeye in beef and loin in pork. Tenderloins are the two strips of very tender meat under the loin, behind the ribs. This is filet mignon in beef.
Steaks – Many Hunters Choose to Butcher the Backstrap
Toward the rear of the backstrap comes your strip steak or top loin steak. Next, in the middle and front sections are the equivalent to a rib-eye or rib steak.
Venison steaks are best cooked to medium-rare and left on a covered plate to keep warm. Leaving them on the grill too long or to keep them warm will also result in dry steaks.
Braising, a slow, wet-heat cooking method well suited to tough cuts, is an easy way to prepare venison without it turning out dry and chewy. It works well whether you have smaller venison cuts such as chops or steaks, or larger cuts such as loin, shoulder or other roasts. Preheat the oven to 350 degrees Fahrenheit.
Cook deer roasts with low heat for longer time periods. Slow cooking allows you to add moisture so the meat is tender. Cooking time for slow cooking requires about 20 to 25 minutes per pound.
When rigor mortis sets in, the animal stiffens. Hanging the animal prevents the muscles along the spine from shortening. This is why backstraps and tenderloin are tender. However, it doesn’t prevent other muscles from shortening and becoming tough.
|Venison cut||Suggested method||Approx. cooking time (rare)|
|Roasts||Sear, then oven roast at moderate temperature||15 minutes per 500g @ 180C|
|Diced venison||Sear, then gently casserole at low temperature||1 hour @ 100C|
|Frenched racks||Sear, then finish in the oven at 180C||10 minutes per 500g @ 180C|
Just no. Do not rinse your raw beef, pork, lamb, chicken, turkey, or veal before cooking it, says the USDA’s Food Safety and Inspection Service.
Soaking: The most common soaking liquids are buttermilk, saltwater, white milk, vinegar, lemon juice and lime juice. While some hunters swear by certain soaking methods to take the “gamey” flavor away or bleed the meat after processing, others don’t find it all that helpful.
In The Kitchen
Prior to cooking, soak your venison steaks overnight in buttermilk. This will help pull the blood out of the meat and remove some of that gamy taste. You can make buttermilk simply by adding vinegar to regular milk from the carton.
Venison refers to the meat of antlered animals such as deer, moose, elk and caribou. The ‘wild’ flavor of venison is directly related to what the animal eats. … The ‘gamey’ flavor is more noticeable in the fat. Removing the fat, connective tissue, silver skin, bone and hair during processing lessens the ‘gamey’ taste.
When people describe venison taste and texture, they often use words like rich or earthy; this is a festive-tasting meat, often imbued with hints of the acorns, sage and herbs that the deer enjoyed during its life. It’s also considered to be less juicy and succulent than beef, but also smoother and firmer.
The backstrap can be multiple cuts. When taken from the bone it is a ribeye. Left on the bone, it is the prime rib. Where the ribcage ends there is still about 8 inches of meat left.
There are 2 ways of dealing with a venison saddle, the most common is to prepare a venison backstrap, which in the trade is called a venison striploin.
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