Cooking with venison is a great way to enjoy some of nature’s best-tasting and most nutritious meats. Whether you’re an experienced hunter or just beginning to explore the flavors of wild game, this venison backstrap recipe will show you how to make a delicious main dish. With simple instructions, great marinades, and a few cooking tips, you’ll be able to prepare a meal that your family or guests will love.
What is venison backstrap
Venison backstrap is a flavorful and tender cut of meat from a deer’s loin. It is lean and juicy and has a mild, sweet flavor. It is similar to beef tenderloin, making it a great alternative for those who don’t eat red meat. Venison backstrap is usually cut into strips, steaks, or cubes, making it easy to prepare in a variety of ways. Grilling or baking venison backstrap are some of the most popular cooking methods.
Venison backstrap can also be used in stews, curries, stir-fries, and other dishes. One of the best things about venison backstrap is that it is an excellent source of protein, iron, and B vitamins. It is also low in fat, making it a healthy choice for anyone looking for an alternative to red meat.
Is venison backstrap tough
Many people hesitate to try venison backstrap because they think it’s tough. However, if you know how to prepare it correctly, venison backstrap can be one of the most tender and delicious cuts of meat you’ll ever have.
The key to making it tender is to marinate it before cooking. Marinating helps to break down the tough fibers and add flavor. If you’re using a marinade with an acid like vinegar or lemon juice, make sure not to marinate it too long or it can become tough.
Once it’s ready to cook, you should use a slow and low technique. This means cooking the backstrap at a lower temperature over a longer period of time. This will help ensure that the backstrap doesn’t dry out and become tough.
Is venison backstrap gamey
Venison backstrap has a slightly gamey taste, but when cooked properly, the gamey flavor is balanced out. If you’re looking to enjoy the deep, rich flavor of venison without the gameiness, there are some simple steps you can take.
First, make sure to soak your venison in a marinade or brine for several hours before cooking. This helps to reduce the gamey flavor and brings out the natural sweetness of the meat.
You can also try cooking venison backstrap over low heat for a longer period of time, as this helps keep the fat from becoming too hard and oily.
Finally, adding herbs or spices to your venison backstrap will help to mask any gamey flavors and give your meal a delicious aroma.
How to marinate deer backstrap
Marinating deer backstrap is an excellent way to add flavor and tenderness to the meat. To prepare the marinade, combine olive oil, garlic, Worcestershire sauce, soy sauce, black pepper, and thyme in a bowl.
Use enough of each ingredient to coat the meat with a thin layer of marinade and massage it in. Place the marinated meat in a large zip-top bag or container and refrigerate overnight to allow it to absorb the flavors.
Cooking the backstrap
After marinating overnight, take out of the fridge and check that the backstrap is thawed and warms out to room temperature for cooking an even result.
Place 12-inch skillet over medium heat with 1 tbsp of butter and onion slices. Saute onion until halfway cooked.
Place the venison backstrap in the skillet with the onions and sear all around for roughly 3-5 minutes.
After pre-heating the oven to 375F, place the entire skillet with the steak into the oven for just 5 minutes.
Afterwards remove it from the oven and cover it with foil for 3 minutes. This will stop any further cooking and allow the juices to redistribute, so let it sit for another 5 minutes before slicing into 1-2 inch medallions and serving.
What temperature do you cook venison backstrap
Knowing what temperature to cook your venison backstrap at is key for ensuring a juicy, flavorful dish. To achieve the desired results, it’s best to cook the backstrap to an internal temperature of 145F-150F. This will give you a medium-rare to medium level of doneness that will allow the meat to stay tender and juicy.
Make sure to use a food thermometer to check the internal temperature of your backstrap as it cooks. If you’re using a stovetop, oven, or grill, try to maintain an even heat throughout cooking. If you overcook the backstrap, it will become dry and tough.
No matter how you choose to prepare your venison backstrap, just make sure to keep an eye on the internal temperature as it cooks!
What to serve with venison backstrap
To get the most out of your venison backstrap, it’s important to choose complementary side dishes that bring out the best flavors. Here are some of our favorite ideas for what to serve with venison backstrap.
Start with a bed of flavorful greens like baby spinach or kale, and add in roasted root vegetables like sweet potatoes, turnips, and carrots. For a creamy and comforting accompaniment, mashed potatoes or polenta are perfect.
To add some crunch, try a side salad with crunchy lettuce and vegetables like tomatoes, cucumbers, and onions. If you’re looking for something a bit more decadent, try serving the venison backstrap with a creamy risotto or truffle-infused pasta.
For an extra special touch, top the dish with freshly grated Parmesan cheese. With these sides, your venison backstrap will be the star of the show!
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Venison Backstrap Recipe
Try this delicious venison backstrap recipe! Enjoy the perfect blend of spices, herbs, and marinade to bring out the best of this wild game.
- 1 piece Medium Yellow Onion Sliced
- 3 tbsp Butter
- 2-3 lbs Venison Backstrap
- 3 tbsp Balsamic Vinegar
- 3 tbsp Virgin Olive Oil
- 1 tbsp Garlic minced
- 1/2 tbsp Ginger minced
- 1 tsp Worcestershire Sauce
- 1 tsp Maple Syrup
In a small bowl, whisk together all of the ingredients for the marinade.
Place the venison in a zip lock bag and pour the marinade into it.
Seal the bag shut, then massage the marinade into the venison
Let it marinate for at least 4 hours up to overnight in the refrigerator, so that all of its flavors absorb into the meat.
Once the venison backstrap has been fully thawed and brought to room temperature, pat it dry with paper towels.
Preheat the oven to 375F while you slice the onions.
Place a skillet over medium heat and add butter.
Once melted, add the onions and sauté for about 5 minutes. Make sure not to cook them all the way through as they will finish cooking in the oven.
Place backstrap into the skillet and sear on all sides for roughly 3-5 minutes.
Transfer the skillet to the oven and bake for 5 minutes. When finished, remove the skillet from the oven and cover it with tinfoil for about 3 minutes.
Afterwards, take the backstrap out of the skillet and let it rest on a cutting board for an additional 5 minutes before serving.