Deer Backstrap Recipes: The Ultimate Guide to Cooking Tender Venison

Let me tell you, there's something truly special about venison. And when it comes to venison, the backstrap is the absolute gold standard. It's the most tender cut, bursting with flavour, and it's surprisingly versatile. No longer just for fancy restaurants, deer backstrap can easily become a staple in your own kitchen, and I'm here to show you how.

Forget the dry, tough, and "gamey" venison you might have encountered before. Properly cooked deer backstrap is unbelievably tender, juicy, and surprisingly flavourful. It's like a wild, more intense version of beef, with a depth of taste that's both unique and satisfying.

My journey with venison has taken me from simple pan-fries to elegant roasted dishes, and I've learned a thing or two along the way. So, pull up a chair, grab your apron, and let's dive into the world of deer backstrap, together.

(Part 1) The Backstrap: A Venison Treasure

Let's start by understanding the star of the show: the deer backstrap. This long, thin muscle runs along the deer's spine, and it's a true treasure trove of flavour.

Why Deer Backstrap Reigns Supreme

The reason I'm so passionate about this particular cut is simple: it's a lean, low-fat cut that's naturally healthy and incredibly forgiving to cook. It's like a blank canvas for flavour, ready to be transformed into something truly delicious.

• Tenderness: It's the most tender cut of venison, perfect for quick-cooking methods like grilling, pan-frying, and even roasting. You'll be amazed by how effortlessly it melts in your mouth.
• Flavour: It packs a punch of rich, earthy flavour that's truly unique. Think of it as a more robust, wild version of beef, with a hint of something truly special.
• Versatility: Deer backstrap can be cooked in countless ways, from classic dishes like steak and stew to more creative preparations like stir-fries and even kebabs.

(Part 2) Understanding the Basics: Choosing and Prepping

Before we jump into the recipes, let's talk about how to select the perfect backstrap and get it ready for cooking. This might seem like a small step, but it's crucial for ensuring a delicious final product.

Picking the Perfect Backstrap

Choosing a backstrap is like finding a hidden gem. There are a few key things to keep in mind:

• Colour: Aim for a vibrant, deep red colour, which indicates freshness. Avoid any backstraps that look dull or have a greyish hue.
• Texture: The meat should be firm and springy to the touch. Avoid anything that feels mushy or has a strange smell.
• Fat: A bit of fat marbling is a good sign, but steer clear of backstraps that are overly fatty. It should have a nice balance of lean meat and marbling.

Prepping Your Backstrap: A Simple Guide

Once you've snagged the perfect backstrap, it's time to get it ready for cooking. This part isn't complicated, but it's essential for bringing out the best flavour and texture.

• Trim: Remove any excess fat or silver skin. Use a sharp knife and trim carefully along the edges of the backstrap.
• Season: Salt and pepper are the foundation of any good venison dish. Don't be afraid to go a bit heavier on the salt, especially if you're grilling or pan-frying. The venison can handle it!
• Marinating (optional): A marinade can add a whole new dimension of flavour, especially if you want to add a touch of acidity or sweetness. A simple marinade of olive oil, lemon juice, garlic, and herbs can work wonders. Just remember to marinate for at least 30 minutes to allow the flavours to penetrate the meat.

(Part 3) cooking techniques for Success

Now that your backstrap is ready, it's time to learn the art of cooking it to perfection. Different techniques bring out different flavours, so choose the one that best suits your taste and the occasion.

1. Grilling: The Classic Way

Grilling is a classic way to cook deer backstrap. It gives it that delicious smoky char and brings out the meat's natural flavour.

• Heat: Preheat your grill to medium-high heat. You want a nice, hot grill to get a good sear.
• Sear: Grill the backstrap for 2-3 minutes per side, just enough to get a lovely golden brown crust.
• Rest: Let the backstrap rest for 5-10 minutes before slicing. This allows the juices to redistribute and results in a more tender and flavorful piece of meat.

2. Pan-Frying: Quick and Easy

If you're short on time or simply craving a delicious meal with minimal fuss, pan-frying is the way to go.

• Heat: Heat a pan over medium-high heat. You want the pan hot enough to sear the venison without burning it.
• Oil: Add a tablespoon of olive oil to the pan.
• Sear: Cook the backstrap for 2-3 minutes per side, or until it's golden brown and cooked through.

3. Roasting: For a Hearty Meal

For a more substantial meal, roasting the backstrap is a great option. It's perfect for a family dinner or a special occasion.

• Preheat: Preheat your oven to 350°F (175°C).
• Season: Season the backstrap generously with salt, pepper, and any other herbs or spices you like. A simple mix of rosemary, thyme, and garlic is a classic choice.
• Roast: Roast for 15-20 minutes, or until the internal temperature reaches 145°F (63°C).
• Rest: Let the backstrap rest for 10 minutes before slicing. This allows the juices to redistribute and results in a more tender and flavorful piece of meat.

(Part 4) Mastering the Doneness: Temperature and Time

Knowing when your backstrap is cooked to perfection is a skill. It's not just about colour, but about getting the internal temperature just right. This is where a meat thermometer comes in handy.

Internal Temperature: The Key to Perfect Venison

Venison doesn't need to be cooked to a super high temperature like beef. Overcooking will make it tough and dry. Here's a guide to the ideal internal temperatures for venison backstrap:

• Medium-Rare: 130-135°F (54-57°C) - The meat will be tender and juicy, with a slightly pink centre.
• Medium: 140-145°F (60-63°C) - The meat will be cooked through, with a slightly pink centre.
• Medium-Well: 150-155°F (65-68°C) - The meat will be cooked through, with a minimal amount of pink in the centre.
• Well-Done: 160°F (71°C) or higher - The meat will be cooked through, with no pink in the centre. However, be careful not to overcook venison, as it can become tough and dry.

cooking time: A Guide for Each Technique

The cooking time will vary depending on the thickness of the backstrap, the cooking method, and the temperature of your oven or grill. Here's a general guideline to help you get started:

It's always better to err on the side of undercooked than overcooked. You can always cook it a bit longer, but you can't undo overcooking!

(Part 5) Venison Backstrap: Recipes for Every Taste Bud

Now for the exciting part: the recipes! I've gathered some of my favourite ways to cook deer backstrap, a mix of classic and adventurous dishes to tantalize your taste buds.

1. Grilled Deer Backstrap with Blackberry Sauce

This recipe celebrates the natural flavour of the backstrap while adding a touch of sweetness and acidity from the blackberry sauce. The combination is both elegant and delicious.

Ingredients:

• 1 deer backstrap, about 1 pound
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup blackberries
• 1/4 cup balsamic vinegar
• 1 tablespoon brown sugar
• 1/4 teaspoon ground cinnamon
• Fresh thyme sprigs (for garnish)

Instructions:

1. Preheat your grill to medium-high heat. You want the grill hot enough to get a good sear on the backstrap.
2. Pat the backstrap dry with paper towels. This will help it cook evenly and get a nice crust.
3. Brush the backstrap with olive oil and season generously with salt and pepper.
4. Grill the backstrap for 4-6 minutes per side, or until cooked to your desired doneness. Use a meat thermometer to check the internal temperature.
5. While the backstrap is grilling, make the blackberry sauce. In a small saucepan, combine the blackberries, balsamic vinegar, brown sugar, and cinnamon. Bring to a boil, then reduce heat and simmer for 5-7 minutes, or until the sauce has thickened.
6. Remove the backstrap from the grill and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful backstrap.
7. Serve the backstrap with the blackberry sauce and garnish with fresh thyme sprigs.

2. Pan-Seared Deer Backstrap with Wild Mushroom Sauce

This recipe is a little fancier, but it's worth the extra effort. The rich and earthy wild mushroom sauce is the perfect complement to the venison, creating a truly decadent dish.

Ingredients:

• 1 deer backstrap, about 1 pound
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup sliced wild mushrooms (such as chanterelles, morels, or oyster mushrooms)
• 1/4 cup dry sherry
• 1/4 cup beef broth
• 1 tablespoon butter
• 1 tablespoon chopped fresh parsley

Instructions:

1. Heat a large skillet over medium-high heat. You want the skillet hot enough to sear the venison without burning it.
2. Pat the backstrap dry with paper towels. This will help it cook evenly and get a nice crust.
3. Season the backstrap generously with salt and pepper.
4. Add the olive oil to the skillet and sear the backstrap for 2-3 minutes per side, or until golden brown and cooked through.
5. Remove the backstrap from the skillet and set aside.
6. Add the wild mushrooms to the skillet and cook for 5-7 minutes, or until they are softened.
7. Pour in the dry sherry and cook for 1 minute, or until it has reduced slightly.
8. Add the beef broth and bring to a simmer. Cook for 2-3 minutes, or until the sauce has thickened slightly.
9. Stir in the butter and parsley.
10. Slice the backstrap and serve over the mushroom sauce.

3. Venison Backstrap Stir-Fry with Asian Flavours

This recipe takes venison to a whole new level. It's packed with flavour, quick and easy to make, and perfect for a weeknight meal.

Ingredients:

• 1 deer backstrap, about 1 pound, sliced thinly
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup sliced onions
• 1 cup sliced bell peppers (any colour)
• 1/2 cup sliced mushrooms
• 1/4 cup soy sauce
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 teaspoon grated ginger
• 1/2 teaspoon sesame oil
• 1/4 cup chopped green onions (for garnish)

Instructions:

1. Heat a large skillet or wok over medium-high heat. You want the pan hot enough to quickly sear the venison.
2. Add the olive oil to the skillet and sear the venison slices for 2-3 minutes, or until they are golden brown and cooked through.
3. Remove the venison from the skillet and set aside.
4. Add the onions, bell peppers, and mushrooms to the skillet and cook for 5-7 minutes, or until they are softened.
5. In a small bowl, whisk together the soy sauce, honey, rice vinegar, ginger, and sesame oil.
6. Pour the sauce over the vegetables and cook for 1 minute, or until it has thickened slightly.
7. Add the venison back to the skillet and stir to combine.
8. Cook for 1 minute, or until the venison is heated through.
9. Serve the stir-fry over rice and garnish with green onions.

4. Venison Backstrap Stew with Red Wine and Herbs

This is a hearty and comforting stew, perfect for a cold winter night. The rich, savory flavour of the venison is enhanced by the red wine and a medley of herbs.

Ingredients:

• 1 deer backstrap, about 1 pound, diced
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 cup red wine
• 2 cups beef broth
• 1/2 cup chopped fresh herbs (such as rosemary, thyme, and parsley)
• 1 tablespoon tomato paste
• 1 bay leaf

Instructions:

1. Heat the olive oil in a large dutch oven or pot over medium heat.
2. Season the venison with salt and pepper and brown on all sides.
3. Remove the venison from the pot and set aside.
4. Add the onions, carrots, and celery to the pot and cook for 5-7 minutes, or until they are softened.
5. Stir in the garlic and cook for 1 minute more.
6. Pour in the red wine and cook for 2-3 minutes, or until it has reduced slightly.
7. Add the beef broth, herbs, tomato paste, and bay leaf to the pot.
8. Bring to a simmer, then add the venison back to the pot.
9. Reduce heat to low, cover, and simmer for 1 1/2-2 hours, or until the venison is tender.
10. Remove the bay leaf before serving.
11. Serve the stew with crusty bread or mashed potatoes.

5. Venison Backstrap Kebabs with Grilled Pineapple

This recipe is perfect for a summer barbecue or a light and flavorful meal. The sweet and tangy pineapple is the perfect counterpoint to the savory venison, creating a truly delicious and refreshing dish.

Ingredients:

• 1 deer backstrap, about 1 pound, cut into 1-inch cubes
• 1/4 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 red onion, cut into 1-inch cubes
• 1 green bell pepper, cut into 1-inch cubes
• 1 ripe pineapple, cut into 1-inch cubes
• Wooden skewers (soaked in water for at least 30 minutes)

Instructions:

1. In a large bowl, combine the venison, olive oil, salt, and pepper.
2. Thread the venison, onion, bell pepper, and pineapple onto the skewers, alternating the ingredients.
3. Preheat your grill to medium-high heat.
4. Grill the kebabs for 5-7 minutes per side, or until the venison is cooked through.
5. Serve the kebabs with a side of rice or salad.

(Part 6) side dishes: Complements to Your Backstrap

No great meal is complete without some delicious side dishes. Here are some of my favourite pairings for venison backstrap, designed to enhance the overall flavour and texture of the dish.

1. Creamy Polenta with Parmesan

This classic Italian side dish is both comforting and elegant. The creamy polenta provides a wonderful contrast to the rich flavour of the venison, and the grated Parmesan cheese adds a touch of saltiness and umami.

2. Roasted Root Vegetables

Roasted root vegetables are a simple and delicious way to add some colour and flavour to your meal. Carrots, potatoes, parsnips, and beets all roast beautifully and pair well with venison. The sweetness of the roasted vegetables complements the earthy notes of the venison, and the roasting process intensifies the flavours of both.

3. Sautéed Spinach with Garlic

This side dish is quick and easy to make, and it provides a fresh, vibrant contrast to the venison. The spinach is cooked quickly to preserve its bright green colour and tender texture, and the garlic adds a fragrant and savory note. This combination adds a touch of lightness and freshness to the meal.

4. Wild rice pilaf

wild rice is a hearty and nutty grain that pairs beautifully with the earthy flavour of venison. It has a slightly chewy texture that adds a satisfying element to the meal. The nutty flavour of the wild rice complements the rich taste of the venison, and the combination is both satisfying and elegant.

5. Green Salad with a Balsamic Vinaigrette

A simple green salad with a tangy balsamic vinaigrette is a refreshing and palate-cleansing side dish. The crispness of the salad cuts through the richness of the venison, while the balsamic vinaigrette adds a touch of acidity and sweetness. This combination creates a balanced and delightful meal.

(Part 7) Beyond the Basic: Exploring Venison Cuisine

Now that you've mastered the basics, let's explore the wider world of venison cuisine. There are so many delicious and creative ways to enjoy this fantastic ingredient!

1. venison chili

This hearty chili is perfect for a cold winter day. The venison adds a unique depth of flavour and a hearty texture to the chili, making it truly special.

2. Venison Shepherd's Pie

This classic dish gets a twist with the addition of venison. It's a comforting and satisfying meal, with the venison adding a rich and savory note to the traditional shepherd's pie.

3. venison sausage

Venison sausage is a delicious and versatile ingredient that can be used in a variety of dishes, from breakfast to dinner. It adds a unique and flavourful twist to traditional sausage recipes, and it's a great way to enjoy venison in a different format.

4. venison stew with Wild Mushrooms and Thyme

This stew is a hearty and flavorful dish, perfect for a chilly night. The combination of venison, wild mushrooms, and thyme creates a truly satisfying and flavourful stew. The wild mushrooms add a complex earthy flavour, and the thyme adds a warm and fragrant note.

5. Venison Burgers

Venison burgers are a lean and flavorful alternative to beef burgers. They have a unique and slightly gamey flavour that sets them apart from traditional burgers. They're also a healthier option, as they are lower in fat and calories than beef burgers.

(Part 8) FAQs: Answers to Your Venison Questions

Let's address those burning questions you might have about venison. I've got answers to help you become a venison expert!

1. How Can I Get Rid of the "Gamey" Taste in Venison?

The "gamey" taste is actually just the natural flavour of venison. It's a matter of personal preference, but many people find it enjoyable. If you find the gamey taste a bit too strong for your liking, there are a few ways to manage it. Marinating the venison in a mixture of acidic ingredients like lemon juice, red wine, or vinegar can help to break down the proteins in the meat, making it more tender and less gamey. You can also try adding sweet elements, such as a touch of honey or maple syrup, to the marinade or sauce to balance out the gamey flavour.

2. What's the Best Way to Cook a Whole Venison Loin?

For a whole venison loin, roasting is the best way to go. It's a bit more involved, but the results are worth it. Just remember to cook it slowly and at a lower temperature to ensure that it remains tender and juicy. You can also try stuffing the venison loin with herbs, vegetables, or fruit for added flavour.

3. Is Venison Safe to Eat?

Absolutely! As long as you've purchased it from a reputable source, venison is perfectly safe to eat. Just make sure you cook it to the proper internal temperature. It's best to purchase venison from a butcher or a farmer's market who can guarantee its safety and quality.

4. Can I Freeze Venison Backstrap?

Yes, you can freeze venison backstrap! Just wrap it tightly in plastic wrap and then in foil. It should stay good for 3-4 months in the freezer. When you're ready to use it, thaw it in the refrigerator overnight before cooking.

5. Where Can I Find Venison Backstrap?

You can find venison backstrap at specialty butcher shops, farmers' markets, and online retailers. It might not be as readily available as beef or chicken, but with a little searching, you should be able to find it. If you're having trouble locating it locally, there are several online retailers that specialize in selling high-quality venison.

Final Thoughts

There you have it, your comprehensive guide to conquering the delicious world of deer backstrap. Remember, this is just the beginning of your venison journey. Get out there, experiment, and discover your own favourite ways to cook this unique and flavorful ingredient!