The Ultimate Guide to Cooking Tender and Delicious Backstrap Deer Meat

So, you've got yourself a beautiful buck, and you're ready to enjoy the spoils of your hunt. But then you're staring at that slab of venison, and you're not quite sure what to do with it. Don't fret! We've all been there. Backstrap, that prized, lean cut of venison, can be a bit of a culinary challenge if you're not familiar with it. You need to nail the timing, get the temperature just right, and bring out that incredible flavour. It's a bit of a learning curve, but trust me, the rewards are worth it. You'll be savouring the most delicious, succulent venison you've ever tasted. So, grab a cuppa, settle in, and let me guide you through the wonderful world of cooking backstrap venison. Let's dive in!

(Part 1) - The Backstrap - What is it, and Why Should You Care?

First things first, let's talk about the backstrap. This cut is a real gem, coming from the top loin of the deer. It's the most tender part of the whole animal, lean and full of flavour. Think of it as the fillet steak of the deer world. It's basically a long, narrow muscle that runs along the deer's back. It doesn't get a lot of use, so it's incredibly tender and flavorful. Backstrap boasts a rich, gamey taste, similar to beef, but with an undeniable wildness.

Why Choose Backstrap?

Choosing backstrap is like choosing the best seat in the house for a concert. It's the prime cut, the one you want for special occasions. Why? Well, firstly, it's incredibly versatile. You can pan-fry it, grill it, bake it, or even use it in a stew. Secondly, it's really lean, which is fantastic if you're watching your waistline. But it also means it can be a bit dry if you're not careful. Finally, the flavour! Backstrap has that rich, gamey taste that's utterly delightful. It's the kind of flavour that makes you want to lick the plate clean.

(Part 2) - Preparing the Backstrap

You've got your prized backstrap, but you're not ready to start cooking just yet. We've got a bit of prep work to do, and getting it right is crucial.

Butchering the Backstrap

Now, if you're lucky, you've got a friendly butcher who's already done the heavy lifting. But if you're tackling it yourself, you'll need to get the backstrap prepped. You'll want to remove any excess fat and silverskin. This stuff can make the backstrap tough and chewy, so it's best to get rid of it. A sharp knife and a good pair of kitchen shears are your best friends here. Be careful, though, because venison can be a bit tough, and you don't want to cut yourself.

Here's a step-by-step guide to butchering your backstrap:

1. Remove the Fat: Trim off any visible fat from the backstrap. You can use a sharp knife or kitchen shears for this.
2. Remove the Silverskin: The silverskin is a thin, tough membrane that runs along the backstrap. You can use your fingers to peel it off, or you can use a sharp knife.
3. Cut into Portions: You can either cook the backstrap whole or cut it into smaller portions.
4. Refrigerate: Once you've prepped the backstrap, refrigerate it until you're ready to cook.

Marinating the Backstrap

Once your backstrap is all prepped and ready to go, you can decide whether to marinate it or not. A good marinade can help to tenderise the meat and add a burst of flavour. But it's not a necessity, and if you prefer a simpler flavour, you can skip it altogether. I find that a simple marinade of olive oil, garlic, and herbs is perfect for bringing out the best in backstrap. You can also add a bit of lemon juice, wine, or soy sauce to add a little extra zest.

Here's a simple and delicious marinade recipe:

Ingredients:

1. 1/4 cup olive oil
2. 2 cloves garlic, minced
3. 1 tablespoon fresh rosemary, chopped
4. 1 tablespoon fresh thyme, chopped
5. 1 tablespoon lemon juice
6. Salt and pepper to taste

Instructions:

1. Combine all the ingredients in a bowl and whisk until well blended.
2. Pour the marinade over the backstrap and make sure it's evenly coated.
3. Cover the backstrap and marinate it in the refrigerator for at least 30 minutes, or up to 2 hours.

(Part 3) - Cooking the Backstrap - The Basics

You've prepped your backstrap, so now it's time to get cooking. It's a bit like a dance; you need to move with it, not against it. Let's talk about the basic principles of cooking backstrap.

cooking times

Remember, backstrap is lean, so it doesn't take long to cook. You're looking for that beautiful medium-rare finish, so keep a close eye on the cooking times. The ideal cooking time will depend on the thickness of your backstrap. A good rule of thumb is 3-5 minutes per side for a medium-rare finish. But the best way to know is to use a meat thermometer. You want the internal temperature to reach 135-145°F (57-63°C). Overcook it, and it'll be dry and tough. No one wants that!

Cooking Methods

Now, backstrap is a bit of a culinary chameleon, happy to be cooked in all sorts of ways. It's a real crowd-pleaser, but you need to choose the right method for the occasion.

Pan-frying

Pan-frying is a classic method for cooking backstrap. You get a crispy, delicious crust on the outside and a juicy, tender centre. Season your backstrap liberally with salt and pepper, and then heat a heavy-bottomed pan over medium-high heat. Add a tablespoon of oil, and once it's hot, carefully place the backstrap in the pan. Let it cook for a few minutes per side, until it's nicely browned. Then, reduce the heat to medium, and continue cooking for a few more minutes, until it reaches your desired temperature.

Grilling

Grilling is another fantastic way to cook backstrap. If you're lucky enough to have a barbecue, this is the perfect way to take advantage of those warm summer evenings. Preheat your grill to medium-high heat, and then brush your backstrap with a little olive oil. Season it with salt and pepper, and then place it on the grill, cooking for a few minutes per side. Keep an eye on the temperature, and you'll have a perfectly grilled backstrap in no time.

Baking

If you're looking for a more hands-off method, baking is a great option. Preheat your oven to 350°F (175°C). Place the backstrap in a baking dish, and season it with salt, pepper, and any other herbs or spices you like. Roast for about 20 minutes, or until it reaches your desired temperature.

(Part 4) - The Finishing Touches

Your backstrap is cooked to perfection, but we're not quite done yet. You need to finish it off right. It's like putting the finishing touches on a beautiful painting.

Resting the Backstrap

After cooking your backstrap, it's essential to let it rest for a few minutes before slicing it. This will help the juices redistribute throughout the meat, making it even more tender and juicy. Think of it like giving the backstrap a little spa treatment. Just cover it loosely with foil and let it rest for about 10 minutes.

Slicing the Backstrap

You're nearly there! Now it's time to slice the backstrap. This is where your trusty chef's knife comes in. You'll want to slice it thinly, against the grain. This helps to make the backstrap even more tender and easier to chew.

Serving the Backstrap

Finally, it's time to serve your masterpiece. But it's not just about putting the backstrap on a plate. You want to create a real feast.

Sides

What are you going to pair your backstrap with? It's all about balance, my friend. The richness of the venison calls for a medley of flavours. Consider a simple side of roasted vegetables, a light salad, or even a creamy mashed potato. Don't forget about the bread!

Sauce

A good sauce can really elevate your backstrap to another level. Think of it as a symphony of flavours, playing on the palate. You can go for a classic red wine sauce, a rich gravy, or even a light lemon sauce. Or, if you're feeling adventurous, try a berry reduction, a blueberry sauce, or even a cranberry sauce.

(Part 5) - The Deliciousness - venison recipes

You've got all the knowledge, now let's put it into action. I've got a few of my favourite recipes that will make your taste buds sing.

pan-seared venison Backstrap with Blackberry Sauce

This dish is a real show-stopper. The blackberry sauce adds a touch of sweetness that perfectly complements the rich, gamey flavour of the venison. Here's what you need:

Ingredients:

1. 1 venison backstrap, about 1 pound (450 grams)
2. 1 tablespoon olive oil
3. Salt and pepper to taste
4. 1 cup fresh blackberries
5. 1/2 cup red wine
6. 1 tablespoon balsamic vinegar
7. 1 teaspoon cornstarch
8. 1 tablespoon cold water

Instructions:

1. Season the venison backstrap generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat.
2. Sear the venison for 3-4 minutes per side, or until it's nicely browned.
3. Transfer the venison to a plate and set aside.
4. In the same skillet, add the blackberries, red wine, and balsamic vinegar. Bring to a boil, then reduce the heat to low and simmer for 5 minutes, or until the sauce has thickened.
5. In a small bowl, whisk the cornstarch with the cold water until smooth.
6. Stir the cornstarch mixture into the blackberry sauce and cook for 1 minute, or until the sauce is thickened.
7. Return the venison to the skillet, and cook for 1-2 minutes, or until it's heated through.
8. Serve immediately with your favourite sides.

grilled venison Backstrap with Rosemary and Garlic

A classic combination of flavours. Rosemary and garlic are a match made in culinary heaven, especially with venison. Here's what you'll need:

Ingredients:

1. 1 venison backstrap, about 1 pound (450 grams)
2. 2 tablespoons olive oil
3. 1 tablespoon fresh rosemary, chopped
4. 2 cloves garlic, minced
5. Salt and pepper to taste

Instructions:

1. In a small bowl, combine the olive oil, rosemary, garlic, salt, and pepper.
2. Rub the marinade all over the venison backstrap. Let it marinate for at least 30 minutes, or up to 2 hours.
3. Preheat your grill to medium-high heat.
4. Grill the venison for 4-5 minutes per side, or until it reaches your desired temperature.
5. Let the venison rest for 5 minutes before slicing and serving.

Slow-Roasted Venison Backstrap with wild mushrooms

This recipe is perfect for a cosy winter evening. It's full of flavour and incredibly comforting.

Ingredients:

1. 1 venison backstrap, about 1 pound (450 grams)
2. 1 tablespoon olive oil
3. 1 onion, chopped
4. 2 cloves garlic, minced
5. 1 pound mixed wild mushrooms, sliced
6. 1 cup red wine
7. 1/2 cup beef broth
8. 1 tablespoon tomato paste
9. 1 teaspoon dried thyme
10. Salt and pepper to taste

Instructions:

1. Preheat your oven to 325°F (160°C).
2. In a large oven-safe skillet, heat the olive oil over medium heat.
3. Add the onion and garlic, and cook for 5 minutes, or until softened.
4. Add the mushrooms and cook for 10 minutes, or until they're browned.
5. Pour in the red wine and beef broth. Bring to a simmer, then add the tomato paste and thyme. Season with salt and pepper to taste.
6. Place the venison backstrap in the skillet.
7. Cover the skillet with foil and roast for 1 1/2 hours, or until the venison is cooked through.
8. Remove the foil and continue roasting for 15 minutes, or until the venison is browned.
9. Let the venison rest for 10 minutes before slicing and serving with the mushroom sauce.

(Part 6) - Storing Venison

You've cooked up a storm, and you've got leftovers. Great! But how do you keep that delicious venison fresh and ready for another feast?

Storing Fresh Venison

For the freshest flavour, keep your venison in the fridge, wrapped tightly in plastic wrap or foil. It should last for 3-4 days.

Freezing Venison

Freezing is a great way to preserve venison for longer. Wrap the backstrap tightly in freezer-safe plastic wrap, then place it in a freezer bag. You can freeze venison for up to 3 months. Just remember to thaw it slowly in the fridge before cooking.

(Part 7) - Tips and Tricks

Now, let's talk about some handy tips and tricks that will make your venison journey even better.

Tenderizing Venison

Sometimes, venison can be a bit tough, even the backstrap. But there are a few things you can do to make it more tender.

Marinades

A good marinade can work wonders on venison. It can help to break down the tough muscle fibres and add a burst of flavour. You can use a simple marinade of olive oil, garlic, and herbs, or get creative with a blend of citrus juices, soy sauce, or even wine.

meat tenderizer

If you're really keen on tenderizing your venison, you can use a meat tenderizer. These tools have small blades that help to break down the muscle fibres. Just be careful not to over-tenderize, as this can make the venison mushy.

Cooking with Venison

Venison has a unique flavour that takes a bit of getting used to. But once you've mastered it, it's a real game-changer. Here are a few things to remember.

Don't Overcook It

Venison is lean and can dry out quickly if you overcook it. It's best to cook it to medium-rare, which is around 135-145°F (57-63°C). Use a meat thermometer to check the temperature, and don't be afraid to take it off the heat a little early.

Season It Well

Venison has a delicate flavour, so it's important to season it well. Salt and pepper are a good starting point, but you can also add other herbs and spices, like rosemary, thyme, garlic, or even a touch of chili flakes.

Pair It with the Right Sides

Venison is a versatile meat, so it can be paired with a wide variety of sides. But it's important to choose sides that complement the flavour of the venison. Avoid anything too heavy or overpowering, and instead focus on lighter flavours, like roasted vegetables, salads, or creamy mashed potatoes.

(Part 8) - FAQs

You've got questions, I've got answers. Let's clear up some of those burning queries about venison.

1. What is the best way to cook venison backstrap?

The best way to cook venison backstrap is to use a dry-heat method like pan-frying, grilling, or baking. These methods allow the venison to brown nicely on the outside and stay juicy and tender on the inside.

2. How long should I cook venison backstrap?

The cooking time for venison backstrap depends on its thickness and the desired doneness. A good rule of thumb is to cook it for 3-5 minutes per side for a medium-rare finish.

3. What does venison taste like?

Venison has a rich, gamey flavour that is similar to beef, but with a slightly more wild and earthy taste.

4. Is venison healthy?

Venison is a lean meat that is high in protein and low in fat. It's a good source of iron, zinc, and vitamin B12.

5. What are some good sides to serve with venison backstrap?

Some good sides to serve with venison backstrap include roasted vegetables, salads, mashed potatoes, wild rice, and cranberry sauce.

(Part 9) - Conclusion

There you have it, folks. The ultimate guide to cooking tender and delicious venison backstrap. Now, go forth and conquer the kitchen! You've got all the knowledge, the recipes, and the confidence to make a venison dish that will impress your family and friends. Enjoy!