Are you ready to try a simple recipe for venison backstrap? Venison is a tasty and lean meat that comes from deer. Backstrap is a special cut that is tender and delicious. This recipe will show you an easy way to cook it. You can impress your family and friends with this dish. Let’s get started!
Venison backstrap is a muscle that runs along the spine of the deer. It is very lean and has little fat. This makes it a healthy choice for a meal. Backstrap is also very tender when cooked properly. It is a great option for a special dinner or a weeknight meal.
The key to cooking the recipe for venison backstrap is to not overcook it. Venison is best when it is cooked to medium-rare or medium. This keeps it juicy and tender. Overcooking venison can make it tough and dry. Be sure to use a meat thermometer to check the internal temperature.
This simple recipe for venison backstrap is easy to make. It only requires a few ingredients and a few steps. You can have a delicious and impressive meal on the table in no time. Serve it with your favorite sides for a complete and satisfying dinner.
Venison backstrap is a great choice for a healthy and delicious meal. It is lean and tender when cooked properly. This simple recipe will show you how to make a tasty dish that your family and friends will love. Give it a try and see for yourself how easy and delicious venison backstrap can be!
Key Takeaways:
- Author Expertise Laurel Rodgers is the creator of Boondocking Recipes. She is known for her fire cooking journey and delicious results with her recipes.
- Tender and Juicy: Cooking the recipe for venison backstrap in butter and garlic helps to keep it tender and juicy.
- Minimal Ingredients: This recipe requires only a few simple ingredients, making it easy to prepare.
- Quick Cooking Time: The backstrap cooks quickly, making it a great option for a fast and delicious meal.
- Versatile: The backstrap can be served with a variety of sides, such as vegetables, rice, or salad.
- Great for Game Meat Lovers: If you enjoy the taste of venison, this recipe is a must-try.
- Perfect for Special Occasions: This dish is elegant enough to serve to guests or for a special dinner at home.
- Healthy Option: Venison is a lean meat, making this recipe a healthier alternative to other red meats.
FAQ for the Recipe for Venison Backstrap
What is the recipe for venison backstrap about?
Understanding what the recipe for venison backstrap is crucial for any aspiring chef. Also known as deer loin, backstrap is a prime cut of meat found along the deer’s backbone and is highly prized for its tenderness and mild flavor.
Why Choose the recipe for venison backstrap for Cooking?
The decision to choose the recipe for venison backstrap for cooking is a wise one. Not only is this cut lean and full of flavor, but it also offers a unique twist to traditional beef or pork dishes. Since backstrap is a muscle that doesn’t get much exercise, it tends to be tender and perfect for a variety of cooking methods.
Other Venison Recipes to Try
Smoked Venison Backstrap Steak Recipe
Backstrap Venison Recipe In the Air Fryer
Chorizo Burger Ground Venison Recipe
Preparing the Venison Backstrap
How-to Properly Trim and Clean the Meat
One imperative step in preparing venison backstrap is properly trimming and cleaning the meat. You will want to remove any silver skin, connective tissue, and excess fat to ensure a more tender and flavorful end result.
Here are some key tips for cooking venison backstrap
Seasoning
- Season venison backstrap with salt and pepper just before cooking. Avoid seasoning too early as it can dry out the meat.
- For extra flavor, you can also use a light coating of olive oil, butter, or other seasonings like garlic, thyme, or rosemary.
Cooking Method
- Cook venison backstrap using high heat methods like pan-frying, grilling, or broiling. Sear it for 1 minute per side per cm of thickness.
- After searing, finish cooking in the oven at 180°C/350°F for 10-15 minutes per 500g to reach medium-rare doneness (52-55°C/135°F).
- Avoid overcooking venison as it can become tough and dry. Aim for medium-rare to medium doneness.
Resting
- Allow the venison backstrap to rest for 5-10 minutes after cooking. This allows the juices to redistribute throughout the meat.
- If the backstrap has cooled too much during resting, you can quickly sear it again over high heat for 20 seconds to warm it up.
Slicing
- Slice the venison backstrap against the grain into 1-inch thick slices. This makes it more tender.
- Avoid cutting into the meat to check doneness during cooking as it will release juices and make the meat dry.
By following these tips for seasoning, cooking, resting, and slicing, you can enjoy a tender, juicy, and flavorful venison backstrap. The key is to cook it hot and fast to medium-rare doneness.
Simple Recipe for Venison Backstrap
Equipment
- Kitchen Twine
- mixing bowl
- Cast Iron Skillet
- Grill Grate
- knives
- Campfire Cooking Utensils
- Campfire Serving Utensils
- Campfire Fork Or Tongs
- fire proof cooking gloves
- Cast Iron Dutch Oven
- foil paper
Ingredients
- 4 cloves garlic
- 2 tsp thyme fresh
- 2 tsp rosemary fresh
- 1 tsp lemon zested and a bit of juice
- 2 tsp salt
- 1/2 tsp pepper
- 1 tbsp olive oil
Video
Instructions
- Warm the oven up to 450F. Put your backstrap in a paper towel and cover it with 1 teaspoon of sea salt.
- Let it sit while the oven heats up. The salt pulls the water out of the meat when it is brined at room temperature.
- Cut the rosemary, thyme, and garlic into small pieces. Then, add the lemon zest, the rest of the salt, and the pepper.
- Once the oven is hot, put the deer loin on a baking sheet or roasting pan and drizzle it with olive oil. Then, roll it in the herb and garlic mixture.
- Depending on the size and thickness of your backstrap, roast it for 12 to 18 minutes. When the meat hits an internal temperature of 115 to 125F, take it out of the oven.
- After putting it on a cutting board, wait at least 10 minutes before cutting it up and serving it. I like to cut up a small lemon and squeeze it over the meat.
Nutrition
