Estimated reading time: 10 minutes
Discover the secrets behind venison backstrap, one of the most tender and delicious cuts of deer meat. In this comprehensive guide, we will explore everything you need to know about the backstrap of venison—its definition, where it comes from, and how to best utilize it in your cooking.
Table of contents
Introduction to Venison Backstrap
When it comes to venison, there are several cuts of meat that enthusiasts treasure for their flavor and tenderness. The backstrap of venison is undoubtedly among the most highly regarded. It is often compared to the ribeye of beef due to its remarkable tenderness and rich flavor. The backstrap is known for being lean yet succulent, making it a prized choice for hunters and chefs alike.
The term “backstrap” refers to a long, tubular cut of meat that runs along the spine of the deer. If you’re wondering what is the backstrap of venison, it’s essentially the same as the loin in other animals like beef or pork. This cut is extremely versatile and can be used in many culinary applications, from grilling to roasting.
Where is the Backstrap of Venison Located?
The backstrap of venison runs along both sides of the deer’s spine, from the base of the neck to just before the hindquarters. It is not to be confused with the tenderloin, which is located inside the body cavity and is a smaller, more delicate cut of meat. Understanding the anatomical location of these cuts can help you make the most of your harvest.
Venison backstrap is sometimes mistakenly referred to as “venison tenderloin,” but these two cuts are distinct in both flavor and texture. While both are prized, the tenderloin is smaller and even more tender compared to the backstrap. The backstrap’s longer, leaner meat makes it perfect for steaks or medallions.
What Makes the Backstrap So Special?
The venison backstrap is known for its tenderness and flavor. This cut comes from a part of the deer that doesn’t get much exercise, which makes the meat particularly tender. Moreover, venison, in general, is very lean compared to other red meats, providing a healthy alternative with a deep, earthy flavor that many people prefer over beef or pork.
Health Benefits of Venison Backstrap
Venison is a nutritious option that’s rich in protein, vitamins, and minerals, and the backstrap is no exception. Here are some of the health benefits of eating venison backstrap:
- High in Protein: Venison backstrap is a great source of high-quality protein, which is essential for muscle growth and repair.
- Low in Fat: Compared to other cuts of meat, venison backstrap is very lean, making it a healthier alternative for those watching their fat intake.
- Rich in Iron and B Vitamins: Venison is also rich in iron and B vitamins, particularly vitamin B12, which is crucial for energy metabolism and neurological health.
- Low in Cholesterol: Venison has lower cholesterol levels compared to other red meats, making it a heart-healthy choice.
- High in Omega-3 Fatty Acids: Wild venison is rich in omega-3 fatty acids due to the natural diet of deer, which includes grasses and other vegetation. Omega-3s are known for their anti-inflammatory properties and benefits for cardiovascular health.
Nutritional Composition of Venison Backstrap
The backstrap of venison offers an impressive nutrient profile. For every 100 grams of venison backstrap, you can expect the following:
- Calories: Approximately 120-130 kcal
- Protein: 22-24 grams
- Fat: 2-3 grams
- Iron: 3-4 milligrams
- Vitamin B12: 30-40% of the daily recommended intake
Venison is low in calories and high in protein, making it an excellent choice for those looking to maintain a healthy weight while supporting muscle growth. Its rich iron content is also beneficial for those with anemia or anyone needing to boost their iron levels.
Preparing Venison Backstrap for Cooking
Once you’ve harvested and prepared your deer, it’s time to make the most of your venison backstrap. Properly preparing the backstrap is crucial to bring out the best flavors. Here are some tips for preparing this prized cut:
Trimming the Silver Skin
The backstrap comes encased in a layer of connective tissue called “silver skin.” Removing this is essential, as it does not break down during cooking and can make the meat tough.
- Tools for Trimming: Use a sharp boning knife for trimming the silver skin. A flexible blade works best to get under the silver skin without removing too much meat.
- Technique: Start at one end of the backstrap, gently slide the knife under the silver skin, and work it along the length of the meat. Keep the blade angled slightly upward to minimize meat loss.
Marinating for Flavor
Venison can have a slightly gamey flavor, so marinating the backstrap can help tenderize the meat while infusing it with additional flavors. Ingredients like red wine, garlic, and herbs work wonderfully.
- Popular Marinades: A red wine marinade with rosemary, thyme, garlic, olive oil, and a splash of balsamic vinegar works well for venison backstrap. The acidity of the wine helps to tenderize the meat, while the herbs enhance the natural flavor.
- Marination Time: Marinate the backstrap for at least 4 hours, but overnight is best for deeper flavor penetration.
Seasoning Simply
Because of the natural flavor of venison, it’s best to keep the seasoning simple. Salt, pepper, garlic, and fresh herbs are often enough to enhance the backstrap’s flavors.
- Dry Rub Option: For those who prefer a dry rub, a mixture of smoked paprika, black pepper, garlic powder, and a touch of brown sugar can create a delightful crust.
Cooking Techniques for Venison Backstrap
The backstrap of venison is versatile and can be cooked in a number of different ways. Here are some of the most popular methods:
Grilling Venison Backstrap
Grilling is perhaps the most popular way to cook venison backstrap. Due to its leanness, it is essential to avoid overcooking the backstrap, as it can quickly become dry. Aim for medium-rare, and use a meat thermometer to ensure the internal temperature reaches about 130°F before resting.
- Preheat the Grill: Make sure your grill is hot before placing the backstrap on it. A high temperature will ensure a good sear, which locks in the juices.
- Sear the Outside: Sear each side of the backstrap for a couple of minutes to create a crust. This crust adds texture and helps to lock in the flavor.
- Cook to Medium-Rare: Continue cooking until the internal temperature reaches 130°F, then let the meat rest for about 10 minutes before slicing. Resting is crucial to allow the juices to redistribute throughout the meat.
- Tips for Grilling:
- Use indirect heat to cook the backstrap evenly.
- Baste with butter or olive oil during grilling to keep the meat moist.
- Let the backstrap rest covered with foil for 5-10 minutes to ensure juiciness.
Pan-Seared Venison Backstrap
Pan-searing is another great way to cook venison backstrap. This method allows you to get a good crust while keeping the inside tender and juicy.
- Use High Heat: Start with a hot pan and a bit of oil to create a crust on the outside of the backstrap. Cast iron skillets work best for this method, as they retain heat well and create a nice sear.
- Butter Basting: Adding a knob of butter, garlic, and herbs to the pan and spooning it over the meat while cooking can add amazing flavor.
- Cooking Time: Cook each side of the backstrap for 2-3 minutes, depending on the thickness, until the internal temperature reaches 130°F for medium-rare.
- Tips for Pan-Searing:
- Let the backstrap come to room temperature before cooking to ensure even cooking.
- Use neutral oil like canola or vegetable oil to prevent burning.
- Finish with herbs like thyme or rosemary in the pan for added flavor.
Roasting Venison Backstrap
If you’re cooking for a larger group or prefer an oven method, roasting the backstrap is a good option. Here’s how to do it:
- Preheat the Oven: Preheat your oven to 375°F.
- Sear First: Sear the backstrap in a hot skillet before transferring it to the oven. Searing helps to create a flavorful crust that enhances the final dish.
- Roast Until Medium-Rare: Place the seared backstrap in the oven and roast until it reaches an internal temperature of 130°F. This should take about 10-15 minutes, depending on the thickness of the meat.
- Tips for Roasting:
- Use an oven-safe skillet or transfer the meat to a baking dish after searing.
- Baste with butter and herbs midway through roasting to keep the meat moist.
- Let the meat rest for 10 minutes after roasting to allow the juices to redistribute.
Sous Vide Venison Backstrap
Sous vide is a cooking technique that involves vacuum-sealing the backstrap and cooking it in a temperature-controlled water bath. This method ensures precise cooking and results in incredibly tender meat.
- Set the Temperature: Set the sous vide cooker to 129°F for medium-rare venison backstrap.
- Season and Seal: Season the backstrap with salt, pepper, garlic, and fresh herbs before sealing it in a vacuum bag.
- Cook for 2 Hours: Place the bag in the water bath and cook for about 2 hours.
- Finish with a Sear: Once cooked, remove the backstrap from the bag and quickly sear it in a hot pan with oil and butter to develop a crust.
- Benefits of Sous Vide:
- Consistent Results: The meat is cooked evenly from edge to edge.
- Tenderness: The gentle cooking process ensures the backstrap remains tender and juicy.
Pairing Venison Backstrap with Side Dishes
Venison backstrap pairs wonderfully with a variety of side dishes that complement its rich flavor. Here are some side dish suggestions to serve alongside your venison backstrap:
Roasted Vegetables
Roasted root vegetables like carrots, parsnips, and potatoes are an excellent choice to serve with venison backstrap. The sweetness of the vegetables balances the earthiness of the venison.
- Preparation: Toss the vegetables with olive oil, salt, pepper, and fresh herbs like rosemary or thyme, then roast in the oven at 400°F until tender.
Creamy Mashed Potatoes
Mashed potatoes are a classic side dish that pairs well with venison. The creamy texture of the potatoes complements the lean, tender meat.
- Enhancements: Add roasted garlic or sour cream to the mashed potatoes for extra flavor.
Wild Rice Pilaf
Wild rice has a nutty flavor that works well with venison. A wild rice pilaf with sautéed mushrooms, onions, and herbs is a hearty and flavorful side dish that complements the backstrap.
- Tips: Cook the wild rice in chicken or beef broth for added depth of flavor.
Red Wine Reduction Sauce
A red wine reduction sauce adds a touch of acidity and richness that enhances the flavor of venison backstrap.
- Ingredients: Red wine, beef broth, shallots, butter, and fresh thyme.
- Preparation: Simmer the wine and broth with shallots until reduced by half, then whisk in butter and fresh thyme.
Frequently Asked Questions (FAQs)
The backstrap of venison is the muscle that runs along either side of the deer’s spine. It is located from the base of the neck down to the hindquarters, making it one of the longest cuts of meat on the deer.
While both are tender cuts of venison, the backstrap runs along the spine, and the tenderloin is found inside the body cavity. The tenderloin is smaller and more delicate, whereas the backstrap is longer and better suited for steaks.
Many people consider the backstrap of venison to be the best cut due to its flavor and tenderness. However, the tenderloin is also highly prized for its delicate texture.
The backstrap of venison is often referred to as the loin, similar to other animals like beef and pork. It is a versatile cut that can be grilled, seared, or roasted.