Cooked venison backstrap served on a rustic plate with herbs

Mastering Venison Backstrap: A Guide to Exceptional Flavor

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Estimated reading time: 9 minutes

Venison backstrap is a highly sought-after cut of deer meat known for its tenderness and flavor. Learning the proper way to cook venison backstrap ensures a delicious dish every time. In this article, we’ll explore how to prepare, cook, and serve the perfect venison backstrap, making it a star feature in your meals.

Table of contents

What is Venison Backstrap?

Venison backstrap, which refers to the tenderloin located along the back of the deer, is highly prized for its juicy texture and rich flavor. In contrast to other game meats, venison backstrap is notably lean, with minimal fat content. As a result, it becomes an ideal choice for individuals seeking a healthy yet satisfying meal.

Why You Should Cook Venison

Venison backstrap is not only delicious but also packed with protein and nutrients. Moreover, it’s a lean meat, making it an excellent choice for those seeking a lower-fat alternative to beef. Additionally, its flavor, when prepared correctly, is both rich and deeply satisfying. Furthermore, cooking venison backstrap offers an exciting opportunity to diversify your protein sources, especially if you are interested in more sustainable, natural, or wild-sourced options.

Understanding the Unique Flavor of Venison

Venison has a distinctive flavor, often described as earthy or gamey, which sets it apart from domesticated meats like beef or pork. This unique taste comes from the deer’s diet of wild vegetation, herbs, and grasses. Proper preparation and cooking techniques can enhance this flavor while ensuring the meat remains tender and enjoyable.

How to Source Venison Backstrap

There are a few ways to source high-quality venison:

  • Hunting: If you are an avid hunter or have access to local hunting, this is the most direct way to source venison. Ensure that you follow local regulations regarding hunting seasons and obtain all necessary permits.
  • Local Farmers and Butchers: Some farmers or specialty butchers may offer venison sourced from controlled environments.
  • Online Venison Suppliers: There are online retailers that provide high-quality, farm-raised venison. Be sure to choose reputable sources to ensure the meat is fresh and ethically sourced.
Close-up view of a fresh venison backstrap, showcasing its lean, rich texture and vibrant red color.
A detailed look at a fresh venison backstrap, highlighting its lean and tender quality, perfect for gourmet cooking.

How to Prepare Venison Backstrap

Cleaning and Trimming

Clean the backstrap thoroughly, removing any silver skin or connective tissue. The silver skin is a thin, tough membrane that covers parts of the meat. This helps prevent the meat from being chewy and enhances tenderness. To remove the silver skin, use a sharp knife and work slowly to peel it away without wasting any of the precious meat.

Seasoning

Seasoning is an essential step in preparing venison backstrap. Since it is lean, you need to add flavors that complement its natural taste.

  • Simple Seasoning: Salt, pepper, and garlic powder are the basics that you should start with. These flavors are subtle and won’t overpower the natural richness of venison.
  • Marinades: For an extra depth of flavor, consider marinating the meat for at least a few hours. Olive oil, balsamic vinegar, garlic, and herbs like thyme and rosemary make for a fantastic marinade that helps tenderize the meat and enhance the flavor.
  • Dry Rubs: For those who like a bit more spice, try using a dry rub. A mixture of smoked paprika, brown sugar, black pepper, garlic powder, and cayenne pepper can provide a smoky-sweet flavor profile that pairs perfectly with venison.

The Best Cooking Methods for Venison Backstrap

Pan-Seared Venison Backstrap

Pan-searing is a popular method to cook venison. It’s quick, simple, and ensures a great crust on the outside while keeping the inside tender and juicy.

  • Preheat the Pan: Heat a cast-iron skillet over medium-high heat. Cast-iron skillets retain heat well, which is essential for a good sear. Add a tablespoon of butter or oil to the hot skillet.
  • Sear the Backstrap: Place the seasoned backstrap in the hot pan. Sear each side for about 3-4 minutes until a brown crust forms. The crust helps lock in moisture and adds a delightful texture to the meat.
  • Add Aromatics: Just before the meat is finished searing, add aromatics such as crushed garlic cloves, thyme, or rosemary sprigs. This step infuses extra flavor into the meat.
  • Rest the Meat: Once seared to your liking, let the venison rest for 5 minutes before slicing. This allows the juices to redistribute, resulting in tender and juicy bites.

Grilling Venison Backstrap

Grilling is an excellent way to prepare venison backstrap. It imparts a smoky flavor that complements the meat’s natural richness beautifully.

  • Preheat the Grill: Preheat your grill to medium heat, around 350-375°F. Oil the grill grates to prevent the venison from sticking.
  • Grill the Backstrap: Grill the venison for 4-6 minutes per side for medium-rare, depending on the thickness of the meat. Avoid moving the meat too often, as it’s best to allow a good sear to form.
  • Use a Meat Thermometer: Ensure the internal temperature reaches 130°F for medium-rare, which is ideal for venison. Overcooking venison can result in a tough, dry texture, so monitor the temperature carefully.
  • Add Flavors While Grilling: Brush the meat with melted butter mixed with garlic and herbs during the last minute of grilling. This adds a glossy finish and a burst of flavor to the venison.
Grilling venison backstrap on a charcoal grill with flames rising.
Sizzling venison backstrap grilled to perfection over a charcoal flame.

Oven-Roasted Venison Backstrap

If you prefer roasting, follow these steps to achieve perfectly cooked venison backstrap:

  1. Preheat the Oven: First, preheat your oven to 400°F. This higher temperature is ideal as it creates a crispy exterior while keeping the interior moist and tender.
  2. Sear the Meat First: Next, sear the backstrap in a hot skillet for about 2 minutes on each side. This step locks in the juices and creates a caramelized crust, which adds depth to the overall flavor.
  3. Transfer to the Oven: Once seared, carefully place the skillet with the backstrap into the preheated oven. Roast it for 5-7 minutes, ensuring the internal temperature reaches 130-135°F for a perfectly cooked medium-rare. Be sure to monitor the cooking process closely to avoid overcooking.
  4. Rest Before Slicing: Finally, after removing the venison from the oven, let it rest for approximately 10 minutes. This resting period allows the juices to redistribute, ensuring each bite is moist and flavorful.

By following these steps, you can enjoy a deliciously roasted venison backstrap with a perfect balance of texture and taste.

4. Slow Cooker Venison Backstrap

Using a slow cooker is another excellent way to cook venison backstrap, especially if you want to infuse additional flavors into the meat.

  • Add Liquid: Place the venison in the slow cooker and add a liquid, such as beef broth, red wine, or a combination of both. You can also add vegetables like onions, carrots, and garlic.
  • Cook Low and Slow: Cook the venison on low for 6-8 hours. This slow cooking method allows the flavors to penetrate the meat deeply while keeping it moist and tender.
  • Finish with a Sear: For added texture, you can sear the meat in a hot skillet for a couple of minutes after slow-cooking.

Tips for Perfect Venison Backstrap

  • Do Not Overcook: Venison is best served medium-rare to retain its moisture and tenderness. Cooking it beyond medium can make the meat dry and tough.
  • Rest After Cooking: Always allow the meat to rest before slicing to lock in the juices. Resting is crucial for ensuring that the meat remains juicy and flavorful.
  • Serve with Bold Sides: Venison pairs well with sides like roasted vegetables, mashed potatoes, or a rich red wine sauce. Choose bold flavors that can stand up to the robust taste of venison.
  • Use a Meat Thermometer: If you’re unsure about the doneness of your venison, always use a meat thermometer. This is the best way to avoid overcooking and to achieve the perfect temperature every time.
  • Cut Against the Grain: When slicing the backstrap, always cut against the grain. This ensures tender slices that are easier to chew.

Delicious Venison Backstrap Recipes to Try

Venison Backstrap with Red Wine Reduction

A classic recipe that’s perfect for special occasions:

  • Ingredients: Venison backstrap, red wine, beef broth, shallots, garlic, butter, thyme, salt, and pepper.
  • Instructions: Sear the seasoned backstrap in a hot skillet. Remove and rest while making the sauce. Sauté shallots and garlic in butter, then deglaze with red wine. Add beef broth and thyme. Simmer until reduced, then strain and serve over the sliced backstrap.

Bacon-Wrapped Venison Backstrap

Wrapping the venison in bacon helps add fat and flavor to this lean meat.

  • Ingredients: Venison backstrap, bacon, brown sugar, smoked paprika, garlic powder, salt, and pepper.
  • Instructions: Season the venison, then wrap it in bacon slices. Secure with toothpicks. Grill over medium heat until the bacon is crispy and the internal temperature of the venison reaches 130°F.

Herb-Crusted Venison Backstrap

This herb-crusted venison recipe is full of fresh flavors.

  • Ingredients: Fresh rosemary, thyme, parsley, garlic, olive oil, salt, pepper, and venison backstrap.
  • Instructions: Mix the herbs, garlic, and olive oil to create a paste. Coat the backstrap in the herb mixture. Roast in the oven at 400°F until it reaches medium-rare. Let rest, then slice and serve with roasted vegetables.

Conclusion

Venison backstrap is a delicious and tender cut that, when cooked correctly, can truly elevate any meal. Whether you choose to pan-sear, grill, roast, or slow-cook it, this versatile meat is sure to impress your guests. To achieve the best results, remember to follow the tips, cooking methods, and recipes shared here. By taking the time to prepare it properly and paying attention to details, you’ll be rewarded with a dish that delivers exceptional flavor, unmatched tenderness, and complete satisfaction.

Frequently Asked Questions

What is the backstrap of venison?

Venison backstrap is a highly prized cut of meat, often considered the “filet mignon” of the deer. It’s a long, tender muscle that runs along the spine of the deer.

Is backstrap the same as filet mignon?

While backstrap is often compared to filet mignon due to its tenderness, they are not identical. Backstrap comes from a deer, while filet mignon is a cut from a beef tenderloin.

Is deer backstrap tough?

No, deer backstrap is known for its tenderness. However, it’s important not to overcook it, as this can make it tough.

What is deer backstrap equivalent to?

In terms of tenderness and flavor, deer backstrap is often compared to beef tenderloin or pork tenderloin. It’s a lean, flavorful cut that can be prepared in various ways, from grilling to roasting.