Deer backstrap is one of the most prized cuts of venison, known for its tenderness and rich flavor. Whether you’re a seasoned hunter or just trying venison for the first time, cooking deer backstrap right can turn it into a delicious, memorable meal. If you’ve been wondering how do you cook deer backstrap, this guide will walk you through everything from preparation to cooking techniques, seasoning tips, and serving ideas-all in an easy, friendly way.
What Is Deer Backstrap?
The deer backstrap, also called the loin, runs along each side of the spine. It’s essentially the venison equivalent of beef tenderloin, prized for being incredibly tender and lean. Because it’s a muscle that doesn’t get much exercise, it stays soft and juicy when cooked properly. It has a mild, slightly gamey flavor that pairs wonderfully with a variety of herbs, spices, and sauces.
Preparing Your Deer Backstrap
Before cooking, preparation is key to getting the best flavor and texture:
– Trim the backstrap of any silver skin or connective tissue to avoid toughness.
– Pat it dry with paper towels to help achieve a nice sear.
– Marinate or season the meat. A simple marinade with olive oil, soy sauce, garlic, and herbs like rosemary or thyme can enhance flavor and tenderness. Marinate for at least 2 hours or overnight for best results.
– If you prefer dry seasoning, rub the backstrap with salt, pepper, garlic powder, paprika, and a touch of thyme or other favorite spices.
Best Cooking Methods for Deer Backstrap
1. Grilling
Grilling is a favorite method because it adds a smoky char that complements venison’s natural flavors.
– Preheat your grill to medium-high heat.
– Remove the backstrap from marinade or seasoning and let excess drip off.
– Grill for about 4-6 minutes per side, depending on thickness, aiming for medium-rare (internal temperature around 130°F).
– Let the meat rest for 5-10 minutes before slicing thinly against the grain.
2. Pan-Searing and Oven Finishing
Pan-searing creates a beautiful crust while keeping the inside tender.
– Heat a cast iron or heavy skillet over medium-high heat with a tablespoon or two of oil.
– Season the backstrap and sear each side for about 4-5 minutes until nicely browned.
– Transfer the skillet to a preheated 375°F oven and cook for an additional 5-10 minutes until the internal temperature reaches 130°F.
– Rest the meat for 10-15 minutes covered loosely with foil before slicing.
– Optional: Use the pan drippings to make a quick garlic butter sauce by melting butter with minced garlic and parsley over low heat, then drizzle over the sliced backstrap.
3. Roasting
For larger backstrap pieces, roasting is a great option.
– Preheat oven to 375°F.
– Season the backstrap and sear it in a hot pan to brown all sides.
– Transfer to the oven and roast for 20-30 minutes, checking internal temperature to reach 135°F to 145°F for medium-rare to medium.
– Rest before slicing.
4. Slow Cooking
Though less common for this tender cut, slow cooking can be used if you slice the backstrap and cook it in a flavorful broth or sauce for 6-8 hours on low heat, resulting in very tender meat.
Tips for Cooking Deer Backstrap Perfectly
– Don’t overcook! Venison is lean and can dry out quickly. Medium-rare is ideal.
– Get a good sear on all sides to lock in moisture and flavor.
– Use a meat thermometer to monitor internal temperature precisely.
– Let the meat rest after cooking to allow juices to redistribute.
– Slice against the grain for the most tender bites.
– Pair your backstrap with sauces like garlic butter, red wine reduction, or a berry compote to complement the gamey flavor.
Serving Suggestions
Deer backstrap pairs beautifully with rustic sides such as roasted vegetables, mashed potatoes, wild rice, or a fresh salad. A glass of red wine or a robust beer can also enhance the dining experience.
Cooking deer backstrap is a rewarding culinary adventure that brings out the best in this tender, flavorful cut. With simple seasoning and careful cooking, you can enjoy a meal that’s both elegant and deeply satisfying.