Here Are the Three Best Methods for Cooking Tender Venison Backstraps
Do your venison steaks always turn out dry? If you're having trouble with your cooking, you might be employing the incorrect technique. Here are the three best methods for ensuring that your venison backstraps remain juicy while cooking. Included is a delicious balsamic vinegar marinade for venison.
When I first started cooking wild game, I always overcooked the venison because I was using the wrong cooking method and thinking of it as beef. You won't have to go through the same problems if you read this article.
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To Explain: Deer Have Backstraps
Deer backstraps, also known as venison backstraps, are a lean cut of meat taken from the area behind the deer's shoulders and in front of its spine. They are frequently misunderstood for a tenderloin.
One of the most tender cuts of deer meat, while not quite as tender as the tenderloin.
Backstraps would be equivalent to what we call ribeye in beef and loin in pork. The tenderness of these two cuts of meat makes them among the most sought after.
The best way to prepare deer backstrap
Cooking venison backstrap is a debatable topic among venison fans.
Some people prefer it seared, others prefer it grilled, and still others insist it must be smoked in a backstrap. Next, after much thought and experimentation, I will reveal my three favorite methods for preparing juicy backstraps.
In order to maintain its moistness and tenderness, venison backstrap must be cooked in a certain way.
- For the best flavor, hunters should wait a few days after processing before cooking the game.
- Always use the refrigerator to fully thaw frozen food instead of the microwave.
- Marinate the meat for at least 24 hours in a spice blend or my venison marinade recipe (below).
- Do not overheat
Keeping your backstrap from drying out and hardening by following these four steps will go a long way.
How to Prepare Venison Shoulders in Three Ways
Three of the best ways to prepare deer backstrap before serving are:
- Using a dutch oven to brown the meat before finishing it in the oven
These give you the most say over the cooking process, ensuring your meat is cooked just how you like it.
I'll tell you how I like to prepare venison backstraps in a moment.
Recipe for Marinated Venison
A simple venison marinade recipe can be made with ingredients you probably already have on hand and works well for any of the above preparation methods. This recipe has been adapted for use on beef steaks.
Combine the following for 2 pounds of venison backstraps:
- 3.0 ounces of olive oil
- Worcestershire sauce, 3 Tablespoons
- 2 tsp. of finely chopped garlic
- Balsamic vinegar, 3 tablespoons
- Soy sauce, three tablespoons
- Approximately 2 teaspoons of honey mustard
- 1/2 teaspoon of salt 1 tablespoon of lemon juice
- One-half of a teaspoon for seasoning
Put your marinated backstraps in a shallow dish and set aside.
Refrigerate the dish, covered, for 24 hours, turning the meat over and basting it with the marinade once, at the 12-hour mark.
- Three Tablespoons Extra Virgin Olive Oil
- Approximately 3 Tablespoons of Worcestershire Sauce
- 2 teaspoons of garlic, minced
- Three tablespoons of balsamic vinegar
- Toss in 3 Tablespoons of Soy Sauce
- Honey mustard, 2 tsp.
- Lemon juice, 1 tablespoon
- The equivalent of a half teaspoon of salt and pepper
- Compose a new concoction by combining all ingredients.
- In a shallow dish, coat the meat with the marinade.
- Refrigerate, covered, for at least 24 hours.
- In the second half of the marinating time, 12 hours later, turn the meat over and coat it again.
- Store in the fridge for the next 12 hours.
Quick and Simple Recipes for Venison Backstraps
Next, I'll share some of my favorite deer-backstrap recipes.
The ease and flavor of stovetop venison backstrap recipes is why they are my go-to. In the wintertime, I also enjoy using my Ninja Foodi Indoor grill.
I highly recommend this article if you're interested in learning more about the specifics of searing venison backstraps. When I was first learning how to prepare venison, I referred to this book frequently.
Use the above recipe as a marinade for your backstraps before preparing them in any way. Then, you can either grill it or sear it in butter. Last but not least, venison backstrap can be baked in the oven.
Backstraps of Venison, Seared
If you'd rather sear it in a skillet over the stove, start by melting 4 tablespoons of butter in a large pan. On a stovetop set to medium-high heat, melt the butter.
While you work on the butter, let the meat rest at room temperature after being marinated.
Discard the marinade and pat the meat dry. For searing, nothing beats this. Sear the backstraps in a hot skillet with butter until a nice crust forms on each side.
Depending on the thickness of your meat and how hot you get your pan, you'll need just three to five minutes to cook each side. Instead of trying to guess when your backstrap is done cooking, use a meat thermometer.
The meat's internal temperature will continue to rise even after you take it off the stove. Residual cooking describes this phenomenon.
So, take the meat out of the pan when the internal temperature reaches 125-130 degrees. After resting, the internal temperature will rise by 5 to 10 degrees and be the final result.
Rest it for at least 5 minutes after removal. This ensures that the meat retains its natural moisture and tenderness during cooking.
- 4 Tablespoons of Butter
- Backstraps of medallion-grade venison
- Meat marinade, specifically venison
- For the best flavor, marinate your venison backstrap medallions in my go-to venison marinade recipe for 12 to 24 hours.
- Get rid of the marinade and dry the meat.
- Butter should be melted over a medium flame.
- Sear the backstraps in the hot butter until a nice crust forms on each side. three to five minutes on each side
- Take meat off heat between 125 and 130 degrees.
- Leave to cool for 5-10 minutes before serving.
Quantity in One Serving: Calories: 200
Be sure to check out my pork tenderloin recipe as well if you're a fan of similar meat cuts. It's a staple in the home.
To top it all off, if you sign up for the blog's updates, you'll receive an email with all of the delicious recipes.
Backstraps of venison on the grill.
After slow-cooking in the oven, grilling venison backstrap is my second-favorite method of preparation.
Deer backstraps can be grilled in much the same way as they can be cooked on the stove. However, the marinade can be left on the meat rather than wiped off before grilling.
Cook for three to five minutes per side on a very hot grill.
Get rid of it from the grill when the internal temperature reaches 125-130 degrees using a meat thermometer. Hold off on serving it for 5 minutes so it can rest.
- The backstraps of a venison
- Marinated venison
- Use the venison marinade I describe in this piece to season your venison backstraps.
- Buttermilk can be used to marinate meat before cooking.
- Cook the backstraps for three to five minutes on each side on a hot grill.
- Turn off the heat between 125 and 130 degrees
- Hold for 5 minutes to allow juices to re-constitute.
Measurement of a Single Serving: Calories: 200
Given that we are based in Michigan, a grilling session in the winter can be frosty. Thus, I've been grilling all of our meats using the Ninja Foodie Indoor Grill. Everything from salmon to chicken breasts to pork chops to venison that I've cooked in this oven has come out perfectly every time.
That it includes a digital thermometer is one of its best features for me. You choose the cooking time and temperature, and the appliance helps you out by telling you when to turn the meat and when to remove it to rest. Your meat won' be overcooked thanks to the residual cooking time taken into account.
Temperamental meats like venison have been cooked to perfection. As a result of its adaptability, it can be prepared in a variety of ways, including air-frying, baking, roasting, broiling, and drying.
Check out all those delicious juices That guarantees a juicy, tender result.
Baked Backstrap of Venison
Let's talk about some oven-ready venison backstrap recipes next. It reminds me a lot of the stovetop venison backstrap recipe I use.
Preparing deer backstrap is best done in whatever way suits your needs. On a nice day, grilling takes barely any effort. When done properly, searing is both speedy and flavorful. Baking venison backstraps in the oven, however, combines the two best cooking methods.
Deer backstraps can be seared in butter or olive oil for 1–2 minutes on a hot stovetop, as described above. After that, cook it for 7-10 more minutes at 375 degrees Fahrenheit in an uncovered dutch oven or cast-iron skillet.
Larger pieces of meat require a higher oven bake temperature, typically around 130 degrees F., so the cooking time will need to be adjusted accordingly. Take the backstraps of venison out of the oven and let them cool for 5 to 10 minutes.
Can you recommend some seasonings for venison?
The "gamey" flavor of venison is a common concern among first-time diners. Although venison has a distinct flavor that's not found in beef, it can be tamed with the right complementing spices.
When I'm cooking venison, my go-to spices are rosemary, sage, shallots, garlic, salt, savory, and a variety of peppers.
Spices like cinnamon, nutmeg, cloves, and fennel can be added to meat to give it a unique flavor.
Parsley is another great addition to any garnish.
What effect does milk have on venison?
Some of the above spices are useful for masking the venison's natural gamey flavor, but there are other options available.
The gamey flavor of venison can be mitigated by soaking it in milk or buttermilk.
Put your venison backstrap in a bowl large enough to accommodate the cut of meat and fill the bowl with milk. Then, cover it with milk (or buttermilk).
Put the container in the fridge for at least 12 hours with the lid on. You should drain the meat from the milk and give it a good rinse before cooking.
To what degree of heat should venison backstraps be cooked?
When preparing venison backstraps, temperature is the most crucial factor to watch.
Backstrap temperatures for venison should never exceed 140 degrees Fahrenheit. The ideal internal temperature for a medium-rare steak is 130-135 degrees.
It's easy to overcook venison, so a meat thermometer is essential.
The venison backstrap isn't for you if you're a purist who won't eat meat unless it's well done.
Beyond that temperature, venison steaks become dry and tough. It took some getting used to, but these are so much more delicious and tender when served with a pink center.
How do I best complement venison?
When serving meat as the main course, I prefer to keep the accompanying sides uncomplicated. What I enjoy most about meals is a nice garden salad, some warm bread, and some fresh asparagus. A sweet treat now and then isn't bad for you either.
How to use up any remaining deer meat
We almost never have leftover venison, but when we do, I like to use it in one of these delicious recipes.
- After being thinly sliced, it can be served cold atop a garden salad. The incredible flavor is actually enhanced when served cold.
- Reheat in hot butter and slice into 1-inch rounds. Considering this is a cooking technique, you should only leave it in the pan for about 30 seconds on each side. If you try to reheat it at this point, you'll probably end up overcooking it.
- Prepare steak tacos by slicing it thinly after letting it come to room temperature.
I need more dinner ideas, please
Recipes that can be prepared quickly and easily are all I ever use when making dinner. Waiting more than 30 minutes is unacceptable.
Look over some of my go-to dinners for the family if you need some more inspiration for busy weeknights. And if your family only eats venison for red meat, keep in mind that most beef recipes can be easily adapted to use venison instead.
Keep in Touch
We appreciate your visit to the blog today. Have fun with the venison backstraps!
Aaron suggests trying smoked backstrap the next time we prepare it. One of his interests is smoking meat, and we've never had venison. Regardless of the outcome, I'll let you know.
Be sure to sign up for the blog's updates if you're interested in future recipes.
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