I came up with this method of tenderizing pretty much any cut that I don’t slow cook or grind. If it was a beef NY Strip, I'd grill or roast it to rare. Shake off … Do not overcook the meat, however, as it will toughen. Subscriber Services. The loin, aka the backstrap, is the long muscle that runs along the deer’s spine. That's simply not the case; he's how to plan and plant food plots on a budget with small equipment. Delicious and flavorful with no gamey taste! The most common method is removing both backstrap muscles from the deer after it has been field dressed. Use a second piece, if necessary; it must be sealed well. All North American Whitetail subscribers now have digital access to their magazine content. There are also some useful guidelines below—regardless of individual preferences—that will hopefully keep folks from attempting to grill shanks or stew backstrap. Grill for 3½ minutes on one side, and then flip for an additional 3 minutes. First off, you need to cut the backstrap in smaller pieces. I contend that they just haven't had the pleasure of enjoying properly harvested and prepared venison. Venison backstrap is the most lean and tender cut of deer meat and can be compared to a pork tenderloin or filet mignon. For example, try buffalo sauce, ranch dip, or barbecue sauce. Venison backstrap is a tasty, healthy addition to a meal. Although you can refrigerate leftover backstrap for up to 5 days, it will become soggy as it's stored. When the pan is hot (almost smoking) lay the steaks down, leaving a bit of space in between them. 0. Cook the meat to desired temp, then finish with a very hot sear at about 2 minutes on each side. If you would like the meat to be cooked more, bake it for longer. For many hunters, a backstrap, or loin, is the finest cut of meat of all. Cook for approximately 2 minutes per side, turning 3 to 4 times for a medium-cooked loin. You can prepare a backstrap in a variety of ways. Which is the loin and tenderloin. If it was a beef NY Strip, I'd grill or roast it to rare. However, this thing is so skinny that I'm afraid it won't brown before it's fully cooked in the middle. We'll explain which supplements whitetails can obtain in the field, and the best ways to... Be prepared to take care of the carcass and cape after downing your trophy buck. Once the loin is cooked, let it sit out again for another 10 minutes for the meat to settle. Having graduated from Purchase College with a B.A. Bacon-Wrapped Venison Jalapeno Poppers Recipe, How to Manage Expectations When Planning and Planting Food Plots, How to Plant Food Plots on a Budget with Small Equipment. The best ways to cook deer backstraps include grilling, butterflying and broiling, and roasting. Always allow it to reach room temperature first.). Over a high flame, sear the meat on all sides for a few minutes per side. Having a big bowl of horseradish cream sauce at the ready helps to make this one incredible main dish. Venison is as organic as it gets! 7 Rules for the Greatest Venison Backstrap of Your Life. Answers to the most popular decoying questions to bring bucks your way! high protein diet recipes keto recipes lean recipies paleo diet recipes salad recipes vegan diet recipes weight loss recipes. This cut of meat is very similar to the loin section of beef or pork. Remove marinated venison backstrap and season it with salt and pepper. … Venison … Season the meat first with a dry rub of all ingredients listed above, making sure to spread the seasoning evenly across the entire 1/3 venison loin. Use an instant read thermometer to check. (If you cut the venison backstrap too soon, all of the juices and flavor will simply run out of the meat.). Preheat the broiler of your oven. Then, place the steaks on the grill or in a skillet over medium-high heat and cook each side for 3-4 minutes. Brush oil and spices over the meat and bacon. Season the entire cut of meat with salt and pepper. Let the meat sit for another 15 minutes before you start the cooking process. There are several different methods of removing the backstraps from a deer. Here’s how not to mess it up Venison Tenderloin vs Backstrap. Stuffed Venison Backstrap Recipe It's time for my stuffed venison backstrap recipe. In a small bowl combine the soup mix and the soup; mix together and pour mixture over venison. (Never cook any red meat that’s cold. Undoubtedly the most iconic and coveted cut of meat a hunter can enjoy, the venison loin is great for pan searing or grilling. Preheat your grill to 450-475 degrees. Open the windows and turn on the fans before searing the steak in a hot cast iron skillet. https://www.cleverlysimple.com/smoked-venison-backstrap-recipe I prefer to season and marinate the backstrap one day in advance. Here’s how not to mess it up It’s easy to cook a venison steak so that it’s juicy, you just need to follow a few rules. My hunter friend gave me a venison backstrap that is thawing right now. high protein diet recipes keto recipes lean recipies paleo diet recipes salad recipes vegan diet recipes weight loss recipes. Remove potatoes and mash with fork on plate. There is often confusion over what is the tenderloin and what is the backstrap. To cook venison steaks, trim away any visible fat and let the meat soak in your favorite marinade overnight. For many hunters, a backstrap, or loin, is the finest cut of meat of all. Add venison steaks to the grill. At 125 degrees Fahrenheit, the meat will be cooked medium-rare. The backstraps, or loins, are many people’s favorite pieces of venison. Add the venison steak bites to the skillet in a single layer, working in batches to avoid overcrowding. Learn how to properly cook the finest cut of venison with this simple venison backstrap recipe. You can find other venison backstrap recipes, but they won't be nearly as good as this one. Place frozen burgers directly on the grill or in a frying pan. Allow to marinate at least 2 hours (overnight is best). This will help it retain all the juices and flavor. The more you poke the steak, the more doors you are opening for the marinade and seasoning to get inside the … Add venison backstrap. How to cook the Venison Steak Bites in a Skillet. ©2021 Outdoor Sportsman Group. Place the wrapped backstrap in the bottom of the crock pot and put the lid on. Method 3 of 3: Garlic and Rosemary Roasted Backstrap. Place the wrapped backstrap in the bottom of the crock pot and put the lid on. If you came here hoping to find a venison tenderloin recipe, don't fret. I like to cut slices or medallions of backstrap thinly, usually around 1/4 to 1/2 inch pieces. Yield: 1 venison backstrapPrep time: 10 minutesCook time: 8-10 minutes. We have been harvesting wild deer and antelope since 1983 and have developed proven techniques to produce high-quality, clean tasting venison. Food; Sweet Bacon-Wrapped Venison Tenderloin; Sept. 30, 2005, Lake Tawakoni Online; Wild Game Recipes: Venison Backstrap; from "The Texas Wild Game Cookbook"; Judith & Richard Morehead, Food Network; Roasted Venison Backstrap With Gooseberry Sauce. Wrap the backstrap tightly in the foil. The following simple recipe will help you properly prepare and enjoy the choicest of game meat. The West Virginia Trophy Hunters reminds cooks never to put venison on a cold grill. Heat the olive oil on the stove top over high heat. The broth gives it plenty of flavoring, or you can dress it up with different sauces or add it to other recipes for some variety. Cook the meat to desired temp, then finish with a very hot sear at about 2 minutes on each side. The pan needs to be hot before adding the meat, to get the right sear on the outside. 0. I typically harvest a couple deer for my family every season, and one of my favorite preparations for white tail deer is stuffed backstrap. These prized venison tenderloins cook easily in a skillet on the stovetop and oven and are an easy, delicious and tender recipe to make. I’m a big fan of wild game and in Mississippi we deer hunt. Venison backstrap is the most lean and tender cut of deer meat and can be compared to a pork tenderloin or filet mignon. Instead, sprinkle the meat with salt, pepper, garlic powder or other spices you normally would use on beef. If you are not familiar with venison, the backstrap is cut from the top of the deer from each side of the spine. Set aside for 20 minutes at room temperature. Lightly brush olive oil on both sides of the backstrap to ensure full coverage. Avoid placing the burgers directly over the flame if using a charcoal grill. This week, the Latvian Eagle demonstrates how to remove a whitetail deer backstrap. Cook for three to four minutes over medium-high heat. Remove marinated venison backstrap and season it with salt and pepper. Dip the venison slices into the flour, then into the egg and milk, then … How to Cook Venison Some people tell me that they don't like venison. In a cast-iron skillet (or on a grill), turn on high heat for 3 or 4 minutes before placing the meat in the pan. The time will vary depending on the size of the backstrap and how hot your particular crockpot cooks. Add the butter and let it melt and bubble. Preheat the oven to 400 degrees Fahrenheit. A good cast-iron skillet is the perfect way to cook a venison steak on the stove. Over a high flame, sear the meat on all sides for a few minutes per side. Step 1. Janis Putelis, Ryan Callaghan, and other accomplished butchers and cooks will share knife tips and techniques they’ve learned over decades of handling wild game. In a separate bowl, stir together the flour, salt and pepper. The other day on Instagram (@SKGFoodBlog), I posted a mouthwatering photo of my garlic and herb venison … Let the meat rest for 10 minutes. Add the venison steak bites to the skillet in a single layer, working in batches to avoid overcrowding. Easy Grilled Venison Backstrap – The best way to prepare venison backstrap! For maximum flavor and tenderness, cook to medium rare or on the rare side. The more you poke the steak, the more doors you are opening for the marinade and seasoning to get inside the … Cook meat in pan (don’t burn it) & remove it from the pan. https://owetogrub.com/how-to-make-deer-tenderloin-in-an-air-fryer You can prepare a backstrap in a variety of ways. Get your pan piping hot, toss in a little garlic and some fresh herbs, and let your backstrap sing in there for about 10 minutes depending on the size and how you like it cooked. Cook the meat for six to seven minutes until medium rare. When ready to smoke (Smoker pre heated to 200 F) remove backstrap from bag and drain in colander. Cherry Relish Ingredients. In a shallow bowl, whisk together the eggs and milk. Place the venison in the hot oil and sear each side of the meat for one to two minutes. Scale 1x 2x 3x Ingredients. Cook the steaks for about 5 to 6 minutes on each side for medium-rare doneness, rotating the steaks 90 degrees about halfway through to … It also has less … Get your grill hot, clean the grates and lay the venison on the grill. Here is a quick overview. Get your grill hot, clean the grates and lay the venison on the grill. If I understand correctly, this is the NY Strip equivalent on a deer. Cook meat in pan (don’t burn it) & remove it from the pan. Don't learn the hard way. A smaller backstrap will cook … Cut your steaks about 2 inches thick for a nice sear … A good marinade, a hot grill or pan and not overcooking is key. Justin Martin and John Godwin with Duck Commander show us how to fry and grill venison backstrap. Haynes Shelton debunks the common belief that you must have big, fancy equipment to plant food plots. |   As it cooks, sprinkle the top of the cut with oil and spices. One of the most popular methods of preparing venison backstrap is to wrap the meat in thick-cut bacon before grilling. A simple method that does not require much experience is to lightly season the meat and cook it in the oven. Broil the backstrap in your oven if a grill is not available. This recipe works for either delicious cut. Cook another 3 to 4 minutes depending on desired degree of doneness. 1kg Frozen Cherries (thawed & de-pipped) 2/3 Cup Sugar Slice the meat into strips or as desired. Venison backstrap with a chokecherry and bourbon reduction. However, this thing is so skinny that I'm afraid it won't brown before it's fully cooked in the middle. This method will allow you to taste the meat without the distraction of other ingredients, and you can cook it without having to constantly watch over it. If I understand correctly, this is the NY Strip equivalent on a deer. Bake the meat for about 20 minutes. Turn the crock pot to low and cook approximately 5 to 6 hours until the backstrap is tender. This recipe can be made in a cast iron skillet if you don’t own an air fryer. I prefer to season and marinate the backstrap one day in advance. In a small bowl combine the soup mix and the soup; mix together and pour mixture over venison. Take the skillet off the burner and place it in the preheated oven. Venison backstrap is most flavorful and juicy when cooked medium rare. Heat the pan on medium-high heat, and add a tablespoon or two of olive oil before cooking. If you cut them too thick, you’re going to be chewing like crazy and it won’t be … Preheat oven to 400 degrees. Add the butter and let it melt and bubble. Place venison in a greased, oven-safe dish and bake for 20 minutes (cook time may vary depending on thickness of meat). One of the most popular methods of preparing this cut is slicing the meat in filet mignon-sized portions — 1-2 inches (2.5-5.1 cm) thick — marinating them, wrapping them in … Combine olive oil and red wine vinaigrette in a zip-lock bag or large bowl. This is by no means the only way to butcher and cook your cuts, but this is how I get the best results when using the whole deer. If you are cooking an elk or moose backstrap, you might need to transfer the skillet into a preheated oven to finish. Bacon-Wrapped Venison Backstrap Roast is marinated in teriyaki sauce, then wrapped in bacon before roasting in the oven or air fryer. The olive oil helps to keep moisture in to prevent the venison from drying out. Flip the burgers and cook for an additional three to four minutes. After the first 45 minutes of cooking, check your internal temperature. Place on a warm platter and immediately cover with tin foil to rest on the counter with a towel … in creative writing, Corinna Ricard-Farzan has been writing professionally since 2008. Let the meat rest for about 5 minutes before you cut it up. Dip the venison slices into the flour, then into the egg and milk, then back into the flour. https://www.bradleysmoker.com/recipe/smoked-venison-backstrap-loin Use a dinner fork to penetrate holes into the steak using the full length of the fork prongs. Let the meat rest for about 5 minutes before you cut it up. Serve the venison backstrap with your favorite dipping sauces. Once the meat has set out, coat in olive oil, cover in salt and pepper, and then rub in the garlic. Mix spices together and set aside for a rub before smoking. Cook … Advertisement. Ike shares a simple recipe he uses to cook backstrap.Click here for slow cooked method https://www.youtube.com/watch?v=jw-DMAU737Y Always preheat before grilling. Soak the venison backstrap in 40 percent fat content buttermilk and fresh rosemary for 48 hours in the refrigerator. Do not add any liquid. Then place the steaks on the grill and cook them until the meat is seared on both sides -- no longer. Low carb and keto-friendly, this recipe for venison jalapeño poppers wrapped in bacon is a... Give a Gift   In blackpowder hunting, details always matter. How to make fried venison backstrap. After the meat is done marinating, rinse off all buttermilk and rosemary and leave the meat out at room temperature for about 45 minutes. Venison backstrap with a chokecherry and bourbon reduction. Heat the vegetable oil in an electric skillet to 325 degrees F (165 degrees C). Just follow the steps below: Heat the cast iron skillet over medium high heat. How to cook the Venison Steak Bites in a Skillet. Venison backstrap is most flavorful and juicy when cooked medium rare. I’m busy cleaning out our chest freezer in the basement because “we’re expecting more meat.” And that’s a good thing. Her areas of expertise include but are not limited to physical health and fitness, nutrition, arts and crafts and pet care. Cook in the air fryer on a rack at 375 degrees for 12 minutes; turn over. Remove venison steaks from the freezer, but do not defrost them. This will help it retain all the juices and flavor. With a sweet and tangy bourbon BBQ sauce drizzled over venison backstrap, this recipe is... Jenny Nguyen-Wheatley - November 04, 2020. Backstraps are not to be confused with tenderloins. about 1 and 1/2 lbs of venison steaks, at least 1 inch thick – here I’m using 4, 6oz. (Never cook any red meat that’s cold. Do not add any liquid. After the meat is done marinating, rinse off all buttermilk and rosemary and leave the meat out at room temperature for about 45 minutes. Soak the venison backstrap in 40 percent fat content buttermilk and fresh rosemary for 48 hours in the refrigerator. It's all about managing expectations. Venison is extremely lean and should never be cooked more than medium, otherwise it will render the meat dry and grainy! Season the meat first with a dry rub of all ingredients listed above, making sure to spread the seasoning evenly across the entire 1/3 venison loin. Here is a quick overview. Make Venison Sliders with Venison Backstrap Roast Cut the loin into medallions but then “reassemble” it to serve. Measure 2 tbsp. This is the second tenderest/most desirable cut of meat you can get. Haynes Shelton and Dr. James Kroll discuss how proper doe harvest is critical to herd balance and health. The recipe works with any venison, I like backstrap for tenderness, but this is a great way to prepare elk tenderloin as well. As well as writing, she attends events and storefronts working to promote renewable energy and sustainable living in Westchester, New York. Pat dry with paper towel and place on a plate or cooking sheet, rub spice mix over the surface … Venison loin, also known as the backstrap, runs along the backbone of the deer, while the tenderloin is found inside of the rib cavity. Grill the backstrap over coals, or a wood grill. All Rights Reserved. To get started, click the link below to visit mymagnow.com and learn how to access your digital magazine. Check again every 15 to 30 … of olive oil into an oven-safe skillet. Sear the backstrap until a dark crust forms and the meat stops sticking to the pan, about 2 to 4 minutes, and then flip. How to Cook Tasty Venison Backstrap | Full Recipe Today on The High Road’s YouTube channel, we are bringing another episode of Wild Fixin’s where we are … source. But it is so versatile to use in other recipes. Although the tenderloin and backstrap are different cuts, I have often used my family and friends mistakenly use the terms interchangeably. Want to get the most out of your deer? Six or seven minutes on a hot grill should cook the meat to medium rare, according to WVTH. Will Wireless Trail Cameras Make You a Better Hunter? More commonly referred to as the backstrap, this cut offers tremendous cooking potential. Heat butter and garlic in a large skillet on the stovetop. This means you have the option to read your magazine on most popular phones and tablets. Choose the Right Load for Your Muzzleloader, What You Need to Know About Decoying Bucks, Scouting Deer Bedding Areas: Locating, Creating and Observing. Grilling meats in general can be tricky, but this is especially true with venison, because it is so lean you have little leeway between perfect and overdone — and overcooked venison … This method will allow you to taste the meat without the distraction of other ingredients, and you can cook it without having to constantly watch over it. Step 3. Properly grilled venison tenderloin, or backstrap, is one of the great rewards of deer hunting, and it is one of the basic skills any deer hunter needs to know. A simple method that does not require much experience is to lightly season the meat and cook it in the oven. Now try Al’s delicious recipe… Seared Venison Back Strap with Mushroom Fricassee, Buttered Swede, Cherry Relish and Truffle Oil. This recipe can be used for venison loin and venison tenderloin, just expect tenderloin to cook … Allow the meat to sit for about 10 minutes after coming out of the oven. The venison tenderloin is a small strip of meat found inside the rib cage, whereas the backstrap (or simply known as "loin") is the considerably larger strip of meat that runs along the backbone - hence "backstrap". Many people have the mistaken notion that mature bucks have one area where they spend their... We break down the truth on these cellular-enabled scouters. Haynes Shelton talks about how to deal with problems and issues you will likely encounter when planning and planting food plots for wildlife. 7 Rules for the Greatest Venison Backstrap of Your Life. (Photo courtesy of Chef Derek St. Romain). Allow to marinate in the refrigerator for 6-8 hours. For example, a recipe for filet mignon or tenderloin medallions would work well with venison backstrap. Wait until the oil … The time will vary depending on the size of the backstrap and how hot your particular crockpot cooks. Turn the crock pot to low and cook approximately 5 to 6 hours until the backstrap is tender. Watching and studying the bucks of summer could lead to great success in this fall! Get your pan piping hot, toss in a little garlic and some fresh herbs, and let your backstrap sing in there for about 10 minutes depending on the size and how you like it cooked.