The backstrap is often considered the most prized cut of meat on a deer. It's tender, lean, and packed with flavor. Whether you're an experienced hunter or a newcomer, cooking deer backstrap can seem intimidating, but with the right techniques, it can be a delicious addition to any meal. Below, we'll guide you through different methods for cooking deer backstrap, ensuring it remains tender and flavorful.

What You Need to Know About Deer Backstrap

The backstrap refers to the long, tender muscles that run along the back of the deer, on both sides of the spine. It's analogous to the loin in other animals, and because it's not used much during movement, it’s extremely tender. Deer backstrap is lean, so care must be taken to avoid overcooking, as it can dry out quickly.

Step-by-Step Guide to Cooking Deer Backstrap

1. Preparing the Backstrap

Before cooking, it's essential to prepare the backstrap properly to ensure the best results:

1. Trim the Meat:
   • Use a sharp knife to remove any silver skin (the thin, silvery membrane that covers the meat). This layer is tough and can prevent the seasoning from penetrating the meat.
   • You may also want to remove any excess fat, though deer backstrap is naturally lean, so there shouldn’t be too much fat to trim.
2. Marinate the Backstrap (Optional):
   • Although backstrap is tender on its own, marinating it can add flavor and moisture. A simple marinade could include olive oil, garlic, soy sauce, and a few herbs like rosemary and thyme.
   • If you prefer a milder flavor, use a basic marinade with just salt, pepper, and lemon juice. Allow the meat to marinate for at least 2 hours, but preferably overnight in the refrigerator for maximum flavor infusion.

2. Cooking Methods for Deer Backstrap

Now that the backstrap is prepped, you have a few different methods to choose from for cooking. Here are the most popular ways to cook deer backstrap:

A. Grilling Deer Backstrap

Grilling is one of the best ways to cook deer backstrap, as it imparts a smoky flavor while keeping the meat juicy and tender.

1. Preheat the Grill:
   • Heat your grill to medium-high heat (around 400°F). You want a good sear on the outside but don’t want to dry out the meat.
2. Season the Backstrap:
   • If you haven't marinated the meat, season it generously with salt, pepper, and any desired spices. A simple seasoning mix can include garlic powder, onion powder, and smoked paprika.
3. Grill the Backstrap:
   • Place the backstrap on the grill. Cook for about 3-4 minutes per side, depending on thickness. You’re looking for a medium-rare to medium cook, so use a meat thermometer to ensure the internal temperature is around 130°F-135°F for medium-rare.
4. Rest Before Slicing:
   • After grilling, let the meat rest for about 5 minutes to allow the juices to redistribute. Slice against the grain for tender pieces of meat.

B. Pan-Seared Deer Backstrap

Pan-searing is a quick and effective method that helps keep the meat tender and flavorful, perfect for a smaller portion of backstrap.

1. Heat the Pan:
   • Use a heavy skillet, preferably cast iron, and heat it over medium-high heat. Add a tablespoon of olive oil or butter to the pan.
2. Season the Backstrap:
   • Season the backstrap with salt, pepper, and herbs like thyme or rosemary. You can also add a touch of garlic powder or onion powder for additional flavor.
3. Sear the Meat:
   • Place the backstrap in the hot skillet and sear each side for about 2-3 minutes. For a medium-rare finish, aim for an internal temperature of 130°F-135°F.
4. Add Butter and Herbs (Optional):
   • For extra flavor, add a few sprigs of fresh rosemary or thyme, and a tablespoon of butter to the pan while the meat sears. Spoon the melted butter over the backstrap as it cooks to enhance the flavor.
5. Rest Before Slicing:
   • Allow the backstrap to rest for 5 minutes before slicing. This will help the meat stay juicy.

C. Roasting Deer Backstrap

Roasting is another excellent method, especially if you prefer to cook the entire backstrap at once and serve it as a whole roast.

1. Preheat the Oven:
   • Preheat your oven to 375°F.
2. Season the Backstrap:
   • Rub the backstrap with olive oil, then season generously with salt, pepper, and any desired herbs or spices. A classic combination is garlic, rosemary, and thyme.
3. Sear the Backstrap (Optional):
   • For a nice crust, you can sear the backstrap in a hot skillet with olive oil for 2-3 minutes per side before roasting. This step is optional but adds a lot of flavor.
4. Roast the Backstrap:
   • Place the backstrap on a baking sheet or in a roasting pan and roast it in the oven for 15-20 minutes, depending on the size and thickness of the meat. Use a meat thermometer to ensure the internal temperature reaches 130°F-135°F for medium-rare.
5. Rest and Slice:
   • After roasting, allow the meat to rest for 10 minutes before slicing against the grain to ensure the backstrap is juicy and tender.

D. Slow Cooker Deer Backstrap (For Tender Results)

For a more tender, fall-apart texture, slow cooking is an excellent option. However, this method works best for cuts that may not be as tender as the backstrap, so keep in mind that you'll sacrifice some of the desired texture of the meat.

1. Prepare the Slow Cooker:
   • If you choose this method, slice the backstrap into medallions, season, and place them in the slow cooker. You can add vegetables such as carrots, potatoes, onions, and garlic for flavor.
2. Set the Slow Cooker:
   • Set the slow cooker on low heat and cook the backstrap for 4-6 hours until tender.

Step 3: Rest and Serve

Once your deer backstrap has finished cooking, always let it rest for at least 5 minutes before slicing. This ensures that the juices stay within the meat and don’t run out when you cut into it.

Conclusion:

Cooking deer backstrap can be a simple yet rewarding process. Whether you're grilling, pan-searing, roasting, or even slow cooking, the key to preparing this delicate cut of meat is not to overcook it. Deer backstrap is lean and tender, and with the right seasonings and cooking technique, you can enjoy a delicious, flavorful meal.