Deer backstrap, also known as venison loin, is one of the most tender and flavorful cuts of meat from a deer. It’s often considered a delicacy among hunters and meat enthusiasts due to its fine texture and rich, gamey flavor. If you're looking to cook deer backstrap, you’re in for a treat! Whether you prefer a simple pan-seared method or a more elaborate recipe, deer backstrap is versatile and can be prepared in various ways to enhance its natural flavor. In this article, we’ll explore how to cook deer backstrap using different methods and techniques to ensure you get the most delicious and tender results.

1. Preparing the Deer Backstrap

Before you begin cooking, it's essential to properly prepare the deer backstrap for cooking. Here are the steps to follow:

Trimming the Meat:

• Remove the Silver Skin: Deer backstrap often comes with a layer of silver skin (a thin, tough membrane) that can make the meat chewy. Use a sharp knife to carefully remove this silver skin before cooking. Hold the skin tight with one hand while you cut it away with the other.
• Trim Excess Fat: While venison is typically lean, it may have some fat around the edges. Trim off any excess fat, as too much fat can affect the flavor and texture of the meat.
• Optional: You can also cut the backstrap into smaller pieces or medallions if you prefer to cook it in individual servings.

2. Simple Pan-Seared Deer Backstrap

One of the simplest and most delicious ways to cook deer backstrap is by pan-searing it. This method allows the natural flavor of the meat to shine while creating a crispy, flavorful crust on the outside.

Ingredients:

• 2 backstrap pieces (about 1-1.5 inches thick)
• Salt and pepper (to taste)
• 2-3 tablespoons olive oil or butter
• Fresh herbs (rosemary, thyme, or garlic - optional)

Instructions:

1. Season the Meat: Generously season both sides of the backstrap with salt and pepper. You can also add other seasonings like garlic powder, onion powder, or your favorite spice mix.
2. Preheat the Pan: Heat a heavy skillet (cast iron works best) over medium-high heat. Once it’s hot, add olive oil or butter. If you want extra flavor, you can add a sprig of rosemary or thyme to the pan.
3. Sear the Meat: Place the backstrap in the pan and let it sear without moving it for about 2-3 minutes. Flip the meat and sear the other side for another 2-3 minutes.
4. Finish Cooking: Reduce the heat to medium-low. If the backstrap is thick, you may want to cook it a bit longer to reach your desired doneness. For medium-rare, cook for an additional 3-4 minutes per side. Use a meat thermometer to check the internal temperature. The ideal temperature for medium-rare venison is 130-135°F (54-57°C).
5. Rest the Meat: Remove the backstrap from the pan and let it rest for about 5 minutes before slicing. This allows the juices to redistribute, keeping the meat tender and juicy.
6. Serve: Slice the backstrap against the grain into thin slices and serve immediately with your favorite sides.

3. Grilled Deer Backstrap

Grilling is another popular method for cooking deer backstrap, as it imparts a smoky flavor while preserving the meat’s tenderness. Grilled venison backstrap is perfect for summer barbecues or outdoor gatherings.

Ingredients:

• 2 backstrap pieces (about 1-1.5 inches thick)
• Salt and pepper (to taste)
• 2-3 tablespoons olive oil
• Optional: Marinade (soy sauce, garlic, balsamic vinegar, honey)

Instructions:

1. Season or Marinate: You can either season the backstrap with salt, pepper, and olive oil or marinate it for a few hours in a marinade of your choice. A simple marinade of soy sauce, balsamic vinegar, garlic, and honey works well to enhance the flavor.
2. Preheat the Grill: Preheat your grill to medium-high heat. Oil the grill grates lightly to prevent sticking.
3. Grill the Meat: Place the backstrap on the grill and cook for 4-5 minutes per side for medium-rare. Again, use a meat thermometer to check the internal temperature. Aim for 130-135°F (54-57°C) for medium-rare.
4. Rest the Meat: Once cooked, remove the backstrap from the grill and let it rest for 5-10 minutes to allow the juices to settle.
5. Slice and Serve: Slice the backstrap against the grain and serve with your favorite grilled vegetables, sauces, or side dishes.

4. Deer Backstrap in the Oven (Roast or Reverse Sear)

If you prefer a more hands-off approach or want to cook a larger cut of backstrap, roasting in the oven is an excellent option. You can either roast it directly or use the reverse sear method to ensure the meat stays tender and juicy.

Ingredients:

• 1 whole backstrap (3-4 inches thick)
• Salt and pepper (to taste)
• 2-3 tablespoons olive oil or butter
• Fresh herbs (rosemary, thyme, or garlic)

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Season the Meat: Season the backstrap generously with salt, pepper, and any additional herbs you like. Rub the olive oil or butter all over the meat.
3. Sear the Meat: Heat a large, oven-safe skillet over medium-high heat on the stovetop. Add a little olive oil or butter and sear the backstrap on all sides for about 2-3 minutes per side to develop a golden-brown crust.
4. Roast the Meat: Once seared, transfer the skillet to the preheated oven and roast the backstrap for about 8-12 minutes, depending on thickness. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C).
5. Rest the Meat: Once the desired temperature is reached, remove the backstrap from the oven and let it rest for 5-10 minutes.
6. Slice and Serve: Slice the backstrap against the grain and serve immediately.

5. Slow Cooker Deer Backstrap

If you prefer a slow-cooked option that enhances the flavor and tenderness of the meat, the slow cooker is a great choice. While the backstrap is usually tender enough to cook quickly, slow cooking it with a flavorful broth or sauce can result in an incredibly juicy and flavorful dish.

Ingredients:

• 2 backstrap pieces
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 cup beef or venison broth
• Salt, pepper, and other spices (e.g., thyme, rosemary)

Instructions:

1. Prepare the Backstrap: Season the backstrap with salt, pepper, and your choice of spices.
2. Sear the Meat (Optional): If you want to enhance the flavor, sear the backstrap in a hot pan before adding it to the slow cooker.
3. Slow Cook: Place the backstrap, sliced onion, garlic, and broth in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, until the meat is tender and easy to shred.
4. Shred and Serve: Once cooked, shred the backstrap and serve with mashed potatoes, rice, or your favorite side dish.

Conclusion

Cooking deer backstrap is an excellent way to enjoy one of the finest cuts of venison. Whether you pan-sear, grill, roast, or slow-cook it, each method offers its own unique flavor profile and tenderness. The key to making the perfect deer backstrap lies in proper preparation, seasoning, and cooking times. By following the tips and techniques in this guide, you’ll be able to create a mouthwatering dish that highlights the natural flavors of venison and impresses your guests.