Today I am sharing a backstrap recipe—a perfectly elegant, juicy, delicious, and tender dish called Venison Backstrap that is easy to cook.
Give a finishing touch to this delicious backstrap recipe by adding seasoned garlic butter sauce, or there is an option for port wine sauce.
| Table of Content for Backstrap Recipe Venison Backstrap cooking tenderloin vs backstrap Directions Tips for recipe Questions Suggestions More venison recipes |
Cooking Delicious Venison backstrap
For the back strap recipe, wild meat may be quite tasty, such as bison or venison. But other pieces, like this backstrap venison, must be cooked very carefully to prevent the flesh from being too dry and tough.
Backstrap searing isn’t hard this meat is so juicy and delicious, you just need to cook it perfectly to make it
deliciously tender, my suggestion is to cook it on low heat, if this is too low for you, you can adjust it to medium.
If you don’t want to eat dry meat, don’t cook it on a high flame.
Backstrap vs tenderloin
Many people got confused between backstarp and tenderloin. Its because of the meat-shaped similarity.
But some people also prefer backstrap for loin or loin roast, and these are two different cuts.
Backstrap is a tender meat that is located along the long side of the top of the deer’s spine.
Tenderloins are located in the abdominal area behind the ribs, and they are smaller in size. The backstrap also has more weight than the tenderloin; the backstrap is normally 16 to 20 ounces, and the backstrap is normally 7 to 10 ounces. It is a premium cut of meat and is referred to as the fillet mignon. that you can find in beef.
You can see the difference between sizes. You can also use tenderloin for the recipe, but because of the size, it will cook half the time. If you are using tenderlion, then sear it on each side quickly and give the rest to the meat for 10 minutes.Don’t cook it the same as backstrap, as we finish backstrap in the oven.
Ingredients
- Venison Backstrap: We can use any wild gem backstrap, like an elk backstrap, but cooking time will increase due to bigger cuts than venison, but weight depends on the size of the deer.Try to remove all the silver skin from the backstrap.
- Salt: I would love to use rose merry salt for my backstrap recipe; you can also use kosher sea salt or coarse salt for the recipe.
- Seasoning: I prefer to keep my recipe simple, so I will use fresh rosemary, garlic powder, and ground paper, or we can use thyme if you don’t like fresh rosemary.
- Butter sauce: Butter sauce is optional; it can add a delicious touch to the recipe I use fresh parsley, fresh rosemary, minced fresh garlic, and salted butter. You may also add black pepper and fresh thyme.
Directions
- Dry the backstrap with a towel or with paper.
- Add a light amount of oil to the meat and rub it.
- Sprinkle seasoning and salt on all the sides of the backstrap.
- Over medium-high heat, preheat a heavy, ovenproof skillet (cast iron or similar). and add 1-2 tablespoons of oil.
- Brown each side of the backstrap. In order to help seal in the moisture, you’re aiming for a beautiful seam.
- Keep skillet in oven for 5 to 10 minutes until the oven’s temperature reaches 130°Use a digital thermometer to check the temperature.
- Put the backstrap on a plate from the pan, cover with loose foil, and let it rest for 10 to 15 minutes. Slice it, and serve.
- Use the same pan to make garlic butter sauce. Allow the pan to cool for some time.
- Add butter, parsley, and garlic to that pan and cook it on low heat until all the things have melted.
- Put the backstrap in a small dish and pour butter sauce over it.
Important Tips for the Backstrap Recipe
- Don’t overcook the backstrap, otherwise it will be dry and rough.
- Cook nicely until it becomes brown on each side.
- Check the oven temperature and monitor it because the temperature can rise quickly.
- Give the meat ten to fifteen minutes to rest. By doing this, the meat’s fluids will be able to remain inside and not spill all over the cutting surface.
Questions
What is a venison backstrap?
Backstrap is a tender meat that is located along the long side of the top of the deer’s spine.
Suggestion
Our favourite side dishes to go with this backstrap venison are
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