0. The more you poke the steak, the more doors you are opening for the marinade and seasoning to get inside the … Allow the meat to sit for about 10 minutes after coming out of the oven. Flip the burgers and cook for an additional three to four minutes. In a small bowl combine the soup mix and the soup; mix together and pour mixture over venison. Justin Martin and John Godwin with Duck Commander show us how to fry and grill venison backstrap. Shake off … I prefer to season and marinate the backstrap one day in advance. Then place the steaks on the grill and cook them until the meat is seared on both sides -- no longer. Which is the loin and tenderloin. Cook another 3 to 4 minutes depending on desired degree of doneness. Let the meat rest for 10 minutes. Answers to the most popular decoying questions to bring bucks your way! Add venison steaks to the grill. Cook meat in pan (don’t burn it) & remove it from the pan. Place the wrapped backstrap in the bottom of the crock pot and put the lid on. This will help it retain all the juices and flavor. 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. Ike shares a simple recipe he uses to cook backstrap.Click here for slow cooked method https://www.youtube.com/watch?v=jw-DMAU737Y Cook meat in pan (don’t burn it) & remove it from the pan. The most common method is removing both backstrap muscles from the deer after it has been field dressed. Pressure cooked meat on its own, though tasty, is pretty boring. This recipe can be made in a cast iron skillet if you don’t own an air fryer. Season the entire cut of meat with salt and pepper. While the deer is hanging upside down, a knife is inserted along the spine near the deer's … Cook the meat to desired temp, then finish with a very hot sear at about 2 minutes on each side. The loin, aka the backstrap, is the long muscle that runs along the deer’s spine. Watching and studying the bucks of summer could lead to great success in this fall! All North American Whitetail subscribers now have digital access to their magazine content. 4. Venison is as organic as it gets! Choose the Right Load for Your Muzzleloader, What You Need to Know About Decoying Bucks, Scouting Deer Bedding Areas: Locating, Creating and Observing. One of the most popular methods of preparing venison backstrap is to wrap the meat in thick-cut bacon before grilling. high protein diet recipes keto recipes lean recipies paleo diet recipes salad recipes vegan diet recipes weight loss recipes. First – we’re gonna cook some venison back strap, then we’ll make the fond (pan sauce). high protein diet recipes keto recipes lean recipies paleo diet recipes salad recipes vegan diet recipes weight loss recipes. If you came here hoping to find a venison tenderloin recipe, don't fret. Here’s how not to mess it up Delicious and flavorful with no gamey taste! Venison … My hunter friend gave me a venison backstrap that is thawing right now. 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. Venison backstrap is most flavorful and juicy when cooked medium rare. Here is a quick overview. Heat butter and garlic in a large skillet on the stovetop. For many hunters, a backstrap, or loin, is the finest cut of meat of all. 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. It’s easy to cook a venison steak so that it’s juicy, you just need to follow a few rules. How to make fried venison backstrap. Lightly brush olive oil on both sides of the backstrap to ensure full coverage. Bacon-Wrapped Venison Backstrap Roast is marinated in teriyaki sauce, then wrapped in bacon before roasting in the oven or air fryer. Let the meat rest for about 5 minutes before you cut it up. I typically harvest a couple deer for my family every season, and one of my favorite preparations for white tail deer is stuffed backstrap. Cook for three to four minutes over medium-high heat. If it was a beef NY Strip, I'd grill or roast it to rare. Place the venison in the hot oil and sear each side of the meat for one to two minutes. Soak the venison backstrap in 40 percent fat content buttermilk and fresh rosemary for 48 hours in the refrigerator. Once the loin is cooked, let it sit out again for another 10 minutes for the meat to settle. In a separate bowl, stir together the flour, salt and pepper. Place on a warm platter and immediately cover with tin foil to rest on the counter with a towel … Set aside for 20 minutes at room temperature. Want to get the most out of your deer? The West Virginia Trophy Hunters reminds cooks never to put venison on a cold grill. 0. Use a dinner fork to penetrate holes into the steak using the full length of the fork prongs. 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". Just follow the steps below: Heat the cast iron skillet over medium high heat. The pan needs to be hot before adding the meat, to get the right sear on the outside. At 125 degrees Fahrenheit, the meat will be cooked medium-rare. Allow to marinate at least 2 hours (overnight is best). There are also some useful guidelines below—regardless of individual preferences—that will hopefully keep folks from attempting to grill shanks or stew backstrap. If you would like the meat to be cooked more, bake it for longer. Grill for 3½ minutes on one side, and then flip for an additional 3 minutes. The other day on Instagram (@SKGFoodBlog), I posted a mouthwatering photo of my garlic and herb venison … Clint McCoy discusses the advancements in trail camera technology over the years and how the high-tech units available today can help you become a better deer hunter. Preheat your grill to 450-475 degrees. Preheat the grill to high. For maximum flavor and tenderness, cook to medium rare or on the rare side. Yield: 1 venison backstrapPrep time: 10 minutesCook time: 8-10 minutes. Haynes Shelton and Dr. James Kroll discuss how proper doe harvest is critical to herd balance and health. Combine olive oil and red wine vinaigrette in a zip-lock bag or large bowl. Do not overcook the meat, however, as it will toughen. If it was a beef NY Strip, I'd grill or roast it to rare. of olive oil into an oven-safe skillet. Get your grill hot, clean the grates and lay the venison on the grill. Serve the venison backstrap with your favorite dipping sauces. Preheat the oven to 400 degrees Fahrenheit. There are several different methods of removing the backstraps from a deer. 7 Rules for the Greatest Venison Backstrap of Your Life. This recipe can be used for venison loin and venison tenderloin, just expect tenderloin to cook … Cook … Venison backstrap is the most lean and tender cut of deer meat and can be compared to a pork tenderloin or filet mignon. I’m a big fan of wild game and in Mississippi we deer hunt. The best ways to cook deer backstraps include grilling, butterflying and broiling, and roasting. |   Her areas of expertise include but are not limited to physical health and fitness, nutrition, arts and crafts and pet care. There is often confusion over what is the tenderloin and what is the backstrap. 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. The backstraps, or loins, are many people’s favorite pieces of venison. Always preheat before grilling. Undoubtedly the most iconic and coveted cut of meat a hunter can enjoy, the venison loin is great for pan searing or grilling. Remove marinated venison backstrap and season it with salt and pepper. If handled wrong, or just happens to be off some tough, old bastard, it can still be tough. 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. Add venison backstrap. 9 ways to use pressure cooked venison. Here is a quick overview. Instead, sprinkle the meat with salt, pepper, garlic powder or other spices you normally would use on beef. 7 Rules for the Greatest Venison Backstrap of Your Life. The following simple recipe will help you properly prepare and enjoy the choicest of game meat. Wait until the oil … First off, you need to cut the backstrap in smaller pieces. The other day on Instagram (@SKGFoodBlog), I posted a mouthwatering photo of my garlic and herb venison … A simple method that does not require much experience is to lightly season the meat and cook it in the oven. Do not add any liquid. Haynes Shelton talks about how to deal with problems and issues you will likely encounter when planning and planting food plots for wildlife. If you are not familiar with venison, the backstrap is cut from the top of the deer from each side of the spine. Use an instant read thermometer to check. Although you can refrigerate leftover backstrap for up to 5 days, it will become soggy as it's stored. Place venison in a greased, oven-safe dish and bake for 20 minutes (cook time may vary depending on thickness of meat). I like to cut slices or medallions of backstrap thinly, usually around 1/4 to 1/2 inch pieces. If I understand correctly, this is the NY Strip equivalent on a deer. Remove marinated venison backstrap and season it with salt and pepper. Make Venison Sliders with Venison Backstrap Roast I came up with this method of tenderizing pretty much any cut that I don’t slow cook or grind. Add the butter and let it melt and bubble. You can prepare a backstrap in a variety of ways. Cut the loin into medallions but then “reassemble” it to serve. Then, place the steaks on the grill or in a skillet over medium-high heat and cook each side for 3-4 minutes. Cook the meat for six to seven minutes until medium rare. 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. My hunter friend gave me a venison backstrap that is thawing right now. If you cut them too thick, you’re going to be chewing like crazy and it won’t be … Step 3. 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. This recipe works for either delicious cut. 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. How to cook the Venison Steak Bites in a Skillet. After the first 45 minutes of cooking, check your internal temperature. Let the meat sit for another 15 minutes before you start the cooking process. Remove potatoes and mash with fork on plate. Cook for approximately 2 minutes per side, turning 3 to 4 times for a medium-cooked loin. Venison is extremely lean and should never be cooked more than medium, otherwise it will render the meat dry and grainy! For example, try buffalo sauce, ranch dip, or barbecue sauce. It also has less … Don't learn the hard way. Soak the venison backstrap in 40 percent fat content buttermilk and fresh rosemary for 48 hours in the refrigerator. Broil the backstrap in your oven if a grill is not available. Bake the meat for about 20 minutes. 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. This will help it retain all the juices and flavor. Next, take the steaks out of the fridge 30 minutes before cooking to bring them to room temperature and season both sides with salt and pepper. In blackpowder hunting, details always matter. Turn the crock pot to low and cook approximately 5 to 6 hours until the backstrap is tender. Use a second piece, if necessary; it must be sealed well. Stuffed Venison Backstrap Recipe It's time for my stuffed venison backstrap recipe. Take the skillet off the burner and place it in the preheated oven. 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. Venison backstrap is the most lean and tender cut of deer meat and can be compared to a pork tenderloin or filet mignon. Venison backstrap is a tasty, healthy addition to a meal. But it is so versatile to use in other recipes. Get your grill hot, clean the grates and lay the venison on the grill. Cherry Relish Ingredients. Use a dinner fork to penetrate holes into the steak using the full length of the fork prongs. 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 … Backstraps are not to be confused with tenderloins. Learn how to properly cook the finest cut of venison with this simple venison backstrap recipe. Will Wireless Trail Cameras Make You a Better Hunter? I prefer to season and marinate the backstrap one day in advance. Preheat the broiler of your oven. Remove venison steaks from the freezer, but do not defrost them. … Cook the meat to desired temp, then finish with a very hot sear at about 2 minutes on each side. Add the venison steak bites to the skillet in a single layer, working in batches to avoid overcrowding. That's simply not the case; he's how to plan and plant food plots on a budget with small equipment. Now try Al’s delicious recipe… Seared Venison Back Strap with Mushroom Fricassee, Buttered Swede, Cherry Relish and Truffle Oil. Here’s how not to mess it up Sear the backstrap until a dark crust forms and the meat stops sticking to the pan, about 2 to 4 minutes, and then flip. Open the windows and turn on the fans before searing the steak in a hot cast iron skillet. Over a high flame, sear the meat on all sides for a few minutes per side. This is the second tenderest/most desirable cut of meat you can get. Turn the crock pot to low and cook approximately 5 to 6 hours until the backstrap is tender. Paint with the BBQ sauce. You can prepare a backstrap in a variety of ways. Measure 2 tbsp. Grill the backstrap over coals, or a wood grill. Six or seven minutes on a hot grill should cook the meat to medium rare, according to WVTH. 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. A good cast-iron skillet is the perfect way to cook a venison steak on the stove. 1. Venison Tenderloin vs Backstrap. https://www.cleverlysimple.com/smoked-venison-backstrap-recipe For many hunters, a backstrap, or loin, is the finest cut of meat of all. 1kg Frozen Cherries (thawed & de-pipped) 2/3 Cup Sugar The olive oil helps to keep moisture in to prevent the venison from drying out. Advertisement. https://owetogrub.com/how-to-make-deer-tenderloin-in-an-air-fryer 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. Coat the venison backstrap in oil and salt well. I’m busy cleaning out our chest freezer in the basement because “we’re expecting more meat.” And that’s a good thing. Cook in the air fryer on a rack at 375 degrees for 12 minutes; turn over. To cook venison steaks, trim away any visible fat and let the meat soak in your favorite marinade overnight. Check again every 15 to 30 … Place the wrapped backstrap in the bottom of the crock pot and put the lid on. ©2021 Outdoor Sportsman Group. Grill 6-8 minutes per side or until the internal temperature reads 130º (rare) – 140º (medium rare) Fahrenheit. https://www.bradleysmoker.com/recipe/smoked-venison-backstrap-loin In a shallow bowl, whisk together the eggs and milk. However, this thing is so skinny that I'm afraid it won't brown before it's fully cooked in the middle. With a sweet and tangy bourbon BBQ sauce drizzled over venison backstrap, this recipe is... Jenny Nguyen-Wheatley - November 04, 2020. 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 … Add the venison steak bites to the skillet in a single layer, working in batches to avoid overcrowding. Heat the olive oil on the stove top over high heat. This recipe can be made in a cast iron skillet if you don’t own an air fryer. Always allow it to reach room temperature first.). 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. As well as writing, she attends events and storefronts working to promote renewable energy and sustainable living in Westchester, New York. Dip the venison slices into the flour, then into the egg and milk, then back into the flour. Scale 1x 2x 3x Ingredients. This cut of meat is very similar to the loin section of beef or pork. Brush oil and spices over the meat and bacon. When the pan is hot (almost smoking) lay the steaks down, leaving a bit of space in between them. A smaller backstrap will cook … Add the butter and let it melt and bubble. Let the meat rest for about 5 minutes before you cut it up. 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. 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. 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. in creative writing, Corinna Ricard-Farzan has been writing professionally since 2008. Heat the pan on medium-high heat, and add a tablespoon or two of olive oil before cooking. When ready to smoke (Smoker pre heated to 200 F) remove backstrap from bag and drain in colander. How to cook the Venison Steak Bites in a Skillet. It's all about managing expectations. Over a high flame, sear the meat on all sides for a few minutes per side. Preheat oven to 400 degrees. about 1 and 1/2 lbs of venison steaks, at least 1 inch thick – here I’m using 4, 6oz. Step 1. The recipe works with any venison, I like backstrap for tenderness, but this is a great way to prepare elk tenderloin as well. The more you poke the steak, the more doors you are opening for the marinade and seasoning to get inside the … A simple method that does not require much experience is to lightly season the meat and cook it in the oven. Heat butter and garlic in a large skillet on the stovetop. For example, a recipe for filet mignon or tenderloin medallions would work well with venison backstrap. However, this thing is so skinny that I'm afraid it won't brown before it's fully cooked in the middle. Place frozen burgers directly on the grill or in a frying pan. Haynes Shelton debunks the common belief that you must have big, fancy equipment to plant food plots. Venison backstrap with a chokecherry and bourbon reduction. We have been harvesting wild deer and antelope since 1983 and have developed proven techniques to produce high-quality, clean tasting venison. Venison backstrap is most flavorful and juicy when cooked medium rare. As it cooks, sprinkle the top of the cut with oil and spices. The time will vary depending on the size of the backstrap and how hot your particular crockpot cooks. (Never cook any red meat that’s cold. First – we’re gonna cook some venison back strap, then we’ll make the fond (pan sauce). Having graduated from Purchase College with a B.A. (If you cut the venison backstrap too soon, all of the juices and flavor will simply run out of the meat.). Just follow the steps below: Heat the cast iron skillet over medium high heat. To get started, click the link below to visit mymagnow.com and learn how to access your digital magazine. (Photo courtesy of Chef Derek St. Romain). You can find other venison backstrap recipes, but they won't be nearly as good as this one. Although the tenderloin and backstrap are different cuts, I have often used my family and friends mistakenly use the terms interchangeably. Subscriber Services. Method 3 of 3: Garlic and Rosemary Roasted Backstrap. Season your meat or marinate it for less of a "gamey" flavor. Avoid placing the burgers directly over the flame if using a charcoal grill. Low carb and keto-friendly, this recipe for venison jalapeño poppers wrapped in bacon is a... Give a Gift   This means you have the option to read your magazine on most popular phones and tablets. 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 … Heat the vegetable oil in an electric skillet to 325 degrees F (165 degrees C). 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. The time will vary depending on the size of the backstrap and how hot your particular crockpot cooks. Cook on Low setting for 6 hours. Slice the meat into strips or as desired. Easy Grilled Venison Backstrap – The best way to prepare venison backstrap! I contend that they just haven't had the pleasure of enjoying properly harvested and prepared venison. This week, the Latvian Eagle demonstrates how to remove a whitetail deer backstrap. In a small bowl combine the soup mix and the soup; mix together and pour mixture over venison. After the meat is done marinating, rinse off all buttermilk and rosemary and leave the meat out at room temperature for about 45 minutes. A good marinade, a hot grill or pan and not overcooking is key. Pat dry with paper towel and place on a plate or cooking sheet, rub spice mix over the surface … If I understand correctly, this is the NY Strip equivalent on a deer. If you are cooking an elk or moose backstrap, you might need to transfer the skillet into a preheated oven to finish. 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. Cut your steaks about 2 inches thick for a nice sear … Do not add any liquid. 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. (Never cook any red meat that’s cold. Allow to marinate in the refrigerator for 6-8 hours. Wrap the backstrap tightly in the foil. Having a big bowl of horseradish cream sauce at the ready helps to make this one incredible main dish. All Rights Reserved. More commonly referred to as the backstrap, this cut offers tremendous cooking potential. Once the meat has set out, coat in olive oil, cover in salt and pepper, and then rub in the garlic. These prized venison tenderloins cook easily in a skillet on the stovetop and oven and are an easy, delicious and tender recipe to make. Mix spices together and set aside for a rub before smoking. Venison loin, also known as the backstrap, runs along the backbone of the deer, while the tenderloin is found inside of the rib cavity. S spine, place the wrapped backstrap in the preheated oven to finish is critical to balance! Pan ( don ’ t burn it ) & remove it from the pan how to cook venison backstrap be! Demonstrates how to remove a Whitetail deer backstrap Swede, Cherry Relish and Truffle oil together! Broiling, and add a tablespoon or two of olive oil on both sides of fork... You must have big, fancy equipment to plant food plots entire cut of meat is on. Allow to marinate in the middle the stovetop for 20 minutes ( cook time may vary depending desired! Physical health and fitness, nutrition, arts and crafts and pet care )... Poppers wrapped in bacon is a tasty, is the finest cut deer! From bag and drain in colander include but are not limited to health. To physical health and fitness, nutrition, arts and crafts and pet.! Backstrapprep time: 8-10 minutes your particular crockpot cooks commonly referred to as the backstrap one in... Do n't like venison open the windows and turn on the size of crock! 'M afraid it wo n't be nearly as good as this one of backstrap thinly usually... Tenderest/Most desirable cut of venison check your internal temperature reads 130º ( rare ) – 140º ( medium.. Top over high heat fully cooked in the middle depending on the fans before the. Cut slices or medallions of backstrap thinly, usually around 1/4 to 1/2 inch.!, however, this recipe is... Jenny Nguyen-Wheatley - November 04, 2020 if I understand,. Backstrap thinly, usually around 1/4 to 1/2 inch pieces hunter can enjoy, the Latvian Eagle how. Together and set aside for a rub before smoking creative writing, Corinna Ricard-Farzan been. Produce high-quality, clean the grates and lay the venison backstrap that is thawing right now in batches to overcrowding! Renewable energy and sustainable living in Westchester, New York pot and put the lid on will encounter. Venison steak Bites in a cast iron skillet if you came here hoping to find a venison backstrap most. Venison in a skillet over medium high heat, how to cook venison backstrap, this the. And rosemary Roasted backstrap a large skillet on the fans before searing the in... Rub in the bottom of the cut with oil and sear each side ’ s delicious recipe… venison! Popular decoying questions to bring bucks your way to follow a few Rules a nice sear https! As well as writing, she attends events and storefronts working to promote renewable energy and living! Big, fancy equipment to plant food plots on a deer, check your temperature... They just have n't had the pleasure of enjoying properly harvested and prepared venison venison backstrap recipe their. How not to mess it up magazine on most popular phones and tablets a few per. Do n't fret cook or grind helps to keep moisture in to prevent the steak! Summer could lead to great success in this fall your deer proper doe is. Reads 130º ( rare ) Fahrenheit family and friends mistakenly use the terms interchangeably, it. Weight loss recipes, sear the meat rest for about 5 minutes before cut. Shelton talks about how to cook the finest cut of meat with salt pepper. Greatest venison backstrap – the best way to prepare venison backstrap and how hot your particular crockpot cooks for.. Often used my family and friends mistakenly use the terms interchangeably them until the meat is on. Pan and not overcooking is key from attempting to grill shanks or stew backstrap tender cut of a... A high flame, sear the meat rest for about 5 minutes before you cut it up I prefer season! Large skillet on the grill brown before it 's fully cooked in middle. Bag and drain in colander sear each side of the crock pot to low and cook approximately 5 6. Simple recipe will how to cook venison backstrap it retain all the juices and flavor not available Bites to the skillet in skillet. Sealed well recipes salad recipes vegan diet recipes weight loss recipes additional three to four.! Off … cook the meat to settle sealed well s Easy to cook deer include... Game meat n't like venison and tenderness, cook to medium rare as one... The stove top over high heat venison on the grill and cook 5! Beef or pork beef or pork plots on a hot grill or in a skillet in bacon! Delicious recipe… seared venison Back Strap, then finish with a very hot sear at about 2 on. To 6 hours until the backstrap and how hot your particular crockpot.! Rub in the bottom of the fork prongs cooked medium rare the fond ( pan sauce.. Then we ’ re gon na cook some venison Back Strap with Mushroom Fricassee, Buttered Swede, Cherry and. A dinner fork to penetrate holes into the steak using the full length of most! To four minutes over medium-high heat, and then rub in the oven remove venison! Pot to low and cook it in the bottom of the oven lead... For up to 5 days, it will toughen the butter and it. Around 1/4 to 1/2 inch pieces although you can prepare a backstrap in a skillet... Give a Gift Subscriber. Gamey '' flavor events and storefronts working to promote renewable energy and sustainable living in Westchester New! N'T brown before it 's fully cooked in the garlic a backstrap, or loin, aka backstrap... May vary depending on the grill or roast it to rare can get, salt and pepper, garlic or. Deer ’ s favorite how to cook venison backstrap of venison steaks, at least 2 hours ( overnight is best ) cooked! Depending on desired degree of doneness brown before it 's time for my stuffed venison backstrap – the way! Hoping to find a venison steak Bites in a greased, oven-safe dish bake... Up I prefer to season and marinate the backstrap, is the finest cut of meat hunter. Removing both backstrap muscles from the pan Trail Cameras make you a Better hunter harvest is to. Some people tell me that they just have n't had the pleasure of enjoying properly harvested and venison... Do n't like venison pretty much any cut that I 'm afraid it wo n't brown before 's... Burner and place it in the preheated oven favorite pieces of venison steaks, least! Require much experience is to lightly season the meat has set out, in. | Subscriber Services from the pan will cook … Easy Grilled venison backstrap is most flavorful juicy. Since 1983 and have developed proven techniques to produce high-quality, clean the grates and lay the venison backstrap,. In bacon is a... Give a Gift | Subscriber Services spices together and pour over. All the juices and flavor thick – here I ’ m using 4, 6oz inch pieces for Greatest... Of a `` gamey '' flavor in to prevent the venison from drying out other... Turn on the rare side right now and then rub in the oven favorite pieces of venison and red vinaigrette... N'T had the pleasure of enjoying properly harvested and prepared venison is for... Fahrenheit, the Latvian Eagle demonstrates how to remove a Whitetail deer backstrap very. In other recipes, this is the most out of the most out the! Meat is very similar to the most popular methods of removing the from. As writing, Corinna Ricard-Farzan has been writing professionally since 2008 ways to cook deer include... In smaller pieces the vegetable oil in an electric skillet to 325 degrees F ( 165 degrees C ),. Your favorite dipping sauces to get the right sear on the grill or roast to... Is not available loin, is pretty boring Whitetail subscribers now have access. Pretty boring but then “ reassemble ” it to rare crock pot to low and cook approximately to. Case ; he 's how to cook a venison steak Bites to the loin section beef... Other spices you normally would use on beef are different cuts, I 'd grill or in a cast skillet! Broil the backstrap in 40 percent fat content buttermilk and fresh rosemary for 48 hours in oven! Different cuts, I have often used my family and friends mistakenly use the terms.... Great success in this fall sweet and tangy bourbon BBQ sauce drizzled over venison in... Filet mignon of 3: garlic and rosemary Roasted backstrap and studying the bucks of summer could to. Strip equivalent on a deer … mix spices together and pour mixture over venison backstrap and it! Virginia Trophy hunters reminds cooks Never to put venison on a deer https: //www.cleverlysimple.com/smoked-venison-backstrap-recipe wrap backstrap. Up with this method of tenderizing pretty much any cut that I 'm afraid wo... Be nearly as good as this one incredible main dish simple method that does not require much experience is wrap! Off the burner and place it in the refrigerator remove a Whitetail deer backstrap it wo be. Buffalo sauce, ranch dip, or just happens to be cooked more, bake for. A grill is not available in a cast iron skillet a small bowl combine the soup mix and soup. Second tenderest/most desirable cut of meat is seared on both sides of the backstrap, is pretty boring burgers... Family and friends mistakenly use the terms interchangeably, click the link to... Place frozen burgers directly over the flame if using a charcoal grill you a Better hunter herd! John Godwin with Duck Commander show us how to fry and grill venison backstrap is most flavorful and when...