Blog

Do you have some deer backstrap in your freezer and want to try a new and delicious way to cook it? Look no further! In this article, we will guide you through the process of cooking deer backstrap in a skillet, imparting it with rich flavors and a tender texture that will leave you craving for more.

Deer backstrap, also known as venison loin, is a lean and tender cut of meat that is perfect for cooking in a skillet. Its mild gamey flavor pairs well with a variety of seasonings, making it highly versatile in terms of flavor profiles you can experiment with. Whether you prefer a simple salt and pepper seasoning or want to try something more adventurous, the choice is yours!

To get started, you will need a few ingredients including deer backstrap, your choice of seasonings, olive oil, and butter. It is recommended to let the meat sit at room temperature for about 30 minutes before cooking to ensure even cooking. You can also marinate it for added flavor, but this is optional.

Tip: If you prefer your backstrap on the rarer side, cook it for a shorter amount of time. If you like it more well done, simply cook it a bit longer.

Now, let’s move on to the cooking process. Heat a skillet over medium-high heat and add some olive oil and butter. Once the butter has melted and the skillet is hot, carefully place the deer backstrap in the skillet. Cook it for a few minutes on each side, until it reaches your desired level of doneness. Remember to use tongs or a spatula to flip the meat, as using a fork may cause the juices to escape.

Once the deer backstrap is cooked, remove it from the skillet and let it rest for a few minutes before slicing. This will help the juices redistribute throughout the meat, resulting in a more flavorful and tender final dish. Slice the backstrap against the grain, which will make it more tender and easier to chew.

Now, it’s time to enjoy your perfectly cooked deer backstrap! Serve it as the main course with your favorite side dishes, such as roasted vegetables or mashed potatoes, and savor the delicious flavors and textures that this dish has to offer. With these simple steps, you can easily cook a restaurant-quality deer backstrap in the comfort of your own kitchen.

So, go ahead and give this recipe a try. Once you taste the amazing flavors of this skillet-cooked deer backstrap, you’ll never look at venison the same way again!

Preparing the Deer Backstrap

Before you start cooking the deer backstrap, you need to prepare it properly to ensure a delicious and tender result. Follow these steps to get your backstrap ready:

1. Trim the Backstrap

Start by trimming any excess fat or silver skin from the deer backstrap. This will help to improve the texture and taste of the meat.

2. Marinade

Marinating the backstrap can help to tenderize and enhance the flavor of the meat. Create a marinade using your preferred ingredients, such as olive oil, soy sauce, garlic, and herbs. Place the backstrap in a shallow dish and pour the marinade over it. Cover and refrigerate for at least 2 hours or overnight for maximum flavor.

3. Seasoning

Before cooking, season the backstrap with salt, pepper, and any other desired spices or herbs. This will add extra flavor to the meat during the cooking process.

4. Preheat the Skillet

Heat a skillet over medium-high heat and add a small amount of oil or butter. Allow the skillet to heat up for a few minutes until it’s hot enough to sear the meat.

5. Sear the Backstrap

Place the backstrap in the hot skillet and let it sear for about 2-3 minutes on each side. This will help to seal in the juices and create a nice crust on the outside.

6. Resting

After searing, remove the backstrap from the skillet and let it rest on a cutting board for a few minutes. This will allow the juices to redistribute and the meat to become more tender.

7. Slice and Serve

Finally, slice the backstrap into thin medallions and serve it as desired. Whether you prefer it cooked medium-rare or well-done, the meat should be tender and flavorful.

You can serve the deer backstrap with your favorite side dishes, such as roasted vegetables or mashed potatoes, for a complete and satisfying meal.

Choosing the Right Seasonings

When cooking deer backstrap in a skillet, choosing the right seasonings can take your dish to the next level. The flavors you add can enhance the natural taste of the meat and create a delicious and well-rounded meal. Here are some seasonings that work well with deer backstrap:

1. Salt and Pepper

The simplest and most versatile seasonings you can use are salt and pepper. These two ingredients can bring out the natural flavors of the meat without overpowering it. Be generous with the seasonings, but be careful not to overdo it.

2. Garlic and Herbs

Adding garlic and herbs can give your deer backstrap a fragrant and savory flavor. You can use minced garlic, garlic powder, or even roasted garlic for a milder taste. Popular herbs to consider include rosemary, thyme, and oregano. Sprinkle them generously over the meat before cooking.

3. Spices

If you’re looking to add a kick of flavor to your deer backstrap, consider using spices. Paprika, chili powder, cayenne pepper, and cumin can give your dish a smoky and slightly spicy taste. Experiment with different spice combinations to find your preferred flavor profile.

Remember to sample the seasonings as you go to ensure the right balance and adjust accordingly. With the right seasonings, your deer backstrap cooked in a skillet will be a savory and mouthwatering meal.

Marinating the Meat

Marinating the deer backstrap is an essential step that adds flavor and tenderness to the meat.

To marinate the deer backstrap, you will need the following ingredients:

• 1/4 cup of soy sauce
• 2 tablespoons of Worcestershire sauce
• 2 cloves of garlic, minced
• 1 tablespoon of brown sugar
• 1 teaspoon of ground black pepper

To begin, combine the soy sauce, Worcestershire sauce, minced garlic, brown sugar, and ground black pepper in a bowl.

Optional: You can add other spices and herbs to the marinade, such as rosemary or thyme, to enhance the flavor according to your preference.

Place the deer backstrap in a resealable plastic bag or a shallow dish, and pour the marinade over the meat.

Note: Make sure the meat is fully submerged in the marinade to ensure even flavor distribution.

Seal the bag or cover the dish with plastic wrap, then refrigerate for at least 2 hours or overnight. Turning the meat occasionally will help evenly distribute the marinade.

Why Marinate?

Marinating the meat not only adds flavor but also helps to tenderize the deer backstrap, making it more succulent and juicy when cooked.

The acids and enzymes in the marinade help break down the meat’s muscle fibers, resulting in a more tender texture.

Heating the Skillet

It is important to properly heat the skillet to ensure that the deer backstrap cooks evenly and forms a delicious crust. A hot skillet will help to sear the meat and lock in the juices, resulting in a tender and flavorful dish.

Cooking the Deer Backstrap

Once you have prepared the deer backstrap by removing the silver skin and any excess fat, it is time to cook it in a skillet. Follow these steps to cook a delicious deer backstrap:

1. Season the Backstrap: Start by seasoning the deer backstrap with salt and pepper or any other desired seasonings. Rub the seasonings onto the meat evenly and let it sit for a few minutes to absorb the flavors.

2. Heat the Skillet: Place a skillet on medium-high heat and add a small amount of oil or butter. Allow the skillet to heat up for a minute or two until the oil or butter starts to shimmer.

3. Sear the Backstrap: Carefully place the seasoned deer backstrap into the hot skillet. Sear each side for about 2-3 minutes or until a golden-brown crust forms. This will help seal in the juices and create a flavorful outer layer.

4. Cook to Desired Doneness: Reduce the heat to medium and continue cooking the deer backstrap, flipping occasionally, until it reaches the desired level of doneness. Use a meat thermometer to check the internal temperature. For medium-rare, aim for an internal temperature of 145°F (63°C), while medium should reach 160°F (71°C).

5. Rest and Slice: Once cooked to your liking, remove the deer backstrap from the skillet and let it rest for a few minutes. This allows the juices to redistribute and ensures a tender and juicy result. Slice the backstrap against the grain into thin slices for serving.

Note: Remember to always handle cooked or raw venison with proper hygiene practices and food safety measures.

Serving and Enjoying the Dish

Once your deer backstrap is cooked to perfection, it is time to serve and enjoy the delicious dish. Follow these steps to ensure a memorable dining experience:

1. Plating: Carefully transfer the cooked deer backstrap to a serving plate. Arrange it neatly on the plate, slicing it into thin, angled pieces for an appealing presentation.

2. Garnish: Sprinkle some fresh herbs, such as thyme or parsley, over the sliced backstrap. This will add a pop of color and enhance the overall flavor.

3. Sauce: Drizzle some of the pan juices or your favorite sauce over the backstrap. This will provide extra moisture and flavor.

4. Sides: Serve the deer backstrap with your choice of sides. Traditional accompaniments include roasted or mashed potatoes, grilled vegetables, or a green salad.

5. Wine Pairing: A glass of red wine, such as a Cabernet Sauvignon or Merlot, complements the richness of the deer backstrap. Alternatively, you can also pair it with a bold beer or a non-alcoholic beverage of your choice.

6. Enjoy: Sit back, relax, and savor each bite of the tender and flavorful deer backstrap. Take your time to appreciate the effort you put into preparing this exquisite dish.

Note: Remember to handle the hot skillet and cooked deer backstrap with caution to avoid any burns. Allow the dish to cool slightly before serving.

FAQ

What is deer backstrap?

Deer backstrap, also known as venison loin, is a tender and lean meat cut from the back of the deer. It is highly prized for its tenderness and mild flavor.

Is it difficult to cook deer backstrap?

No, cooking deer backstrap is not difficult, as long as you follow a few key steps. It is important to properly season the meat and cook it to the right temperature to ensure it stays tender and juicy.

Can I cook deer backstrap in a skillet?

Yes, cooking deer backstrap in a skillet is a popular method. It allows you to sear the meat quickly and evenly, creating a delicious crust on the outside while keeping the inside tender and juicy.

What are some tips for cooking deer backstrap in a skillet?

When cooking deer backstrap in a skillet, it is important to preheat the skillet and use a high heat to sear the meat. You should also let the meat rest for a few minutes before slicing it, to allow the juices to redistribute and ensure maximum tenderness.