Venison, specifically the backstrap, is a tender cut of meat that is delicious, lean, and versatile. Found along the back of a deer, venison backstrap is equivalent to the beef tenderloin or pork tenderloin in red meat counterparts, yielding strips of very tender meat. With the right ingredients and cooking tips, you can transform this game meat into a mouthwatering dish. Here are 17 top-rated venison backstrap recipes that’ll have you craving more. Let’s dive in!
What is Venison Backstrap?
If you’re a fan of red meat, you’ll love venison. The deer backstrap, also known as venison loin or deer tenderloins, is a lean and flavorful cut of venison that runs along the side of the spine at the back of a deer. It is similar to beef tenderloin or pork tenderloin in tenderness and flavor, often compared to filet mignon.
A Note About Venison Backstrap
Before we start, it’s crucial to note that the first things to do when preparing venison backstrap are to remove the silver skin and let it come to room temperature.
Silver skin is a thin layer of tough connective tissue that can make your meat tough if not removed. Letting your venison reach room temperature before cooking is a simple tip that helps with even cooking and a perfect sear.
Let’s make venison backstrap recipes!
17 Best Venison Backstrap Recipes
This is one of our favorite ways to prepare a venison backstrap recipe. Olive oil, soy sauce, Worcestershire sauce, lemon juice, and a sprinkle of fresh herbs provide a simple marinade that’s packed full of flavor. Grill over a hot grill for about 10-15 minutes each side, and you’ve got a feast fit for a king!
The best way to enhance the flavor of your game meat? Smoke it! This recipe uses a pellet grill, fruit woods, and indirect heat for a mouth-watering finish. The end result is strips of very tender meat with a smoky, delicious venison taste that’s hard to beat.
In a small bowl, combine paprika, cayenne, black pepper, kosher salt, thyme, basil, oregano, and garlic powder. This dry rub will become your new best thing to get that crispy, blackened crust on the outside of your deer meat. Cook over medium-high heat in a cast iron skillet for the best results.
Adding cream cheese to a venison backstrap recipe may sound unusual, but trust us, it’s a great way to keep your venison moist and flavorful. The creamy, spicy filling contrasts beautifully with the tender venison backstrap, taking this recipe to a whole new level.
This recipe calls for your backstrap to be cut into thinner steaks. A good meat thermometer is your best friend here, making sure you cook each venison steak to the perfect internal temperature of 130-135 degrees Fahrenheit for a medium-rare finish.
This is one of those wild game recipes that are perfect for a special occasion. The venison loin is cooked over medium heat, while the accompanying horseradish cream sauce brings a heat and creaminess that beautifully complements the venison.
Simplicity is the name of the game here. The deer backstrap is brought to room temperature, lightly seasoned with salt and pepper, and then seared over medium-high heat in a hot cast iron skillet. The result is a venison backstrap recipe that lets the quality of the meat shine.
If you love a good venison steak, you’ll adore this Italian-inspired venison backstrap recipe. The meat is coated in a flour mixture before being fried, then topped with marinara and parmesan and baked until bubbling.
This recipe pairs the savory flavor of venison with the natural sweetness of maple syrup for a dish that is both hearty and refined. The venison is marinated in a simple mixture of maple syrup, soy sauce, and black pepper before being seared to perfection.
A venison backstrap is perfect for stuffing due to its length of loin and ample surface area. This recipe incorporates cream cheese, spinach, and a blend of spices for a juicy and delicious venison meal.
If you’re looking for a fancy, restaurant-quality venison backstrap recipe, this is it. The combination of caramelized onions and mushrooms adds a depth of flavor to the venison that’s simply irresistible.
This sophisticated recipe pairs tender venison backstrap with a rich red wine sauce. The addition of fresh herbs and a touch of butter makes this dish an elegant option for dinner parties.
This recipe uses a tangy balsamic glaze to accent the rich flavor of venison. It’s a great way to showcase the quality of your deer meat and impress your dinner guests.
There’s something inherently satisfying about pan-frying a good piece of meat, and this venison backstrap recipe is no exception. The cooking process is straightforward, and the end result is a flavorful venison dish that will have you coming back for seconds.
This recipe is perfect for those who want to cook their venison backstrap with a blueberry sauce. The recipe includes blueberries, balsamic vinegar, and honey.
This recipe is perfect for those who love chimichurri sauce. The recipe includes parsley, garlic, and red pepper flakes.
Which one of these delicious venison backstrap recipes is your favorite? And did we miss any you think should be included in this guide? Please leave a comment below – I’d love to hear!!
17 Best Venison Backstrap Recipes To Try!
- Grilled Venison Backstrap
- Smoky Venison Tenderloin and Venison Backstrap
- Blackened Venison Backstrap
- Venison Backstrap with Cream Cheese and Jalapenos
- Venison Backstrap Steaks
- Grilled Venison Loin with Horseradish Cream Sauce
- Simple Seared Venison Backstrap
- Backstrap Parmesan
- Maple Glazed Venison Backstrap
- Stuffed Venison Backstrap
- Venison Backstrap with Caramelized Onions and Mushrooms
- Venison Backstrap with Red Wine Sauce
- Venison Backstrap with Balsamic Glaze
- Pan-Fried Venison Backstrap
- Venison Backstrap with Mustard Cream Sauce
- Venison Backstrap with Blueberry Sauce
- Grilled Venison Backstrap with Chimichurri Sauce
- Click the Venison Backstrap recipe you’d like to make for its full list of ingredients and directions.
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Frequently Asked Questions
What is the best way to cook deer backstraps?
My favorite way to cook deer backstrap is by grilling it. Here’s an easy way to do it: First, pat the backstraps dry with paper towels. Then, season the meat with simple ingredients such as salt, pepper, and a dash of onion powder. Heat your grill to medium-high heat for a good sear. Make sure to place the backstraps on a side of the grill that’s not directly over the heat source to cook it at a lower temperature and prevent burning. You want to cook the backstrap until it’s 5-10 degrees less than your desired doneness, as it will continue to cook after removing it from the heat. If you enjoy your venison on the rare side, this should be just a couple hours. After cooking, let the venison rest for 5-10 minutes before slicing into smaller pieces and serving. As an Amazon Associate, I recommend checking out various grilling tools on Amazon to aid in the cooking process.
What can I do with backstraps of deer?
There are many different cuts of meat you can make from deer backstraps, also known as deer loins. You can cut the whole backstrap into smaller pieces for venison burgers, steaks, or even stir-fry. You can also cook the whole backstrap as you would a prime rib. If you’ve got a lot of time, you could even make venison ribs. It’s much fun to experiment with different recipes and cooking methods. As an Amazon Associate, I recommend looking for recipe books on Amazon that provide a variety of recipes for cooking venison backstrap.
What do you soak deer meat in to get the wild taste out?
The gamey taste in deer meat can be minimized by soaking the meat in a mixture of apple cider vinegar, brown sugar, and water. This not only reduces gameiness but also tenderizes the meat. Leave the meat in this marinade in the fridge for a couple of hours, then rinse it off and pat dry with paper towels before cooking.
What is the difference between backstrap and tenderloin?
Backstraps and tenderloins are both cuts of meat from a deer, but they come from different parts. The backstraps run along the spine of the deer and are essentially the “back steaks” or “inner loin” of the animal, while the tenderloins are the two strips of super-soft meat tucked up under the spine on the inside of the body cavity. In comparison, the tenderloin tends to be smaller and even more tender than the backstrap.
What is another name for a backstrap?
Another name for backstrap is loin. This term is used interchangeably across different species of game, including deer, elk, and moose.
Can you eat deer backstrap medium-rare?
Yes, deer backstrap can be enjoyed medium-rare. Cooking venison backstrap to medium-rare allows it to retain its juiciness and flavor. Keep in mind that the internal temperature should be 5-10 degrees less when you remove it from the heat, as it will continue to cook for a few minutes. Always remember to let it rest before slicing. However, as with all meats, ensure it is properly handled and prepared to minimize any risk of foodborne illness.
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