Venison backstrap is a cut of meat from a deer. On a whole deer, the backstraps run along the length of the spine. The backstrap is considered one of the most tender cuts of meat on a deer because the muscle itself is rarely used. In general, the more a muscle is used, the tougher it becomes.
There are several different methods of removing the backstraps from a deer. The most common method is removing both backstrap muscles from the deer after it has been field dressed. While the deer is hanging upside down, a knife is inserted along the spine near the deer's hindquarters and is worked down, cutting close to the vertebrae, all the way to the neck.
After the cuts have been made to separate the backstrap from the spine, a cut is made across the backstrap all the way to the ribs near the first cut. From this point, the knife is used around the backstrap to separate it from the ribs. This is done on both sides of the deer and should provide two long cuts of meat.
Venison backstrap is both very lean and very tender. This should be taken into consideration when preparing and cooking the backstrap. In general, a cut of meat that is very lean will cook more quickly than a fattier piece of meat. This is important for a preparer to keep in mind because it is easier to overcook lean meat, which can make it tougher and dryer. Butter or bacon fat are sometimes used as coatings for lean cuts of meat to prevent overcooking.
There are several ways of preparing and cooking venison backstrap. As a general rule, any recipe for beef or pork tenderloin can be used for venison, as long as the cooking times are adjusted for size and fat content. For example, a recipe for filet mignon or tenderloin medallions would work well with venison backstrap.
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 thick-cut bacon and grilling them. Wrapping the meat with bacon not only adds extra flavor, it also changes the way the meat is cooked because of the fat content. The meat is ready to be taken off the grill after the outside edges are slightly crispy. The internal temperature of venison should reach at least 160 degrees Fahrenheit (71 degrees Celsius) for safety.
How To Cook Deer Backstrap?
When deciding how to prepare venison backstrap, it is essential to remember that the cut is very tender and lean. Because of the nature of the cut, it is easy to overcook. Venison is already gamey meat, so overcooking could render it dry or tough, which is not ideal.
A good rule of thumb when looking at recipes is to search for those that use pork tenderloin or beef filet mignon cuts; it is a simple swap to sub venison backstrap in any recipes that call for either. However, cooking items and doneness will need to be adjusted for your specific meat, fat content, and weight. Venison is served when cooked safely to an internal temperature of 160 degrees Fahrenheit.
The backstrap is tender, but the venison’s gamey nature and the cut’s leanness complement more decadent foods in recipes. When building an entire plate, remember that not very much fat content will come from your backstrap. As chefs say, you must find ways to add fat back to the dish to balance it. Typical recipes that include the backstrap have butter sauces or bacon accents.
Unlike many other parts of venison, the backstrap is a prized cut of meat. While steaks and ground round are standard, the skill involved with expertly butchering a backstrap is celebrated. Plus, while there are often many more other cuts of venison, the backstrap accounts for a tiny portion of the overall meat. Rather than being used up in various ways by being swapped out as this ingredient or that, backstrap recipes are specifically sought out to savor the cut.
What Are Popular Venison Backstrap Recipes?
People enjoy the venison backstrap with richer, fattier complements. As featured here, you will often find it wrapped in bacon or stuffed with a creamy mixture.
Fried Venison Backstrap: Serves 8
- 2 lbs. venison backstrap, cut in ½ inch slices
- 2 c. milk
- 3 tbs. Frank’s x-tra hot sauce
- 2 eggs
- 3 tbs. salt
- 2 tbs. black pepper
- 2 tbs. onion powder
- 3 c. vegetable oil for frying
- In a large bowl, combine venison, milk, and hot sauce
- Set aside and marinate for one hour
- Meanwhile, combine all dry ingredients in another shallow dish
- At the one hour mark, heat oil to 325 degrees Fahrenheit
- Use an electric skillet or thermometer
- Remove venison from wet mixture set aside but do not pat dry
- Add eggs to wet mixture
- Coat venison in flour mixture
- Dip slices in egg mixture
- Coat venison in flour mixture again
- Remove excess flour
- Add venison to skillet
- Fry on each side until just golden brown or about 2 ½ minutes on each side
- Drain on paper towels before serving hot
Stuffed Venison Backstrap: Serves 3
- 1 venison backstrap
- ½ c. mushrooms chopped and sauteed
- 1 clove garlic, minced and sauteed
- ½ small onion diced and sauteed
- 4 tbsp. real bacon bits, cooked and drained
- ¾ c. cream cheese at room temperature
- 1 lb smoked bacon
- ¼ c. curly parsley chopped
- 1 tbsp. garlic powder
- 1 tbsp. salt
- 1 tbsp. black pepper
- 1 tbsp. paprika
- 1 tbsp. onion powder
- Heat oven to 375 degrees Fahrenheit
- Prepare stuffing mixture in medium bowl to combine
- Add mushrooms, onion, cream cheese, parsley, and bacon bits and set aside
- Prepare venison backstrap
- Remove any excess silver skin and trim to the desired length
- An inch down, cut straight down the side to an inch before the end
- Butterfly the backstrap open without cutting through
- Combine dry spices and save out 2 tbs. of mixture
- Rub 3 tbs. of dry mix all over the backstrap
- Once coated, stuff opening with the wet mixture
- Wrap closed with pieces of bacon
- Secure with cooking twine
- Set on a sheet pan with grated cover for drippings
- Bake for about 20 to 30 minutes or until temperature reaches 160 degrees Fahrenheit
- Let rest for 10 minutes
- Slice and serve
What To Serve With Venison Backstrap?
Because venison backstrap is still gamey, despite being tender, it is good to balance the plate with other textures and flavor profiles. If you have not already added a creamy element to your dish, as featured in some stuffed backstrap recipes, consider adding a butter or cream sauce to the plate to help balance it. Other sides that complement the venison backstrap include:
- Cheesy garlic mashed potatoes
- Green bean casserole
- Pumpkin sage risotto
- Asparagus with hollandaise sauce
- Butternut squash gnocchi
- Bleu cheese and pear salad