This is what Ted Nugent is obsessed with: The Great Venison Backstrap. What is there to say, really?
I mean venison loin and tenderloin arethe primo cuts of meat on a deer, elk, mooseor other four-footed cervid. They arelean, tender and requires nothing more than fire and salt as seasonings. Cooked medium-rare and seasoned simply is howI cook most of my backstraps, but I will often pair it with a sauce, a number of which are available here.
For the record, backstrap refers to a length of loin on the back of a deer, elk, moose, etc. It’s the ribeye in beef and loin in pork. Tenderloins are the two strips of very tender meat under the loin, behind the ribs. This is filet mignon in beef.
For general tips on cooking venison steak, here is an article on the subject I wrote for Petersen’s Hunting.
Below are the venison backstrap recipes I enjoy.
Venison Steak Diane
A classic dish, this is my favorite fancy way to serve venison backstrap. It is a century-old recipe updated for the modern kitchen.
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Pan Seared Venison Tenderloin
The tenderloin is the filet mignon of venison. Here’s how to cook it perfectly.
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Venison Tenderloin with Blueberry Sauce
An Icelandic dish updated for the modern kitchen. This blueberry sauce (I used huckleberries) isn’t sweet and gloppy, unlike a lot of versions of this dish.
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Venison Steak with Wild Rice Pilaf
Venison steaks cooked simply with a fun wild rice pilaf. This pilaf is all about teaching you how to freestyle in the kitchen.
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Venison Stroganoff
Wild game comfort food at its best, and I am pretty proud of my rendition of this classic.
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Elk Tenderloin with Ancho Sauce
Simply seared tenderloin with an astonishingly deep and rich ancho chile sauce.
Yep, this is that French version of pepper steak we all know and love. Great with venison backstrap, or, as in the case of this photo, duck or goose breast. It’s easy to make and wonderful.
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Venison Greek Souvlaki
Greek souvlaki is commonly served with lamb, but venison backstrap (or even leg meat) works great, too. It’s a little like Greek tacos, only with pita bread instead of tortillas, and tzatziki instead of salsa.
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Morel Sauce with Venison
When life gives you mushrooms, make this recipe. It is best with fresh or dried morels, but any good mushroom works well here.
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Venison Tartare
Like beef tartare? You will LOVE venison tartare. This version uses a super-fresh egg and Northern European flavors.
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They Called Me Mr. Tibs
Funny name, but this is a super easy – yet exotic – hybrid stir fry and stew you make in minutes, using venison loin or sinew-free leg meat.
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Venison Stir Fry
A basic stir-fry that teaches you a vital Chinese trick to keep lean meats tender called “velveting.”
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Venison and Broccoli
A perfect dish for slices of backstrap, this is just like the Chinese takeout version.
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Chinese Venison with Cumin
Cumin? In Chinese food? You bet. It’s a thing in northern China, and you’ll want to taste this dish, which is mild yet exotic-tasting.
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Kung Pao Venison
The Chinese restaurant classic made with venison instead of chicken. Yep, it’s just as good. Easy to make, too.
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Chimichurri with Venison
Grilled or seared venison backstrap smothered in a garlicky, herby Argentine sauce called chimichurri.
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Classic Jaegerschnitzel
A German dish meaning “hunter’s schnitzel,” this is a cutlet — venison, duck, boar, etc — pounded very thin, barely dusted with flour and served with a mushroom sauce. Chanterelles are traditional, but button mushrooms are fine, too.
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Venison Tenderloin with Roasted Red Peppers
The bright, acidic sweetness of fire-roasted, preserved peppers, buzzed into a sauce, really works well with venison tenderloin or backstrap.
Cut from the leg, they're more affordable than the highly prized saddle cuts, but still tender. Cooking medallions is easy – simply sear or grill them to your preferred doneness, then serve with your choice of sides.
Cook deer backstrap to a medium-rare internal temperature of 120-125 degrees F. If you cook it past medium-rare, the meat starts to lose its natural moisture and will dry out quickly.
If you just want to tame your game slightly, soak in milk overnight and it might remind you of veal. Deer meat, also known as venison, is often soaked in a marinade before cooking to help tenderize the meat and reduce any gamey flavor.
Soaking: The most common soaking liquids are buttermilk, saltwater, white milk, vinegar, lemon juice and lime juice. While some hunters swear by certain soaking methods to take the “gamey” flavor away or bleed the meat after processing, others don't find it all that helpful.
The calcium in milk contains enzymes that will tenderize the meat, and the main protein in milk will neutralize the gamey flavor. It won't be so un-gamey that it tastes like beef, but it's likely enough for those who prefer to avoid the taste.
Venison medallions are naturally tender and flavorful, but because they have little fat, you'll want to cook them delicately. No matter the heat source, you'll want to pay close attention because these guys cook fast.
So where do medallions come from, exactly? They're cut from the filet mignon. A filet medallion actually refers to how the butcher cuts the meat. A butcher cuts filets into smaller, thick circles rather than one larger filet to create filet medallions.
Soaking the meat in milk or buttermilk for a couple of hours before cooking helps. Store bought tenderizers can work too, just be careful of the flavors it can add. One thing that specifically helps is not to over cook your venison.
Soak the venison backstrap in 40 percent fat content buttermilk and fresh rosemary for 48 hours in the refrigerator. After the meat is done marinating, rinse off all buttermilk and rosemary and leave the meat out at room temperature for about 45 minutes. (Never cook any red meat that's cold.
While some people prefer to eat their venison cooked to medium rare doneness, it's important to consider the potential health risks associated with consuming undercooked deer meat. Raw or undercooked deer meat may contain harmful bacteria and parasites, such as E. coli, Salmonella, and Toxoplasma gondii.
Salting before cooking the meat typically isn't the best way to season venison, as this can actually draw moisture out of the steak, resulting in dryness. Venison cooks quickly, especially on high heat, and you can still incorporate salt after it's been cooked.
The distinct game flavor of either birds or animals will be milder after soaking the meat overnight in the refrigerator in either a salt or vinegar solution. 2. Vinegar solution - 1 cup per quart of cold water. Use enough solution to cover the game completely.
Is it safe to eat raw venison? The consumption of raw venison has been linked to a number of parasitic and bacterial infections with symptoms ranging from mild to fatal. As these case studies show, the risk of illness, though rare, is very real.
What is best to soak deer meat in before cooking? The acid in buttermilk helps to tame the strong flavor of venison and tenderize a tough cut. You can soak deer meat in buttermilk overnight.
Soaking the meat in milk or buttermilk for a couple of hours before cooking helps. Store bought tenderizers can work too, just be careful of the flavors it can add. One thing that specifically helps is not to over cook your venison.
Soaking deer meat in milk or a marinade with acidic components like vinegar, wine, or citrus juice helps eliminate the gamey taste. Alternatively, brining the meat in a solution of water, salt, and sugar can also improve its flavor and tenderness.
The cooking time will depend on the thickness of the backstrap and desired doneness. As a general guideline, sear the backstrap in a hot skillet for 2-3 minutes per side, then transfer to the oven and roast for approximately 12-15 minutes for medium-rare, or longer if you prefer it more well-done.
Introduction: My name is Kelle Weber, I am a magnificent, enchanting, fair, joyous, light, determined, joyous person who loves writing and wants to share my knowledge and understanding with you.
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