Looking for venison backstrap recipes? These 10 easy and delicious ideas are perfect for using up the prime deer loin cut you have in the freezer.
You all went CRAZY over my Venison Backstrap recipe. Get ready for the most mouthwatering collection of 10 of my favorite recipes showcasing venison backstrap! The backstrap is the loin of the deer (not the tenderloin) that runs along the back of a deer’s spine, this cut of meat is renowned for its tender, lean, and flavorful qualities.
Whether you’re an experienced hunter or simply looking to try something new in the kitchen, these recipes are guaranteed to satisfy your taste buds. From simple yet delectable pan-seared backstrap to tantalizing marinades and glazes, we have carefully handpicked a variety of dishes that will truly bring out the natural flavors of this prized venison cut. Get ready to elevate your cooking skills with these amazing venison backstrap recipes. Let the delicious marvels begin!
HOW TO COOK VENISON (AND WHAT TO DO WITH BACKSTRAP)
Let’s talk about a few tips when cooking with tender cuts like steak, backstrap/loin and tenderloin. First and foremost it is very important to understand that you don’t want to cook/season deer steak the same way you would a beef steak. A lot of recipes call for an array of sauces like soy sauce and worcestershire sauce, but in my opinion, you don’t need those to make a banging venison steak.
The best way to treat this meat is to pat it dry with a paper towel, season lightly with salt and black pepper, and use high heat and cook it to medium-rare or even rare plus. This means stopping the cooking process when the internal temperature reaches about 113-120F. Let set at room temperature to let it rest and then cut into slices. I love to season with some flake sea salt and fresh lemon juice! NOTE: You want to make sure you’re cooking on high heat and not medium or medium-high heat so you get that perfect sear to the outside of your meat.
If cooking larger, tough meats, such as roasts and stew meat, I recommend cooking this cut of meat low and slow! If you have some Shanks on hand, you have to try my Venison Shank recipe for the most juicy, fall- apart tender venison you’ll ever have.
KEY INGREDIENTS & KITCHEN TOOLS TO HAVE ON HAND WHEN COOKING WILD GAME
When preparing venison recipes, there are key ingredients that I like to keep in my pantry and fridge so that I can always whip something delicious up when I defrost deer meat from my deep freezer. Here’s what I like to have on hand:
1. Venison: The star of the show, ensuring you have fresh and high-quality cuts is essential. You can also use a variety of game meat for these recipes as well, elk, moose, antelope and so much more!
2. Herbs and Spices: My staples include Italian seasoning, herbs de Provence, curry powder, garlic powder, onion powder, thyme, rosemary, kosher salt and black pepper. My cookbook has a whole list!
3. Marinades: A good marinade can tenderize the meat and bring out its natural flavors. Consider using red wine, Worcestershire sauce, or balsamic vinegar as a base for your marinades. I also have an incredible All-Purpose Marinade that is perfect for any cut of meat.
4. Stock or Broth: Stock or broth (chicken, vegetable, or beef broth all work) is the perfect liquid ingredient to have on hand to add to recipes, it helps keep the meat moist and intensifies the overall taste. Check out my Homemade Venison Stock recipe!
5. Butter or Olive Oil: These fats are perfect for cooking venison as they add richness and prevent it from drying out.
6. Vegetables: Pairing your venison with vegetables, such as potatoes, carrots, celery, onions, and garlic cloves, not only adds color to your plate but also complements its earthy flavors. Diced tomatoes and tomato paste are also great ingredients to have on hand for a pop of flavor!
By having these key ingredients on hand, you’ll be well-equipped to create delicious and memorable venison dishes that are sure to be a hit!
There are quite a few kitchen essentials that I always have on hand when cooking with Venison. Whether you are cooking your meat in a smoker, a cast iron skillet, a crockpot, or baking pan, it is always important to make sure you have the best quality equipment to help your meat cook evenly and properly. I also recommend a sharp knife for cutting your meat and a good quality cutting board. Lastly, I always have my meat thermometer on hand for making sure my venison reaches the proper internal temp. This also makes for a great gift!
COMMON QUESTIONS ABOUT COOKING DEER MEAT
Should you soak deer meat before cooking?
I don’t think soaking is necessary if you’ve had a clean kill, expert field dressing and good processing. After my husband harvests and field dresses his animal, he gets it cold fast, we let it hang about 3-7 days and then it gets processed. I’ve never soaked in water/ salt water nor do I rinse any meat in my kitchen.
HOWEVER, sometimes people still tell me they think venison is “gamey” (read more here). If you have a particularly “flavorful” animal due to factors like age, hormones, diet, lifestyle, shot placement, etc to my surprise, soaking meat in buttermilk before cooking can be a great trick to have up your sleeve.
How do I know what type of mean I should use for which recipe?
I get it, it can be confusing and overwhelming. But I got you! Here are some tips and tricks I have mastered over the years as a hunter’s wife who also has a best-selling cookbook, Venison Every Day (grab your copy today)!
Venison Backstrap vs Venison Tenderloins
The backstrap is the loin of the deer (not the tenderloin) that runs along a deer’s spine. The tenderloins are actually found UNDER the spine and are typically a much smaller length of loin than beef tenderloin, which is why they easily get confused.
How do I thaw frozen venison?
Thawing venison properly is crucial to ensure its texture and taste are not compromised. The best method to thaw venison is by transferring it from the freezer to the refrigerator. Remove the frozen venison from its packaging and place it on a tray or shallow dish to catch any potential drippings. Allow the meat to thaw in the refrigerator for 24 to 48 hours, depending on the size and thickness of the cut. This slow thawing process helps maintain the meat’s moisture and tenderness while minimizing the risk of bacterial growth. It is essential to never thaw venison at room temperature or in warm water, as these methods can lead to uneven thawing and result in a loss of quality.
A lighter way to serve a backstrap with some juicy, marinated venison steak (or backstrap), fresh veggies and herbs, hummus, and feta cheese!
The Juciest Venison Steak (works with backstrap too!)
This simple step-by-step gives you the key to cooking the perfect, juicy and tender venison streak (or backstrap)!
This ULTIMATE steak salad is loaded with fresh ingredients and the most delicious and super simple homemade balsamic dressing.
All you need is 4 simple ingredients so dish up the most perfect cut of Venison!
If you’re looking for an easy, juicy and flavorful smoked tenderloin recipe, this one is a must try!
By all means, you don’t have to marinate your backstrap, but I highly recommend bookmarking this super simple marinade recipe for future use!
An oldie but a goodie. These flavors are out of this works and pair perfectly together!
Annie from Peak to Plate shares with us how to perfectly grill a juicy and delicious venison backstrap!
How gorgeous is this pan seared venison tenderloin by Hank Shaw? I am obsessed and the sauce is seriously so good!
This dish is traditionally made with filet mignon, but Hank Shaw took this to the next level using venison and I cannot get enough.
I can’t wait to hear which recipe you try first! If you’re looking for more ways to cook juicy, tender, and delicious venison, make sure you check out my cookbook, Venison Every Day!