This backstrap recipe will hit the spot after a long day of hunting. Cook it at your basecamp or on the back patio; either way, it will taste incredible.
Venison backstrap, also known as deer loin, is a lean and tender cut of meat that's perfect for a special occasion or a family dinner. It's easy to cook and can be prepared in a variety of ways.
To cook venison backstrap, first, you'll want to season the meat with your preferred seasoning blend, such as garlic, rosemary, salt, and black pepper. Then, heat up a cast-iron skillet or grill to high heat. Sear the backstrap for about two to three minutes on each side until a crispy golden brown crust forms.
Whether you're an experienced cook or new to venison, cooking venison backstrap is a great way to impress your guests or treat yourself to a delicious meal. So, try out this recipe and savor the taste of tender and juicy venison backstrap today!
What ingredients should I use to stuff my venison back strap?
When choosing ingredients to stuff your venison back strap, it's important to consider flavors that complement the natural gamey flavor of the meat. Breadcrumbs and sausage are classic stuffing ingredients, but you can also experiment with other options like dried fruits or nuts for a touch of sweetness and crunch. Fresh herbs like rosemary, thyme, or sage can add a fragrant aroma to the stuffing, while cheese can add richness and creaminess. Some cooks also like to add vegetables like mushrooms, onions, or spinach to the stuffing for extra flavor and nutrition.
How should I prepare the venison back strap before stuffing it?
When preparing the venison back strap, make sure to remove any silverskin or connective tissue from the meat before slicing it open for stuffing. This will help the meat cook more evenly and prevent it from becoming tough. Use a sharp knife to create a pocket in the center of the back strap, making sure not to cut all the way through to the other side. You can also pound the meat with a meat mallet to flatten it slightly and create a more uniform thickness.
How long should I cook the stuffed venison back strap?
The cooking time for a stuffed venison back strap will vary depending on the size and thickness of the meat, as well as your desired level of doneness. In general, you can cook the back strap in a preheated oven or smoker at 375°F (190°C) for 20-30 minutes per pound, or until the internal temperature of the meat reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium. Use a meat thermometer to check the temperature in the thickest part of the meat, and let it rest for 5-10 minutes before slicing to allow the juices to redistribute.
How should I season the venison back strap?
Seasoning the venison back strap is an important step to enhance its natural flavor and balance the rich, gamey taste. You can use a simple blend of salt, pepper, and garlic powder, or experiment with other herbs and spices like cumin, coriander, or paprika. Fresh herbs like thyme, rosemary, and sage can also add a bright, earthy flavor to the meat. If you have time, you can marinate the back strap in a mixture of olive oil, red wine, and balsamic vinegar for several hours or overnight to tenderize the meat and infuse it with flavor.
Should I sear the stuffed venison back strap before cooking it?
Searing the venison back strap before cooking can help to create a caramelized crust on the meat and enhance the flavor. To sear the meat, heat a skillet over high heat and add a small amount of oil. When the oil is hot, add the back strap and sear it for 2-3 minutes on each side, or until browned. Then transfer the meat to a baking dish or grill grates and cook it in the oven/smoker as directed. You can also use the same skillet to sauté vegetables or make a sauce to serve with the back strap.
How should I serve the cooked venison back strap?
Once the venison back strap is cooked, let it rest for a few minutes before slicing it into medallions. Serve the meat with your favorite sides, such as roasted vegetables, creamy mashed potatoes, or a fresh salad. You can also drizzle a sauce or gravy over the meat, such as a red wine reduction, a mushroom sauce,