Wild Game Backstrap
prep
5 Min
cook
Varies
feeds
4
At Camp Chef we want to encourage people to get outside to enjoy a breath of fresh air and while you're at it share a few meals each other, bond a little. We know many people harvest their own meat and that's why we want to share one of our favorite wild game backstrap recipes.
Are you looking for an exquisite and lean meat option that's perfect for a special dinner or a family gathering? Look no further than venison backstrap! Venison backstrap, also known as deer loin, is a tender and versatile cut that can be prepared in various ways, including grilling, pan-frying, and roasting. This cut is also know as the fillet mingnon on beef.
What is venison backstrap?
Venison backstrap is a cut of meat from the loin of a deer. It's a lean and tender cut that's perfect for cooking with your favorite seasoning blend. It is known as venison backstrap, deer backstrap, elk backstrap, or a fillet.
How do I cook venison backstrap?
To cook venison backstrap, start by seasoning the meat with your preferred blend of seasonings. Our Y'all Purpose seasoning would go great on a nice venison fillet like the backstrap. Heat up a griddle or skillet to high heat and sear the backstrap for two to three minutes on each side until a crispy crust forms. Then, transfer the skillet to the oven or pellet grill and smoke or roast the backstrap until it reaches an internal temperature of 135-140°F for medium-rare or 145-150°F for medium.
What are some venison backstrap recipes?
Some popular venison backstrap recipes include pan-seared backstrap with garlic butter, grilled backstrap with chimichurri sauce, and bacon-wrapped venison backstrap.
Venison backstrap is not only delicious but also a healthy choice. It's high in protein, low in fat, and packed with essential nutrients. Plus, its distinct flavor adds an extra layer of taste to your dish.
Whether you're a seasoned cook or new to venison, cooking venison backstrap is a great way to impress your guests or enjoy a special meal with your family. Try out this recipe today and savor the taste of tender and juicy venison backstrap!
Ingredients
All Ingredients
1 pound Elk or deer backstrap (or tenderloin)
2 cloves of garlic
Butter
Fresh Rosemary
Coarse salt and pepper to taste
Olive oil
Instructions
Wild Game Backstrap
Step 1
Lightly coat backstrap with olive oil then add salt and pepper.
Step 2
Preheat pellet grill to 225 °F and smoke backstrap until internal temperature reaches 100 °F.
step 3
In a small pot or pan melt 4 tablespoons of butter with 1 sprig of rosemary and 1 clove of garlic. Let butter simmer for 3-5 minutes to make a garlic herb butter. Set aside, and use with final dish.
Step 4
Preheat a cast iron skillet. Add butter, rosemary and garlic (not from previous step). Sear backstrap on all sides while basting with butter. Do this until crust forms and internal temperature reaches 125 °F.
Step 5
Remove from cast iron. Cut slices pencil thick and spoon garlic herb butter over the top. Salt and serve.
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