Venison, the meat from deer, is a delicious and nutritious choice for those looking to incorporate more game meat into their diets. The backstrap, a long, tender muscle that runs along the spine, is considered one of the most prized cuts of venison. In this article, we’ll explore the best ways to cook deer backstrap and unlock its full flavor potential.
Selecting and Preparing Deer Backstrap
When choosing a deer backstrap, look for a cut that is firm, deep red in color, and free of any silver skin or connective tissue. It’s important to handle the meat with care, as venison tends to be leaner than beef and can dry out quickly if not cooked properly.
Before cooking, rinse the backstrap under cold water and pat it dry with paper towels. Season the meat generously with salt and pepper, or your preferred spice blend, and let it sit at room temperature for 30 minutes to an hour to allow the flavors to permeate the meat.
Searing and Roasting the Backstrap
One of the best ways to cook deer backstrap is to sear it first, then finish it in the oven. Preheat your oven to 400°F (200°C). Heat a large, oven-safe skillet over high heat and add a tablespoon of oil. Once the oil is shimmering, carefully place the backstrap in the pan and sear it on all sides until a nice crust forms, about 2-3 minutes per side.
Transfer the skillet to the preheated oven and roast the backstrap until it reaches your desired level of doneness, usually around 10-15 minutes for medium-rare. Use a meat thermometer to ensure the internal temperature reaches 130°F (55°C) for medium-rare or 140°F (60°C) for medium.
Resting and Slicing
Once the backstrap is cooked, transfer it to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, ensuring a juicy and flavorful final dish. Slice the backstrap into thick, diagonal cuts and serve immediately, accompanied by your favorite sides.
Enjoy your perfectly cooked deer backstrap, and savor the rich, natural flavors of this versatile and healthy game meat.
