Cooking a Deer Backstrap: A Step-by-Step Guide

Deer hunting season is an exciting time for many outdoor enthusiasts. Not only does it provide an opportunity to connect with nature, but it also yields a plentiful harvest of lean and flavorful meat. One prized cut that hunters often treasure is the deer backstrap. Known for its tenderness and delicate flavor, the backstrap is a versatile cut that can be prepared in various ways. In this step-by-step guide, we will explore the process of cooking a delicious deer backstrap that will leave your taste buds craving for more.

Step 1: Gather the Ingredients

To begin, make sure you have all the necessary ingredients for this culinary adventure. You will need:

– One deer backstrap (approximately one to two pounds)
– Salt and pepper (to taste)
– Olive oil
– Butter
– Garlic (optional)
– Herbs and spices of your choice (such as rosemary, thyme, or paprika)

Step 2: Preparing the Backstrap

Start by ensuring your deer backstrap is clean and free of any excess fat or silver skin. Rinse it thoroughly under cold water and pat it dry with paper towels. Next, season the backstrap generously with salt and pepper. Allow it to rest at room temperature for about 15 minutes to enhance its flavor.

Step 3: Preheating the Skillet

While the backstrap is resting, preheat a skillet over medium-high heat. Once the skillet is hot, add a drizzle of olive oil and a knob of butter. Allow the butter to melt and the mixture to get hot. If desired, add some minced garlic to infuse a subtle garlic flavor into the meat.

Step 4: Searing the Backstrap

Carefully place the seasoned deer backstrap into the hot skillet. Sear it for about 2 minutes on each side to achieve a beautiful golden brown color. This quick sear will help seal in the juices and create a mouthwatering crust on the outside of the meat.

Step 5: Adding the Seasonings

Once the backstrap is seared to perfection, sprinkle your choice of herbs and spices over the meat. Fresh rosemary and thyme are excellent options that pair well with the richness of the venison. If you prefer a slightly spicy kick, a pinch of paprika will do wonders. Allow the backstrap to cook for another minute or two, depending on your desired level of doneness.

Step 6: Resting and Slicing

Remove the skillet from heat and transfer the backstrap to a cutting board. Let it rest for 5-10 minutes to allow the juices to redistribute throughout the meat. During this time, the internal temperature of the backstrap will rise a few degrees, resulting in a moist and tender final product. Once rested, slice the backstrap into ½ to 1-inch thick medallions against the grain for maximum tenderness.

Step 7: Serving and Enjoying

Arrange the perfectly cooked deer backstrap medallions on a plate, and serve them as a main course accompanied by your favorite side dishes. Whether it’s garlic mashed potatoes, roasted vegetables, or a fresh salad, the tender and flavorful backstrap will be the star of the show. Don’t forget to drizzle any remaining juices from the skillet over the medallions to enhance their succulent flavors.

In conclusion, cooking a deer backstrap is a rewarding experience that allows you to savor the fruits of your hunting adventure. By following these steps, you can create a mouthwatering dish that showcases the natural flavors of the venison. So, gather your ingredients, heat up that skillet, and get ready to indulge in a delicious meal that will surely impress your taste buds and guests alike.