Venisan Backstrap Recipe: A Delicious and Nutritious Dish

Are you looking for a unique and flavorful dish to impress your guests? Look no further than venison backstrap. This lean and tender cut of meat is a delicacy that is sure to satisfy even the most discerning palates. In this blog post, we will explore what venison backstrap is, provide you with a delicious recipe, share some helpful tips, and answer some frequently asked questions about this mouthwatering dish.

What is Venison Backstrap?

Venison backstrap refers to the long strip of meat that runs along the spine of a deer. It is often considered the most prized cut of venison due to its tenderness and rich flavor. This cut is also known as “loin” or “saddle” in some regions.

Venisan Backstrap Recipe

Venisan Backstrap Recipe

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Discover the deliciousness of venison backstrap with this easy recipe. Learn how to cook venison backstrap to perfection and find helpful tips for making it tender. Find answers to frequently asked questions about this mouthwatering dish. Try this flavorful and healthy cut of meat today!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Servings 5 People
Calories 150 kcal

Equipment

  • Grill

Ingredients
  

  • 1 pound Venison Backstrap
  • 2 tablespoons Olive Oil
  • 2 cloves Garlic minced
  • 1 teaspoon Fresh Rosemary chopped
  • 1 teaspoon Fresh Thyme chopped
  • Salt and Pepper to taste

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a small bowl, mix together the olive oil, minced garlic, rosemary, thyme, salt, and pepper.
  • Rub the mixture all over the venison backstrap, ensuring it is evenly coated.
  • Heat a skillet over medium-high heat and sear the backstrap on all sides until browned.
  • Transfer the backstrap to a baking dish and roast in the preheated oven for about 15-20 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.
  • Remove the backstrap from the oven and let it rest for 5-10 minutes before slicing.
  • Slice the backstrap into thin, diagonal slices and serve immediately.

Notes

For those who prefer a more well-done backstrap, cook it for an additional 5-10 minutes, until the internal temperature reaches 145°F (63°C) for medium or 160°F (71°C) for well-done.
Keyword Venison Backstrap Recipe

Nutritional Facts:

Venison backstrap is not only delicious but also a healthy choice. It is low in fat and calories while being rich in protein, iron, and B vitamins. A 3-ounce (85g) serving of venison backstrap contains approximately:

  • Calories: 150
  • Protein: 26g
  • Fat: 3g
  • Iron: 3mg
  • Vitamin B12: 2.5mcg

Helpful Tips:

  • Marinate the backstrap overnight to enhance the flavors and tenderize the meat.
  • Do not overcook the backstrap, as it can become tough and dry. Aim for medium-rare to medium doneness.
  • Allow the backstrap to rest before slicing to retain its juices and ensure optimal tenderness.

What is the Best Way to Cook the Backstrap of a Deer?

The best way to cook the backstrap of a deer is to sear it on high heat to develop a flavorful crust, then finish it in the oven to ensure even cooking. This method allows the backstrap to retain its tenderness and juiciness.

How Does Gordon Ramsay Cook Venison Backstrap?

Gordon Ramsay, the renowned chef, recommends marinating the venison backstrap in a mixture of olive oil, garlic, and herbs for at least 2 hours before cooking. He then sears the backstrap in a hot skillet for a few minutes on each side and finishes it in the oven until medium-rare.

Why is Deer Backstrap So Good?

Deer backstrap is highly regarded for its exceptional tenderness and rich, gamey flavor. The meat is lean and low in fat, making it a healthy and delicious alternative to other red meats.

How Do You Make Backstrap More Tender?

To make backstrap more tender, it is recommended to marinate it before cooking. This helps to break down the muscle fibers and infuse the meat with additional flavors. Additionally, cooking the backstrap to medium-rare or medium doneness will ensure optimal tenderness.

What is Deer Backstrap Called?

Deer backstrap is also known by other names such as “venison loin” or “saddle.”

FAQs

Can I substitute venison backstrap with beef tenderloin?

Yes, you can substitute venison backstrap with beef tenderloin. Both cuts are lean and tender, making them suitable alternatives for each other in recipes.

How long should I marinate the backstrap?

For the best flavor, it is recommended to marinate the venison backstrap for at least 4 hours or overnight. This allows the marinade to penetrate the meat and enhance its taste.

What are some suitable side dishes to serve with venison backstrap?

There are several side dishes that pair well with venison backstrap. Some popular options include roasted vegetables, mashed potatoes, wild rice, sautéed mushrooms, and a fresh green salad.

Can I grill the backstrap instead of roasting it?

Absolutely! Grilling the venison backstrap is a delicious alternative to roasting. Preheat your grill to medium-high heat and cook the backstrap for about 4-5 minutes per side, or until it reaches your desired level of doneness.

Where can I buy venison backstrap?

Venison backstrap can be found at specialty butcher shops, gourmet grocery stores, or online meat suppliers. You may also consider reaching out to local hunters or game farms in your area.

Conclusion

Venison backstrap is a delectable cut of meat that deserves a place on your dinner table. With its tender texture, rich flavor, and numerous health benefits, it is a versatile ingredient that can be prepared in various ways. Whether you follow our recipe or explore other cooking methods, venison backstrap is sure to impress your taste buds and leave you craving for more.

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