What is the best way to cook deer backstrap?

Once you’re ready to cook, the top three methods for cooking deer backstrap are searing, grilling or searing it in a dutch oven and finishing in the oven. These offer the most control in cooking so that you don’t overcook your meat.

How do you tenderize deer backstrap?

Liberally salt both sides of steaks. Using a meat tenderizer, rolling pin or the flat side of a heavy butcher knife, pound steaks to ¼-inch thick and let steak rest 10 minutes. Pat dry with paper towels.

How long does it take to smoke a backstrap of a deer?

about 3 to 4 hours
At 185°F, that normally takes about 3 to 4 hours — a good long smoke for a tender cut of meat. How to eat your smoked venison backstrap? Any way you like.

What goes with venison backstrap?

As you can guess, this decision isn’t one that should be taken likely.

• Sweet Potatoes. No matter what type of venison you’re cooking, sweet potatoes will complement it completely.
• Carrots.
• Baked Beans.
• Mashed Potatoes.
• Boxed Stuffing.
• Mushrooms.
• Green Beans or Asparagus.
• Cheesy Broccoli or Cauliflower.

How do you get the gamey taste out of deer?

In The Kitchen Prior to cooking, soak your venison steaks overnight in buttermilk. This will help pull the blood out of the meat and remove some of that gamy taste. You can make buttermilk simply by adding vinegar to regular milk from the carton. Simple as that.

What does soaking venison in milk do?

Venison is a very lean meat and as it is low in fat content, it tends to dry out rather quickly. But no matter the cause, soaking venison in milk or buttermilk reduces the gamey flavor.

Why is my deer backstrap tough?

When rigor mortis sets in, the animal stiffens. Hanging the animal prevents the muscles along the spine from shortening. This is why backstraps and tenderloin are tender. However, it doesn’t prevent other muscles from shortening and becoming tough.

How long should you soak venison in milk?

But no matter the cause, soaking venison in milk or buttermilk reduces the gamey flavor.

1. Place the ground venison in a bowl.
2. Pour milk or buttermilk over the ground venison until it is completely covered.
3. Cover the bowl with a lid or plastic wrap and refrigerate for 12 hours or overnight.

What is best to soak deer meat in before cooking?

Fresh deer meat can have blood in it, and by soaking a few hours or overnight in a solution like salt water or vinegar and water will remove much of the blood. After the soaking, empty the pan, rinse the meat then proceed.

How do you get the wild taste out of deer?

Can you eat deer backstrap rare?

Venison backstrap is best served between rare or medium (and that’s pushing it).

What does soaking deer meat in milk do?

How to make a stuffed venison backtrap recipe?

Ingredients 1-2 Whole Venison Backstraps (loin) 8oz Cream Cheese 8oz Baby Portabella Mushrooms chopped ¼ cup Crumbled Bacon (about 6 slices) 1 small Yellow Onion diced 2 Tablespoons Bacon Drippings ½ cup Flat leaf Parsley chopped 2lbs Bacon 2 Tablespoons Killer Hogs AP Rub 2 Tablespoons Killer Hogs The BBQ Rub

What can you do with a backstrap deer?

The word “backstrap” will get the attention of any hunter, but the words “backstrap” and “bacon” will have them foaming at the mouth…or at least that’s what happens to me. There are so many things you can do with a backstrap. Most of the time I make steaks with them, but on occasion, I like to wrap it in bacon and bake or grill it.

What kind of cheese to use for stuffed venison?

The Backstrap is the loin of the animal; it’s the tender meat sitting right along the backbone on each side. For this recipe I make a slit down the length of the backstrap to butterfly it. Then it gets stuffed with a mixture of cream cheese, bacon, mushrooms, onion, and parsley.

How long does it take to grill a backstrap deer?

Remove backstrap from deer. Fire up grill. Add salt and pepper to backstrap. Grill (while butchering rest of deer) on high heat for 5-7 minutes per side or until internal temp. reaches 140°(med-rare).

https://www.youtube.com/watch?v=jFGOqCPJvHg