You can serve it with white rice, Korean spinach salad, Korean cucumber salad, shredded carrots, radishes, fresh scallion, Sriracha, and/or Gojuchang. How to Cook Venison Backstrap (Tips & Guides), A sharp knife: to trim any excess fat from the surface of your deer backstrap, A baking sheet to place your deer meat on while its in the oven, A grill pan to sear your venison without burning it, A marinating container to keep your meat moist during marination, A meat thermometer this tool is essential for ensuring that your deer backstrap is cooked to perfection. This ones definitely a keeper! The BEST Hamburgers in the Oven Gone VIRAL! Rich flavors like coffee, brown sugar, smoked paprika, etc., also work well. How Long is Pasta Good for in the Fridge? This cookie is set by GDPR Cookie Consent plugin. You can use any of those with this recipe! One cut is on the top of the animal and the other cut is underneath and inside the animal. Weve chosen three of our favorite ways to cook deer backstrap: seared on the grill, pan-seared in the oven, and roasted in the oven. If the surface is not hot enough to maintain a sear, the moisture from the meat will seep out, and it will basically braise itself in its own juices. cup fresh basil leaves, chopped roughly or torn by hand if preferred (less chopping involved!) Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. For medium-rare to medium, bake for 12 to 15 minutes or until a meat thermometer registers 130 to 135 degrees Fahrenheit. Thats right baking can really bring out the tenderness and juiciness of this tasty cut. It should come off very easily, requiring only a little snip with the tip of your knife at the end to remove it completely. The term venison tenderloin refers to the cut of meat located below the backstrap and between the ribs and the rump. Venison backstrap is best served between rare or medium (and thats pushing it). Step 3: Place the venison backstrap-containing oven-safe pan in the preheated oven. When ready to cook: Begin by heating oil in large skillet or deep fryer to 350-375, adjust if needed. Food How To Fry Backstrap June 8, 2023 Mary Catherine White Preparing Backstrap for Frying Seasoning Backstrap for Enhanced Flavor Dredging Backstrap in Flour or Breadcrumb Coating Preheating the Pan and Adding Oil for Backstrap Frying Frying Backstrap to a Tender and Juicy Texture Adjusting Heat and Cooking Time for Desired Doneness This muscle is usually roasted or fried. This website uses cookies to improve your experience while you navigate through the website. So if you want something special for dinner tonight (or even next week), try this baked deer backstrap with garlic, tomatoes, basil and balsamic. Add in venison medallions and brown on all sides, about 3-4 minutes per side. Once you have flipped, add a little more grease to the pan. When the oil is hot, add the deer backstrap. If your venison is a light-brown color and fully cooked through, then you can remove it from the heat and serve it immediately. The 8-Best Deer Backstrap Recipe(s)- Taking deliciousness to a new Venison Backstrap that has been marinated, then pan-seared, grilled or air-fried until the exterior is well-browned and the interior is just barely pink. Place marinated bear backstrap on the grill to cook over direct heat. The process of frying deer backstrap is very simple, and the results are delicious. Once the oil is hot, add in the deer slices and cook for 3-4 minutes per side, or until golden brown. Bake it for 20-30 minutes or until it is cooked through. Place a rack inside an oven-safe baking dish this will allow excess juices to drain off when baking instead of sitting in the dish and becoming overly salty. 2 cups white flour Using a metal spatula, carefully flip the bacon slices. Your daily values may be higher or lower depending on your calorie needs. Simply coat your venison in this mixture and throw it into a saut pan over high heat for 5 minutes or until cooked to your desired doneness. A perfectly cooked venison backstrap with a dried cherry reduction, arugula salad, and a fried egg. A:Yes but with some caveats. That being said, a backstrap is something special to be cooked and eaten with care. 10 Minutes I absolutely adore fried deer meat. How To Break Down A Whole Beef Tenderloin - Will Cook For Smiles If you are planning to freeze your deer backstrap, then it is best to slice it into thin strips before placing them in an airtight container or resealable bag. This will be my first time frying backstrap so wish me luck! Preheat a large skillet on medium-high heat This will help ensure that your dish turns out moist and tender, rather than tough and chewy. About 3-4 minutes on each side. Thank you! Heat vegetable oil in askillet over medium heat to 325 degrees. However, if you want to make Arbys venison sandwich, you can. Instead of soaking my deer meat over night in salt water. Haha!! 2. Your best bet is to start with a basic marinade or seasoning blend, such as olive oil, salt, pepper, and garlic. Heat up your olive oil in a large skillet over medium-high heat. With the tips I outlined above, youll be able to easily turn your deer into tasty tender steak-like pieces of meat whether you have experience under your belt or not. How To Filet A Backstrap In 60 Seconds (Fast And Easy) You wont be disappointed! Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features. How To Fry Backstrap? - Cooking Tom Steaks, tenderloins, and backstrap are some of my favorite. -Frying goes fast. Marinating Deer Backstrap for Enhanced Flavor, Coating Deer Backstrap with Breading or Flour, Preheating the Pan and Adding Oil for Frying, Frying Deer Backstrap to a Golden Brown Color, Testing Deer Backstrap for Doneness and Adjusting Cooking Time, The pleasure of family cooking: 5 recipes and tips for convivial moments, Mastering the Art of Grilling: A Step-by-Step Guide to HMD Bar & Grills Signature BBQ Recipes, Where Can I Watch HeS Just Not That Into You. Lay slices of bacon in a single layer in the skillet. Deer meat is straightforward to prepare and melts in your tongue without having a gamey flavor. Pan Fried Venison Backstrap The backstrap is the spine of the animal. Deer backstrap can be reheated from the refrigerator or freezer using any of the following methods: Stovetop: Place your deer backstrap in a skillet and toss it with a bit of olive oil or butter over medium heat. Start by slicing the deer backstrap into 1/4 - 1/2 slices Our family has always used Dale Seasoning marinade. The teriyaki glaze in my guide works great for flavor without over-complicating things! You can fry it, bake it, or grill it. I believe that anyone can cook a delicious meal, no matter their skill level. In either case, learning how to cook deer backstrap is a great skill for any hunter or meat-lover to have! This is helpful because they help absorb any excess moisture from the meat if you dont have paper towels on hand, simply place the piece of deer into a large plastic bag and seal it before putting it in the fridge for about 30 minutes to an hour. Grilled Deer Backstrap Marinade: Olive oil, salt, pepper, garlic Coat your deer backstrap in this simple marinade blend before throwing it onto the grill to sear. This is because its much easier to add enough oil to a fryer than to a pan. Once the bacon has been cooked, cut it into strips. Remove deer meat from pan, on to plate/dish covered with paper towels to drain oil. Drain the grease on paper towels. Carefully transfer the deer backstrap to a baking dish and bake in the oven for 10-15 minutes, or until it is cooked through. These cookies track visitors across websites and collect information to provide customized ads. I also tend to incorporate a fat component to a lean venison dish, whether thats in the form of oil, butter, bacon grease, or otherwise, and I like to use acids like citrus, whole grain mustard, or apple cider vinegar for a little bite to cut through the fat and richness. If eating them by themselves as a snack, I just need a bottle of hot sauce and maybe a couple of pieces of white bread. Serve immediately. Deer hunting is a popular sport in the United States, and many hunters enjoy harvesting the meat for their families. One of the simplest ways to improve a backstrap is to cut it into larger portions while butcheringand that goes for when you're freezing it or cooking it, too. Heat vegetable oil in an electric fryer or skillet to 325 degrees F (165 degrees C). Season it with salt and black pepper, then cover it in your favorite rub, whether it's your own or something you got from the outdoor shop. You can also place smaller pieces directly on the stove burner (or grill) and cook them directly over low to medium heat until warmed through. ( 13 voted ) By clicking Accept All, you consent to the use of ALL the cookies. He likes to share experience, food, recipes cooking knowledge as well as reviews about restaurant and kitchen products. Grilling over charcoal or wood really does something special to the meat, but propane grills make temperature regulation significantly easier. Put the venison backstrap on the hot grill and cook it for 68 minutes before flipping it over and cooking it for a further 68 minutes. At first, it can seem daunting to start a new cooking skill. By following these tips, you can be sure that your deer backstrap will be cooked perfectly every time. PIN THIS RECIPE WHY BUY A WHOLE TENDERLOIN Please read my disclosure policy. While its often grilled or roasted, venison backstrap can also be fried. Once the grease has heated, add the bacon strips. It is a little salty for my taste so I need to remember to cut back on it next time. You can also wrap individual slices in parchment paper or aluminum foil if you do not have any storage containers available. I wouldnt recommend using elk backstrap just because I prefer that on the grill with my favorite seasoning salt. The temperature will increase by another 5 to 10 degrees while the food is resting, getting it even closer to medium doneness. However, you may visit "Cookie Settings" to provide a controlled consent. When the pan is heated, add the backstrap and sear on all sides, including the ends, until a lovely brown crust forms. 4 Tbsp. (My favorite to use is my Lodge Cast Iron Skillet ) Remove deer meat from refrigerator, and discard salt water. Yum!! I like to spread these flavors between the different aspects of a dish so each bite is slightly different and interesting. Start with a clean and well-seasoned skillet. Read Next: Two Ways to Cook a Roasted Leg of Venison. You can use a simple corn flour or use your own mix. Give yourself some options and leave. Theres a night-and-day difference between a piece of meat that has been properly browned and one that has not, and the correct execution of that first step will set the stage for the rest of the cooking process and ultimately determine the deliciousness of your foodwhether your cooking backstrap or another cut of meat. Slice it before you soak it! (Fast & Easy). Pork tenderloin is often cut into medallions, which are oval shaped steaks, made even more tender by trimming away excess fat. As cliche as this phrase has become, every meal should revolve around salt, fat, acid, and heat. Those with a higher flash point such as vegetable oil are technically superior, but you can also use other fats like olive oil, bacon fat, or butter. Elk Backstrap Recipe: Lightly Seasoned, Cooked in Cast Iron, and 1 pound beef tenderloin 1 tablespoon heavy soy sauce 1/4 cup plus 1 tablespoon rice wine (Mirin) 2 teaspoons dark sesame oil 1 pound mushrooms (I used baby bellas) 3 whole green onions 4 asparagus spears baby carrots, large handful 3 tablespoons cooking oil (I use canola) Seasonings: 3 cloves garlic, minced or 1 1/2 teaspoons jarred roasted garlic Do you have a deer roast or backstrap in your freezer? Pour 3/4 cups of low-sodium soy sauce over the beef tenderloin roast, followed by half a cup of melted butter. About 3-4 minutes on each side. Registration on or use of this site constitutes acceptance of our Terms of Service. Next, add your cooked deer backstrap to a warm tortilla along with sauted peppers and onions, guacamole or other toppings of choice. If needed, cook in batches. I hope that helps! Transfer the backstrap to another pan and place it in an oven preheated to 425F for around 3-5 minutes for rare to medium-rare. Keep covered with aluminum foil to maintain heat. Youll never want to cook deer meat any other way when you find out how to make this venison backstrap recipe! In large ziploc bag, put in tenderized backstraps and the buttermilk. Thats all there is to it! As long as you are using a reputable butcher who follows proper sanitation and handling standards, deer backstrap can be a great choice for those looking for lean protein without animal fat. This cookie is set by GDPR Cookie Consent plugin. Fun Fact: Arbys is paving the way for the mainstream consumption of game meats. -Deer backstrap-Salt-Pepper-Garlic powder-Onion powder-Olive oil-White wine-Lemon juice. But venison tenderloin and backstrap are not the same types of meat. In this article, well show you how to fry deer backstrap. No matter how you choose to cook deer backstrap, it is sure to be a delicious and satisfying meal. This will help prevent your venison from getting overly wet and soggy as it sits. This will ensure that the remaining fat doesnt dry out. With these basic tips, you can create your own signature dish. Mary Catherine White is a 29-year-old nutritionist who specializes in helping people eat healthier and feel better. Bone-in Southern fried pork chops - Pinterest When frying deer backstrap, it is important to adjust the cooking time based on the thickness of the meat. How to cook perfectly crispy deer backstrap in your air fryer Expect the meat to rise between a quarter and half a degree of doneness (ex. If your favorite way to enjoy venison is chicken-fried backstrap or teriyaki stir fry, we wont begrudge you. Step 1: Turn the grill's heat up to medium-high. Backstrap fried rice How to Prepare the Bacon Enjoy. Im not above using them, but these methods are slow, and Im impatient. The backstrap is tender and juicy, and the fried coating adds a crispy and flavorful crust. In another bowl or dish, fill with 3-4 c. of water. 1. Lets take a closer look at each step below! Seal bag. Ive been interested in food and cooking since I was a child. For the air fryer version of the venison backstrap, you want to cut your backstrap into steak bites before frying. venison backstrap meat Theres no point in painstakingly containing juices with a perfect sear if youre just going to stab it with a knife to see what the center looks like. Some of our favorites to serve with is are white gravy, or for fun, chorizo gravy, mashed potatoes, and biscuits. Place cut-side down on baking rack inside your oven-safe dish so that excess fluid will drain off as it cooks; cover with foil or put another baking dish on top to prevent the juices from burning. Jump to Recipe Print Recipe Easy pork tenderloin stir fry recipe, cooked in a flavorful 5-ingredients Asian sauce. The backstrap is a particularly good cut to fry. This step is optional, but highly recommended as it will help boost the flavor profile of your venison and keep the meat moist during cooking. They are the fastest growing bone material known, Yes, we know venison backstrap is absolutely delicious as a stand-alone cut of meat, but every now and then its, There are a handful of age-old debates that will never die among deer hunters. Pork Tenderloin Medallions: How to Cook Them | Fine Dining Lovers Here are the temperatures for determining the degree of doneness for the venison backstrap: I prefer to cook venison backstrap to a temperature of about 135 F. Although not raw, it is still pink and juicy in the middle, and the edges are caramelized. Although, the right marinade can actually help form an amazing crust if you can keep your pan hot enough to evaporate the moisture. 6. The technique was created by Daniel Vaughn of Gary, Indiana. Sign up for offers, new arrivals and more. Alternatively, you can also refrigerate leftovers for up to 3 days or freeze them for later enjoyment. The cookies is used to store the user consent for the cookies in the category "Necessary". Slice backstrap against the grain and serve with the cherry sauce, arugula salad, and a fried egg. There is no need to soak the venison in buttermilk if it hasnt just been harvested. You can use water instead of an egg wash and it'll be just as crispy and delicious. Backstrap makes a great family meal or snack. If using skillet: fill about half full. Very informative and quirky! Loosely tent the meat with foil while it's resting too. I highly recommend a dry rub called, Musketpowder. The temperature will continue to climb 5 to 10 degrees as the remaining heat in the meat continues to cook the meat. Youll want to cut it as close to the bone as possible. Enjoy! 1 egg beaten Add rosemary, salt, and pepper to pears and toss briefly. Cook the deer backstrap for about four minutes per side, or until it is browned and cooked through. Heat your air fryer for five minutes at 400 degrees Fahrenheit. To store your deer backstrap in the fridge, wrap it tightly in plastic wrap or parchment paper and place it on a plate with a bit of space between each layer. How to Perfectly Cook a Venison Steak | MeatEater Wild Foods Take the venison out of the marinade, give it a good rinse, and pat it dry for 30 minutes before youre ready to cook. Did yall use the water as well with the sale sauce. Cooking Time: 10 Minutes Hi jessica. Serve this as a complete meal with soy sauce, chili peppers, and other condiments as toppings. Or maybe its winter and cold outside? Cut into 0.75 - 1 cm / 1/4 - 1/3" thick slices. She is a firm believer in the importance of a healthy lifestyle, and she hopes to help as many people as possible achieve their health and fitness goals. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. 20 grams fat Hide dish from husband and family so enough is left to eat at supper. However, if you are looking for something simpler and more hands off, then simply follow these general cooking times as a guideline when firing up your stovetop or grill! In a bowl, mix together water and 2 tablespoon salt. Toast rosemary sprig in a dry saut pan over medium heat until you hear a popping sound, being careful not to burn the leaves. Dont get me wrong, it is gamey, but not like a lot of other wild meats. This will ensure that the meat is both flavorful and cooked through. Heres how not to mess it up, By But both are equally tasty when fried. The most obvious sign is that your meat will change color as it cooks. Q: Does deer backstrap need to be marinated? Serve the deer backstrap with your favorite dipping sauce. And your dads right, gotta cut it in the right direction or it will be tough . (This allowed more breading to stick to the deer meat, and it was divine!) Its surprisingly easy to make this classic dish right at home. To prepare the deer backstrap, first season it with salt and pepper. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Venison Backstrap Recipe Fried deer tenderloin that may just change the way you cook deer meat forever! . Then, cut the backstrap into cubes, removing any fat or gristle. In a small bowl, combine flour, italian seasoning, and salt. Grilled Venison Backstrap - Running to the Kitchen Say it aint so! Place venison slices into a shallow bowl and pour in 2 cups milk and hot sauce. Frying deer meat is our familys favorite way to enjoy venison, however, if a fried version isnt what you prefer, you will enjoy this deer steak on the stovetop, grilled venison steak and marinade or even a pan-fried deer steak! Serve this dish with your favorite sides, and enjoy! However, be careful not to get the oil too hot, so it doesnt splatter and burn you when adding the deer meat.). Backstrap cooking or frying is a French technique of cooking a whole fish, cut into pieces, by searing it on the skin side, then cooking the fish whole on the skin side, and finally removing the skin. When preparing deer backstrap for cooking, there are two main steps that you need to focus on: trimming and marinating. Step 3: Place the backstrap in the air fryer . I don't always use milk and egg. I was just wondering which spacific meat you use for this recipe or can you use any part.I have deer steaks, back strap, and a small tenderloin. The thicker part of the backstrap is the intervertebral disc. Grill for about 5 minutes per side until the internal temperature of the venison reaches about 120-135F. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc. My sister prefers dipping the deer meat in to milk, then in to flour before frying, and she swears by it. Venison Medallions with Balsamic Onion Sauce - Season & Thyme They are juicy, tender and creamy. I hope you all love it as much as we do! Taste to see if more salt is needed. Melt a pad or two of butter in the pan, and spoon the butter over the meat, basting it. Remember that if the heat source is turned off, the bodys temperature will continue to rise. 1. The portion of a deers flesh runs down the spine. Or so. Thank you Karen! Place in oven and bake for 20 minutes, then remove foil and cook an additional 20-25 minutes (for a total of 40-45 minutes). Whatever youre cooking, the fundamental rule is to seek balance. You can either use a store-bought breading or make your own. Even if you have the very best chef's knife and that knife is carefully sharpened and honed after each use, chicken can still be a bit slippery to slice.
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