Venison Backstrap Recipes at their Best
Venison Backstrap Recipes at their Best. . .
The deer backstrap is the same as the deer loin. It compares to a loin of beef or pork. Simply stated, backstrap is another name for venison loin. In most cases you could substitute a beef tenderloin or filet mignon recipe to cook a venison loin recipe.
Venison is like most grass-fed meat—very lean. I have processed some deer that had feasted on Iowa corn fields and were as fat as corn fed beef, but that’s not usually the case!
Don’t overcook venison. Venison cuts have a better flavor when they’re still pink inside. Since venison usually has little or no marbling (fat in the muscle tissue) it’s best to choose a method of cooking that adds moisture back to the meat. Simmering in a sauce, basting, and slow cooking in a crock pot are ways to keep venison from drying out. Some chefs like to add butter, lard, beef fat, bacon strips, or even cheese to add moisture or special flavor while preparing a venison backstrap recipe.
The following recipe is plain, simple and uses only mustard as a moisture additive—just be sure not to overcook.
Venison Blackstrap Recipe with Mustard
Venison loin steaks, 1 inch thick
Preheat broiler for 10 minutes at highest setting. Trim any surface fat or “silver lining” from venison. At 2 inch intervals make shallow slashes on fat edge of meat to prevent curling.
Brush steak with mustard to your heart's content.
Lightly grease broiler rack. Set steaks on rack. Place broiler rack a minimum of 1 ½ inches below heat. Broil about 2 ½ minutes for rare, 3 ½ minutes for medium and 4 or 5 minutes for well done. Flip steaks over and broil the second side for about the same amount of time. (For thicker steaks, increase the broiling time.)
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