Savor the Flavor – A Mouthwatering Guide for How to Cook Venison Backstrap

how to cook venison backstrap

Savor the Flavor – A Mouthwatering Guide for How to Cook Venison Backstrap

Referred to as the “filet mignon” of wild game, venison backstrap is a delicacy that both hunters and foodies love. It is a remarkable meal for any occasion because of its rich taste and soft texture. You’ve come to the correct place if you’ve recently obtained backstrap venison and are wondering how to turn it into a gourmet masterpiece. In this article, we are going to talk about how to cook venison backstrap. We’ll lead you through every step of cooking deer backstrap to perfection in this tutorial so you can always look forward to a special meal.

how to cook venison backstrap

How to Cook Venison Backstrap after Choosing Premium: 

It’s imperative to begin cooking with premium backstrap venison before moving further with the preparation. Regardless of whether you killed the deer yourself or purchased it from a respectable butcher, make sure the flesh is clean, fresh, and devoid of any bad stains or smells. For the best flavor and softness, choose backstrap slices that are well-marbled and have a rich red color.

how to cook venison backstrap

Getting the Backstrap Ready:

Before cooking, let the venison backstrap come to room temperature for around half an hour. This stage keeps the meat’s natural fluids intact and guarantees even cooking. When the backstrap cools down, spend some time trimming away any extra fat or silver skin since these can give the meat an unpleasantly gamey flavor if they aren’t removed.


Use spice sparingly to let the venison’s taste come through naturally. A traditional blend of salt, pepper, and garlic powder greatly improves the flavor of the backstrap. Think about adding herbs like thyme, rosemary, or juniper berries for a more daring taste profile. Make sure the meat is completely covered by massaging the spice onto its surface.

how to cook venison backstrap

Cooking Techniques:

There are a few ways to prepare venison backstrap that provide great results:


To keep the grates from sticking, oil them and preheat your grill to medium-high heat. Straight onto the grill, place the seasoned backstrap and cook for medium-rare, 4–6 minutes on each side, or until the internal temperature reaches 130–135°F (54–57°C). Let the meat cool for a few minutes, then cut into thin slices against the grain and serve.

For pan-searing:

  1. Preheat a skillet or cast-iron pan to high temperature and drizzle with a little oil.
  2. When the backstrap gets heated, sear it for two to three minutes on each side or until a golden crust develops.
  3. Reduce the heat to medium and cook until the meat reaches the desired doneness.

For roasting, set the oven temperature to 425°F (220°C). The seasoned backstrap should be roasted for 15 to 20 minutes, or until the internal temperature reaches the desired doneness, on a roasting rack placed inside a baking dish.

Serving Ideas:

Backstrap venison goes well with a wide range of sides and sauces. For a well-rounded dinner, try pairing it with fresh salad, mashed potatoes, or roasted veggies. To enhance the rich taste of the sliced backstrap, sprinkle it with a tart cranberry sauce or a red wine reduction.

how to cook venison backstrap

In conclusion,

roasting backstrap venison is a satisfying culinary adventure that is sure to entice your palate and wow your visitors. Through adherence to these straightforward procedures and cooking techniques, you will be able to fully realize the potential of this magnificent cut of meat and produce unforgettable culinary creations. Now, be ready to experience the flavor of venison backstrap like never before by lighting up the grill or preheating the oven!

FAQs pertaining to Backstrap Venison:

Is backstrap venison healthy?

Sure, lean and high in protein, backstrap venison is a nutrient-dense option for a well-rounded diet. Compared to beef, it has less fat and is packed with vital elements, including iron and B vitamins.

How should I preserve any leftover backstrap from deer?

Answer: You may keep leftover backstrap venison in the fridge for up to three to four days by storing it in an airtight container or resealable plastic bag. As an alternative, you may freeze it for extended storage; make sure to cover it well to avoid freezer burn.

Can I marinade backstrap venison?

Answer: Marinating is not required, although it can improve the flavor and softness of backstrap venison. To help tenderize the meat, use marinades that contain acidic components like vinegar or citrus juices.

If the backstrap of my venison is excessively gamey, what should I do?

Answer: Soak the deer backstrap in a combination of milk and buttermilk for a few hours before cooking for a few hours to reduce gaminess. This helps to tenderize the meat and balance out harsh tastes. For more details, click here.

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