WebDec 27, 2024 · There are several methods for cooking a good backstrap and—at the risk of offending folks—none of them involve wrapping it in bacon. One of my favorite ways to cook them is seared in a pan with a bourbon cream sauce. There are several other methods out there for getting perfectly cooked meat. WebSep 16, 2024 · In a bowl, mix together water and 2 tablespoon salt. Soak sliced deer meat in salt water overnight if you’re able, or at least an hour. Heat vegetable oil in a skillet over medium heat to 325 degrees. (My …
Marinated Venison Backstrap - Modern Farmhouse Eats
WebNov 12, 2024 · Instructions Begin by taking your deer backstrap out of the fridge and placing it out on the counter to come up to room temperature. Once the meat is at room … WebHere's a recipe video on how to properly grill and prepare a venison backstrap. You can take your dolled up venison backstrap recipes elsewhere, this deer ca... taphouse 4delivery
The Best Venison Backstrap Recipes • The Rustic Elk
Of course, cooking is about more than doing things “perfectly.” Certain meals represent memories of people and places, and this is not a story about trash-talking your granny’s beloved … See more One of the simplest ways to improve a backstrap is to cut it into larger portions while butchering—and that goes for when you’re freezing it or cooking it, too. When you cut backstrap into small chunks, strips, or medallions, … See more Searing is probably the most important step for the majority of cuts—backstrap or otherwise—and also where most people have trouble. The … See more My friend and I think the best two way on how to cook venison backstraps are either seared in a pan and finished in the oven, or simply grilled. Any pan will work for searing, with the only … See more WebOct 21, 2024 · The best thing to do is have a good meat thermometer on hand and cook to temperature and not time. For venison, you want to smoke it until it reaches a minimum internal temperature of 140 degrees Fahrenheit. Most venison cuts, like loin (aka backstrap), are best enjoyed medium-rare. WebOct 17, 2024 · Heat butter in a very hot skillet, and then bring the venison backstraps to room temperature. Wipe excess marinade from the surface and pat it as dry as possible with paper towels. Then, sear over medium-high heat for three to five minutes per side, checking for doneness with a meat thermometer. taphouse 22