Quick Answer: What is the best way to cook deer backstrap?

What’s the best way to cook backstrap from a deer?

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.

Can you cook backstrap in the oven?

Lift up the backstrap and tuck the longer pieces under the bottom of the backstrap. Place in a small, greased aluminum foil-lined roasting pan or baking dish. Bake at 375° for 20 to 25 minutes for medium-rare or 25 to 30 minutes for medium.

Do you need to soak venison before cooking?

Many people who cook deer meat use a soaking of some sort before getting into the actual preparation. … 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.

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.

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What is the best way to cook venison?

Venison steaks are best cooked to medium-rare and left on a covered plate to keep warm. Leaving them on the grill too long or to keep them warm will also result in dry steaks.

How do you cook backstrap?

Heat an oven proof skillet on high. Once smoking hot, place backstrap into skillet to sear, turning every minute or so to make sure all sides are cooked. Then place pan in the oven for 7-10 minutes. Remove from oven and pan, place into foil and allow to rest 10 minutes before slicing into medallions.

How long do you cook back straps in the oven?

Transfer the skillet to the center rack of the oven and bake for 10-15 minutes or until the desired doneness has been achieved using an instant thermometer. Remove from skillet and let rest for 10 minutes before enjoying.

What do you soak a deer backstrap in?

Soaking: The most common soaking liquids are buttermilk, saltwater, white milk, vinegar, lemon juice and lime juice. While some hunters swear by certain soaking methods to take the “gamey” flavor away or bleed the meat after processing, others don’t find it all that helpful.

What temperature do you cook backstrap in the oven?

The USDA recommends roasting your wild game at 325 degrees F; using this moderately low temperature will help keep the backstrap tender and moist while minimizing shrinkage.

Can you soak deer meat in Coke?

In a Pinch Basting w/ Italian or Vinagrette Dressing After Soaking in Just Coke Works Real Well Too. What the Coke & Worchestershire does is Removes the Gamey Taste that Some (ie: Dog Run) Deer have. This w/ a Few Variations in Spices is the Only Way We eat Deer Steaks & Tenderloin.

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How do you tenderize deer backstrap?

Using a dry rub, marinade, or brine will tenderize your meat, allowing you to cook the tough cuts in much the same way you would cook a tender cut. All of these methods infuse flavor and break down the meat, causing a tender juicy result in the finished product.

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.