The back strap of the deer is tasty, juicy, and soft. After being seasoned, the meat is fried in a pan, grilled, or roasted until the outside is nicely browned and the inside is just a little bit soft. An easy-to-make recipe makes deer that melts in your mouth and doesn’t taste “gamey.”
After being marinated, the backstrap can be cooked in two great ways: browned in a pan and finished in the oven, or grilled. When it is cooked to the right internal temperature, the backstrap of deer is very soft and juicy. You’ll love it, I can tell! Get your pocket gauge for beef right away.
What are backstrap, sirloin, and tenderloin?
The bones run the length of the deer’s back and are called the deer backstrap or deer middle. But deer sirloin and backstrap are not the same kinds of meat. The deer tenderloin is the meat under the backstrap, between the ribs and the stomach. It tastes a lot like filet mignon.
Is deer backstrap tough?
the backstrap of deer, cut and ready, on a plate
When cooked right, deer backstrap is a very tender piece of meat. You don’t want to cook it too much, just like you wouldn’t want to cook a steak too much. Backstrap is my favorite cut of meat to cook medium, which makes it juicy, tender, and tasty. When the backstrap is stewed in the sauce overnight, it helps to make it softer.
Gamery backstrap of deer
Compared to store-bought foods, the taste of wild game is a little different. It has a strong flavor that people often call “gamey.” It’s important to know that “gamey” does not mean “rotten.” Because deer and other game animals scrounge for food, their meat will taste different from the meat you usually buy at the store.
Some people prefer to avoid the strong flavor of wild game at first. Because of this, I love to share recipes that soften the flavor of wild game so that even people who have never eaten deer (or who only like it partly) can make and enjoy deer.
Why milk-soak deer backstrap?
If you want, you can soak the backstrap in buttermilk for a few hours or overnight to get rid of the “gamey” taste and the blood. When deer are caught recently, it often tastes better. The pH of the buttermilk also helps the meat become softer. After you take it out of the buttermilk, rinse it off and pat it dry.
If the deer wasn’t just caught, skip the buttermilk marinade and just add the frozen deer to the marinade. (and it was correctly prepared). Deer can be seasoned to give it a lot of great taste and help get rid of its “gamey” smell.
Marinade or cooking deer backstrap
The following are some ingredients to cook tasty deer backstrap:
- Soy sauce
- Lemon juice
- You can use apple cider vinegar instead of balsamic vinegar.
- Roasted jalapenos with garlic
Marinate the backstrap for at least 4 hours, but ideally overnight.
Halfway through, flip the backstrap over to make sure that both sides are covered. This marinade is great for deer steaks.
How to cook a deer’s backstrap in the best way?
Deer backstrap, which is also called deer backstrap, can be cooked in two different ways:
- The backstrap of deer cooked in the oven and on a pan.
- Backstrap deer grilled
Since Minnesota has a short grilling season, I prefer to brown my deer backstrap in a pan and finish it in the oven, even though I like both methods. This keeps all the moisture in and gives you a beautiful brown color. Use a meat thermometer to avoid overcooking deer, which makes the meat tough and dry
Helpful tips! Always remember that the meat will continue to cook even after it is taken away from the heat source. As the leftover heat in the meat roasts the meat, the temperature will keep going up by 5 to 10 degrees. If you want to cook a deer backstrap to medium, take it off the heat when it reaches 130 degrees Fahrenheit and let it rest for 5 to 10 minutes, or until it reaches 135 degrees Fahrenheit. (135.5 degrees F).
Backstrap made from pan-seared and oven-finished.
- A cast iron or stainless steel pan that can go in the oven should be greased with butter or olive oil.
- After searing the deer on all sides in the hot pan, the outside should be well-browned and shiny. While you are cooking the deer, heat the oven to 375 degrees Fahrenheit.
- Put the pan with the deer backstrap in it in the oven that has already been heated. For medium-rare to medium, bake for 12 to 15 minutes, or until a beef thermometer reads 130 to 135 degrees Fahrenheit. Wait 5 to 10 minutes before cutting it into small pieces.
- Set the setting of the grill to medium-high.
- If you want the backstrap to be medium-rare to medium, cook it for 6 to 8 minutes on each side, or until a meat thermometer reads 130 to 135 degrees F. Wait 5 to 10 minutes before cutting it into small pieces.
- A close-up of a plate of deer backstraps that have been cooked.
A delicious recipe for seared deer backstrap
I like to roast deer backstraps in a cast iron pan. The back strap is put in the hot pan after it has been cooked to a medium-high temperature and strongly drizzled with olive oil. Let the backstrap brown until a beautiful golden layer forms on it. If the deer is sticking to the pan because it hasn’t been browned long enough, keep browning it until it falls apart. The back strap should be burned on every edge, even the small ones. To do this, use chopsticks to lift the deer in the pan.
The best internal temperature for a deer backstrap
- 125 degrees F is rare.
- 130–135 degrees F for medium-rare.
- Medium: 135 to 140 degrees F.
- 140–145°F is for medium.
- Well, between 145 and 150 °F.
I like to cook deer backstrap to about 135 degrees Fahrenheit. Even though it’s not fresh, it’s still pink and juicy in the middle. When you cut into the meat before it has had a chance to settle, all the juices will run out, leaving you with dry meat. This is because when you cook meat quickly over high heat, all the juices rise to the top.
So, once the deer is ready, take it away from the heat source and let it sit for 5 to 10 minutes. This redistributes the juices throughout the meat, making the slices soft and juicy.
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