Venison A Grade Loin Backstrap

FAQs

Q1: How to Cook a Venison Steak

Combine three of my favourite ingredients — backstrap, caramelized onions and mushrooms — and this is what you get. Easy and really, really good.

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  Q2: Delicious Ways to Cook Venison Backstrap:

There are countless delicious methods for cooking game backstraps. Below are some of my favourite ways:

• Grilled: Learn how to properly grill venison backstrap with the step-by-step instructions provided below.
• Pan Seared: A perfectly cooked venison backstrap seared in a cast iron skillet is a timeless classic. Follow the detailed instructions in this perfect venison backstrap recipe for an exceptional result.
• Smoked: A sweet and salty brine adds moisture and flavour to the venison backstrap, while a hint of smoke enhances the meat’s natural taste. Check out this smoked venison backstrap recipe for a flavourful and aromatic dish.
• Marinated: While the backstrap is delicious on its own, a simple marinade can elevate its flavour even more. Try this marinated venison steak recipe, featuring a delectable mixture of soy sauce, balsamic vinegar, Worcestershire sauce, and other ingredients.
• Medallions: Backstraps and tenderloins from larger deer or other big game animals, can be cut into medallion steaks. These medallions, sometimes referred to as chops, are fantastic when cooked in a hot pan with butter and herbs.

Q3: How to Easy Grilled Venison Backstrap

Venison is a very lean meat and can easily dry out on the grill. However, with the addition of a little fat as a protective coating and frequent flipping, you can achieve perfectly tender and juicy meat.

Use Olive Oil: Any high smoke point oil can replace olive oil. Alternatives like avocado oil, safflower oil, or grapeseed oil work just as well.

Flaked Salt: Adding a bit of flaked sea salt after slicing the steak provides an extra burst of flavour. Other coarse salts or flavoured finishing salts can also be used, but they’re not essential.

Grilling Steps:

Step 1: Let the steak rest at room temperature for 30-60 minutes before cooking. Pat it dry with paper towels.

Step 2: Drizzle olive oil over the steak and use a basting brush or your hands to ensure the steak is completely covered in oil.

Step 3: Generously season the steak with salt and black pepper on all sides.

Step 4: Place the seasoned meat on hot grill grates, directly over the open flame. Cook for 2 minutes.

Step 5: Flip the steak and cook for an additional 2 minutes.

Step 6: Flip again and cook for another 1 minute.

Step 7: Repeat the process, cooking for an additional 1 minute. Check the temperature and continue flipping the steak frequently until the internal temperature reaches 120-125 degrees Fahrenheit for medium-rare.

Step 8: Remove the steak from the grill and let it rest on a cutting board for 10 minutes. Slice into ½” pieces or medallion-size steaks.

Pro Tip: If you are concerned about overcooking, remove the meat from the grill when it is still on the rare side. The residual heat will continue to cook the meat as it rests.

  Q3 – Can you grill Venison backstrap?

It’s important not to start with very cold meat, as this increases the risk of charring the outside while trying to cook the interior properly. However, for smaller backstraps (less than 2 inches in diameter), you can go directly from the fridge to the grill without any issues.

  Q4: What to serve with Grilled Venison Backstrap?

For a simple and delicious accompaniment, grill some vegetables and sliced potatoes alongside the steak. Alternatively, serve the steak with a fresh green salad drizzled with honey mustard dressing and a side of sourdough bread. Or you can get fancy and serve it with risotto and red wine mushrooms.

  Q5: What is the best temperature for game backstrap?

Cook deer backstrap to a medium-rare internal temperature of 120-125 degrees F. If you cook it past medium-rare, the meat starts to lose its natural moisture and will dry out quickly.