How To Cook Deer Backstrap On The Stove?

What is the best way to cook deer backstrap?

Lightly brush olive oil on both sides of the backstrap to ensure full coverage.

The olive oil helps to keep moisture in to prevent the venison from drying out.

Grill for 3½ minutes on one side, and then flip for an additional 3 minutes.

For maximum flavor and tenderness, cook to medium rare or on the rare side.

What is best to soak deer meat in before cooking?

Soak the venison in white vinegar for one hour after you have finished soaking it in the saltwater. This will help tenderize the deer meat and remove any leftover “gamey” flavor.

How do you fry deer meat in a skillet?

Coat venison with saltines, then dip in egg mixture and coat a second time with saltines. In a large skillet over medium heat, cook venison in oil in batches for 2-3 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

How should venison steak be cooked?

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How do you tenderize a deer backstrap?

To chemically tenderize venison meat you can:

  • Use a powdered tenderizer made from the enzyme papain (see papain powders here) .
  • In Chinese restaurants they use baking powder to tenderize thinly-sliced meat.
  • Steaks to be grilled can be tenderized by rubbing them with salt and letting them rest 20-60 minutes.

Is backstrap the same as tenderloin?

No seriously, backstrap is the meat along the spine OUTSIDE tha abdominal cavity. Tenderloin is found INSIDE the body cavity alongside the spine and just forward of the pelvic region. On a T-bone steak the big side of the T is the backstrap, the small side is the loin!

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How do you get the wild taste out of venison?

Prior to cooking, soak your venison steaks overnight in buttermilk. This will help pull the blood out of the meat and remove some of that gamy taste. You can make buttermilk simply by adding vinegar to regular milk from the carton.

Do you wash venison before cooking?

Many people who cook deer meat use a soaking of some sort before getting into the actual preparation. We don’t say this is necessary, but if you want to do it, fine. It won’t hurt anything. After the soaking, empty the pan, rinse the meat then proceed.

What does soaking deer meat in milk do?

Venison is a very lean meat and as it is low in fat content, it tends to dry out rather quickly. Some say the gamey taste in wild venison results from improper handling in the field or the deer’s diet. But no matter the cause, soaking venison in milk or buttermilk reduces the gamey flavor.