Here is an introduction to cooking venison backstrap Of all the cuts of meat from a deer, the backstrap is widely considered to be the most tender and flavorful. Located along the back of the deer, this long, thin muscle sees very little use while the animal is alive. As a result, it remains exceptionally tender after being harvested.
For those looking to prepare this prized cut of venison, grilling is one of the simplest and most popular cooking methods for backstrap. Not only does it allow the lean meat to be cooked quickly over direct high heat, but it also infuses smoky grill flavors into the tender cut.
The keys to properly grilling backstrap are keeping it simple, cooking it briefly, and allowing it to rest before serving. A light marinade is also recommended to boost the delicate venison flavor without overpowering it. With basic preparation steps, even those new to cooking deer meat can achieve perfectly cooked backstrap.
This article will provide a simple recipe and guidelines for how to cook venison backstrap on the grill. We’ll cover choosing and prepping the cut, making an enhancing marinade, grilling for a juicy result, and allowing it to rest before serving. Following these methods will guarantee you enjoy the unmatched tenderness and flavor of this prized deer meat.
Click on this link to get more information “Cook Beef Shoulder Roast?”
The Best Cut of Deer Meat: Venison Backstrap
The is widely considered the most tender and flavorful cut of venison. Located along the back of the deer, it is a long, thin muscle that is similar to a pork tenderloin or beef filet mignon. Because the sees very little use or stress while the deer is alive, it remains exceptionally tender and lean after being harvested.
Benefits of a Simple Marinade
A light marinade is all that is needed to flavor the naturally tender backstrap. Heavier sauces and marinades can overwhelm the delicate venison flavor. A simple marinade of olive oil, garlic, rosemary, and crushed red pepper is a classic option that perfectly complements the meat. The marinade infuses subtle flavor without overpowering the venison. It is best to marinade the backstrap for no more than 2 hours, as longer marinating can make the texture mealy.
Grilling Method for Tender, Juicy Results
Once marinated, grill the venison backstrap over direct high heat for only a few minutes per side, as the cut is so lean and tender it only requires brief cooking. Use an instant-read meat thermometer to check for an internal temperature of 135°F for medium-rare. Resist the urge to cut into to check for doneness, as this allows the juices to escape. When removed from the grill, allow the backstrap to rest for 5-10 minutes before slicing, which allows the juices to redistribute throughout the cut. Properly prepared, the backstrap is tender, juicy and will convert even venison skeptics.
An Easy Recipe for the Best Venison Cut
This simple grilled venison backstrap recipe highlights the unmatched flavor and tenderness of the prized deer meat. With basic seasoning and a quick grill, even beginners can execute it to produce incredibly flavorful venison every time.
FAQs
What cut of deer is the backstrap?
The backstrap is a long, thin muscle located along the spine of the deer. It remains exceptionally tender as it sees very little exertion while the deer is alive.
How long should I marinate the backstrap?
For optimum flavor penetration without toughening the meat, marinate venison backstrap no longer than 2 hours. Over-marinating can make the texture mealy.
What is the ideal grilling temperature for backstrap?
Use a hot direct grill, around medium-high heat, around 400-500°F. The lean cut only needs a quick cook without any indirect heat areas.
How do I know when it’s done?
Use an instant-read meat thermometer to check for an internal temperature of 135°F for medium-rare doneness. Cutting into it lets juices escape.
Should I let it rest after grilling?
Yes, allow the grilled backstrap to rest for 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat for peak tenderness.
Conclusion
With the simple guidelines provided, you now have the knowledge to cook tender and juicy venison on the grill. By choosing the best cut, using a light complementary marinade, grilling briefly over direct high heat, and allowing it to rest, your is sure to impress.
The venison truly lets the flavor of the deer shine through when prepared properly. Its uniquely lean yet tender texture is enhanced but not overwhelmed with a judiciously chosen marinade. A fast hot grill sear locks in moisture while imparting a delicate smoky flavor.
Whether serving the grilled as an entree or slicing it thinly for appetizers, its exquisite qualities will convert even the biggest venison skeptics. With basic preparation techniques, you can easily craft a simple recipe that highlights what makes this prized cut special each and every time. Enjoy the unmatched taste of properly grilled venison.
With a little practice following this guide, cooking deer backstrap on the grill can become part of your regular cooking repertoire. Its elegant qualities make it a perfect choice for outdoor gatherings or weeknight dinners alike. Get out there this season and experience for yourself what makes venison a standout selection for grilling.