What is the best way to cook the backstrap of a deer?
What is the best way to cook the backstrap of 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.
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.
Is backstrap the same as tenderloin?
Backstrap is not the same as tenderloin. The backstraps are the loin which are located along the spine closest to the skin. The tenderloins are much smaller, and are located on the underside of the spine closer to the internal organs.Both are tender and delicious cuts. Thanks for the recipe.
How do you cook deer Tenderloin in crock pot?
Put cleaned meat in slow cooker and cover with onion. Sprinkle with soy sauce, Worcestershire sauce, garlic salt and pepper. In a small bowl combine the soup mix and the soup; mix together and pour mixture over venison. Cook on Low setting for 6 hours.
What is back strap deer meat?
Venison backstrap is a cut of meat from a deer. On a whole deer, the backstraps run along the length of the spine. The backstrap is considered one of the most tender cuts of meat on a deer because the muscle itself is rarely used. In general, the more a muscle is used, the tougher it becomes.
What is a backstrap steak?
Venison backstrap steaks are often referred to as “the hunter’s filet mignon,” as they are one of the most prized venison cuts available, and can be cooked on the grill just like a gourmet cut of beef. Since venison is leaner than beef, marinate backstrap steaks for several hours prior to grilling.
