If it takes longer than 30 minutes, it’s out. Slice it thin, let it come to room temperature, and then use it for steak tacos!įast and easy dinner recipes are basically the only way I cook dinner.Otherwise you’ll over cook it rather than just reheating it. Since this is actually a cooking method, make sure you only leave it in the pan for about 30 seconds on each side. Slice into 1 inch rounds and reheat in hot butter on the stovetop.Serving it cold actually amplifies the amazing flavor! First, slice it thin and then serve it cold on top of a garden salad.If you have any leftover venison, which we rarely do, there are a few ways I love to make it into another meal or two! It is best to use a meat thermometer when cooking venison since it is easy to overcook!įor those who balk at eating meat that isn’t well done, venison backstrap is not for you! Your final target range is 130-135 and it will be cooked medium rare. Venison backstrap temperature should never rise above 140 degrees Fahrenheit. The biggest element to pay attention to when cooking venison backstraps is the temperature. What temperature should venison backstraps be cooked at? When you are ready to prepare the meat, take it out of the milk and rinse it well before cooking.
Then, add milk (or buttermilk) until it is fully covered.Ĭover the container and place it in the refrigerator for 12 hours or more. To soak your venison backstrap, place it in a bowl deep enough to hold the cut of meat and submerge it fully in milk. Soaking venison in milk or buttermilk can help reduce the gamey flavoring. While the above spices can help with the gamey flavor of venison, you have other options as well!
If you like to mix it up and add interesting flavors to your meat, try adding spices like cinnamon, nutmeg, cloves or fennel. Rosemary, sage, shallots, garlic, salt, savory, and various peppers are my favorite go-to spices to pair with venison. Once the butter is hot, place the backstraps into the skillet and sear each side until a nice crust forms. Take them out of the marinade and pat them dry to remove the excess marinade. Let your marinated backstrap come to room temperature while you are preparing the butter. If you choose to sear it on the stovetop, first place 4 tablespoons of butter into a large skillet. Finally, you can also cook venison backstrap in the oven. Then, you can sear it in butter or you can grill it. No matter what cooking method you choose, first marinade your backstraps with the recipe above. I found it very helpful when I was new to cooking venison.
#VENISON DONE TIME HOW TO#
If you’re looking for some of the technical details for how to sear venison backstraps, I’d highly recommend this article. I also love using my Ninja Foodie Indoor grill during the winter time. Venison backstrap recipes on the stove top are my favorite because of the simplicity. I use this for beef steaks as well and it is adapted from this recipe.Ĭuisine: Dinner / Category: Recipes Easy Venison Backstraps Recipes Now, let’s chat about how I like to cook venison backstraps! Venison Marinade Recipeįor all of these cooking methods, I like to put together a simple venison marinade recipe with items that I always have on hand. These offer the most control in cooking so that you don’t overcook your meat. Searing it in a dutch oven and finishing in the oven.Once you’re ready to cook, the top three methods for cooking deer backstrap are: Using these four tips will go a long way to ensure your backstrap doesn’t become dry and tough. Marinade at least 24 hours using a mixture of spices or my venison marinade recipe below.If frozen, fully thaw in the fridge rather than defrosting in the microwave.If you’re a hunter, let it rest a few days after processing rather than cooking it immediately.No matter the cooking method, there are a few things to take into consideration when cooking venison backstrap to ensure that it stays moist and tender.
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