As an avid hunter and cooking enthusiast, I always seek new and creative ways to prepare venison. The backstrap, also known as the loin, is probably the most prized cut of meat from a deer. Incredibly tender and lean, the backstrap makes for a delicious and impressive meal when cooked properly.
I’ll share my favorite venison backstrap recipes in this article, ranging from simple pan-seared medallions to elegant Wellington. I’ll also offer tips on buying, preparing, and cooking venison backstrap so you can take your wild game cooking skills to the next level. Let’s get started!
Buying and Preparing Venison Backstrap
When buying venison, looking for bright red backstraps with little to no fat or sinew is essential. The backstrap typically comes partially trimmed, but you’ll need to remove any remaining silver skin or connective tissue with a sharp knife.
To ensure tenderness, the venison backstrap should be hung for 7-10 days at a temperature between 34-40°F. This allows natural enzymes to break down the muscles. Once aged, the backstrap can be cut into medallions, filleted, or left whole, depending on the recipe.
When ready to cook, venison should be patted dry and lightly seasoned with salt and pepper. Due to its leanness, it can easily be overcooked and become rigid. The key is fast, high-heat cooking, whether pan-searing, grilling, or roasting.
Simple Pan-Seared Venison Medallions
This easy recipe yields tender, juicy venison medallions with a quick pan sauce.
Ingredients:
- One venison backstrap (1-1.5 lbs), trimmed and cut into 1/2 inch medallions
- 2 tbsp olive oil
- Two shallots, minced
- One garlic clove, minced
- 1 cup beef broth
- 2 tbsp butter
- Two sprigs of fresh thyme
- Salt and freshly ground black pepper
Instructions:
- Add olive oil to a cast iron skillet and heat over high until shimmering.
- Generously season venison medallions with salt and pepper.
- Working in batches, if needed, add medallions to the hot skillet and cook for 2-3 minutes per side for medium-rare doneness. Transfer to a plate and tent with foil.
- Reduce heat to medium and add shallots and garlic to the skillet. Cook for 1 minute until fragrant.
- Pour in beef broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Allow sauce to reduce by half, about 5 minutes.
- Remove pan from heat and whisk in butter and thyme until smooth.
- Pour sauce over venison and serve immediately.
The quick sear gives the venison a wonderful crust while keeping the inside tender and pink. The shallot garlic pan sauce adds plenty of flavor. For an even faster version, you can skip the sauce and serve the medallions topped with a pat of herb butter.
Grilled Venison Backstrap with Chimichurri
Take your grilling game up with flavorful chimichurri sauce paired with a tender backstrap.
Ingredients:
- One whole venison backstrap (1-1.5 lbs)
- 1 cup packed fresh parsley
- 1/2 cup olive oil
- 3 tbsp red wine vinegar
- Four garlic cloves, minced
- One shallot, minced
- 1 tbsp fresh oregano, chopped
- 1 tsp crushed red pepper flakes
- Salt and freshly ground black pepper
Instructions:
- Combine all chimichurri ingredients in a food processor and pulse until well blended but chunky. Season to taste with salt and pepper and set aside.
- Prepare a hot grill. When ready, oil the grates.
- Season the backstrap liberally with salt and pepper.
- Grill backstrap over direct high heat until browned and cooked to medium doneness, about 8 minutes total, flipping halfway.
- Transfer the backstrap to a cutting board and let it rest for 5 minutes.
- Slice the backstrap into 1/2 inch pieces and serve topped with chimichurri sauce.
The bright, fresh flavors of the chimichurri pair exceptionally well with the charred venison. Try serving alongside grilled vegetables or creamy polenta for a complete meal. Leftover chimichurri keeps well in the fridge for up to a week.
Venison Backstrap Wellington
Try this venison wrapped in puff pastry and baked for a real showstopper. The mushroom duxelles filling adds an earthy flavor.
Ingredients:
- Two venison backstrap fillets (about 1 lb total)
- 3 tbsp olive oil, divided
- 8 oz mushrooms, finely chopped
- One shallot, minced
- Two garlic cloves, minced
- 2 tbsp brandy (optional)
- One sheet of frozen puff pastry thawed
- One egg, beaten
- 2 tsp fresh thyme leaves
Instructions
- Heat 1 tbsp olive oil in a skillet over medium heat. Add mushrooms and cook, stirring occasionally, until golden brown and moisture has evaporated, about 8 minutes.
- Add shallot and garlic and cook for 1 minute more. If using brandy, deglaze the pan. Remove from heat and cool completely.
- Season venison fillets with salt and pepper. Quickly sear in 1 tbsp hot olive oil just until browned but still rare inside, about 2 minutes per side. Allow to cool.
- Preheat oven to 400°F. Line a baking sheet with parchment.
- Roll out the puff pastry into a large rectangle about 1/4 inch thick on a lightly floured surface. Place seared venison fillets in the center.
- Divide the mushroom mixture over the top of the fillets. Using a pastry brush, brush the exposed puff pastry with beaten egg.
- Fold the pastry over the fillets and press gently to seal the seams. Use a fork to crimp the edges tightly.
- Carefully transfer the venison Wellington to the prepared baking sheet. Brush all over with egg wash and sprinkle with thyme leaves.
- Bake for 20-25 minutes until puffed and golden brown. Allow to rest for 5 minutes before slicing to serve.
With its flaky, buttery crust and tender venison center, this impressive dish is one to add to your recipe repertoire. Consider serving with roasted vegetables and a glass of full-bodied red wine.
Cranberry Stuffed Venison Loin Roast
A stuffed roast is an elegant entree for special gatherings. The sweet-tart cranberry filling perfectly complements the venison’s richness.
Ingredients:
- One whole venison backstrap (2-3 lbs)
- 1⁄2 cup fresh cranberries
- 1 Granny Smith apple, peeled, cored, and chopped
- One shallot, minced
- 3 tbsp chopped pecans
- 3 tbsp brown sugar
- 1⁄4 cup breadcrumbs
- 2 tbsp olive oil
- 1⁄4 tsp each salt and pepper
Instructions:
- Preheat oven to 400°F.
- Butterfly the venison loin by slicing it horizontally almost in half, leaving about 1 inch attached. Open up flat like a book. Cover with plastic wrap and gently pound to a 1/2-inch thickness using a meat mallet.
- Make the filling by combining cranberries, apple, shallot, pecans, brown sugar, breadcrumbs, and 1 tbsp olive oil—season with salt and pepper.
- Spread filling evenly over the pounded venison loin. Starting from one long side, carefully roll up the loin, encasing the filling completely. Tie in 2-3 places with kitchen string.
- Heat the remaining 1 tbsp oil in an ovenproof skillet over high heat. Sear venison roll on all sides until browned, about 2 minutes per side.
- Transfer skillet to oven and roast for 25-30 minutes until venison is medium rare and reaches 140°F internally.
- Let roast rest for 10 minutes before removing and slicing the string into rounds to serve.
The sweet and tangy cranberry apple stuffing wonderfully complements the venison. Arrange sliced roast rounds over a bed of sautéed spinach or kale for a pretty presentation.
Venison Backstrap Stir Fry
For a fun twist, try grilling venison backstrap and slicing it thin for a quick stir fry with veggies and Asian flavors.
Ingredients:
- 1 lb venison backstrap
- 2 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1 tsp sesame oil
- 1 tbsp vegetable oil
- 1 tbsp minced ginger
- Three cloves garlic, minced
- One red bell pepper, sliced
- 4 oz shiitake mushrooms, stemmed and sliced
- One bunch bok
- One bunch of bok choy, chopped
- 1 cup snap peas
- 2 tbsp hoisin sauce
- 1 tsp Sriracha (optional)
- Toasted sesame seeds, for garnish
- Cooked rice noodles or rice for serving
Instructions:
- Preheat the grill or grill pan to high heat. Rub venison all over with soy sauce, vinegar, and sesame oil. Grill venison for 3-4 minutes per side until lightly charred and medium rare. Let rest, then slice thinly across the grain.
- In a large wok or skillet, heat vegetable oil over high heat. Add ginger and garlic and cook for 30 seconds until fragrant.
- Add bell pepper and mushrooms. Stir fry for 2 minutes.
- Add bok choy and snap peas and stir fry for another minute.
- Add sliced venison and gently toss to combine.
- Stir in hoisin sauce and Sriracha if desired.
- Serve venison stir fry immediately over rice noodles or rice. Garnish with sesame seeds.
The quick grill keeps the venison tender while giving it a nice char. Mixing it into the veggie stir fry makes the flavors marry into a fast, healthy, tasty meal. Try swapping in your favorite vegetables, like broccoli, carrots, or water chestnuts.
Conclusion
With its mild flavor and tender texture, venison backstrap is a real treat and lends itself wonderfully to many preparations, from quick weeknight dinners to elegant entrees. You can enjoy delicious and healthy venison backstrap recipes at home by selecting high-quality meat, aging correctly, and using hot, fast cooking methods like grilling and searing. I hope these recipe ideas have inspired you to get creative with venison backstrap. Happy cooking and happy eating!
5 Frequently Asked Questions About Cooking Venison Backstrap
Q: What is the best way to thaw Venison’s backstrap?
A: Thaw the venison backstrap gradually in the refrigerator over 24-48 hours for optimal safety and quality. Leave wrapped and place on a rimmed plate to catch any drips. Avoid thawing at room temperature or in warm water to prevent bacterial growth.
Q: Can I use a meat tenderizer on the backstrap?
A: Avoid using meat tenderizers that can give venison a mushy texture. Proper aging, slicing across the grain, and fast cooking methods are best for tenderizing the backstrap.
Q: Is venison backstrap rare and safe to eat?
A: Venison is very lean and does not require thorough cooking for safety like other meats. Enjoy backstrap cooked rare, medium rare, or medium for the most tender results. Use a thermometer and remove from heat at 135°F for rare or 140-145°F for medium.
Q: How should I slice the venison backstrap?
A: Always slice venison backstrap across the meat’s grain rather than parallel to the grain. This helps break down the muscle fibers, making the meat more tender when chewed. Cut into 1/4 to 1/2 inch slices or medallions.
Q: Can I freeze leftover venison backstrap?
A: Venison backstrap freezes very well for 3-6 months. Slice into individual portions or leave whole. Vacuum seal or wrap very tightly in plastic wrap and foil. Defrost in the refrigerator before using.
