Backstrap Meat Recipe: How to Make Venison Backstrap

The venison backstrap is a lean cut of meat that runs along a deer’s spine. Backstraps are extremely tender and low in fat content, due to the animal’s limited use of this muscle. However, the lack of fat in this piece of meat makes it easy to overcook. Home cooks often prepare this tender cut similar to pork tenderloin, searing it in a high-heat pan until the outside is crispy and brown and the center is moist and juicy.

Follow these tips to cook backstrap deer meat perfectly.

1. 1. Incorporate fats. This gamey, lean meat will significantly benefit from the addition of added fats like butter, bacon grease, or olive oil because of its naturally low-fat content.
2. 2. Experiment with seasonings. Adapt any simple venison tenderloin recipe to include a dry rub of your favorite spices, seasonings, and dried herb. Paprika, cumin, dried rosemary, and cayenne pepper all complement this wild game. Alternatively, allow your deer meat to soak overnight in a tasty marinade of oil, Worcestershire sauce, seasonings, balsamic vinegar, soy sauce, and other flavorful ingredients.
3. 3. Cook to your preference. Cook your venison backstraps to different internal temperatures, depending on your desired doneness level. Rare meat should reach an internal temperature of 125 degrees Fahrenheit. Medium-rare meat should cook to 130 degrees Fahrenheit, and medium to 135 degrees Fahrenheit. Medium-well meat should reach 140–145 degrees Fahrenheit, and well-done is 150 degrees Fahrenheit.
4. 4. Store in the fridge. Cooked venison backstraps will keep in an airtight container in the refrigerator for up to 4 days. Allow the meat to cool to room temperature before refrigerating it.

This hearty protein pairs well with many creamy side dishes, roasted vegetables, hearty grains, and fresh, leafy salads. Here are some complementary sides and sauces to serve alongside venison backstrap.

• Buttery sauces: Butter-based gravies like mushroom sauce and hollandaise add flavorful fat to this lean protein.
• Rich side dishes: Lean, low-fat venison meat goes well with rich, buttery side dishes. Mashed potatoes, potatoes au gratin, porcini risotto, and cheese-based pastas (like cacio e pepe) complement backstrap meat perfectly.
• Roasted vegetables: Roasting root veggies and leafy greens alongside venison backstrap add some hearty, earthy flavor to this wild game. Roasted bell peppers, brussels sprouts, beets, and onions round out a balanced meal centered around this unique protein.