How to Prepare Backstrap Venison
If you’re an avid hunter or simply someone who appreciates the art of cooking wild game, preparing backstrap venison is a skill worth mastering. The backstrap, also known as the tenderloin, is one of the most tender and flavorful cuts of venison. In this article, we will guide you through the process of how to prepare backstrap venison, from selecting the meat to cooking it to perfection.
Selecting the Backstrap
The first step in preparing backstrap venison is selecting the right cut. Look for a piece of meat that is long, narrow, and has a bright red color. The backstrap should be free of fat and gristle. It’s best to purchase the backstrap from a reputable butcher or a local hunter who can provide you with a high-quality piece of meat.
Preparation of the Meat
Once you have your backstrap, it’s time to prepare it for cooking. Begin by trimming any excess fat or silver skin from the meat. This will ensure that the flavor of the venison is not overwhelmed by the fat. Use a sharp knife to carefully remove the silver skin, which is the silvery membrane that runs along the length of the backstrap.
Marinating the Backstrap
Marinating the backstrap can enhance its flavor and make it even more tender. Create a marinade by combining ingredients such as olive oil, garlic, salt, pepper, and your favorite herbs and spices. Make sure the marinade is well blended and then pour it over the backstrap. Cover the meat with plastic wrap and let it marinate in the refrigerator for at least 2 hours, or up to 24 hours for the best results.
Cooking the Backstrap
After marinating, remove the backstrap from the refrigerator and let it come to room temperature before cooking. This will help ensure even cooking. Preheat your grill or oven to medium-high heat. If you’re using a grill, place the backstrap on the grill and cook for about 4-5 minutes per side, or until the internal temperature reaches 145°F (63°C). If you’re using an oven, place the backstrap on a baking sheet and cook for about 20-25 minutes, or until the internal temperature reaches 145°F (63°C).
Serving Suggestions
Once the backstrap is cooked to perfection, let it rest for a few minutes before slicing it against the grain. Serve the backstrap with your favorite sides, such as roasted vegetables, a hearty salad, or a rich sauce. The possibilities are endless when it comes to serving this delicious cut of venison.
In conclusion, preparing backstrap venison is a straightforward process that yields a tender and flavorful dish. By following these simple steps, you’ll be able to enjoy the rich taste of wild game in your next meal. Happy cooking!
