How to Cook the Perfect Venison Backstrap: A Step-by-Step Guide

With deer season coming to a close soon, we thought we would share one of our favorite recipes for Venison backstrap. If you're eager to learn how to cook deer backstrap to perfection, you've come to the right place. In this guide, we will walk you through the essential steps—from field to fork—ensuring your venison backstrap is juicy and flavorful every time.

What is a Venison Backstrap?

Deer backstrap, also known as venison loin, is a prized cut of meat that runs along the spine of the deer, outside of the ribs. Known for its exceptional tenderness and rich, gamey flavor, it’s one of the most sought-after parts of the animal by hunters and culinary enthusiasts alike. Backstrap is lean, high in protein, and low in fat, making it a healthier alternative to traditional red meats like beef.

This versatile cut is perfect for a variety of cooking methods, including grilling, roasting, and pan-searing. It pairs beautifully with herbs, spices, and marinades, allowing its natural flavor to shine. Whether served simply with salt and pepper or enhanced with a flavorful marinade, deer backstrap is the ultimate way to savor the rewards of a successful hunt.

Preparing the Backstrap

Once you have your backstrap, proper preparation is vital for the best outcome.

• Trim the Meat: Start by removing silver skin and excess fat. The silver skin is a tough membrane that can affect tenderness. Use a sharp knife to carefully cut it away from the meat.

  
  

• Cut into Portions: Cut your backstrap into 1 1/2" cubes. This adjustment helps ensure even cooking and makes the meat easier to handle, especially if grilling or pan-searing.

  
  

• Prepare your Marinade: This marinade combines the three essential components of any great marinade: fat, acid, and flavor. Olive oil supplies the necessary fat, especially important for lean cuts like venison. Lemon juice serves as the acidic element, helping to tenderize the meat. Finally, a blend of sweet and savory ingredients—soy sauce, Worcestershire, garlic, mustard, and honey—adds depth and richness to the flavor profile.

  • 1/4 cup olive oil

  • 1/4 cup soy sauce

  • 1/4 cup Worcestershire sauce

  • 1 garlic clove minced (1 tsp.)

  • 1 Tbsp. Dijon or spicey mustard

  • 1 Tbsp. honey or brown sugar

  • 1/2 tsp. black pepper

  • 1 Tbsp. lemon juice

  Combine the olive oil, soy sauce, minced garlic, Dijon mustard, honey ( we use locally harvested honey from Bill's Bees of Georgia), pepper, and lemon juice in a bowl and whisk together.

• Put your backstrap cubes in a zip lock bag & pour the marinade over the meat and seal the bag. Let the venison marinate for at least and hour. We generally marinate ours for 8 hours but it will not hurt to let it marinate over night in the refrigerator.

• Once you have marinated your venison for as long you want, remove the cubes from the marinade and wrap them in bacon securing the bacon with a toothpick. We usually cut the bacon strip in half to give us a 6" long piece of bacon for each cube.

• Once you have the backstrap pieces wrapped in bacon, lay them out on a large plate a cover them with your favorite bar-b-que sauce.

Bacon-wrapped venison backstrap prepped for grilling on a wooden cutting board.

Cooking Method

Grilling enhances the natural flavors of venison and is a favorite method.

1. Preheat your grill to medium-high heat. This helps achieve the perfect sear.

   
   

2. Remove the backstrap from the refrigerator and bring it to room temperature.

   
   

3. Place the meat directly on the grill, cooking for 3 to 4 minutes per side. The bacon should be cooked thoroughly at this point.

   
   

4. Use a meat thermometer to ensure the internal temperature reaches about 130°F for optimal medium-rare.

   
   

Succulent grilled bacon-wrapped venison backstrap, perfectly seared for a savory and indulgent dish.

Common Mistakes to Avoid

To ensure a perfect cook, here are some common mistakes to sidestep:

• Overcooking: Overcooking venison can quickly dry out this lean meat, robbing it of its natural tenderness and flavor. Unlike fattier cuts of beef, venison lacks the intramuscular fat to keep it juicy when cooked for too long. To fully enjoy its rich, gamey flavor and delicate texture, it's best to aim for a medium-rare to medium doneness, ensuring each bite remains tender, moist, and flavorful.

  
  

• Neglecting to Rest: Allowing the meat to rest is essential. Resting helps the juices redistribute, preventing dryness when slicing.

  
  

• Cooking Straight from the Fridge: Bring your backstrap to room temperature before cooking. This promotes even cooking.

  
  

Pairing Suggestions

What you serve alongside your backstrap can elevate your meal. Seasonal vegetables are a great choice. We like to throw mushrooms & zucchini in a basket and put them on the grill or sautéed asparagus pair nicely with venison also.

For starch, consider creamy mashed potatoes, wild rice, or cheese grits to provide a hearty addition. Don't forget about wine!

Final Thoughts

Cooking the perfect venison backstrap can be rewarding. With proper preparation and cooking techniques, you can create a fantastic dish that impresses friends and family alike.

Take your time while cooking, and enjoy the flavors of your hard-earned meal. By doing so, you'll showcase your culinary skills, making every bite memorable. Get out there, try this method, and savor your delicious creation!

Happy cooking!