The Best Cut Deer Backstrap References. Season the deer backstrap with salt and pepper. To cook the loin for stunning medallions, remove as much silver skin as possible.
The backstrap includes some of the loin section and provides such cuts as loin chops, loin roast, and rib roast. Smoke until the meat reaches 135°f internal temperature for medium rare. This is the most flavorful and tender cut.
Contents
- 1 Soak Sliced Deer Meat In Salt Water Overnight If You’re Able, Or At Least An Hour.
- 2 The Olive Oil Helps To Keep Moisture In To Prevent The Venison From Drying Out.
- 3 For Our Sake, Venison Backstrap Refers To The Length Of Loin Along The Back Of A Deer On Both Sides Of The Spinal Column.
- 4 A Common Misconception Is That The Back Strap And The Tenderloin Are The Same Cut.
- 5 Grill For 3½ Minutes On One Side, And Then Flip For An Additional 3 Minutes.
Soak Sliced Deer Meat In Salt Water Overnight If You’re Able, Or At Least An Hour.
Remove any fat or membrane from the meat, then rinse the meat under cold water. In this video i show you how to correctly remove and clean the backstrap to get ready for freezing or consumption. Using a mortar and pestle, crush the sage and thyme into almost a paste.
The Olive Oil Helps To Keep Moisture In To Prevent The Venison From Drying Out.
This is the most flavorful and tender cut. The coveted venison backstrap needs no introduction. Portion of venison backstrap has 150 calories and only 2.4 grams of fat, compared to 205 calories and about 10 grams of fat in the same portion of beef loin.
For Our Sake, Venison Backstrap Refers To The Length Of Loin Along The Back Of A Deer On Both Sides Of The Spinal Column.
Melt a pad or two of butter in the pan,. Pat dry a fully thawed, room temperature venison backstrap with paper towels. Still, there is often confusion about this prime cut of venison and other desirable cuts with similar names.
A Common Misconception Is That The Back Strap And The Tenderloin Are The Same Cut.
Pick a point to end the cut where the backstrap disappears into the neck meat. Hams make decent steaks and hocks are good. Core pears and cut into eighths.
Grill For 3½ Minutes On One Side, And Then Flip For An Additional 3 Minutes.
When it comes to protein, venison packs. Remove from the grill and place on a cutting board to rest for at least 10 minutes before slicing and serving. Portion of venison backstrap has 150 calories and only 2.4 grams of fat, compared to 205 calories and about 10 grams of fat in the same portion of beef loin.