Review Of Cutting Out Backstrap Deer References. Season with salt and pepper to taste. He then trims off what will be grinding meat, dividing it from stew meat.
The only rule for this cut is to not overcook it. Remove any fat or membrane from the meat, then rinse the meat under cold water. Maneuver your knife around a joint ensuring that your blade’s flat part carefully cuts through the ligaments.
Contents
- 1 Here Are The Three Best Ways To Butcher A Backstrap.
- 2 Remove Any Fat Or Membrane From The Meat, Then Rinse The Meat Under Cold Water.
- 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 It Is Not Only The Quickest Way To Butcher This Long Strip Of Prime, Tender Meat, It Also Creates Larger.
- 5 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.
Here Are The Three Best Ways To Butcher A Backstrap.
That deer ain’t gonna survive that. Season with salt and pepper to taste. Where your vertical and horizontal cuts intersect, you can start lifting the backstrap and slicing it free of the skeleton.
Remove Any Fat Or Membrane From The Meat, Then Rinse The Meat Under Cold Water.
Scraping your knife edge against bone can dull. Repeat on the opposite side of the backbone to remove the second. Work slowly and carefully with the fillet knife, and the ’strap is easily removed in one large piece.
For Our Sake, Venison Backstrap Refers To The Length Of Loin Along The Back Of A Deer On Both Sides Of The Spinal Column.
Stew meat has less sinew, but has ‘rough grain’ meaning it needs to be slow cooked. Continue cutting carefully down along the ribs to the spine as you work forward into the neck. Suddenly i woke in a bathtub full of ice and my backstrap cut out.
It Is Not Only The Quickest Way To Butcher This Long Strip Of Prime, Tender Meat, It Also Creates Larger.
Move your knife through the elbow joint as deeply as you can. Fry the egg in a separate pan. Technically, this cut is from the thickest end of a tenderloin of beef, but hunters can make a reasonably similar chateaubriand from a deer or elk backstrap.
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.
The backstrap is pretty small on yearling deer but is. The only rule for this cut is to not overcook it. Ultimate square venison burger (photo courtesy of gameandfishmag.com) venison loin/backstrap.