Without a doubt, the finest deer cut is the backstrap. It is a no-brainer why this is one of the best wild game cuts since it is simple to prepare and melts in your mouth—a must-have for any cuisine from a rural farmhouse or romantic supper.
If you’re a fan of game meat, be sure to check my Venison Burger and Elk Burger recipe, this Elk burger is one of the most popular recipes on this website.
Fun Fact: Arby’s is paving the way for the mainstream consumption of game meats. In 2016, Arby’s debuted a venison sandwich, which was a limited-time offering that could only be purchased at a select number of locations. People began lining up hours in advance in 2020 when Arby’s brought it back and sold it across the country for only one day; they were eager to get their hands on one.
However, if you want to make Arby’s venison sandwich, you can. Just substitute venison for beef in this Arby’s beef and cheddar sandwich!
Ingredients
For the Venison
- 1 pound venison backstrap
- 1 tablespoon olive oil, for cooking
For the Marinade
- 4 tablespoons olive oil
- 4 tablespoons soy sauce
- 2 tablespoons lemon juice
- 2 tablespoons balsamic vinegar or apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 2 tablespoons Italian seasoning
- 2 garlic cloves, minced
- 1 teaspoon black pepper
- 2 tablespoons red wine
Instructions
1. Marinate the Venison
Add the olive oil, soy sauce, lemon juice, vinegar, Worcestershire sauce, Italian seasoning, minced garlic, black pepper, and red wine to a zip-top bag or shallow dish. Mix well.
Add the venison backstrap and turn it until fully coated. Cover and refrigerate for at least 4 hours, or up to 24 hours for deeper flavor.
2. Prepare for Cooking
Remove the venison from the marinade and pat it dry with paper towels. Do not rinse it, or you will wash away the flavor.
Let the backstrap sit at room temperature for about 30 minutes before cooking. This helps it cook more evenly.
3. Pan-Seared Method
Preheat the oven to 375°F.
Heat 1 tablespoon of olive oil in an oven-safe cast iron or stainless steel skillet over medium-high heat.
Add the backstrap and sear it on all sides, including the ends, until a deep brown crust forms.
Transfer the skillet to the oven and cook until the internal temperature reaches 130°F to 135°F for medium-rare.
4. Grilling Method
Preheat the grill to medium-high heat.
Place the venison backstrap on the hot grill and cook for 6–8 minutes per side, depending on thickness.
Remove it from the grill when the internal temperature reaches 130°F to 135°F for medium-rare.
5. Air Fryer Method
Preheat the air fryer to 400°F for 5 minutes.
Cut the venison into bite-size pieces and place them in a single layer in the air fryer basket. Cook in batches if needed.
Air fry for 6–7 minutes, or until the inside reaches 130°F to 135°F.
6. Rest and Slice
Transfer the venison to a plate and loosely cover it with foil.
Let it rest for 5–10 minutes before slicing. The temperature will rise slightly as it rests, and the juices will stay inside the meat.
Slice against the grain and serve warm.
What is a Venison Backstrap?
Deer backstrap is exactly what it sounds like. The portion of a deer’s flesh runs down the spine. When it comes to a recipe, it’s best to make it count since you only get two per deer. The spine spans the whole length of the deer’s back and is known as the venison backstrap or venison loin.
But venison tenderloin and backstrap are not the same types of meat. The term “venison tenderloin” refers to the cut of meat located below the backstrap and between the ribs and the rump.
Why is this Venison Backstrap Recipe So Good?
A marinated venison backstrap that is juicy, delicious, and tender is then pan-seared, grilled, or air-fried until it is well browned on the outside and slightly pink within. Creating a recipe for out-of-this-world venison that doesn’t taste gamey is straightforward.
The flavor of venison need not be gamey. This venison backstrap dish is one of my favorites since the marinade enhances the flavor and helps to mask the gamey taste.
Backstrap may be prepared in 3 ways after marinating: pan-seared and finished in the oven, grilled or using an air-fryer. The backstrap of deer is incredibly delicate and juicy when cooked correctly to the optimal internal temperature. You’ll adore it, I can tell!
How to make Venison Backstrap Tender?
If not overdone, venison backstrap is a highly tender piece of meat. Venison backstrap is soft, juicy, and tasty when cooked correctly to medium-rare to medium. In fact, venison will still be delicate and juicy even if you cook it to medium well.
The venison backstrap is marinated in this recipe, which adds a ton of flavor and helps to tenderize the meat further.
How to eliminate the game flavor from venison?
If the venison is recently taken, you may help eliminate the gamey flavor and draw out the blood by soaking the backstrap in buttermilk for a few hours or overnight. Give it a rinse after removing it from the buttermilk.
There is no need to soak the venison in buttermilk if it hasn’t just been harvested. Mix the defrosted venison with the marinade, cover, and refrigerate for up to 24 hours. Venison may be marinated to provide tons of fantastic flavor while also assisting in eliminating any gamey flavor.
Venison Internal Temperature Chart
To avoid overcooking the meat and producing dry, tough meat, I highly advise using a meat thermometer while cooking meat. Here are the temperatures for determining the degree of doneness for the venison backstrap:
- Rare: 125 Fahrenheit. (52 Celsius)
- Medium-rare: 130-135 Fahrenheit. (57 Celsius)
- Medium: 135-140 Fahrenheit. (60 Celsius)
- Medium-well: 140-145 Fahrenheit. (62 Celsius)
- Well: 145-150 Fahrenheit. (65 Celsius)
I prefer to cook venison backstrap to a temperature of about 135 F. Although not raw, it is still pink and juicy in the middle, and the edges are caramelized.
Why you should let your Venison rest after cooking
When you cut into cooked meat without letting it rest, all of the fluids will flow out, leaving you with drier meat. This is because cooking attracts all of the liquids to the surface of the flesh.
Therefore, after removing the cooked venison from the heat source, allow it to rest for at least minutes. This makes for soft, juicy slices by redistributing the liquids throughout the meat.
