If you've got some deer backstrap on hand, you're in for a treat! This tender cut of meat is perfect for all kinds of tasty dishes. From grilling with garlic and herbs to wrapping it in bacon, the possibilities are endless. Ever thought about a savory stew or some spicy tacos? Trust me, each recipe brings something unique to the table. So, let's check out these five mouthwatering ways to enjoy deer backstrap!
Grilled Deer Backstrap With Garlic and Herbs
Grilled deer backstrap with garlic and herbs is a delicious and simple way to enjoy this tender cut of meat. The natural flavors of the deer backstrap are improved by the aromatic blend of garlic and fresh herbs, making it a perfect dish for a backyard barbecue or a cozy dinner at home.
This recipe showcases the meat's exquisite texture and rich flavor, while the grilling process adds a smoky char that will elevate your dining experience.
Ingredients:
- 1-2 lbs deer backstrap
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1/4 cup olive oil
- Salt and pepper, to taste
- Juice of 1 lemon
Instructions:
In a large bowl, combine the minced garlic, chopped rosemary, chopped thyme, olive oil, salt, pepper, and lemon juice to create a marinade.
Place the deer backstrap in the bowl, ensuring it's well-coated with the marinade. Cover and refrigerate for at least 2 hours, or preferably overnight to allow the flavors to penetrate the meat.
Preheat your grill to medium-high heat, and once hot, remove the backstrap from the marinade and place it on the grill. Cook for about 4-5 minutes on each side, or until the internal temperature reaches 130°F for medium-rare.
Once done, remove from the grill and let it rest for a few minutes before slicing.
Extra Tips:
For the best results, don't overcook the deer backstrap as it can become tough. Use a meat thermometer to check for doneness, and always let the meat rest before slicing, as this helps retain its juices.
You can also experiment with different herbs and spices based on your personal preference. Serve with a side of grilled vegetables or a fresh salad to complement the rich flavors of the grilled backstrap.
Bacon-Wrapped Deer Backstrap Medallions
Bacon-Wrapped Deer Backstrap Medallions are a mouthwatering treat that combines the rich, tender flavors of venison with the savory, crispy goodness of bacon. Perfect for grilling or pan-searing, this dish is ideal for impressing guests at a dinner party or enjoying a cozy night in.
The bacon not only improves the flavor of the deer backstrap but also helps keep it moist during cooking, ensuring a delicious meal every time.
Ingredients:
- 1 pound deer backstrap, cut into 1-inch medallions
- 8 slices of bacon
- Salt and pepper to taste
- 1 tablespoon olive oil
- Garlic powder (optional)
- Fresh herbs (such as rosemary or thyme, optional)
Instructions:
To prepare the Bacon-Wrapped Deer Backstrap Medallions, preheat your grill or skillet over medium-high heat.
Season the deer medallions with salt, pepper, and garlic powder if desired. Wrap each medallion with a slice of bacon, securing it with a toothpick if necessary.
Drizzle olive oil on the grill or in the skillet, then place the bacon-wrapped medallions on the heated surface. Cook for about 4-5 minutes on each side, or until the bacon is crispy and the meat reaches your desired level of doneness, typically medium-rare for best flavor.
Extra Tips:
For an added flavor boost, consider marinating the deer backstrap medallions in a mixture of olive oil, garlic, and fresh herbs for a few hours before wrapping them in bacon.
This will deepen the flavor profile and make the meat even more tender. Additionally, if you're grilling, using indirect heat can help cook the medallions evenly without burning the bacon.
Always let the medallions rest for a few minutes after cooking to allow the juices to redistribute, ensuring a juicy bite every time.
Slow-Cooked Deer Backstrap Stew
When it comes to preparing a delicious and hearty meal, slow-cooked deer backstrap stew is a fantastic option that brings out the flavors of the game meat while ensuring it remains tender and juicy. This recipe allows the backstrap to absorb the rich tastes of the vegetables and spices, creating a warm and comforting dish perfect for any occasion.
Whether you're enjoying it on a chilly evening or serving it at a gathering, this stew is sure to impress.
Ingredients:
- 2 pounds deer backstrap, cut into 1-inch cubes
- 4 medium potatoes, diced
- 3 carrots, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef or venison broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish (optional)
Cooking Instructions:
In a large skillet, heat olive oil over medium-high heat and brown the deer backstrap cubes on all sides.
Transfer the browned meat to a slow cooker and add the diced potatoes, sliced carrots, chopped onion, and minced garlic.
Pour in the beef or venison broth, red wine, tomato paste, and Worcestershire sauce.
Sprinkle in the dried thyme, rosemary, salt, and pepper. Stir everything together well, cover, and cook on low for 6-8 hours or until the meat is tender and the flavors have melded beautifully.
Extra Tips:
For an extra depth of flavor, consider marinating the deer backstrap in red wine and herbs for a few hours before cooking. This will improve the meat's taste and tenderness.
Additionally, feel free to customize the vegetables based on your preference or what you have on hand; mushrooms or bell peppers can also be great additions.
Finally, if you prefer a thicker stew, mix a tablespoon of cornstarch with a little cold water and stir it into the stew during the final 30 minutes of cooking.
Enjoy your meal!
Seared Deer Backstrap With Red Wine Reduction
Seared deer backstrap with red wine reduction is a delicious and elegant dish that highlights the natural flavors of the venison while adding a rich, sophisticated touch with the wine sauce. This recipe is perfect for a special occasion or a cozy dinner at home, and it's surprisingly easy to prepare. With just a few simple ingredients, you can create a meal that will impress your guests and satisfy your taste buds.
Ingredients:
- 2 deer backstraps (about 1 pound each)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 shallot, finely chopped
- 1 cup red wine (such as Cabernet Sauvignon or Merlot)
- 1 cup beef or venison broth
- 2 tablespoons unsalted butter
- Fresh thyme or rosemary for garnish
Cooking Instructions:
Start by seasoning the deer backstraps generously with salt and pepper.
In a large skillet, heat the olive oil over medium-high heat until shimmering. Add the backstraps to the skillet and sear them for about 4-5 minutes on each side, or until they reach your desired level of doneness (medium-rare is recommended).
Once cooked, remove the backstraps from the skillet and let them rest on a cutting board.
In the same skillet, add the chopped shallot and sauté for 2-3 minutes until softened.
Pour in the red wine, scraping up any browned bits from the bottom of the pan, and let it simmer for about 5 minutes.
Then, add the broth and continue to simmer for another 10 minutes until the sauce has reduced by half.
Stir in the butter until melted and smooth.
Slice the rested backstrap and serve with the red wine reduction drizzled on top, garnished with fresh herbs.
Extra Tips:
To guarantee your deer backstrap remains tender and juicy, avoid overcooking it; using a meat thermometer can help you achieve the perfect internal temperature (about 130-135°F for medium-rare).
Additionally, allowing the meat to rest after cooking is essential, as this helps redistribute the juices.
Feel free to customize the reduction sauce by adding mushrooms or a splash of balsamic vinegar for extra depth of flavor.
Pair this dish with creamy mashed potatoes or a fresh seasonal salad for a complete meal.
Spicy Deer Backstrap Tacos
Spicy deer backstrap tacos are a delicious way to enjoy the rich flavor of venison while adding a zesty twist that will tantalize your taste buds. The marinade for the backstrap infuses the meat with robust spices, making each bite a burst of flavor. Served in warm tortillas and topped with fresh veggies and a tangy sauce, these tacos are perfect for a casual dinner or a festive gathering.
Ingredients:
- 1 lb deer backstrap, trimmed
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Corn or flour tortillas
- 1 cup shredded cabbage
- 1 avocado, sliced
- Fresh cilantro, for garnish
- Hot sauce, for serving
Cooking Instructions:
Begin by marinating the deer backstrap in a mixture of olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper for at least 1 hour, or overnight for more intense flavor.
Preheat your grill or skillet over medium-high heat. Remove the backstrap from the marinade and grill for about 4-6 minutes per side, or until it reaches the desired doneness (medium-rare is recommended).
Allow the meat to rest for a few minutes before slicing it thinly against the grain. Warm the tortillas on the grill, then assemble the tacos by placing the sliced backstrap on the tortillas, topping with shredded cabbage, avocado slices, and a drizzle of hot sauce. Serve with fresh cilantro for garnish.
Extra Tips:
To improve the flavor of your tacos, consider adding a mango or pineapple salsa for a sweet and spicy contrast.
If you prefer a milder option, you can adjust the amount of chili powder and hot sauce according to your taste. Additionally, letting the backstrap marinate longer will yield even more flavor, so don't hesitate to prepare it the night before.
Enjoy your spicy deer backstrap tacos with a side of black beans or a revitalizing salad for a complete meal!